Proper steak/gentleman's knife

I don't worry about cutting on a ceramic plate with one of my blades. That's why you learn how to sharpen a knife. People cut wire with knives.... apparently not a big deal, but I won't do it unless it's my only option.
 
I don't worry about cutting on a ceramic plate with one of my blades. That's why you learn how to sharpen a knife. People cut wire with knives.... apparently not a big deal, but I won't do it unless it's my only option.

Agreed. It doesn't make sense to me to even carry a knife if it is not intended to be used.
 
I'm a little late on this thread, but I bought a GEC #48 Improved Trapper for just this purpose. I got the two-blade because I thought I might like the slim wharnie, but if I had it to do over again I'd have gotten the 48 single which would make it even more slim and elegant. It would be a lot like the Case slimline trapper mentioned above. That stag looks nice!

Lee
 
Any serrated large Victorinox (not the Rangergrips) will do the job with steaks. In fact, some eateries provide knives which have almost identical serrations on them.

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But I don't eat red meat at all, and even if I did I'll use what the eatery provides. I'll probably poison myself instantly if I used my own knives since I put them through an oil bath.
 
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