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Discussion in 'General Knife Discussion' started by JParanee, May 25, 2019.

  1. justjed


    Oct 23, 2010
    I use my own knife quite a bit, and never a word has been spoken, from staff or other customers. Of course, in Oklahoma, where I live, there are MUCH stranger things to deal with than whether someone is using their own knife to cut a steak. Or a chicken fried steak. As long as you're not cutting a fart, no one will notice...
    Practicoolio and katanas like this.
  2. katanas


    Jan 6, 2012
    You shouldn't need a knife for that. :eek: (if so, you need the "turd" knife.) ;)
  3. Velitrius

    Velitrius Gold Member Gold Member

    Mar 3, 2000
    That's actually pretty cool.

    However, if you think you need a better knife to cut your steak, I have to disagree with you...

    I think you need a better steak. :D
  4. mushka


    Jun 27, 2018
    I like the idea of a folding steak knife. Never heard or thought of it til this thread. I do use my own knife at restaurant cutting meat. It's the only time I cut meat on a ceramic or metal plate. At my home when we eat things that have to be cut, meat etc, we use wooden plates and bowles. I like the regression of implements and use regular steak and carving knives instead of my pocket knife at a restaurant.
    Woods good.
    Pomsbz likes this.
  5. wensynch


    Apr 30, 2016
    I have one. It's a good knife.

    You know what is a phenomenally good steak knife? An Opinel. Surprisingly, the MAM Portugal clones cut well too, like butter, even without serrations. I too thought serrations would usually be more up to snuff for cutting steak. Turns out, that's not necessary true.

    Can't pull a Wolverine snikt slice in meat with serrations.
  6. katanas


    Jan 6, 2012
    True, but NO panache. :( A Shun/KAI, crossbones, Laguiole, etc. just "feel" special for cutting that perfect steak (or chop) at home. :cool: I don't use them in restaurants, but, at home, on a special plate for a special steak (chop), AHHHH! :thumbsup:
    Last edited: May 30, 2019
    WValtakis likes this.
  7. tokerblue


    May 1, 2010
    Thanks. That's a perfect explanation.
  8. Low_rez

    Low_rez Gold Member Gold Member

    Mar 15, 2011

    Nothing is worse than paying $50+ for a good steak at a nice restaurant and to be handed a dull serrated tool that tears your meat apart. You would be surprised how many upscale restaurants have crappy steak knives.
  9. 4mer_FMF

    4mer_FMF Basic Member Basic Member

    Jun 9, 2016
    The few times I’ve paid for a $50 steak it’s been tender enough to cut readily with the restaurant’s crappy cutlery.

    Just sayin’. ;)

    Although, if I was fortunate enough to frequent such establishments, I’d consider something like discussed above.

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