Stake cutters

J

jacktrades_nbk

Joined
Feb 7, 2007
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normaly, there are ceramic plates in restaurants, and almost everywhere
my point is, if you choose to use your knife on that stake or whatever you have in that plate, you are going to cut to the ceramic part, and dull your knife
so , do you choose to use your knife and dull it or to use the pos they give you to cut your food ?
:thumbdn::thumbup: ?
 
on a multi-blade slipjoint, you have the option of reserving one blade for food cutting that you won't worry about dulling too much.

if you prefer to carry single bladed knives, you can just make sure that you have a spare with you when you go out to a restaurant.
 
its funny because the knife is a tool, and made for cutting
the ceramic plate must have been an invention of a knife hater
 
Normally I just pick it up and bite my pieces off. I never got in to cutting food. That said, you can lift the steak with your fork and cut that way. Or cut at an angle.
 
Serrations make sense on a steak knife, unfortunately most "combo" style knives are serrated near the hilt...not the part that hits the plate. But it's just a knife, use it when you need to and sharpen it when you get back home. If you don't push too hard into the plate, the damage to the edge should be minimal

Or you could go to a better class of restaurant where either they will give you a decent knife to cut your meat, or the steak will be tender enough that you could use a butter knife.
 
With a reasonably sharp knife, and minimal care, you should be able to cut any steak you would want to eat easily and make practically no contact between the edge of the knife and the plate.
 
Last edited:
Mahoney said:
Or you could go to a better class of restaurant where either they will give you a decent knife to cut your meat, or the steak will be tender enough that you could use a butter knife.
Click to expand...
And what restaurants would these mythical establishments be? I've eaten at some of the most highly-regarded steakhouses in the United States (Gallaghers, Sparks, Smith & Wollensky's, Ruth's Chris, Morten's, Del Frisco, Three Forks, etc. etc.), and never once had a steak that was so tender it could be cut with a table knife, nor ever been provided with even a moderately sharp knife with which to cut my meat. Even at the finest establishments, knives are cheesy, mass-produced items run through commercial dishwashers and purchased solely for economic, not functional, reasons by the restaurant.
 
I have a Hen & Rooster six-blade Congress, one side sharpened to a very fine edge, one side is kind of a coarse edge (more "tooth"); I use the coarse edge blades for chasing the edges of wood trim, to round it a little, and for cutting rope & heavy twine, irrigation line, etc. The blade or blades are still sharp enough to handle something like a steak & hitting a porcelain plate, without worrying about the edge too much. I clean it once a week, usually on Saturday before we go to dinner, and I actually prefer to use it instead of the rounded-tip excuse for a steak knife I get at restaurants.

The fine edge side is reserved for when I really need a sharp edge, like tracing patterns, detailing & whittling, etc.

The nice thing about the H&R is it has a flat on each bolster, so I stamped a little "c" & "f" so I know which side is which. (Yup - had too much time on my hands.)

thx - cpr
 
The Plains tribes would hold the meat with their teeth and cut off bite sized pieces...yet they had no ceramic to dull the knife. It makes more sense for us...watch yer lips :eek:

Just try to avoid as much contact as is convenient and use your own. The multiple blade with one in reserve (posted above) is a good idea as well.
 
The ceramic plates are enamel coated so it isn't like you are cutting into a sharpmaker stone. They do tend to roll the edge and dull it a little. A multi-bladed slip joint or SAK sounds like a good solution. Or just carry a cheap back up knife, you can even it use to loan to people who ask for a knife.
 
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