Stake cutters

I use this one on steaks and other food on my plate, a Forge de Laguiole with a blade made from forged T12 steel, brass bolsters and cow horn handle parts, all polished to a high gloss.

The steel sharpens to a crisp edge and keeps it for quite some time.
Everything on my plate gets cut under a sharp angle so the edge almost doesn't suffer from blunting.





 
nice laguiole, i have one but in 12c27 steel
i use for cutting steaks either my sak soldier, or my douk douk, sometimes an opinel
so i choose to cut the meat with the cheap ones i have
 
Most of the time you are not going to be dulling the entire knife, just that portion of the knife that comes in contact with the plate. For instance if you are using a wharncliff blade only the point will be dulled. If you are using a knife with a lot of belly (the curve near the point) you will have more of a problem but nothing that can't be fixed with a little stropping or steeling.
 
I cut down close to the plate and then gently cut the last part of the meat thats remaining. Less pressure equals less damage to the edge in my experience.
 
Another good trick is cut right down to near the plate, use your fork to pinch it clean off, when the meat is paper thin all it takes is a keen pinch from the forks edge.
 
im sure there are many tricks of cutting the meat without touching the plate, thanks for sharing :D
the meat can also be turned over and cut from the other part to
 
Of course, you could simply use the cheap restaurant knives and deal with it. We're not talking about a metric ton of physical exertion here.

I'm not sure I've ever eaten a steak that couldn't be cut with a regular POS restaurant knife.

If the steak's that tough it'll get sent back.

Not trying to be a wise@$$, but that is how I see this whole "ordeal".
 
robicon said:
Of course, you could simply use the cheap restaurant knives and deal with it. We're not talking about a metric ton of physical exertion here.

I'm not sure I've ever eaten a steak that couldn't be cut with a regular POS restaurant knife.

If the steak's that tough it'll get sent back.

Not trying to be a wise@$$, but that is how I see this whole "ordeal".
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you only eat steaks in a restaurant!?:eek:
 
nephildevil said:
you only eat steaks in a restaurant!?:eek:
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:D

Man I'm from TN, most of the time I go to a meat processor not a butcher.

It goes without saying I eat more beef and pork products at home than at a restaurant.

I'll just use whatever steak knife we happen to have in the drawer. Are they the "best"? absolutely not, but they'll do the trick. I did recently purchase a set of Wusthoff knives...

I think the biggest problem here is a bunch of folks overcook their steaks. Men eat their steak Med-rare. My fiance likes her's med-well...maybe some of the posters here would want to join her ballet classes?;)
 
I cut most of the way through the steak. The lift up on it with my fork while making the final separating cut- without hitting the plate with the blade. Then I take that piece of steak and stack it on top of the remainder. I use the larger piece of steak as a backing to cut the strip thta I cut from it into bite sized pieces.

Medium Rare? If it doesn't "moo," it's burn't.
 
hlee said:
I cut most of the way through the steak. The lift up on it with my fork while making the final separating cut- without hitting the plate with the blade. Then I take that piece of steak and stack it on top of the remainder. I use the larger piece of steak as a backing to cut the strip thta I cut from it into bite sized pieces.

Medium Rare? If it doesn't "moo," it's burn't.
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Didn't want to offend anyone's delicate sensibilities :cool:
 
yes i can cut the steak with the restaurant knife, but it takes longer and it aint that smooth as if using one of my sharpened knives, which require not much pressure, and fewer passes
 
robicon said:
:D

Man I'm from TN, most of the time I go to a meat processor not a butcher.

It goes without saying I eat more beef and pork products at home than at a restaurant.

I'll just use whatever steak knife we happen to have in the drawer. Are they the "best"? absolutely not, but they'll do the trick. I did recently purchase a set of Wusthoff knives...

I think the biggest problem here is a bunch of folks overcook their steaks. Men eat their steak Med-rare. My fiance likes her's med-well...maybe some of the posters here would want to join her ballet classes?;)
Click to expand...

lol

dont know if the cooked level of the steak has anything to do with cutting into plates thing or not tho

...or with manlyness :D

but yeah, we all got some bit of a savage inside, maybe it has to do with satisfying ur inner savage :p
 
Anything warmer than medium is steak abuse. If you want a well done steak at my house, you have to bring it (already cooked, because- lets face it- it doesn't really matter anymore) with you.
 
i've always been able to cut my steak easily with the knives they provide. i'd probably have a harder time using my own knife because i'd hold myself back for fear of dulling it (and for fear of poisoning when i remember what kind of stuff i might have cut the other day).
 
I don't see the problem here. Regardless of whether you're using the restaurant POS or your EDC, silverware shouldn't be battling china. If your fork tines aren't scratching the plate, why should your knife edge?

I always use my EDC for steak. The restaurant POS knives just rip and tear the meat to shreds.

Apart from the techniques mentioned by earlier posters, try slicing the meat almost all the way, then GENTLY vertically push-cut the last 1 mm. A feather touch will suffice if your knife is sharp (it is sharp, isn't it?).

BTW, there are some strange people in this world that prefer meat with this newfangled invention called "flavor". Blood isn't a flavor, unless you're a vampire. Which would explain the need to cut stakes. :p

Hey, as far as I'm concerned, as long as you're eating something dead, doesn't matter how long you cook it. Damn hippie vegans.
 
Blood isn't flavor. The FAT is the real flavor. Good marbling = good steak IMO. Just overcooking the meat can make it tough. I never go below medium unless the place really overcooks the meat.
 
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