Stake cutters

kneedeep said:
Another choice for the dedicated carry steak knife might be the Shun Higo Nokami.
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i have this one,
02.040.jpg
, more ore less different, laminated carbon steel, brass handle, it is a good cutter, but i find it to be in the same class with the douk douk, and by all means, the douk douk its a far more superior knife
that japanese folder can open very easily without will, it has poor ergonomics,
weak brass handle, and why the carbon laminated carbon steel ?
i bought it just for curiosity, but the laminated carbon steel as in japanese blades, made for flexibility, has no importance in a 2.5 inch knife, IMO
i hated that knife since the day i got it, even if it does have some cutting abilities

anyway i wouldnt carry a dedicated steak knife :D
 
hlee said:
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.
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This man has it right.

WE don't cook above medium at the rob ranch. My fiance complains, I tell her to close her eyes when she cuts the steak.

Hlee you're welcome to the homestead anytime. I do a mean rack of ribs in the smoker....learned from one of the best Memphis BBQ-ers.:thumbup:

The rest of yall get free ballet and dance lessons:p
 
robicon said:
This man has it right.

WE don't cook above medium at the rob ranch. My fiance complains, I tell her to close her eyes when she cuts the steak.

Hlee you're welcome to the homestead anytime. I do a mean rack of ribs in the smoker....learned from one of the best Memphis BBQ-ers.:thumbup:

The rest of yall get free ballet and dance lessons:p
Click to expand...

Dim the lights, light some candles. Tell her it is supposed to be romantic. Of course the real reason is so that she doesn't see the doneness of her steaks. She'll like them more because they will be tender, juicy, flavorful, and she won't see the little bit of red center.

My wife protests that she favors a medium steak. However, the one steak that she raved the most about- even to today, 3 years after- was an elk steak that I served her, best described as "seared."

Steaks get tougher and dryer as they are cooked more and more done. The tougher the steak, the harder it is to cut- especially with steak house knives. The fat and the juices give the steak flavor. Cooking the juices out, and burning off the fat (fat is highly flamable afterall) only serves to reduce the flavor of a steak.

Speaking of steak abuse. Steak sause. A1 is not how steaks get done. Steak sause is not for those that love steak. It is for those that love steak sause. I take it as a personal insult if someone comes to my house and asks for steak sause. I don't have it in the house. I don't want to cover the flavor of my steak. I like the flavor of steak. No, I love the flavor of steak. Steak houses shouldn't have it either. If I were a chef at a steak house and came out of the kitchen to a dining room full of patrons smothering MY steak in steak sause, I would seriously reconsider what I was (or was not doing) in the kitchen.

Liking steak the way it should be cooked does not make one a man. If you are a man, you don't need to prove it- everyone can see it. If you are not a man, no amount of "proof" is sufficient to hide it.

I'm sure my wife would say that I need to take you up on the free dance lessons. We don't get to go out like we used to- with a toddler running around.

I've got a friend that could dance circles around Fred Astaire. Guess who all of the women flock to at the dance halls and night clubs. My wife's sister says "If you can dance, you can f..." I guess that is why the women flock.

Oh yeah... knives... knives good, plates bad. Steak house knives will get the job done, but as knife nuts we don't want to just "get the job done." Where's the flair? Steak eaters- even non knife nuts- know a good knife. Popping out a pretty custom folder to cut your steak at that dinner function with the high power clients will almost assuridly prompt conversation and at least one "Hey, can I see that?"

Robicon, I don't usually have much cause to be in TN, but if I ever am- I'll buy the steaks...
 
hlee said:
Dim the lights, light some candles. Tell her it is supposed to be romantic. Of course the real reason is so that she doesn't see the doneness of her steaks. She'll like them more because they will be tender, juicy, flavorful, and she won't see the little bit of red center.

My wife protests that she favors a medium steak. However, the one steak that she raved the most about- even to today, 3 years after- was an elk steak that I served her, best described as "seared."

Steaks get tougher and dryer as they are cooked more and more done. The tougher the steak, the harder it is to cut- especially with steak house knives. The fat and the juices give the steak flavor. Cooking the juices out, and burning off the fat (fat is highly flamable afterall) only serves to reduce the flavor of a steak.

Speaking of steak abuse. Steak sause. A1 is not how steaks get done. Steak sause is not for those that love steak. It is for those that love steak sause. I take it as a personal insult if someone comes to my house and asks for steak sause. I don't have it in the house. I don't want to cover the flavor of my steak. I like the flavor of steak. No, I love the flavor of steak. Steak houses shouldn't have it either. If I were a chef at a steak house and came out of the kitchen to a dining room full of patrons smothering MY steak in steak sause, I would seriously reconsider what I was (or was not doing) in the kitchen.

Liking steak the way it should be cooked does not make one a man. If you are a man, you don't need to prove it- everyone can see it. If you are not a man, no amount of "proof" is sufficient to hide it.

I'm sure my wife would say that I need to take you up on the free dance lessons. We don't get to go out like we used to- with a toddler running around.

I've got a friend that could dance circles around Fred Astaire. Guess who all of the women flock to at the dance halls and night clubs. My wife's sister says "If you can dance, you can f..." I guess that is why the women flock.

Oh yeah... knives... knives good, plates bad. Steak house knives will get the job done, but as knife nuts we don't want to just "get the job done." Where's the flair? Steak eaters- even non knife nuts- know a good knife. Popping out a pretty custom folder to cut your steak at that dinner function with the high power clients will almost assuridly prompt conversation and at least one "Hey, can I see that?"

Robicon, I don't usually have much cause to be in TN, but if I ever am- I'll buy the steaks...
Click to expand...

Agree with all except the final paragraph. Rarely have I been at a dinner meeting with one of our legislators/elected officials where using a folder at dinner would be appropriate at the table. Perhaps to v-cut the end of a montecristo afterwards, but not during dinner.

Ahh qualifier here. If the meeting was at a residence, then it may be worth exploring.
 
Qualifier... It would have to be some serious knife jewelery. A griptilitan would not do.
 
Never have I ever...

used a pocket knife to cut my steak

had difficulty cutting a restaurant steak with the knife they provided.


A halfway-decent steak doesn't require a halfway-sharp knife to cut it.
 
I've said this before, and I'll say it again. If you're eating a steak at a restaurant and you need a knife sharper than they gave you, then you need to find a better steak restaurant. If you're doing it at home, you need to buy some better steak. Or at least use the pineapple stuff and a mallet.
 
I don't need to use a sharp pocket knife on my steaks, I just like to use them. Theres nothing like precision cut thin slices of steak from a sharp plain edged knife. For a while my Kershaw Speed Bump was my go-to steak knife, the blade shape worked perfectly on thick steaks without risking getting food matter near the pivot.
 
my steak knife is a Neil Blackwood Henchman , works great , and I have not had to touch it up yet from the original edge he put on it. Steak sauce and Onions are a bit of a pain to clean off it , has a few patina spots , but it don't bother me at all.
 
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