Steak knife question

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David Mary

pass the mustard - after you cut it
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For R&D purposes, steak eaters, do you use the knife in your strong hand or off hand, and which side of the blade do you like the serration bevels ground on in relation to that. Thanks!
 
I will speak up for all steak eaters everywhere: fork is held in the left hand and the knife held in the right (this applies to lefties too, get over yourselves). Serrations should be ground on the pile side of the blade such that, if you were to grip the knife in a forward hammer grip, the bevels would be ground on the right side of the blade. This is basically the opposite of how most serrations are ground onto commercially available knives.

Discussion closed, I have spoken.😁
 
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