Steak knife question

[David Mary]

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!

 

[oldmanwilly]

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.

 

[David Mary]

FDA is probably gonna have your hide with those authoritative claims.

 

[ferider]

Like oldmanwilly said. Except, you can skip the serrations alltogether

 

[oldmanwilly]

FDA is probably gonna have your hide with those authoritative claims.

My hide is already FDA approved, I'll send you a batch of cracklings.

 

[oldmanwilly]

Like oldmanwilly said. Except, you can skip the serrations alltogether

Normally I'd agree with you, but if there's a chance of cutting meat on a ceramic plate then serrations will help maintain a keen edge for much longer.

 

[nettle]

And where, on your body, are these cracklings coming from?

 

[adluginb]

Like oldmanwilly said. Except, you can skip the serrations alltogether

^this…