Steak Knives

This double r ranch aged organic prime new York strip I cooked at home was yummy.
Screenshot_20181231-084212_Gallery.jpg Screenshot_20181231-084306_Gallery.jpg

There's a steak house in town that is in the top 5 in the state, their aged wagyu tomahawk steak is 100.00, delicious. I used my folder in their restaurant (freshly thinned out and laser sharp 0452ti) damn the knife was a scalpel! Got a nice compliment on my cutlery too :cool:

I honestly don't go to steak or chop houses often anymore, I can buy a double r ranch aged prime steak and make it to my liking just fine for half the cost, guess I'm frugal.
 
WValtakis said:
Rub it in some more, why dontcha? :p;)
Click to expand...
You enjoy them vicariously every time I get them! You ungrateful hellion! :p

You've seen this one already Chip but since we're in a thread about steak might as well post it up. I enjoy cutting a fine steak with one of my knives, it's become a pleasurable part of my routine.
Screenshot_20181231-091633_Gallery.jpg
 
Somebody say beef? Meet Scotty one of our herd sires (have your speakers on):

https://www.instagram.com/p/BnEWz_jBhbF/

Windy day, good grass and black angus cattle:

https://www.instagram.com/p/BUIFHStgXX3/

Purpose driven. Elk handles, AEB-L blades at 62RC will slice the beef.

WQVRhO6.jpg


aSikGgv.jpg
 
Uncle Timbo said:
Dang HW - some people do it with flair, class and style. Those are sweet!
Click to expand...


Thank you sir! Yeah he's a great bull! Oh ya mean the knives? ..........Thanks again. The blocks are cool but I didn't make em. Came off a cheap ass set we had when I made these knives for the wife for an anniversary present. Funny thing made in China and all that but the Cross and Crescent brand (on the right side of the right block in the first pic) is the brand of The Tejon ranch which I can see part of out the window as I type. Branding on The Tejon, my son holding this calf down:

7QFu6mz.jpg


Any of ya guys kinda curious about where that tasty ribeye comes from here's a link to part of the process. Lots of knives too:

https://www.bladeforums.com/threads/helping-the-neighbors-traditionals-in-use.1470750/
 
Holey Moley HW...man-o-man. Brother, you're living the dream. I'm sure a fellar'd get used to castrating but what I don't think I'd get used to is the smell of burning....singing.....calf hair. Bet that's got a sweet aroma!
 
leghog said:
This thread makes me question the quality of the beef many of you are getting at steakhouses.
Click to expand...

I cant speak for others but the quality of meat or the "need" to use ones own knife is about as far from the reason to use ones own knife for dinner as the Mars rover is likely to make its way back to earth. Its the passion for the hobby and that little internal giggle one gets from doing something slightly naughty. If you get more pleasure out of collecting than using them every chance you get, that's sad and unfortunately you may never understand.

Not singling you out Mr. Leggy, just figured this post needed a little clarity.
 
shinyedges said:
I enjoy cutting a fine steak with one of my knives, it's become a pleasurable part of my routine.
Click to expand...

This is my take as well. If I am carrying it then it is with the intentions of using it for whatever uses pop up. I use my personal knives both at home and out at restaurants whenever i am at one. If I like the knife enough to spend the money on it then carry it, then I damn sure want to get to spend some time using and enjoying something I spent more of my hard earned money on than I will ever spend on any steak, just for the pleasure of using it for its intended purposes, to cut things.
 
I use one of mine everyday at work. It might be cutting up an apple or anything to do with food prep. If I use it to open up cardboard boxes, I'll take a sanitary wipe to it before it touches my food.
All my knives have to prove their worth or out they go. My safe is void of knives.
Heck fire, I'm 63 years old, with no kids, what would I be saving them for?
ENJOY YOUR KNIVES!
 
Uncle Timbo said:
Holey Moley HW...man-o-man. Brother, you're living the dream. I'm sure a fellar'd get used to castrating but what I don't think I'd get used to is the smell of burning....singing.....calf hair. Bet that's got a sweet aroma!
Click to expand...


Thanks. Sometimes when your working a new horse they kind of mind the smoke but thats about it. Branding is and should be fun, hard dirty work but fun. Branding smoke smells like fun.
 
I cannot recollect having to use my own knife to cut food while out for a meal, although I always have one at the ready just in case.

As an aside, I find it more interesting to see what kind of knife is provided to me at a steak house. I have two experiences, both in Las Vegas, where I received a fine piece of cutlery. One was in the SW steakhouse where they serve the steak with a Shun Premier steak knife, and the other was in the Westgate at the Edge steakhouse where I was provided a Laguiole knife.

I always order Filet Mignon, and if I have to use a knife to cut it, it probably was not well selected or cooked. Last night we went out to our local supper-club and I ordered the full cut filet, and was provided the standard, cheap "serrated butter knife" style steak knife which worked just fine. However, I could cut the steak with the edge of my fork just as easily.

best

mqqn
 
I don't think anyone objects to others bringing their own steak knives...what I object to are those pretending that doing so is a necessary response due to the woeful condition of all restaurant cutlery rather than simply admitting it's a personal preference.
 
Stelth said:
I don't think anyone objects to others bringing their own steak knives...what I object to are those pretending that doing so is a necessary response due to the woeful condition of all restaurant cutlery rather than simply admitting it's a personal preference.
Click to expand...
No one pretended anything, some steak house knives suck and I'd rather use my own. Even if the cutlery was adequate I'd still rather use my own. No one ever said anything was "needed" or "necessary", you make many assumptions.

"Necessary response" :rolleyes:
 
If the steak knife at the restaurant is adequate, I'll use it. However, if it's not...I'll revert to Plan B....which has never failed me.
I also manage to get a little extra steak for the grill. I WILL use my knife on that. Why? Why do people (like me) use a big ol chopper to cut wood when an axe or hatchet would get the job done and prolly quicker? Because I just LOVE chopping bigger stuff up into smaller pieces.
Moral to my story? I LOVE my knives and enjoy using them.
Always have...Always will.
@bikerector....
 
You must log in or register to reply here.
Back
Top