steak knives

F

fred j.

Joined
Aug 10, 2010
Messages
35
Hello, im have been looking through the forums for a while, but I recently registered.

So, heres my question, do you guys even bother sharpening your steak knives any more? I use to sharpen them but after the wife cuts on a ceramic plate the edge is gone in 5 seconds, and it takes me alot more than five seconds to resharpen and it was starting to be more like a daily chore.

What do you guys think?
 
As of right now I have a really cheap set of serrated steak knives, so I won't be sharpening them, but rather, replacing them.
 
i should think about getting a cheap set of serrated steak knives some time in the near future...
 
I've got some cheap serrated steak knives somewhere, but I love my Wusthof Classic steak knives, and never mind cleaning them up with a steel. I enjoy the pleasure of using a nice knife with my meals. Life is too short to use crappy knives or to drink cheap beer.

On the other hand the wife who was clueless about knives is long gone.
 
bobby, i seriously doubt my wife would go out of her way to put her piece of steak on a cutingboard and cut it into cubes, and then put it back on her plate, im shure if i stoped moving she would eat me too, not that she's fat, she just eats like a cave-woman....
 
Have you considered serving your steak on a paper plate? I realize it's not very classy, but at least you can use a classy knife without worrying about damaging the edge.

The perfect blend of classy and functional (knife safe), is to serve your steak on a wooden serving platter. I usually eat steak on my cutting board.

That said, it is possible to do minimal damage to the edge while eating on ceramic. If the knife is very sharp, you won't have to use very much pressure. Ideally, the blade won't even touch the plate.

Phillip
 
Phillip Dobson said:
Have you considered serving your steak on a paper plate? I realize it's not very classy, but at least you can use a classy knife without worrying about damaging the edge.

The perfect blend of classy and functional (knife safe), is to serve your steak on a wooden serving platter. I usually eat steak on my cutting board.

That said, it is possible to do minimal damage to the edge while eating on ceramic. If the knife is very sharp, you won't have to use very much pressure. Ideally, the blade won't even touch the plate.

Phillip
Click to expand...

i dont know about going as far as a paper plate, but the wooden plate idea might be worth taking into consideration, where can i find wooden plates?

Thank you for the quick replys and have a good night:)
 
Controlling how the Cave Woman saws on steaks is going to go over well.:rolleyes:

So, before she turns on you with a dull knife, tell us something. Does she look like those Italian cave women in that 60's movie "1 Million Years BC". The fur bikinis definately rocked.
 
I've got some Ginzu's and touch them up on a Sharpmaker in bulk. But my personal steak knife is a SAK.
 
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