The knife you'd use at a steakhouse?

7

72jroberts

Joined
Mar 16, 2012
Messages
277
In an ode and nod to 338375's thread in W&C, I thought about what knife I have that I would take to a steakhouse.
Me, I think that my new Contego could just be the perfect steak cutter.
So play if you want to:

Tell me your favorite cut of steak and the knife you'd be cutting it with.

And let's pretend that no one gives a crap that you are using your own knife at a restaurant.

Thanks,
John

PS: Ribeye for me, medium rare, steak fries, tall beverage, and leave me alone for a while.
 
Don't really know much about steaks, but I'd be really happy to dig into a medium-well filet mignon with my small sebenza or my yeller case trapper.
 
A Leek.

Sleek, discreet, and makes a pretty solid steak knife. I think it's the only one of my pocket knives I've used for that purpose...
 
This knife is my normal "food" knife if I need it.

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Tbone (Porterhouse).

Last one I had was at Ruby River steak house in Provo, UT. I swear, I got a tear in my eye, it was so tasty!
 
Sirloin and a Forge de Laguiole. And nobody cares about it as long as I don't shred the napkin wiping the knife when I'm done.
 
I once used a Rukus to cut up a 9 oz. filet mignon. (they should make bigger portions of the filet). No one said anything about it. And it was cooked Medium.
 
I love all steak so can't pick a favorite there, but would probably be tempted to use my ZT 0301 simply to recreate the scene from NCIS lol.
 
Providing that the plates are ceramic I'd use a wharncliffe like a Case Desk Knife. Only the tip will contact the plate so the actual cutting edge won't dull.

Not too picky about what cut the steak is so long as it's cooked properly. I like mine medium. However, as a meat rabbit breeder I find myself going for that over red meat most of the time. Best dang stuff on the planet right there if you ask me.
 
I actually DO grab a specific knife when I know that I'g going out for steak. I grab my Boker PLUS Exskelibur I. It's elegant and totally non-threatening. And it has a nice thin blade profile that slices steak with almost no effort,

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If the restaurant does not give me a decent knife, I've been known to carve a steak with a Case damascus peanut. Well sharpened damascus glides through meat in an almost sensuous way.

But I've been know to also use a number 6 or 7 Opinel.
 
I'd probably use a Police 3. Doesn't look "menacing"(In opinion) and full-flat ground 4" vg10 sounds like a good cutter to me! ;)
 
My wife and I have both used our Hartsfield Kozukas. I've also used my Leatherman Charge Ti. Most recently we both used our Hinderers, hers an XM-18 and mine, an XM-24. Top quality steak deserves top quality cutlery!
 
last time I was out with a with a delicious steak I used the horton necker! I like mine hot and pink.

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First, enter the rib-eye done to medium, then enter my $7 CS Kudu. Side dishes? Nope, I just eat steak until I can't get up. ;)
 
I usually use a Case slimline trapper at steakhouses.It's nice & thin & it's not tactical or scary looking.Noone bats an eye at it.
 
I'd like to try the Shun Higo personal steak knife in VG-10, or perhaps the gentlemans folder version
 
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