The knife you'd use at a steakhouse?

First start off with about a 2 1/2" Porterhouse "EXTRA RARE" count to 10 on each side and slap it on the plate with it being covered with Mushrooms and then take one of my Fav's if I go to a good Steak House and cut said Steak with a 'Disc. Engraved Spyderco Persian' and 98% of the time get asked the question ~~ what kind of Knife is that as it is beautiful and should not be used to cut a Steak.!*?? I just laugh and tell them it is just one of my "Toys".* {makes the Steak taste better when people are drooling.*} lol
 
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I like FortyTwoBlades' idea of using a wharncliff blade so only the tip dulls.

With the my current collections of knives, I think I would use my Opinel.

Ric
 
This works!

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I have to say the idea of my fine beautiful edge, that I've put much love into, contacting the ceramic plate makes me cringe. Having said that, I have used my eskabar on occasion to cut my steak. It's my usual EDC.
 
The sebenza cuts meat surprisingly well, especially steak. I bought a laguiole intending to use that as my "steak knife" but I haven't had the chance to use it yet.
 
Well today it would be this one, and while this hasn't happened yet, I'm sure it would work just fine.

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Usually a Queen Cutlery Gunstock in Amber Bone or a handmade french Lagioule

Unless I'm having steak at home when I grab a handmade fixed blade:
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Last time I ate out and had steak I ended up using my Mini Recon, forgot how bad steak knives usually are at a restaurant. Think a Vic OHT would be perfect for it though.

Usually just get a ribeye medium-well or whatever comes in a special. Only the wife picks whatever she wants.
 
Usually an Opinel #8. Mainly because it's been used so much for food prep, I just feel like it's the only knife I have that I've used more for food prep than anything else.
 
If I can't cut my steak cooked rare with a fork, it ain't worth eating!

I'll use my knife to cut the table cloth sized napkin into a useable size.
 
72jroberts said:
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.
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Top sirloin with this. Just because... :p

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Becker BK-2

-Timber
Beckerhead #255
 
JTR357 said:
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.
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This is the one I go for too, thin and a fine slicer. inexpensive too. I just don't like blunting my knives on ceramic too much, so that's another reason the CASE is good, it's easy to resharpen.

Generally, I find the steak I cook or get at home to be the best one! Give it a good whack with the mallet, cook it fast serve with a topping of butter/parsley/fine chopped shallots. Mushrooms and some nice green veg&carrots. Beer or wine, great!
 
2 shot said:
If I can't cut my steak cooked rare with a fork, it ain't worth eating!
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This ^.

I was going to say- I don't know where you guys are getting your steak from, but if I had to rely on MY knife to cut it, I'd send the steak back and demand that it be cooked properly.

But I know, you guys enjoy using your knives and look for any excuse to do so. Nothing wrong with that. But as mentioned previously, if the plate is metal or ceramic your likely going to ruin the edge. I don't like to ruin my knifes edge just for fun.
 
knife2Agunfight said:
:eek:WTF is that? It looks delicious!
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Thanks! That, my friend, is the belly-bustin' "Shepherd's Loaf"... part meatloaf, part shepherd's pie. Seasoned ground beef on the bottom, layer of BBQ sauce, mashed taters, a layer of mixed veg--all topped with smoked sausage, bacon, cheese and fresh Thai basil...
 
Opinel No. 8 or 9. I keep a few in strategic locations (car, office, work bag) so if I find myself heading out to eat somewhere that might call for cutlery, I'll have one available. They look enough like a "normal" enough knife to not draw any attention.

As for favorite cut... It'd be a toss-up between porterhouse and bone-in ribeye. Cooked somewhere between rare and medium-rare. Big fan of bison, but that tends to be a bit harder on the ol' pocketbook...

This is the Opinel No. 9 I keep in my car now.
 
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