The knife you'd use at a steakhouse?

Griptilian! :)

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I couldn't imagine a better choice than an Inox flavored Opinel being an 08 or 09 in size. Also for those wishing to be a bit more modern, I believe a Kershaw Leek would feature a very useful blade profile for such a task. Still I might go as far as to conceal a notoriously scary sharp Victorinox Steak/utility knife and use that. Victorinox actually makes a sheath that'll fit both the paring and steak knives. Pretty nifty for a traveling foodie IMHO.
 
Back in 08, I had a Rolex and a Burn swing guard. Paul uses this pic on his trades link

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Unfortunately what this thread makes me think of is the fact that in many places the knife they give you is perfectly fine but your carry knife could be a shorter blade and municipally or even state wide illegal. In an insane world it is the sane man who appears insane.
 
Great idea for a thread :D I like seeing the pictures of the steaks, almost as much as the knives.

grunt soldier said:
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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Yum... That looks tasty

FLymon said:
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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I have no doubt that one would do just fine Stu. Thats a great lookin knife :thumbup:

LX_Emergency said:
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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:thumbup:
 
When I bought my BM 890 Torrent, I immediately thought it would make a great fixed blade steak knife. Alas, I sold it before trying, but there's still time for another 890 and a Porterhouse is my usual choice.
 
Case Copperlock is my favorite folding steak knife however the one that probably gets called into service the most is an SAK Tinker or Soldier. Make my steak a med rare ribeye.
 
I used my Yojimbo 2 to cut a tough sirloin yesterday because the serrated steak knife that the restaurant provided was little better than a butter knife.
The wharncliff design worked well, and I was careful not to dull it on the plate.
 
The same thing just happened to me. I had an 11oz sirloin that was a bit tought to cut through. So I got a chance to use my new Caly 3 SE. It was like cutting butter.
 
When I do spring for a restaurant steak, which is rare since I like to cook my own ribeyes over mesquite. It better be tender enough for the supplied knife or it is going back to the kitchen. I don't have any knives that I would subject to a ceramic or a metal plate. Ain't gonna happen. At home I have a good quality set of kitchen knives that will cut anything I put on my cutting block. On the table I use a good steak knife that is part of my kitchen knife set. So, I don't use any of my knife collection for cutting food.

If I was out camping, then it would be different. I would use my cheap-o Kershaw Tremor with its 3 3/4 inch blade that I have hair popping sharp using my paper wheels. My other knives are smaller and mostly just collection knives that were handed down to me from relatives and from family as gifts over the years. I have others I bought myself, but they are not anything I use for EDC. My EDC is a cheap Buck 110 look alike (from China) that was my father-in law's knife. It cuts open mail, boxes, and occasionally some wood for whittlin'. At my age, that is about all I need a knife for anymore.

Omar
:rolleyes:
 
I actually use the steakhouse steak knife, I don't wanna risk getting my hard use blades dirty...
 
Y'know, I've kinda had this idea to pick up a bunch of Opinels and host a dinner party where my guests can keep 'em afterwards... might make a nifty little gift! :)
 
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