What do you cut your steak with?

Using my ZT 0801BWMM
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My Kershaw Tension had the honor of cutting my Christmas Eve Rib steak for me. Usually its a tramontina steak knife. But in restaurants with dull knives, I use my CRKT Obake. I look stylish cutting my steak with that baby.
 
Since getting into knives who can afford steak..

Seriously I usualy use a steak knife.
 
Even if you do (for some strange reason) choose to cut with a steak knife, could you imagine a steak restaurant just for BF members where you had to bring your own knife? It would be an interesting social gathering.
 
Spyderco yojimbo 2 with carbon fiber and s90v. Cuts any food like a laser.
 
I like thinner, slicey blades for steak. At home I use my Henckels steak knives. While camping I use either my Case Sodbuster in stainless or my BRKT Ultralight Bushcrafter.
 
This is actually a subject I've given a lot of attention to. My left side is paralyzed, and I've only slowly gained enough control, over some years, to barely hold a fork in that hand while cutting a piece of meat with my right (used to use a ulu). So I need something that will work really well, and put the least pressure on the fork.

I've tried quite a few and far and away--by a long shot--the best steak knife I've ever found is the one by Bradford. Incredibly well balanced, sharp as the dickens, cuts like a razor. I got the kydex sheath and I'm happy to take it to better restaurants.

When I don't feel like lugging a fixed blade, I've been experimenting with some folders. The Al Mar Nomad works very well, but I recently discovered the sodbuster pattern, with its big belly, works extremely well. I only have a small, but a full sized Case should be here next week and I'm looking forward to trying it out.
 
I typically use the knife provided when eating out, which is rare since no restaurant can seem to get med rare correct. I have on occasion used my kershaw Oso Sweet when the restaurant knife sucked. I also use the kershaw a lot at work. A LOT.

At home I just started using my mora companion mg. I sliced up some raw sirloin and the patina is beautiful. So we will see how that turns out.

I don't worry about using MY knives when in public, I mean, it's not like I'm beating my child here.
 
I use a steak knife but after reading this thread I will probably use something else next time.

Roger
 
When I cook them, you can use a fork to cut them.

I prefer Filet Mignon, fried in a pan to perfection.

If I have to use a knife, it is usually a serrated steak knife.

The coolest experience I have had at a restaurant was at the Winn in Vegas, they had Shun steak knives. Very cool.

best

mqqn
 
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