What do you cut your steak with?

ASBOB said:
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.
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Very interesting addition to the thread, thanks. Good to hear your capability is improving, I wish the best for you. Enjoy the Case, too. I like nothing more than getting a knife in the mail
 
My only reason for using steak knives on steak is the fact I can't bring myself to cut with my precious folders onto ceramic plates. When I'm out camping I have plastic or paper so out comes whatever I'm carrying but at a restaurant or at home I prefer to use something that doesn't matter if it hits the ceramic.
 
Alnamvet68 said:
...as in fixed blades; street vernacular, also used to describe single speed/fixed gear bicycles; you must be new to knives.
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Concerning vernacular, I believe the correct terminology to the device in question would be the track bike.
 
I an using my folding knives a lot for culinary preparation and sometime also to eat...
At the moment I am enjoying my ZT0350
I like it, and surprisingly a very capable slicer for such a beefy blade
 
A BK15
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works good for pork too

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I cut my steak with whatever I'm carrying that day. Dealing with basic tasks like feeding myself is something I contemplate before carrying any knife, and cutting a steak is frankly pretty low on my list of concerns, all things considered. It's just not that difficult.
 
A steak knife of any kind. If it requires more than,that even from the dullest steak knife, something is terribly wrong with the steak and it's not worth my effort to eat it.
 
Naturally, and if the service at the restaurant is slow you can provide additional motivation :D and forget about the checque, it's on the house lol :cool:
 
I've always wanted to use my edc for food....
Ice just never felt like cleaning it.
Things are gobs change......
 
Had a fun experience this weekend. I was using my Bradford Guardian3 to cut up a nice steak at a local restaurant. I was sitting at the bar and there was a couple next to me. The guy asked what I was using to cut my steak and I told him what it was. Turns out the guy is into knives also. He pulls out his blacked out 915 Triage and his girlfriend/wife pulled out here pink mini-grip. Had a nice chat with them. I showed him my 550 I was also carrying. He recommended a knife shop I hadn't heard of. All is not lost in the world!
 
Someone once told me that a SOG Flash 2 is a fine, lightweight steak knife when your in the field. I would have to agree.

Rachael Ray's Furi Pro steak knives find their way on to our table at home.
 
My wife and I went over to a friend's house to grille a few days after they moved. They hadn't unpacked knives and didn't know where they were. Everyone was appreciative of my serrated Endura 4. It made a great steak knife. I never imagined I'd be in that situation
 
I was at a picnic recently where they were serving steak. All they had was cheap plastic knives, so I used my Emerson CQC-7V. It worked quite well.
 
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