what do you use for a steak knife?

I have recently acquired a few of the Spyderco Mule Team series knives. I plan to use them as all around knives in the kitchen as well as steak knives.

I do feel I know how to cook (for someone above) and I have never had a Ribeye that you could cut with a fork at any establishment including my backyard :) That would just be weird!!!



 
I use my gyuto on my cutting board to slice red meat before serving, typically! If I am serving a steak to be cut at the table, I serve the steak on small Epicurean cutting boards and use 150mm petty knives instead of steak knives. My favorite is the Sakai Yusuke Sweden Stainless extra harden (left of the nakiri here):

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Why oh why do I open these threads! The Perceval Knives are beautiful! Maybe not for kitchen use, but they are nice knives!
 
I use my Bradford Knives Gatsby Special Edition. He only made 99 of them in M390. Incredible steak knife. I never leave the house for dinner out with the wife without it.

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oivind_dahle said:
The day you need a steak knife is the day you first need to know how to cook :)
I have never had a steak knife, nor will I have one. Learn how to cook and steak knives will never be used again :)
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:D Agreed. I've never understood why someone would take out their nice edge and proceed to dull it on a restaurant plate like a glass cutting board.
 
B34NS said:
:D Agreed. I've never understood why someone would take out their nice edge and proceed to dull it on a restaurant plate like a glass cutting board.
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Here, here!

No offense, but it is the internet, so I'm sure somebody will be offended :)

1. What is this thing you mention of called steak? Do they still sell those? I thought they stopped selling those about the time I had my 3rd daughter :)

2. I don't like the idea of dulling my sharp blade on a dinner plate, so I go with serrated.

3. The dull, table/butter knife is usually plenty good enough to slice anything I'd want to put into my mouth (I'm a rare-med-rare guy). For the record, my Oneida flatware table knife has tiny serrations (as do most flatware knives).

4. Folder for food? Not if I can help it. As others have pointed out...the hinge area seems like a nice place to trap gunk (I was forced to use my pocket knife at an event where they had trouble providing knives to the patrons...it was weird, but not as weird as the cavemen that were gnawing bites of prime rib off with their teeth).

5. If I had more money, I'd probably have a different opinion :)
 
Sometimes an early 1960s set of Gerber steak knives. A very old set of Armstrong Forge steak knives most of the time. It's partly because of the shape of the blade. Moreso, though, it's about having the right table setting. Salad forks for salad. Soup spoons for soup. Table knives for general use. Steak knives for cuts of lamb, beef, and pork.

I have used all sorts of my own knives out at restaurants. I used a Buck 112 recently to the delight of the waiter. He brought me a proper steak knife and apologized for the improper setting, of course, but I kept on with the Buck. I also used a Dawson pocket fixed on a roasted chicken out at a restaurant, but no one noticed that.

Zieg
 
The knives you linked seem like fine steak knives.

You ate not buying it as a vegetable prep knife, or a kitchen knife.

I'd like one like that.

I, my self, have issues with steel on glass or ceramic plates. It's almost an ocd thing. I can overcome it.
 
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