What's the proper way to cut something on a plate?

fingers and teeth don't get dull, just don't eat at Patrickb's house :D
caveman.gif
 
Feh! Plates and knives, what a bunch of pussies. Just pick the bloody thing up with your hands and start chewing into it. That's what you've got teeth and fingers for!
 
Gollnick said:
You are all overlooking the obvious answer:

Buy better meat.
Click to expand...

You mean you all don't buy the worst stuff you can find to do edge testing?You don't test the edge on cook hardened bone?

The meat eating is just a path to needing to touch up the edge on your knife isn't it?

What does Cliff Stamp have to say about this? He's probably done some testing.
 
I cut like a surgeon. :) Meat isn't a difficult material for a decent knife, even the tough stuff.

Light, precise strokes, no rush, you can always cut again. A 2" steak might take two or three cuts, not because the knife isn't up to it but because I approach like a craftsman, with respect for my material and my tool.

Don't saw back and forth and push down hard. Keep the blade at an angle (i.e. holding the knife edge down, drop the point and raise the butt) and slice horizontally rather than vertically, this ensures that only the tip will touch the plate and when it does it will be very light contact - bit like selecting a Wharncliffe, as mentioned. An alternative is to angle the blade to the side, tilt the blade longditudinally anticlockwise (if you're right handed), this will ensure that the knife glances/skates across the plate, which may result in a little rolling but will avoid chipping.

I usually cut around gristle rather than thru it - this is easy enough with a good knife (its a big chore with a table knife or a typical steak knife).

I also use the stacking method, but not as methodically. When i think I may have to cut right thru I prepare by putting the meat on something else.

The thing that used to give me trouble is veg. They tend to resist and then suddenly give way. My solution to this is to use the swedge on the back of my Calypso Jr.
 
Gollnick said:
You are all overlooking the obvious answer:

Buy better meat.
Click to expand...
Damn right. If you can't cut it with a fork, it ain't worth eating. :cool:
 
If you don't mind it rare, just walk up to it, knock the horns off & get started. :D
 
As has been mentioned, I also cut most of the way through, and then lift the meat off my plate just a bit with my fork. Then cut the last little bit. It works.

A sharp knife can easily cut meat unsupported like this, and at the same time, you have to lift it to keep it sharp... funny...
 
I have to second Gollnick here. Steak knives are an atrocity. If you need a sharp knife to cut your steak, its not tender enough and overcooked. You shouldn't need more than a spoon for a good steak. ;)
 
I eat at Ryans a good bit.So my Q would be whats the best way to sharpen a chain saw.
 
When eating out, you could order your steak already cut-up into bite-sized pieces...That way the cook will dull HIS knife.:D.
 
I never have this as a problem, my problem is usually that I don't have to pull my knife out to cut the food. I'll look for any excuse to use a blade. If I don't use it, I won't have any reason to sharpen it, will I?
 
hardheart said:
fingers and teeth don't get dull, just don't eat at Patrickb's house :D
caveman.gif
Click to expand...


gajinoz said:
Feh! Plates and knives, what a bunch of pussies. Just pick the bloody thing up with your hands and start chewing into it. That's what you've got teeth and fingers for!
Click to expand...


Oh my wife would LOVE you guys ;) ;) . Keeps you guard up!

I had just bought a Sharpmaker and I sharpened all our kitchen knives to razor sharpness. I started to get in the habit of using the pearing knife as my steak knife because I just felt so good that I sharpened it so well...I just had to use it at any opportunity. It literally went through steak like butter, but I didn't want to scrape the edge against our plates...hence the cutting board.

Clearly my wife didn't see my logic.
 
Keep in mind that in American etiquette, it is considered impolite to cut food more than about two bites ahead. Don't ask me why; it just is. And don't complain to me about it; I don't make these rules.
 
Rugger said:
If you don't mind it rare, just walk up to it, knock the horns off & get started. :D
Click to expand...

Waitress: "How would you like your steak, sir?"
Hunting Buddy: "Rare."
Waitress: "Rare? Are you sure?"
Hunting Buddy: "Rare."
Waitress: "Very rare? "
Hunting Buddy: "Look, just cripple the cow. I'll catch it, OK?"
:eek:
 
gajinoz said:
Feh! Plates and knives, what a bunch of pussies. Just pick the bloody thing up with your hands and start chewing into it. That's what you've got teeth and fingers for!
Click to expand...

That's what the bone in the T-bone is for: handle :D
 
Check out the Gaucho Steak Knives at abeskitchen.com. They're the exact same ones they give you at Outback Steakhouse. Abe sells a dozen for $17.95, a heck of a deal at twice the price on great steak knives! I love em.
 
You must log in or register to reply here.
Back
Top