Who here brings their knife out for dinner?

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jpm2 said:
Maybe the difference in culture. I've only been one time in my life to a place where the waiters wore tuxedos, gloves, and hankys draped across their arm, the food cost $25 per bite (small bite), and they brought some kinda bowel to dip your fingers in? I didn't like the atmosphere, the food, or the snobbery.
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LOL... Not that up-scale but not sawdust joints either...
 
Zombie411 said:
LOL... Not that up-scale but not sawdust joints either...
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I've gotten some amazing steaks at sawdust/peanut shell joints...I'm not biased by price or atmosphere. All I care about is customer service and quality of the food.

~Chip
 
Phixt said:
"Manners?" Zombie. :rolleyes: Not even a knife guy. Go back to W&C and get reamed again.
Or back into your crybox for McGregor. The joke is 500 posts in 3 weeks; just like McGregor, you're not gonna last.


Hi dank, how's your night goin? I'm pretty surprised by the mixed emotions and the responses generated by me giving my honest answer with my honest world experience.

I dont usually sit at the bar; i prefer tables n chairs with the degenerative disc disease and deteriorating sacrum. Have you ever eaten sushi (out, not raw at home)? The ginger pieces are pretty much always the size of large rose petals (aka way too big and overpowering). I like to slice them up.


You should give it a go; 'Cutting' large, paper thin, maluable pieces of ginger with chopsticks is rather difficult (at least for me, YMMV).

For everyone: The wasabi goes into your soy dish and you whisk with your chopsticks until you can't see it. I was shown that overseas. ;)
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I"m always at the bar and talking to the chef. That's how I've learned that would be a huge faux pas.

Fringe benefit of sitting at the bar is that the chef will hand you small things between your orders to try and often aren't on the menu and you'll get to rub elbows with some interesting folks.

Made good friends with some chef's that way and actually had them come to our house for their family's first thanksgiving turkey. That guy's back in Japan now but just came over for a wine tour a few weeks ago and came by for BBQ. Brought me some nice sake.
 
There's no way that knife I used earlier to cut up boxes, whittle branches, or rip up nasty carpet is going anywhere near my food without washing it. I'm not about to get up and wash my folder in the men's room when there is a clean knife right in front of me.
 
Knife is great for everything:

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Always have a pocket knife with me in a worst case. But I have taken my Condor Kephart to restaurants for my use.
 
If people can use their smart phone to take lots of pictures of their food, I can damn well use my knife to cut mine. ;)

Seen girls in their early 20s spend ten minutes taking pictures of their food; pictures of the food itself...pictures of the food halfway to their mouths...pictures of all the friends in a selfie together with food eating poses...which is fine.
I don't bother them about that, and they don't bother me. It's a wonderful world. :thumbsup:
 
If I'm camping and grill up some steak, hell yeah! I absolutely whip out my knife. But at a restaraunt, no.
I do however always think to myself when I use their knives that, "You know... I could probably get these sharper than this." And that makes me want to use my own.
 
You need a bigger knife! :p Unless you meant that you "took" your knife out "to" dinner; in which case you are VERY strange, even for this place. :rolleyes: Or was it a play on "stuck"? Very bad (Henny Youngman you ain't). :(
 
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Zombie411 said:
There are some gorgeous knives coming out in this thread.
I get the point you guys are making but I have to ask... What kind of restaurants do you go to? There would be a polite tap on the shoulder , followed by "Excuse me sir..." in any place I frequent.

Also there would most likely a free meal in it because the cutlery was sub par.
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Really Zombie in the North Florida Panhandle? Is this classy joint the Walmart Diner? Or are you talking about really stepping up your game at the local Hooters? I bet they throw the word "Sir" around a lot in that class joint.
 
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jc57, don't you think you are being bit harsh in post 57 with the ketchup/relish thing; isn't burning at the "steak" enough? (HA-Ha-ha..ummm..:oops:) Anyway, I believe an exception should be made for those under 10 yrs of age, they haven't learned and may still be experimenting with boogers on them (and the dogs) (Ha... ummm :oops:) As far as the knives, the nicer the restaurant the classier the personal knife should be if one feels the absolute need to use one (NO Busse Battle Mistress please). :eek:
 
Bladegunner said:
I didn't realize so many were afraid of there EDC or restaurant carry of getting dulled up from cutting on a plate. I live to sharpen my knifes I just thought we all did.
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Yes, my knife is sharp and it doesn't take much effort to cut a tender steak. If it gets a little dull from the plate it's very quick touch up on the stone.
 
Zombie411 said:
What kind of group have I introduced myself to? o_O

I used to scold my daughter for wearing a hat at the table...
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Yes you should be glad she doesn't set her 6 inch fixed blade on the dinner table as she says sorry I'm late :)
 
katanas said:
You need a bigger knife! :p Unless you meant that you "took" your knife out "to" dinner; in which case you are VERY strange, even for this place. :rolleyes: Or was it a play on "stuck"? Very bad (Henny Youngman you ain't). :(
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Lol.
Yeah, it was a play on the wording of the thread title and some old school schtick. ;)
 
Zombie411 said:
There are some gorgeous knives coming out in this thread.
I get the point you guys are making but I have to ask... What kind of restaurants do you go to? There would be a polite tap on the shoulder , followed by "Excuse me sir..." in any place I frequent.

Also there would most likely a free meal in it because the cutlery was sub par.
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Maybe that's because you're eating with a weapon;)
 
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