Your knife at the restaurant...

[knarfeng]

Gents, Lets take it down a notch.

 

[goodeyesniper]

I would feel a little silly pulling out a pocket knife at a restaurant to cut my steak/potato/etc. I could get past the "silly" part if it were truly necessary. However, the part I can't get past is the idea of the knife being unsanitary to cut my food with. Pocket lint, pocket change, and other bacteria and germs build up on it--not to mention that I frequently oil the joints and keep the blade lubricated--last thing I want to eat is some Benchmade Blue Lube. If my knife were too dull to cut my food I would ask for another.

If you knew what kind of germs were on your hands from touching door knobs and keyboards right before you put french fries or whatever your mouth, you'd realize a fear of pocket lint is a bit absurd.

 

[viva la]

LOL

If only people like you knew what actually went on in commercial kitchens a bit of lint or lube might not seem like all that big of a deal.

*protip: if the chef doesn't drive an expensive car or there's no "tie rule" you can bet you don't want to know what goes on back there (or eat there).

ive never worked at a restaurant where the chef drove an expensive car or you had to wear a tie...and the kitchens have all been immaculate. But hey, way to make a blanket statement on ya!

 

[viva la]

I must be doing it wrong- I have never had a steak or chop that didn't require a knife to cut it.

then you are doing it wrong

 

[viva la]

I've never felt the need to use my own knife while eating out, but I can understand where people are coming from when they say they have.

And I find it hard to believe that those of you pretentious enough to send a steak back because you can't "cut it with a fork" wouldn't also appreciate the advantages of a nice clean slice. I also fail to see how asking for another steak knife is really going to help your situation. Do you think they are going to cut open a brand new package? Or perhaps have the head chef take a break and hand sharpen it to your liking?

If I order a steak (typically a 30-50$ dinner at a decent restaurant) and it is tough, sinewy or whatever, bet your ass I'll send it back, wouldn't think twice about it. And a head (executive) chef won't serve that kind of steak.

I am curious however how you would go about sharpening a steak.

 

[viva la]

Some of us can manage to use a knife without being an attention whore, and also manage to eat more than steak.

good for you! So what do you typically eat (besides steak) that can not be cut by a steak knife?

Some of us have also received no flatware at all after requests for such or had to wait 20 minutes for the wait staff to show up before they or management got an earful.

So you must also bring your own forks and spoons, right? Again, it sounds like you are eating at the wrong kinds of restaurants.

But good for you, I'm sure you don't need a knife in your fairy tale land where you eat rainbows and gumdrops all day and can't take out your knife without doing a backflip and screaming "LOOK AT MY KNIFE".

No, I just have my food cooked properly. Having to saw through a steak with my shaving sharp CRK because it is tough and full of sinew isn't my idea of a great dining experience. Yea, I'm that guy who asks for a rare steak, and when I am paying 30-50$ for it expects for it to be rare, and tender.

 

[viva la]

Ironic that you say:

nothing is as barbaric as a man that saws at his food or is too ignorant to use the proper tableware!

to defend using a pocketknife to cut your steak.

 

[Tim616]

No...

 

[viva la]

breaking down boxes, envelopes, cutting string, stripping wire, cutting up an apple, or a steak, my knife gets used.

So you like to contaminate your knives before using them on the food you are eating. That's really using your brain

 

[stoffi]

hahaha viva la

Awesome comebacks! ROFLMAO!!

 

[clich]

No I swallow my steak whole like a real man however I will use my bk9 to cut up my tiramisu and to open the splenda packets for my triple non fat caramel soy latte.

But to be serious I have used it in restaurants but not for steak. Like said before only on monster items like a huge burger and when the offerings are of the plastic variety. Other than that the dull serrations are fitting for tearing the meat into manageable sizes

 

[Christian]

No, I just have my food cooked properly. Having to saw through a steak with my shaving sharp CRK because it is tough and full of sinew isn't my idea of a great dining experience. Yea, I'm that guy who asks for a rare steak, and when I am paying 30-50$ for it expects for it to be rare, and tender.

Thats just my point- if I'm paying $30-50 for a steak, you can bet the restaraunt has spent good money on good knives. I'm just saying I can't afford(nor would I spend) that kind of money on meat. My sainted mother would haunt me for the rest of my life. The places I frquent are greasy spoons that happen to have a decent (to me) meat selection. Maybe I'm not eating quality meat...

 

[Foilist]

I have never used my own knife in a regular restaurant, but I suppose I would if I felt like I really needed to. I will use it in the break room at work or, as others have said, for cutting a large sub, burger, etc. into manageable portions at take-out joints.

 

[Superdave1]

Funny how ladies can manage to eat steaks with the establishments'cutlery but men can't.

 

[clich]

Funny how ladies can manage to eat steaks with the establishments'cutlery but men can't.

Ladies can do lots of stuff we can't. Hell if there werent pickle jars that needed opening, or things stored on tippy top shelves, and we didn't have the baby juice, women wouldn't even talk to us



I did just use my 0550 to cut up an apple in the break room at work.

 

[Dannyboyupstate]

My knives are always covered in grease and nasty funk. No thanks.

 

[upnorth]

Do you use a personal knife at the restaurant?

No. I suppose I could, but I have no desire to worry the parents of a family with young children next to our table.

 

[Dekz]

I also fail to see how asking for another steak knife is really going to help your situation. Do you think they are going to cut open a brand new package? Or perhaps have the head chef take a break and hand sharpen it to your liking?

I am curious however how you would go about sharpening a steak.

Reading comprehension > you.

 

[Doug S]

Come to think of it, I did use my SAK to divide a couple of large gyros between me, my wife, and our kids before leaving the parking lot to make the long drive home after one of my son's lacrosse games last summer.

 

[Luis G.]

I only pull out my knife when necessary, but with permission first.

Like one time we went to eat at a local restaurant, I ordered a medium porter house steak. When they gave it to me, it was too rare and worse the knife they gave me would squish the steak and THEN chop it. Which is a huge no no since juice pops out, and second really am I supposed to butcher a porter house?

I asked the waiter politely if they could provide a sharper knife, the waiter said no. I then asked if it would be okay to use my own knife, the waiter had to call in the manager the manager simply said as long as it's legal to carry. I pulled out my bradly alias XD and got to cutting.

Oh and about the kitchen thing. Im fairly familiar with restaurants near me, from the people selling the restaurant equipment, and furniture to the managers to the waiters to the
I've worked in several popular restaurants, my brother too. My uncle has been manager and is offered managerial positions anytime he needs a job. From Anamia's to Bar restaurants like Baja Grill (fairly popular cuz of their $4 margarita specials that come with good tequila and they come filled to the brim), etc. He's got his life of experience in restaurants, and often has the final say where he works. Sometimes even above the owner because of his performance, many owners trust him to run a smooth and profitable ship.

Now I've been to a lot of restaurant kitchens. From cheap taco restaurants and to $50-$70 a plate and drink locked up in display (not exactly 5 stars but damn close).
All kitchens have been very clean, the difference? The $50 restaurant had a way bigger kitchen. Both most of the successful places share similar cooking equipment, even though their food costs could be day and night difference. Some have been disorganized due to space concerns, but clean.