Plain Edge Steak Knives?

[stvpourciau]

You've got to be kidding me. Who is that picky?

Well I'm training to be a chef so, I guess I'm that picky.

You should see what a steak has to look like in the 1st place for me consider t acceptable.

Sorry if I come of the wrong way, I'm just really really obsessive about food.

 

[BloodrootBlades]

We had a restaurant want steak knives but were using ceramic plates. I told them they would get dull at the tip, but we built the knives with a drop tip and waist to protect the cutting edge at most cutting angles so that only a few mm of the tip would get flat. They felt good in the hand and seemed to make sense, but it does seem like the best bet would be to not cut on ceramic or to do serrations, though I hate serrated knives. I sent them along a 1000 grit ceramic hone for touchups which, if they use it would keep it going pretty well.