- Joined
- Jun 7, 2018
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- 3,173
I'm not sure where this post belongs...feel free to move to proper category if needed.
I was trying to find a thread on the topic of what people are using for a steak knife outside of their home.
At home, any sharp (and clean) blade of choice will do but I find it hard to pull out one of my flippers or a Bugout at a restaurant to cut into a nice steak. I ended up getting a Shun Higo-No Kami and it is really nice. It is very elegant looking, opreates smoothly and super sharp but a little slim in the hands and not super convenient to carry out or have with you at all times (comes with sheath but no clip).
Then I came across the Boker Urban Trapper in cocobolo and it was exactly what I was looking for. The blade and handle sizes/geometries are perfect, it feels more "substantial" in the hands, it operates smoothly, looks elegant, super light, comes with a deep carry clip, and (for a knife made in China) the fit and finish is actually pretty decent (blade is perfectly centered, opens and closes nice, no mars or knicks or defects otherwise).
I am curious what others use, how or if you even consider it or if you are content with cutting a beautiful steak with a dull, half-serrated crap knife I would be curious to hear your story too.
For me, after I learned to properly sharpen a knife and use it on food...it was one of those "what the hell have I been doing all these years?" moments. My wife jokes on me a little but having a proper steak knife is just something I require.
Just to be clear, it has been my experience that most restaurants have ok steak knives and if proper etiquette requires me to use it then I will. But if I have a choice, I would take a razor sharp blade of my choosing over most restaurant knives. It probably has a lot to do with my thing for sharp knives and borderline OCD characteristics.
I was trying to find a thread on the topic of what people are using for a steak knife outside of their home.
At home, any sharp (and clean) blade of choice will do but I find it hard to pull out one of my flippers or a Bugout at a restaurant to cut into a nice steak. I ended up getting a Shun Higo-No Kami and it is really nice. It is very elegant looking, opreates smoothly and super sharp but a little slim in the hands and not super convenient to carry out or have with you at all times (comes with sheath but no clip).
Then I came across the Boker Urban Trapper in cocobolo and it was exactly what I was looking for. The blade and handle sizes/geometries are perfect, it feels more "substantial" in the hands, it operates smoothly, looks elegant, super light, comes with a deep carry clip, and (for a knife made in China) the fit and finish is actually pretty decent (blade is perfectly centered, opens and closes nice, no mars or knicks or defects otherwise).
I am curious what others use, how or if you even consider it or if you are content with cutting a beautiful steak with a dull, half-serrated crap knife I would be curious to hear your story too.
For me, after I learned to properly sharpen a knife and use it on food...it was one of those "what the hell have I been doing all these years?" moments. My wife jokes on me a little but having a proper steak knife is just something I require.
Just to be clear, it has been my experience that most restaurants have ok steak knives and if proper etiquette requires me to use it then I will. But if I have a choice, I would take a razor sharp blade of my choosing over most restaurant knives. It probably has a lot to do with my thing for sharp knives and borderline OCD characteristics.
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