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Proper steak/gentleman's knife

Discussion in 'General Knife Discussion' started by waverave, Jul 7, 2018.

  1. unwisefool

    unwisefool Gold Member Gold Member

    Jan 22, 2007
    This is one of the saddest things I have ever read
     
    Minirehak212, katanas, Kiah and 2 others like this.
  2. Makael

    Makael KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 17, 2015
    Buck 101 fixed blade.
    [​IMG]
     
    Pilsner, Rupestris, Filoso and 2 others like this.
  3. 99cuts

    99cuts

    529
    Apr 18, 2013
    Like op, I've tried these with varying degrees of success/satisfaction.

    Opinel #8
    Boker burnley kwaiken
    Benchmade 940
    boker exskelibur

    Will try boker fr mini in restaurants soon. If anyone has experience to relate pls post.
     
  4. 22-rimfire

    22-rimfire Gold Member Gold Member

    Nov 20, 2005
    Can't eat juicy hamburgers either. Damn ticks!!:thumbsdown: This happened about 5 years back when I had some allergy reactions that could not be explained easily other than we knew it was food related. My allergist on a whim had me checked for the alpha-gal antibodies and found them. No lyme disease, but this is bad enough. Pretty much changed my life. They still don't know much about it and I was my allergist's very first with this... have not seen him in a couple years as I have refrained from most red meat eating. They don't know if it is forever or you get over it??

    Added: I just did some googling and recent studies indicate that the alpha-gal allergy may dissipate with with time and it has been about 6 years now unless more affected ticks re-affect you. I just looked up when this thing started. It might be time to schedule an appointment with my allergist and get the blood test done again....
     
    Last edited: Jul 8, 2018
    SpySmasher likes this.
  5. Impulse600

    Impulse600

    280
    May 24, 2016
    Bradford Gastby steak knife [​IMG]
     
  6. waverave

    waverave Platinum Member Platinum Member

    Jun 7, 2018
    That looks nice! I'd like to have a set of those :)
     
  7. 22-rimfire

    22-rimfire Gold Member Gold Member

    Nov 20, 2005
    I guess the question is if you carry a knife into restaurants for cutting food items, there are lots of very good fixed blades but the folders are more discreet.
     
  8. Danke42

    Danke42

    Feb 10, 2015
    If it's a good steak you can cut it with your teeth or a spoon.
     
    Stelth likes this.
  9. Stelth

    Stelth

    Jul 15, 2007
    Anyone bring their own plate to restaurants?
     
    SpySmasher and A.L. like this.
  10. mabrowns

    mabrowns

    484
    Apr 18, 2012
    Use the knife the restaurant provides a sure way to dull a knife is to cut on a ceramic plate.
     
  11. stabman

    stabman Gold Member Gold Member

    Sep 17, 2007
    That's rather judgemental of you.

    Much like those who judge the whole lot of us for bothering to have more than kitchen knives and perhaps a box cutter.
    Seems perhaps we shouldn't be so quick to judge each other and dictate what is "classy" based on, well, nothing, really.

    Unless you are cutting your steak with a Mantis knife...that's just low class no matter what you use it for. :D

    Oh, and as for class, last time I went for steak I had my custom Ipe wood walking stick with brass hame handle; did you have your custom walking stick with you?
    If not, I must look down my nose over my monocle at you for such classless lack of decorum. ;)
     
    Last edited: Jul 9, 2018
    User27, BTGuy, katanas and 3 others like this.
  12. 99cuts

    99cuts

    529
    Apr 18, 2013
    Just want to add that a good steak knife has enhanced my dinners many times. IMHO, people who are on bladeforums but not using their knives for steaks are kinda missing out on this part of knife owning / carrying experience.
     
    katanas, WValtakis and waverave like this.
  13. waverave

    waverave Platinum Member Platinum Member

    Jun 7, 2018
    Yes! Thank you. I couldn't agree more :)
     
    99cuts likes this.
  14. Boozoo Chavis

    Boozoo Chavis

    Oct 18, 2003
    I either use a Shun Gentleman's steak knife or a Case Slimline stag trapper carried in a suede leather slip. Both are elegant personal steak knives with very thin blades that slice through a med-rare ribeye like a laser.

    [​IMG]

    [​IMG]
     
    99cuts likes this.
  15. microbe

    microbe

    452
    Apr 6, 2016
    When I plan to eat steak out, I pocket my Forge de Laguiole Black horn tip knife.
    Sometimes when we have dinner guests over at home, my wife asks me for my classic French and Italian pocket knives to put on the table for cutting the meat. At one point the conversation will go to the knives, and I love to talk about them. It's nice to let people discover classy knives in a way they did not know yet They have impressed every single time.
     
  16. A.L.

    A.L.

    Jun 27, 2007
    Usually my vintage Wusthoff peanut butter spreader slipjoint:

    [​IMG]

    It also has an actual edge. It is also long and lean.
    Amazingly smooth walk on this knife. Either it has worn well or they made knives back then in spectacular manner.
     
    99cuts, BTGuy and waverave like this.
  17. 22-rimfire

    22-rimfire Gold Member Gold Member

    Nov 20, 2005
    Aaah...Rostfrei, best steel made for a pocket knife. ;)
     
  18. jmh33

    jmh33 Gold Member Gold Member

    Mar 16, 2003
    I keep an Opinal No.8 in the console of my truck.. Any time I go into to a restaurant I drop it in my pocket.. Don't worry about dulling the edge on plates as it sharpens up nice/easy!! John
     
    waverave likes this.
  19. Mikel_24

    Mikel_24

    Sep 19, 2007
    I understand how you feel. I use a Spyderco Military Serrated for this very same thing. Now it draws some attention! Besides it doesn't get that dull even with ceramic plates.

    The Centofante3 was my first decent folder (besides SAK's and a CRKT M16-14), I love this knife. Very slim and weights netxt to nothing, it disappears in the pocket!
     
    Rupestris and WValtakis like this.
  20. Pomsbz

    Pomsbz

    Jul 31, 2015
    Yeah I've never got that either. There's a reason why the knives in restaurants are serrated. I've on occasion used my knives on ceramic plates but I cut until I'm almost through and then lift the meat and complete the slice above the plate. Hardly optimal. When eating with my knives at home I'm usually eating on a wooden chopping board, plate sized, that my wife bought me.
     

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