Salsa for Steak? oh yah!

VampyreWolf

VampyreWolf

Joined
Feb 12, 2001
Messages
3,415
I had steak tonight... medium well, 18oz new york... but the knife given was duller than the plate.

Out comes the salsa CE, and the steak gave up it's juice and succumbed to my teeth for a great meal. Medium spydie grit for the plain section, and a 3-1 sharpening on the serrated... no problems slicing up steak...

got a few odd looks from the server, as he came around for the usual "is everything good" check... but I'll harrass him tommorrow when I go to work.

So lesson learned? The CE Salsa makes an excellent steak knife.
 
Oh STOP it, you're making me hungry and it's almost 2 am!

Similar experience happened to me.
One fine evening I was dining at the Spaghetti Factory. The server lays on the table a sumptuous loaf of warm sourdough bread -- but with a pitifully dull steak knife to slice it.
Out comes the VG10 Endura SE and I make quick work of it, despite the strange looks from my fellow diners and (not to mention?) the server.
I got that feeling of "might get the Manager's abrubt visit to the table to see if everything's alright".
Spydermen -- such brutes we are!:o
 
Oh man, I hate to remember... There was that pizza house we went, and the knives were dull... but the pizza was awfull! Hard like a crust of cement :( Fortunately I had my old trusty Ladybug with me and I could cut my pizza (an others as well). We finally ate it... we were hungry, that's why! But it was for the first and the last time ;)
I also had once a similar experinece with G&K. Restaurant, dull knife, take out my switchblade (I was into autos those days), click, the blade pops out, some eyebrows are lifting (waiter's included), roast cut, click, blade back into the handles, knife back in pocket, carry on please ;)
 
I used to carry a Case Trapper for chores like these. The traditional design coupled with the maroon bone handles looked innocent enough. After almost leaving it at the table, I stopped that practice mighty quick. Now I just make due with the dull steak knife that's supplied.
 
If they provide you with reasonably sharp cutlery to enjoy your meal without having to "crush" the steak instead of cutting it, why not take your own knife?

I think there's nothing wrong with that. If they were unable to give you salt and pepper to spice up your food, would they complain if you had your own tiny salt and pepper packs to improve the taste?
 
Quiet Storm> Should see the edge on my Calypso jr lt PE VG-10... 20 inclusive, 800grit edge. Ultimate steak knife. Didn't have it with me that time, since it's waiting at home to be shipped off for warrenty work.
 
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