Your Favorite Folding Steak Knife?

[black mamba]

For those of you who like to eat out, which of your folders do you take along to use for a steak knife? I prefer stainless steel, and usually take my 440C #73 Scout.

Another elegant choice is my lionSTEEL Bolus in ram's horn and M390.

Please let us see what you like to use!

 

[DaleS]

My favorite.

 

[jlhoffman74]

 

[Will Power]

For those of you who like to eat out, which of your folders do you take along to use for a steak knife? I prefer stainless steel, and usually take my 440C #73 Scout.

Another elegant choice is my lionSTEEL Bolus in ram's horn and M390.

Please let us see what you like to use!

Beautiful options Jeff That M390 is some fine stuff.

I like a thick steak but prefer thin slices, not dental problems either as never had a tooth out but I believe thin slices taste better! Tend to opt for a more utility type knife and find this Opinel Olivewood No.6 to be the favourite, plus there's no spring or liners to clean out or if it were to be dropped on a hard floor, no tragedy.



Somebody else, the house goddess seems to like the Opinel too but she likes her meats strictly raw

 

[kamagong]

I've never felt the need to bring a dedicated folder to use as a steak knife as I have no issues using the provided instruments, but if I were so inclined I'd probably use a laguiole. Goodly sized for food and handsome enough that it shouldn't raise too many eyebrows.

Of course if I'm ever invited to an asado I'll eschew folding knives entirely and bring a cuchillo criollo.

 

[5K Qs]

I rarely eat steak, but when I do, this serrated Victorinox folding paring knife would be my first choice.
(I used it to dismember the Thanksgiving turkey last November.)

- GT

 

[smith357]

When ever I head to the steak house I grab the Urban Trapper.

 

[Obsessed with Edges]

The first time I used a traditional folder for a steak, it was sort of an epiphany for me in seeing how beautifully it handled the task as compared to any run-of-the-mill dedicated table cutlery. It was the stainless 6375 Case stockman's clip blade as shown in lower half of the picture below, next to my CV '75 in amber bone. I'd taken the edge grind more acute than factory on the clip blade of that knife and it became an awesome slicer. Case's '75 pattern is likely my favorite traditional pattern overall.

 

[RickHuf]

 

[Steven65]

Opinel No.8 for me

 

[Magizm7]

Don’t have a recent pic available but it’s got to be the City Stock

 

[Blues]

I've never felt the urge to pull out a pocket knife to eat a steak. (Guess that's why I no longer moderate this forum. )

 

[waynorth]

Most of that patina is from a restaurant Steak, when I first eschewed the serrated restaurant offering for a real slicer!!!
And, it does improve the taste!!!

 

[oldmanwilly]

I've never felt the urge to pull out a pocket knife to eat a steak. (Guess that's why I no longer moderate this forum. )

I normally wouldn't either, but I've been to a few catered events where steak was served but guests were only given butter knives. Cotillion be damned, a steak deserves better than that.

 

[black mamba]

I, too, am a recent convert to the pocket steak knife, hence me posting the thread, but I've just had too many restaurant knives that were woefully inadequate.

 

[Hatchet_Jack]

I've never felt the urge to pull out a pocket knife to eat a steak. (Guess that's why I no longer moderate this forum. )

 

[Old Hunter]

Not just steak, but any meat that needs a steel edge to cut. I will use the restaurant knife unless it is plastic or dull. I’m not fighting a junk knife to eat - I will pull out whatever pocketknife I have and used the main blade to cut meat. I have at least two I can think of that received their bluish, warm meat patina from restaurant meat. The Uslter was pork chop, the Case was steak - my wife and I shared the Case back and forth at a meal several months ago, laughing while other folks noticed. OH