Steak knife recommendation

Gfunk_Minor said:

Look at all that "juice" left over from the previous customer.

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Brooooooo do you own anything that was not recommended by MLP via request? Lmao

LtDave32 said:

If you were to go to Peter Lugers, would you steal the cutlery?

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pnuggett said:

Your recipe?

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Same as the BassOmatic '76, just substitute in the steaks.

Who said:

I thought it was only for fish.

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Beat me to it, curse your eyes!

SteveC said:

Yea, you gotta let go of the "carbon v. stainless" irk. That was not the point of the quote, but merely a minor niggle in an otherwise relevant rant about how serrations on knives are not ideal - regardless of when you are using it.

And, I never rely on peoples cutlery opinions, especially those who would use a serrated knife to slice/carve/plate, or otherwise "cut" meat.

It's one of those 'never' decisions that one either learns, or doesn't.

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Nope, your source proves with his own words he parrots information without analysis, not letting that go. Carbon good, stainless bad is objectively wrong.

Fine edge steak knives good, serrated bad is an opinion. Yours happens to be wrong.

Ermghoti said:

Nope, your source proves with his own words he parrots information without analysis, not letting that go. Carbon good, stainless bad is objectively wrong.

Fine edge steak knives good, serrated bad is an opinion. Yours happens to be wrong.

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OK... you win. I surrender. As you wish.

What exactly is it that happens if you use a serrated knife to cut a steak? I'm pretty sure every steak I've ever eaten in my entire life has been cut with a serrated knife...

I prefer a pork chop over steak. They don't bleed 'cause they're not supposed to. Any decently sharp knife will do.

PeteK said:

What exactly is it that happens if you use a serrated knife to cut a steak? I'm pretty sure every steak I've ever eaten in my entire life has been cut with a serrated knife...

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In short, you basically are tearing it apart. So much juice runs out of the ragged incision, that your plate can become a pool of blood that your steak floats around in.

Or, nothing. Depending on your persuasion.

SteveC said:

In short, you basically are tearing it apart. So much juice runs out of the ragged incision, that your plate can become a pool of blood that your steak floats around in.

Or, nothing. Depending on your persuasion.

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Sorry, but that sounds like some bullshit sales pitch from someone selling you steak knives.

I feel like if you cook your steak beyond the point where it's still mooing at you, that's not really much of an issue. I'm not saying well done (ruined) or anything. I don't think I've never had a medium rare steak bleed all over my plate because I used the wrong knife to cut it though. I mean, if that's a real issue than don't you need to sharpen your fork tines too? Please tell me you aren't sharpening your fork tines....

mdubya said:

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Nice knives!

Just look at all those purty serrations!

Steak Knives = Serious Business

Just eat your fucking food already.

How can you have any pudding, if you don't eat your meat?

SteveC said:

In short, you basically are tearing it apart. So much juice runs out of the ragged incision, that your plate can become a pool of blood that your steak floats around in.

Or, nothing. Depending on your persuasion.

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That is some nonsense shit right there lolololol

SteveC said:

How can you have any pudding, if you don't eat your meat?

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OFFS. Are we gonna do spoons next?

SteveC said:

It's one of those 'never' decisions that one either learns, or doesn't.

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SPOONS -
Look - I’d be pleased as punch if I could get a fucking tea spoon with my iced tea.

Evidently that went the way of the horse and buggy.

Dont be a pussy; go all in!

SteveC said:

So much juice runs out of the ragged incision, that your plate can become a pool of blood

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If there’s blood running outta my steak?
I ain’t eating it.

You got all thise fancy cooking machines.
Or even a lowly charcoal grill?
And you supposedly know what you’re doing in there? Cook that goddam thing!

I can’t tell how many hundreds of times I’ve had this conversation with friends, family, coworkers, waitstaff & managers, and the random woman on a date.

DILLIGAF what your waitress or grillmeister calls it?
Hot pink center - maybe not really pink.
I’m good.
That’s exactly what I’m after.

If there’s still blood running outta of it?
YOU FAILED.

You didn’t listen.
Or you don’t care.
And you want me to pay you?

GTFOOH.

I’ll pick it up with my hands and eat it like an animal.

This little beauty here is called a "Cane Knife".
Primarily used for harvesting sugar cane it can come in extremely handy for other tasks.
Average is a 13-15 inch razor sharp blade and serious heft.
Shorter and more compact than your standard machete, it can decapitate a wild boar in one stroke!
Although, not commonly seen at finer dining establishments, it can cut through the toughest cut of meat.