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Thread: Pocket steak knife?

  1. #1
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    Default Pocket steak knife?

    Well we all know the steak knife supplied by restaurants doesn't cut worth crap, and our pocket knife is much sharper. But ceramic plate is bad news for steel and most knives with curved belly will be blunted quick.

    Does anyone have good experience with pocket knives that works well as steak knife? Preferably under $60 and plain edge. I'm thinking it'll have to be wharncliffe or tanto point, so there's only one small part of blade contact the plate, to serve as sacrificial point and preserve the rest of the edge.
    Last edited by jzmtl; 03-08-2008 at 09:40 PM.

  2. #2
    Enlightened
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    Default Re: Pocket steak knife?

    I have used my Opinel for that purpose. I have also seen a folding Sabatier / Laguiole, but it was junk at Winners.
    Perhaps a real Laguiole would get the job done with class.

    Joe

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    Flashaholic* Planterz's Avatar
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    Default Re: Pocket steak knife?

    Bah, if you need a sharp knife to cut your steak, you need to find a better steakhouse.

  4. #4

    Default Re: Pocket steak knife?

    Quote Originally Posted by Planterz View Post
    Bah, if you need a sharp knife to cut your steak, you need to find a better steakhouse.
    I agree

  5. #5
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    Default Re: Pocket steak knife?

    Quote Originally Posted by Donny Dont View Post
    I have used my Opinel for that purpose. I have also seen a folding Sabatier / Laguiole, but it was junk at Winners.
    Perhaps a real Laguiole would get the job done with class.

    Joe
    Still the same problem thou, the curved belly will get dulled when hitting ceramic plate. And real languiole are usually over $200.

    Quote Originally Posted by dd61999 View Post
    I agree
    Well, thank you for your on topic and helpful opinion.

    I guess most people don't mind the dull knives supplied by restaurants.
    Last edited by jzmtl; 03-09-2008 at 03:52 PM.

  6. #6
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    Default Re: Pocket steak knife?

    There is a site that I like, KevinKellyCoolTools that has reviews on many good products [although I don't think they have the flashlight thing down the way CPF does]. One product they reviewed is a small plastic backpacking cutting board. It rolls up small and if you wanted to take a beautifully SHARP knife to a restaurant, this may be the way to do it without needing a specialized 'cut on a plate' knife.

    I literally just spent 90 minutes sharpening four kitchen knives and two pocket knives today while watching the Mets game. I love using sharp edges -it's a real joy to cut things with them, both in the kitchen and in the shop. I cringe whenever I'm at someones house and see them cutting things on a plate. Arrgh...

  7. #7

    Default Re: Pocket steak knife?

    Quote Originally Posted by jzmtl View Post

    Well, thank you for your on topic and helpful opinion.

    I guess most people don't mind the dull knives supplied by restaurants.

    jzmtl

    I did not mean to offend you. I guess I am just a food snob and spoiled by the restaurant scene here in NYC.

    I find most steakhouses are really subpar. I rather spend the extra money for a awesome steak. Good steakhouses that properly age their steaks the correct way do not need sharp knives. As mater of fact Some of the top steakhouses do not even supply steak knives in NYC they use butter knives to show their confidence in their meats.

    Anything less than that I rather go to the butcher and buy a decent steak to make at home.

    If you are complaining about the cutlery at the steakhouse, I can only imagine what the steak is like.

  8. #8
    Flashaholic* KenAnderson's Avatar
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    Default Re: Pocket steak knife?

    I also hate to use the poor quality knives most often found. I carry a Chicago Cutlery rosewood handled folder. A very slim but stiff blade, razor sharp. The blade is curved, but I find the sharpness to help in not having to push the blade into the plate. Have been using it for years and it has such graceful lines that it's never stood out as out of place.

    Well made tools are a pleasure to use...
    HDS EDC 60 Ultimate, Mac's Tri-EDC

  9. #9
    *Flashaholic* Sgt. LED's Avatar
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    Crackup Re: Pocket steak knife?

    I find that a Spyderco's spyder edge holds up well against a plate and shreds a steak with 0 effort. Also fits well into my pocket!

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    Default Re: Pocket steak knife?

    Quote Originally Posted by dd61999 View Post
    jzmtl

    Good steakhouses that properly age their steaks the correct way do not need sharp knives. As mater of fact Some of the top steakhouses do not even supply steak knives in NYC they use butter knives to show their confidence in their meats.

    With a sharp blade I find it easier to control the cuts and seldom find myself pushing hard into the plate. Also a nice clean cut is hard to do even on the best steak with the typical serrated butter knives provided at many restaurants. If I want shredded beef I'll go to a BBQ joint.

    I recently gave one of these shun folding steak knives as a present and had an opportunity to try it out. It's very nice and looks to be easy to keep sharp. I'll probably be getting one for myself in the near future.

    -LT
    Last edited by Lunal_Tic; 03-10-2008 at 12:39 PM.
    lunal tic (n)
    a distinctive behavioral trait or quirk directly related to or caused by light [15th cent. Latin lunaris. Ultimately from an IE word meaning “light,”] and [Early 19th cent. Italian ticchio.] see also: moon quirk

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    Default Re: Pocket steak knife?

    Quote Originally Posted by jzmtl View Post
    Still the same problem thou, the curved belly will get dulled when hitting ceramic plate. And real languiole are usually over $200.


    Well, thank you for your on topic and helpful opinion.

    I guess most people don't mind the dull knives supplied by restaurants.
    The laguiole name sure doesn't guarantee quality. That Kershaw Shun looks pretty good, but probably hits close to the $200 in Canada.

    I also hate the poor quality stemware supplied by even the most expensive steak houses. So I have my own to tote along.
    Nothing ruins a fine wine like a restaurant supply glass with a tiny bowl and a rolled rim. But that is off topic.

    Joe

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    Default Re: Pocket steak knife?

    Quote Originally Posted by dd61999 View Post
    jzmtl

    I did not mean to offend you. I guess I am just a food snob and spoiled by the restaurant scene here in NYC.
    Oh no, I wasn't offended.

    I've never been in any NYC restaurant, but no place I've been to have knives as sharp as my pocket knife. I really can't imagine any place that does, because the way most people use steak knives, anything will go dull after one meal, and I don't see restaurant hire people spend 5 minutes to sharpen them after each time a knife is used.

    The shun looks interesting, but for close to $200 I think i'll pass. Maybe I'll get a stainless opinel that I won't mind getting banged up occasionally.

  13. #13
    Flashaholic* Lunal_Tic's Avatar
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    Default Re: Pocket steak knife?

    Quote Originally Posted by Donny Dont View Post
    That Kershaw Shun looks pretty good, but probably hits close to the $200 in Canada.

    Joe
    I'm not as familiar with exchange rates but when I run US$99 through a exchange converter I get ~$98 Canadian.

    -LT
    lunal tic (n)
    a distinctive behavioral trait or quirk directly related to or caused by light [15th cent. Latin lunaris. Ultimately from an IE word meaning “light,”] and [Early 19th cent. Italian ticchio.] see also: moon quirk

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    Default Re: Pocket steak knife?

    It's not the exchange rate, we just have to pay extra for the same thing north of border, plus we pay more tax (twice more?). After everything we are looking at 50%~100% over american price.

  15. #15

    Default Re: Pocket steak knife?

    Quote Originally Posted by dd61999 View Post
    jzmtl

    I did not mean to offend you. I guess I am just a food snob and spoiled by the restaurant scene here in NYC.

    I find most steakhouses are really subpar. I rather spend the extra money for a awesome steak. Good steakhouses that properly age their steaks the correct way do not need sharp knives. As mater of fact Some of the top steakhouses do not even supply steak knives in NYC they use butter knives to show their confidence in their meats.

    Anything less than that I rather go to the butcher and buy a decent steak to make at home.

    If you are complaining about the cutlery at the steakhouse, I can only imagine what the steak is like.
    Are you sure that the knives are not provided, because of litigatious, or legislative reason ?

  16. #16
    Flashaholic* Lunal_Tic's Avatar
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    Default Re: Pocket steak knife?

    Quote Originally Posted by jzmtl View Post
    It's not the exchange rate, we just have to pay extra for the same thing north of border, plus we pay more tax (twice more?). After everything we are looking at 50%~100% over american price.
    Wow, sorry to hear about that. Just for grins I ran a Toronto address through Cooking.com and got CAD$ 147.92 for the knife, shipping and tax/duty. Surely someone up there carries these. Maybe Nella Cucina, The Cook's Place or some places like that.

    -LT
    lunal tic (n)
    a distinctive behavioral trait or quirk directly related to or caused by light [15th cent. Latin lunaris. Ultimately from an IE word meaning “light,”] and [Early 19th cent. Italian ticchio.] see also: moon quirk

  17. #17

    Default Re: Pocket steak knife?

    If time and skill permit, get a decent four-inch high-car. slicer, add your own serrations, with a small chain-saw file. Keep it in a slip-cover scabbard. The serrations points will take the brunt of the plate, and barring a bad choice of blade, should keep an un-godly decent edge. Its good to know how to cut serrations, anyway. I've washed enough dishes in various restarants to know the lack of care that the house cutlery receives.

  18. #18
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    Default Re: Pocket steak knife?

    Quote Originally Posted by Lunal_Tic View Post
    Wow, sorry to hear about that. Just for grins I ran a Toronto address through Cooking.com and got CAD$ 147.92 for the knife, shipping and tax/duty. Surely someone up there carries these. Maybe Nella Cucina, The Cook's Place or some places like that.

    -LT
    Oh no that doesn't include tax/duty, that's something we have to pay when we pick up the package if we get nailed by customs. Just for fun I added tax/duty/brokerage fee, and it comes out to be $175 if they ship USPS. Or $210 if they ship with UPS.

  19. #19
    Flashaholic* Lunal_Tic's Avatar
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    Default Re: Pocket steak knife?

    Must have additional tax/duty when you receive it then because that site did insert a "tax/duty" line in the receipt based on location. They have a whole page on shipping to Canada with a tax rate chart and other info.

    Any way you slice it it's a raw deal.

    -LT
    lunal tic (n)
    a distinctive behavioral trait or quirk directly related to or caused by light [15th cent. Latin lunaris. Ultimately from an IE word meaning “light,”] and [Early 19th cent. Italian ticchio.] see also: moon quirk

  20. #20
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    Default Re: Pocket steak knife?

    Some merchants will collect taxes and duties at time of purchase, acting as broker, which speeds up the process. UPS is always to be avoided because of their high brokerage fees. And heaven help you if you need to return it. Items sent by USPS often have the taxes collected by the mail carrier, at a modest fee of $8. I am sure glad my coffee shop doesn't charge me $8 to collect the sales tax!

    Joe

  21. #21
    Flashaholic* cutlerylover's Avatar
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    Default Re: Pocket steak knife?

    You know in this case you mgiht want to think about a serrated folder...because with a good serrated knife the inner curves of the serrations will not touch the cermic platee, so it can be used often before it needs to be sharpened again, thus the posotive side of serrations in general...Problem is finding a serrated fodler that woudl be really easy to clean and carry, and not scare anyone at a nearby table, lol...I cna see why you woudl want a straight edge (probably for ease of sharpening right?) Well its a give and take then, you cna find a staright edge but it would probably still need a touch up afetr each use...

    Might I suggest a somethgin like this...

    http://www.coldsteel.com/superedge.html

    Its a fixed blade so its easier to clean, but small enough not to create a scene, lol, it can even be added to your keys or slipped into a pocket easily, and the kydex sheath can easily be washed out as well when you get home...easy cleanup, long lasting serrated blade, small, but not to small, would work for me if I had this problem...Ohg yeah and the best part of all, cheap! you cna buy 2 if you wanted for your $60 budget...Just throwing the idea out there...
    - JEFF


  22. #22
    Flashaholic* RA40's Avatar
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    Default Re: Pocket steak knife?

    This reminds me of a mid-range steak house I went to in Vegas with a group on knifemakers (Las Vegas Classic). They hand us one of those big ugly serrated-dull knives to cut the slabs of meat. Ugh....those things just tear the meat up.

    Funny how most of us just reached into our pockets and used our own knives. The waiter came by and was aghast at the sight of all these non-restaurant supplied cutlery.
    Mike

  23. #23
    Flashaholic Dantor's Avatar
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    Default Re: Pocket steak knife?

    interesting thread, and a good point. over in some other forums we call this knife a steak knife;

    it's the top one called the "WoodsWalker"
    and it really feels like a steak knife! it's a neck knife but it
    sharpens well and holds it nice. I don't know if that can fit your niche but for the price;
    http://www2.agrussell.com/content/ad...&search=Search
    it's not bad. that link also has regular steak knives
    Shinning on

  24. #24
    Flashaholic* HoopleHead's Avatar
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    Default Re: Pocket steak knife?

    +1 for a fully serrated Spyderco, in VG-10 or H1

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    Default Re: Pocket steak knife?

    I'm not really a knife man, waiting for my first proper knife (the CPF special) at the moment. Seems to me that what you want to take with you to restaurants is not a different knife, which may cause offence/scare the serving staff/need cleaning before taking home etc etc, but rather a small sharpening block. Order the steak, ask for their "in house rather blunt" knife and spend five minutes sharpening it while you wait for your steak! Job done!

    and now I'm hungry!
    We cannot hold a torch to light another's path without brightening our own.(Ben Sweetland)

  26. #26

    Default Re: Pocket steak knife?

    I recently got to handle one of these Kershaw folding steak knives, when a friend showed up with one.

    EXTREMELY high quality!!!

    http://www.kershawknives.com/productdetails.php?id=305

  27. #27

    Default Re: Pocket steak knife?

    Get an opinel, and a small hone, either a diamond or ceramic, and touch it up. Who cares if you end up with a dull spot, thats what sharpening is all about! I carry an old gerber bird and trout from the 60's in my brief case, and use that, its not a folder, but its in a little leather case I made with a spoon and fork, (sometimes I eat at my desk) but I have no trouble taking it out at a restuarant.

    If I go to the good places for steak, I might not need it, but it's always there.

  28. #28
    Flashaholic* TONY M's Avatar
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    Default Re: Pocket steak knife?

    I knew a guy who used his own pocket knife to cut up a steak at a restaurant, fair enough. When he was finished eating he left the knife on the plate, forgot about it and the waiter took it away! He only realised a few days later too. By then it was gone!

    It was the last time he ate out using his own knives!

    Be careful guys it's easily done!

  29. #29

    Default Re: Pocket steak knife?

    Link.

    I've found the AG Russell fruit tester knife to be the most useful and widely acceptable pocket steak knives. I actually wrote an entire article on carrying and using a personal/pocket knife while dining out but never posted it.

  30. #30

    Default Re: Pocket steak knife?

    Generally, I find the quality of restaurant cutlery doesn't really have anything to do with the quality of the steak. I've gotten dull knives at a Ruth's Chris Steakhouse and incredibly sharp ones at greasy spoons. I've never heard of any restaurant owner actually paying somebody to sit down and hone a couple hundred serrated steak knives either way.

    Personally, when I run into a dull knife in a restaurant, I discreetly whip out my Al Mar SERE 2000 and it takes care of all my cutting needs without drawing any special attention.

    If I were going to carry a knife special for the purpose, I think I'd just grab one of my Douk-douks and go.

    They take an awesome edge, hold it very well, are easy to clean, and run about 20 bucks. They're also pretty low profile.

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