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.