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Do you carry a 'special' knife to restaurants?

Discussion in 'Knives' started by Moshe ben David, Dec 25, 2017.

  1. Moshe ben David

    Moshe ben David Loaded Pockets

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    To quote a marketing slogan, " Just Do It!" Admittedly in NYC you'd have to be thoughtful regarding which knife to carry... but there are some quite decent slip joint knives available now. Might even be true that the Otter 'Black Cat' such as I carry would meet the legal constraints?

    L'chaim and Bon Appetit!

    Moshe ben David
     
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  2. garza

    garza Loaded Pockets

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    Atroposknife Fortel is a fork, steak knife and carving knife all in one small bundle.

     
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  3. suburbDad

    suburbDad Loaded Pockets

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    Otter black cat is a beauty!
     
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  4. Moshe ben David

    Moshe ben David Loaded Pockets

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    +1!

    Plus if one is so inclined, there are versions in polished brass or polished copper handles. I'm thinking of getting one of those to pair with a black cat in my pocket organizer... devote one to meat, the other to cheese/fruit, etc.

    L'chaim!


    Moshe ben David
     
  5. smokingfish

    smokingfish Loaded Pockets

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    No I don't carry a pocket steak knife.
    I will carry my usual edc knife but never to draw to cut my food. Yeah sometimes it beats the knife they bring out to your table but I'm not cutting meat on a glass plate.
    If out at a place and my meat is tough like a punching bag maybe I shouldn't be dining there.
     
    #45 smokingfish, Mar 26, 2019
    Last edited: Mar 28, 2019
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  6. dmattaponi

    dmattaponi Loaded Pockets

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    This topic seems to come up from time to time. I’ll be honest...I just can’t imagine ever eating someplace where the steak knife provided wouldn’t do a satisfactory enough job on the steak...regardless of the restaurant. I’m not trying to argue, just expressing my opinion. I have used a Buck 110 on a steak, while camping once. It did okay.

    Edit to add: Actually now that I think about it, I’ve used a Buck 110 on a steak more than once...during lunch at an archaeology field school out in the woods (at least one other time, and because it was the best tool I had for the job at the time...didn’t want to get my trowel, machete, or SAK all greased up). :). I have used the SAK from time to time on food, but only out of necessity when nothing else was available (outdoors, not in restaurants). More recently I keep a set of U.S. milsurp flatware in a little chow kit for just such occasions. The butter knife actually does a fair job on most things, when cooking/eating afield.


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    #46 dmattaponi, Mar 27, 2019
    Last edited: Mar 27, 2019
  7. Moshe ben David

    Moshe ben David Loaded Pockets

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    @dmattaponi: +1 on the Buck 110! Conceptually, I agree with your point that there is an inherent problem if the knife the restaurant provides won't cut the food they serve. But except for the true 'top shelf' restaurants, this seems to be sadly the case. Also -- I titled the thread as a general thing about carrying a 'special' (meaning one I dedicate for the purpose) to restaurants in general, not only steak houses. For me its partly just the pleasure of using one of my own knives, regardless of what I order -- by no means limited to steak and similar...!

    Bon appetit and L'chaim!

    Moshe ben David
     
  8. dmattaponi

    dmattaponi Loaded Pockets

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    I hear you. I could definitely be tempted to use a personal knife just because I like it, and I am looking for reasons to enjoy using it. As a matter of fact , although it was at home, I remember a number of years back using a new Case Christmas Trapper to help prepare a Thanksgiving turkey, and another time using a fixed blade Buck 119 on a nice venison roast




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  9. gremlin078

    gremlin078 Loaded Pockets

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    A.G. Russell’s has several dedicated gentleman’s folding steak knives in their catalog. I have a Boker titanium slim frame lock from county comm I like to use
     
  10. Tesla

    Tesla Loaded Pockets

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    No, but I've been tempted to when I get served a steak with a butter knife at a restaurant...:banghead:
     
  11. Bad Company

    Bad Company Loaded Pockets

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    No. They'd think that I was strange.
     
  12. xevious

    xevious Loaded Pockets

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    I wouldn't bring my own knife. That feels a bit weird. However... you can ask the waiter to have your steak knife taken to the kitchen for some sharpening. I've had that done and definitely noticed an improvement, such that I didn't notice any knife dullness & fully enjoyed the steak.
     
  13. Moshe ben David

    Moshe ben David Loaded Pockets

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    Actually, I find that the most common reaction I get from waiters/waitresses is curiosity. Usually they've not seen a knife of the type(s) I carry for this purpose... a Mercator 'Black Cat' and a Case 'slim line' trapper. Often if they seem friendly enough I'll let them try it out on my steak. They're usually amazed to see a knife that slices through the meat with a single draw cut :). Which sometimes results in my telling them about edcf as well as some of my favorite on line sellers of blades... Good times.

    L'chaim!

    Moshe ben David
     
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  14. 0dBm

    0dBm Loaded Pockets

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    I was in Los Angeles a few weeks ago dining at one of my favorite BBQ places. Its a favorite lunch spot for many of the city's local, state, and federal public servants; many of whom wear the uniform and the various tools that are needed for the job that they do; including a "folder" of some type.

    The establishment does not provide adequate utensils; just the cheap plastic variety that makes cutting the protein a challenge that, although ultimately rewarding, is nonetheless awkward and time-consuming for those with occupations that can frequently curtail meal periods.

    In the small dining area, it is not uncommon to see the various folders deployed to assist with the half-chicken special and the various and sundry menu items. Not at all. My CRK Small Sebenza does the job for me. My caloric needs are usually much less so the number of slices per meal with the Sebbie is much less than some of the younger, larger customers. (You individuals know who you are!)

    I usually keep a couple of moist towelletes in my suitcoat for when soap and running water are not readily available and they work well to keep the food debris from lodging between the scales when time to fold the blade.

    In a part of town not usually known for its "warmth and goodwill," this is likely the safest place during the lunch hour from the,...uhm, let's just say the gangsta tattoo, baggy-pants slung to expose the undergarment crowd.

    A few years ago, on a balmy mid-August POST-lunchtime afternoon, two, ...uhm...young, Mensa candidates strolled-in that establishment in that seemingly "wading quickly in waist-deep water" manner so commonly displayed as a mantra of manliness by those still cultivating the growth of gonadal functionality.

    The dining area was near empty except for myself in my favorite small table-for-two in a corner and two older well-dressed gentlemen at the opposite side of the room. All three of us were indeed using our folders to assist with our meals and the two younger customers saw that.

    Immediately after receiving their orders of brisket and fries at their table, the two young patrons each flamboyantly exercised the wrist flick activation of their large but very likely economy-priced "tactical" folders purchased from the smoke shop a few blocks down; believing that it was ok to do so since they did SEE me and the other two older patrons using ours.

    Likely out of nervousness, the cashier made eye contact with me. I look over at the two older gents. One of them made eye contact with me, then rolled both eyes in contempt of the disruption of an otherwise pleasant but calorically-excessive menu item # 7 that he casually finished moments before those two young geniuses walked in. The other gentleman, who already had his smartphone on the table, sent a short text, looked at his lunch partner, then looked at me as if to utter a mild expletive denoting a forlorn effort to abate the need for a roll of Tums.

    I motioned the cashier to move away from the counter and into the back room. I took a small sip of my iced tea and pushed my small table slightly away from me, casually wiped the food particulates from the Small Sebenza, and returned it to my trouser pocket. Moments later, two rather large public servants walked-in and the two older gents stood-up. Well, the tattoed teens were escorted out the establishment and their "special" folders confiscated. I ordered another iced tea.
     
  15. joshwhoha

    joshwhoha Loaded Pockets

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    I like this idea. Or at least, the potential excuse it provides to buy more knives! The last couple times I've gone out for a nice steak I've carried a Boker Urban Trapper in s35vn as it's a bit more of a gentleman's knife than most of the other knives I own. The size and blade shape worked marvelously as a steak knife; so much so that I think it'll be my go-to for this purpose in the future. As far as dulling it on the plate, I didn't see any of that, but I keep my knives fairly shaving sharp and I like my steak medium-rare, so perhaps I don't have to be as vigorous with my slicing as others? Anyway, any excuse to buy more knives has my support. Maybe we should start a gentleman's knife/fancy steak dinner carry thread....
     
  16. plumberroy

    plumberroy Loaded Pockets

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    I don't carry a special knife . I do use my EDC knife often to cut food . Usually a SAK or even a Mora Eldris. I have used my Russell woods Walker fixed blade before. I detest serrated blades. I have never found an occasion the a properly sharpened plain edged knife wouldn't out preform a serrated blade. As far as dulling an edge as mentioned earlier you cut most of the way through pick it up with fork to finish the cut .