...ahh, it still doesn't look quite right...

The Tourist

Banned
As you know, I've been looking for a good "steak knife" that I can carry to restaurants. While I want it to function better than those flimsy serrated knives they give you with dinner, I want the knife to look like common dinnerware.

And I don't want it to be a pampered drawer queen. I want a knife that takes repeated blows to plates, oceans of gravy, the corrosion of salt and pepper and numerous washings with a sinkful of dishes. All while looking quite common. In fact, to the common diner, "invisible."

Well, I found a knife that suits me. It fits my hand. It has a wood grip. The blade has plenty of chromium, and takes a good edge.

(I placed it on a colored pad of Post-It notes to reflect the mirror finish of the bevel.)

While there is no doubt it functions, its proportions look out of whack. It looks too heavy, too thick. More like a carving knife. The blade is still under four inches, but it appears chunky.

Other than just getting a sacrificial four-inch Chicago Cutlery mule and buffing that edge, I wonder if this project is simply snake-bit.

If you saw this knife on the edge of my plate, would it appear out of place to you?

DSC00438.jpg
 
I am not familiar with your quest in general, and I am not a knife nut. And yes, I think it probably would look a little odd on the plate. But, I am not at all sure that you should care about that (of course, you get to say that). All in all though, I think it is very appealing. I thought that the second I saw it and before I read what you were doing with it. I like the look of it a lot.
 

The Tourist

Banned
I like the look of it a lot.

So do I, but perhaps not in the context I wish. My wife has never said anything, but I'd like a knife with a bit of "culture."

While it will indeed function, it looks more like a knife you might put out for cheese and sausage when the guys are over for football.

It has a good solid feel, and a great balance. It's very affordable, and even with only this first sharpening/repair, the bevel grind lines are almost spot on. One or two more touch-ups and the lines will be perfect.

It easily passes Locutus' version of the "twice and twain" sharpness test. And in the old "tickling the dragon" touch, it feels like microscopic piranha teeth nibbling into your fingerprints.

I just don't know if it's right for fine linen.
 
I just don't know if it's right for fine linen.

*****

If you are serious about this, it probably isnt. Maybe you need another knife for that purpose.

And now, since you have me liking this knife, what kind of knife is it, and how much is it ??

As I said, I know nothing about knives, but I know a lot about when something looks good. Some things I want to know all about, others I just want to trust someone who knows, and knives are, at least for now, in that category.
 

Maverick2272

Stewed Monkey
Super Site Supporter
I don't think it would look right to a dinner next to their plate. The knife blade looks a little thick, and the handle slightly larger than the blade giving it an unbalanced look.
I find this weird to say since your skills are so much higher than anything I could achieve, and it is a beautiful knife!
So, I could only give my impressions as a dinner. Picking it up I might find it intriguing, and using it I am sure I would be impressed.
I hope that helps you out!
 

The Tourist

Banned
I don't think it would look right to a dinner next to their plate.

Oh, your comments help a lot. I don't think it looks right, either. None of us on this thread think it works.

Now at home, I'd use it in a heartbeat. It has a robust feel, and it would be great for boning a chicken, cleaning fish or that sausage.

And I think that's the problem guys like me and Locutus face. We know too much about knives. We pick the alloy, the blade geometry, the heft, how it sharpens, etc.

And we would also be the last guys you should pick when registering for wedding china and flatware! We can buy you a nice chisel no prob...

As I write this I believe Locutus does not know the knife has arrived and that it has been polished. But I can hear him now:

"Hey, it cuts beef, it won't tarnish, it will 'bounce' on concrete and I don't care if you eat with it. What's the issue?"
 

Maverick2272

Stewed Monkey
Super Site Supporter
I would use it at home in a heart beat as well. I have used some of the thicker steak knives at the roadhouses and steak houses and while they look a little big, I love the feel, weight, and cutting ability they have.
 

The Tourist

Banned
at the roadhouses

There's the rub. Yes, I love those places.

Think about my poor, long-suffering wife. She looks up from the newspaper on Saturday morning and announces she's hungry. I respond that they serve free hot-dogs at the bike shop.

For those here who are married (and desire to remain so), we all know 'that look.'

I gotta find a crappy knife that no one notices and can actually be made to work.
 

Maverick2272

Stewed Monkey
Super Site Supporter
Yea that's the thing, I could see this being served along with a big ol Porterhouse, but not anywhere else.
Maybe one of the better heavier steak knives they use at the steak houses and tweaked by you? They are still smaller than this one, but larger than the junky ones and no serrated edge to deal with.
 

The Tourist

Banned
I agree, and I most likely will do just that.

The problem is that I don't want to. I like these chunky, substantial knives with heft and gleaming edges which slice through food like a lightsaber.

I don't want to be civilized...
 
I don't want to be civilized...

**********

Then DONT Be !!! It is one thing to be ignorant and not know the rules ..... it is quite another to know them, but still choose to break them for good reason.

That has always been my dividing line ..... if I knew, but had an overwhelming reason, then I went ahead and did what I wanted ....

It's like this .... it is for you and your pleasure, and unless it is a White House State Dinner, it isnt going to become an international affair, so please yourself. Go with convention on bigger issues, please yourself on little ones.
 

Maverick2272

Stewed Monkey
Super Site Supporter
Riverside is right! Go with what you want. My perspective is from a dinner's point of view, but if this is for your own personal use, go with what you want man!
 

buzzard767

golfaknifeaholic
Gold Site Supporter
DSCN3594.jpg


Tourist, I've posted this pic before but this is what I use for steak houses. The top knife, like yours, is "noticeable" in a restaurant, however, it is always my first choice. It has a handle made for a man's hand. The little one, although dainty, sits on a plate and never looks out of place. The steel is L6 taken from a NW timber company's used band saw. It's one of the tougher steels and holds its own when doing battle with glass or ceramics.

To answer your question re: would your knife appear out of place? Yes. So does the larger of my two L6's. They are designed for chores other than slicing cooked meat and it shows.

Buzz
 
DSCN3594.jpg


Tourist, I've posted this pic before but this is what I use for steak houses. The top knife, like yours, is "noticeable" in a restaurant, however, it is always my first choice. It has a handle made for a man's hand. The little one, although dainty, sits on a plate and never looks out of place. The steel is L6 taken from a NW timber company's used band saw. It's one of the tougher steels and holds its own when doing battle with glass or ceramics.

To answer your question re: would your knife appear out of place? Yes. So does the larger of my two L6's. They are designed for chores other than slicing cooked meat and it shows.

Buzz

I really like the look of that top one. It's another one that is a bit clunky, so I guess that must just be the look I like !!
 

buzzard767

golfaknifeaholic
Gold Site Supporter
I really like the look of that top one. It's another one that is a bit clunky, so I guess that must just be the look I like !!

I like the look as well. I bought it in the first place to be used as a hunter. Because of the characteristics of the steel I use it often when cutting fish and smaller cuts of meat on poly boards. It can take a lot of abuse. It stands out in a restaurant and I've been given some strange looks from waiters. The little one looks less threatening but the handle is for smaller hands than mine.
 
It stands out in a restaurant and I've been given some strange looks from waiters.

******

Maybe they are just wishing they had a knife that looked that good.

******
The little one looks less threatening but the handle is for smaller hands than mine.

******

Considering that all that is in danger is the steak, then the one that suits you is, in my opinion, the "right one."

Years ago I once cared what people thought, and slowly through the years, without even noticing it, I stopped caring, or even noticing that they were noticing.

Sometimes later a friend will say, When you did this, etc, that guy or lady just looked, and my friend will be surprised that I didnt even notice. I was just busy being happy doing what I was doing.

Time has done several things to me, a few I wasnt too happy about, but not noticing or caring is one of the bonuses.
 

The Tourist

Banned
We're actually having two discussions here.

If the NCT knife crowd here that's answering my thread all went out for steaks, I'd take my chunky new knife, dine with great gusto and brag about the edge. None of you care about decorum enough to go without a good, useable tool. In my heart, I agree.

To that end, I would like to find a knife in traditional shape for dining with my wife. Just the two of us. And just a small consideration.

My point on that issue was a quiet evening with your wife. Trim the fingernails, clean underwear, maybe shave. Take the girl out to a place she wants (for a change).

Buzz and I can get junk sharp enough to last the dinner, even if the knife needs sharpening soon after than.

But, since I'm ever the tinker, I was just hoping to find that "magic knife" that's both regal and lethal at the same time.

(Before my wife's surgery, often she would get on a protein kick and crave a nice steak. Upon leaving the sporting goods store one Friday night, I found a traditional looking four-inch wood handled Chicago Cutlery clone in the breakroom. I polished up the brass handle rivets, buffed the cosmetic portion of the blade and sharpened the edge to a mirror finish. That knife was used by my wife happily.)
 

S.Shepherd

New member
well, on the flipside.......

you dont want some hoplophobic waiter seeing you brought some "weapon" to a resturaunt. et a jerk for a cop, next thing you know yer charged with carrying a concealed weapon. I'd check what the knife laws are for carrying a fixed blade knife in your state. The police won't care about it being a "steak knife" , as most stabbings happen with kitchen knives anyway.
 

PanchoHambre

New member
If you saw this knife on the edge of my plate, would it appear out of place to you?

to the original question... If I noticed... which I probably wouldn't unless I was dining with you... I would think "now there's a man who takes his knives seriously" which would be the truth.

I say if it works and you prefer eating with it use it.

I really don't concern myself with what diners at the next table think (within the bounds of not being rude)

and if someone was dining with you then they already know you're a knife guy.
 

The Tourist

Banned
What about the shun steak knives? They look nicer for a table and shun has a reputation for being sharp

It's a good suggestion, but that particular model has serrations. Granted they are no harder to sharpen, but I don't like serrations. A clean polished edge "feels better" on the slice.

If I go that route--and it does fill the criteria I have--I would choose something like the attached and just prepare the edge to slice meat.

http://www.japanwoodworker.com/product.asp?s=JapanWoodworker&pf_id=02.211.135&dept_id=13169
 

PieSusan

Tortes Are Us
Super Site Supporter
My mom's steak knife set was Robeson Shur edge "Frozen Heat" that were gifted to her as a wedding present in 1951.--they came in a wooden box that the knives' edges slipped into. I still use them today.
 
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gadzooks

Member
I still use forged sixties-style Henckel's steak knives. Delicate. These are my cheapies, 12 for $4...

CIMG0241.jpg
 
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MikeStewart

New member
Sorry Chico,

My friend - that is one Butt Ugly - Clunker - No Name Knife.

If I was going out for an evening of Fine Dining I would want a knife that had a bit more Style and a lot less bulk.

I have found that a nice nimble blade with a beautiful handle and mountings doesn't even raise an eyebrow in public.

I would lean more towards something like this.
 

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FryBoy

New member
well, on the flipside.......

you dont want some hoplophobic waiter seeing you brought some "weapon" to a resturaunt. et a jerk for a cop, next thing you know yer charged with carrying a concealed weapon. I'd check what the knife laws are for carrying a fixed blade knife in your state. The police won't care about it being a "steak knife" , as most stabbings happen with kitchen knives anyway.
I was just about to post a similar warning.

In California, it is a misdemeanor to carry a knife with fixed-blade unless it's openly displayed (i.e., in a sheath on your belt). However, local laws can impose further restrictions on the length of the knife you can openly carry.

California law does allow persons to carry a concealed folding knife, including lock-backs, provided it's in the closed position and not a switchblade (which includes automatics, spring loaded knives, gravity switches, and other types defined in the law). There are several other specific limitations, such as those applying to schools.

Bottom line, it's very complicated in this state, to the point the most cops don't know what's legal. I collect knives, including folding knives, and I almost always carry a folder unless I'm traveling on a plane, so I keep a copy of the applicable sections of the Penal Code (653K and 12020) in my wallet because of that.

This page has a good if somewhat confusing summary of knife-carry laws of each state: CLICK ME

If permissible where you live, consider a non-locking folder like this razor-sharp beauty from Laguiole en Aubrac of France:

aub0711buc.jpg


Or this incredible lock-back from Viper of Italy, which is sharp enough to perform major surgery:

iVIPER62190
 
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PieSusan

Tortes Are Us
Super Site Supporter
FryBoy, any object that is used to kill someone that in fact does kills someone is ipso facto a deadly weapon. lol
 

FryBoy

New member
FryBoy, any object that is used to kill someone that in fact does kills someone is ipso facto a deadly weapon. lol
Yes, but you can still carry one in most states. If you USE one to defend yourself, it becomes a somewhat different ballgame, but slicing steak doesn't count.
 

MikeStewart

New member
Folks,

The issues you are raising are exactly why it's best to carry a knife that is obviously a bit of a beauty.

It is far less likely to be mistaken for a Weapon.

On the Sporting Side of the Industry we run into this all the time and a nice looking knife that exudes quality and borders on art work is the way to go.

You end up with a law enforcement officer asking to see it to admire it rather than confiscate it.

I would never carry a fixed blade knife into a restaurant to cut meat.

I carry a very nice $350.00 custom made folder that is razor sharp and is not noticeable--even in discreet use.

I find it more convenient.

I was just Razzin' Chico for having an ugly Knife.

Life is too short to have an ugly knife.

Mike.......................:thumb:
 
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