How many use "non-kitchen" knives in the kitchen? I switched to using MoraKniv Companions as paring knives, steak knives, and general food prep knives in the kitchen and not only do they work better, they will last a long, long time. And they have sheaths to protect the blade in the drawer. WIN.
I haven't used a restaurant's knife to cut steak or other food for quite a few years. I've used many different folders and a few fixed blades in restaurants. Some people think it's weird, but I can't stand to use a knife that won't cut well. Plus it's fun.
I'm cutting the chicken I'm having for lunch with a Buck 110.
Oh! For those who want to start using their EDC knife as a steak knife, don't forget: avoid letting the edge bump into the plate. The ceramic plate will dull your knife quickly. Also, cutting meat (beef) is more abrasive and dulls a knife faster than most other things you will cut, even though it doesn't seem like it would. So expect to need a touch-up on the edge after a few steaks!
I haven't used a restaurant's knife to cut steak or other food for quite a few years. I've used many different folders and a few fixed blades in restaurants. Some people think it's weird, but I can't stand to use a knife that won't cut well. Plus it's fun.
I'm cutting the chicken I'm having for lunch with a Buck 110.
Oh! For those who want to start using their EDC knife as a steak knife, don't forget: avoid letting the edge bump into the plate. The ceramic plate will dull your knife quickly. Also, cutting meat (beef) is more abrasive and dulls a knife faster than most other things you will cut, even though it doesn't seem like it would. So expect to need a touch-up on the edge after a few steaks!