It’s impossible to keep the knives given to customers with their meat sharp so they give people small saws to saw through their meat which gets the meat cut into mouth size pieces which leaves a load of the flavorful juice on the plate. You can sop up the juices with a piece of bread but that means you aren’t getting the full flavor of the meat.
Rather than grasp and cleanly slice, serrated steak knives shred— a gruesome sight to behold. This was especially evident with a stringy piece of meat like skirt steak, which the Amazon Basic Steak Knives and the HENCKELS Accent Forged Steak Knives absolutely eviscerated. Instead, non-serrated knives with smooth blades cut through steak much more readily and without destroying the muscle fibers; rather than tugging, sharp ones sliced straight through. This was in keeping with what we found in our previous tests, so I can assuredly say: avoid serrated steak knives at all costs!
You can ask for a sharper knife but they’ll only bring you another small saw.
1. Your only choice is: BRING YOUR OWN KNIFE!! I bring a small KAI Knife, a SHUN DM-0711 which is worth about $90 bucks on EBAY. 
Do that and you will find your steak tastes a lot better but watch out!… The small knife is ridiculously sharp and therefore very, very dangerous to carry about. Yes, there are plenty of good steak knives and yes, I have some of them but hands down, the Shun is the best of a good lot!
2. You need a knife sheath. …And…
3. Remember to take it with you. We are not used to taking things from the table except for leftovers so it’s very easy to leave your knife behind. On occasion a waiter has returned my knife after I left it on the plate when the plate was cleared so I know from personal experience that it’s possible to forget your wonderful knife and leave it behind.
4. Oh yes.. There’s still the matter of using your very sharp steak knife correctly, otherwise the very sharp cutting edge will be dulled the first time you use it. Never finish a cut with the knife in the vertical position!! That will dull the knife in a flash. Instead, tilt the knife so the blade slides across the plate as you finish the cut.
5. Oh… And cut only one piece at a time. That’s the mannerly way to eat and it’s based on the idea of keeping the meat at the correct temperature all through the meal. If it’s cut up into small pieces they will lose their heat and get cold faster than cutting the meat one piece at a time.
6.0Also:…. You do not have to switch hands to use your fork after cutting a piece of meat. You can just keep the fork in your left hand and keep the tines down because that makes the fork follow the curve of your mouth and tongue and it’s positively faster and neater than constantly switching your hands. It will also throw off any Europeans who are constantly watching how you eat so they can tell where your are from. I was told: “You’re an American but you don’t eat like an American”. I asked how they knew that and was told: “because you keep your fork in your left hand after cutting your meat”.
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