Why do restaurant steak knives look terrible?

[zoid]

??? It’s not a gravity knife - it has to be manually unfolded.

[snoe]

On the Cutting Edge: These Restaurants Allow You to Choose Your Knife On the Cutting Edge: These Restaurants Allow You to Choose Your Knife

[running_coach]

@zoid

??? It’s not a gravity knife - it has to be manually unfolded.

From the link.

N.Y. Penal Law § 265.15(4). (Emphasis added.) This provision is aggravated by the fact that, while the terms “dagger,” “dirk,” and “razor” afford some minimal guidance as to what must be avoided, **the term “dangerous knife” could mean anything.
**
The New York courts have established judicial guidelines as to what constitutes a dangerous knife. First, it may be any knife which, by reason of its design or other characteristics, “is primarily intended for use as a weapon.” Second, it may be a common utilitarian utensil “converted into a weapon.” Third, it may be a common utilitarian knife unmodified or not designed as a weapon, but deemed dangerous by reason of the circumstances of possession and/or the “context of activity.” In Matter of Jamie D., 59 N. Y. 2d 589 (1983). In this particular case, a “steak knife” was determined to be a dangerous weapon.

[zoid]

LOL - that does appear to be purposely vague but I still don’t see how any of that applies to bringing that knife to a restaurant. It’s not “primarily intended for use as a weapon”, nor is it “converted into a weapon”, I suppose some moron could say it’s "deemed dangerous by reason of the circumstances of possession and/or the “context of activity.” but using it a restaurant wouldn’t fall under that category either.
A re the police in New York willing to be purposely obtuse in order to arrest an innocent person for a minor “crime”?

[Beckdawrek]

@zoid

This actually came up as a topic of discussion on another board I frequent. In even some of the best steak houses you get a serrated knife that just tears through the meat instead of slicing it. The consensus is that the best solution is to bring your own knife and as a result of that conversation I now carry a personal folding streak knife with me when I dine out:
https://www.amazon.com/Shun-Nokami-Personal-Folding-Stainless-Steel/dp/B000FNC5RS

Hah! I thought Mr.Wrekker was the only one who did that.

[GaryM]

I grew up in NYC, OK back in the 50s,and always carried a folding pocket knife. I now live in Missouri and still carry a knife everyday.

[running_coach]

@zoid

LOL - that does appear to be purposely vague but I still don’t see how any of that applies to bringing that knife to a restaurant. It’s not “primarily intended for use as a weapon”, nor is it “converted into a weapon”, I suppose some moron could say it’s "deemed dangerous by reason of the circumstances of possession and/or the “context of activity.” but using it a restaurant wouldn’t fall under that category either.
A re the police in New York willing to be purposely obtuse in order to arrest an innocent person for a minor “crime”?

How a ’50s-Era New York Knife Law Has Landed Thousands in Jail

But about 80 percent of weapons recovered under stop-and-frisk were knives, according to an analysis of the department’s own statistics. And experts say the vast majority of those were likely misclassified as “gravity knives.” Whether deliberate or not, dramatically expanding the definition of an illegal knife has not only landed thousands of innocent people in jail — it also had the effect of making stop-and-frisk appear far more effective than it actually was.

[mixdenny]

I agree most restaurant steak knives are really cheap. I spend more time looking at the flatware. 95% of the restaurants I go to all use the same crappy pattern, Choice Dominion:

Choice Dominion Flatware 18/0

But not Longhorn Steakhouse - they use the nicest flatware I have ever seen. Mind you, my tastes do not run to the fancy floral designs of vintage silver. Not at all. I like modern, clean designs.

But Longhorn uses World Tableware’s “Aspire” and it is terrific. Very heavy with a hammered pattern. It is very lustrous and looks as nice as real silver. You really have to feel it to appreciate it.

https://www.katom.com/192-994027.html

And - the Longhorn steak knives are so good they sell them in sets.

Amazon.com: 6 STEAKHOUSE STEAK KNIVES New! ~ BBQ Kitchen Dining Chop Knife Set:...

[Asuka]

One of my uncle’s claimed “back in the day” (60s and 70s) steak houses would actually have nice custom branded steak knives with the name of the restaurant embroidered or otherwise marked on the handle. So he did what everyone else would do and took to collecting steak knives from these restaurants and displaying them in one of his kitchen knife blocks.

[Filbert]

@Yorkshire_Pudding

I don’t tend to order steaks very often any more. If I talk to my butcher about what’s good, then cook it the way I want it, I’m (almost) guaranteed to get a good steak…and that’s better odds than going to a decent restaurant with a name for steak, where I’ll probably get one. Probably’s not bad, but for the price, I want better than probably! So I rarely bother. So maybe it’s simply the case that my experience of steak knives is woefully out of date!

Nah, I’ve worked in a few places that did steaks recently, and our steak knives were just as you describe.

One partial reason, at least for mid-level places, might be that it’s far easier for the waitstaff and KP to separate out the obviously different handle. You’re not going to accidentally hand a plastic handled steak knife to a 5 year old if the rest of the cutlery is solid steel, but if you’re busy and not paying full attention, you might give them this instead of that. That doesn’t tend to go down well.

Plus, looking round that site, which is one of the larger UK suppliers of restaurant cutlery, a lot of the cutlery sets don’t have matching steak knifes. If you’re going to not match, you’re better going for very different than kinda similar.

[don_t_ask]

For a steak knife, you can’t really beat a Swann Morton No 4 handle with either a #20 or #23 surgical scalpel blade. Hobbyists and artists have known about them for years.

And a box of 100 blades is only 20 odd dollars, so no sharpening required.

Of course, someone finally got around to a ritzy expensive version - Skalpel.

[mixdenny]

I still use my Cutco Cutlery steak knives given to me in 1972 when my brother sold Cutco. Still works flawlessly and the serrated edge cuts great. And who was complaining a serrated knife saws the meat instead of making a smooth cut? What!? You are going to place that smoothly severed cut of sirloin in your mouth and macerate the bejesus out if it, not put it under a microscope.

Dennis

[Ludovic]

6/half dozen IMO. I like the serrated effect of knives if there is plenty of juice/dip on the plate with which to rub my steak, but if not, I like a clean cut because it is less likely to go haywire especially on a small plate.

[D_Odds]

@running_coach

How a ’50s-Era New York Knife Law Has Landed Thousands in Jail

Thanks for following up for me. Certain types of cops (aka racists) specifically practice opening any knife like a gravity knife, leading to the outcomes in that article. Allowed lots of contractors and construction workers carrying utility knives to be criminalized. Usually not a problem if one was white and not homeless/unemployed though.

[Snowboarder_Bo]

@Yorkshire_Pudding

Why does the specialist cutlery which accompanies the most expensive thing on the menu so frequently jar with the rest of the flatware, and with the price tag and grandeur of the dish which necessitates it?

So people don’t steal them.

ETA: I see Quimby got here first; good job.

[Snowboarder_Bo]

@Quimby

The same reason bowling shoes are ugly: if they were nice, people would steal them.

Like 25 years ago my Dad stole two really nice wooden handled steak knives from a long gone steakhouse chain. Members of my family still use them.

My grandmother had, IIRC, 12 steak knives from Black Angus in Kissimmee, FL. She basically stole 1 every year they visited Kissimmee until the whole family told her to freaking stop already. In her defense, we spent upwards of $200 every time we were there and my grandfather was a notoriously big tipper, so hopefully they still came out ahead in dealing with my grandmother.

[JRDelirious]

@Ludovic

People probably don’t care about the cutlery as long as it does the job. I personally don’t. I’ve had steak at a restaurant twice in the UK, amongst other places, and I don’t remember anything about the cutlery, good or bad, anywhere I’ve eaten.

Y’know I’ve just tried to summon up in my memory my last half dozen visits to a higher-end restaurant where a steak knife was involved, as to the type and form of the knife and handle… and I can’t, beyond a generic “steak knife” image.

[RickJay]

@Yorkshire_Pudding

This happens with nothing else! Imagine if whenever you ordered scotch, it came in a plastic beaker. Everything else was perfectly acceptable, just that that style of whisky was in a cup that looks like toddlers use it for apple juice. And that was pretty commonplace, unless you went somewhere really upscale.

99% of customers will notice, and be offended by, being served good drinks in plastic cups.

99% of customers don’t care if the steak knives are a little cheap.

As to WHY that is, well, it’s likely because your lips actually touch the cup, and the type of cup a drink is in changes your perception of the taste. The material of the handle of a steak knife never comes to your mouth, and it doesn’t change how the steak tastes.