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Steak Knives

Discussion in 'The Kitchen Knife' started by ackvil, Feb 20, 2014.

  1. Christopher

    Christopher Founding Member

  2. turtle

    turtle Founding Member

    All this talk of steak and steak knives had me venture out in the cold and........

  3. butch

    butch Founding Member

    right now im restrected to sub 10inch plates tbu im getting a larger lathe soon i think
    been using walnut for the nice look and dark color of the wood (worried about the blood of a proper rare steak coloring maple ) might try maple later tho to see
  4. Taylor

    Taylor Professional Craftsman Founding Member

    If it's cooked right, I only need a fork to cut a steak. But just in case, I use some Del Ealy paring knives as steak knives, and they work pretty well.
  5. apathetic

    apathetic Founding Member

    Would it be overkill to get 4 end grain steak boards? :D
    And how would you design them, would you have a groove for a small ramequin there as well?
    Regarding steak knives, do you easily find forks to match them?
    And finally, would it make sense to have wa handles steak knives?
    A lot of questions, but I've been thinking about this for some time and haven't found what would be the best scenario, all help appreciated :D
  6. djh

    djh Founding Member

    Any of those steaks left?

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