What are your favorite 'steak knife' profiles?

[gcrank1]

Im curious what you other blade aficionados have for design preference on the 'steak knife'; something I can take out for a fine dinner and really feel good about using for that high priced meal. You know, the journey is the trip, not just the destination.

[redboot612]

I have a Case 3 1/2 inch blade lock back that my daughter got me this past Christmas...Have used it several times while eating a steak...The knife was super sharp when I received it and have cut many things with it and its still sharp...I touch it up on a steel every now and then...Don't mind using it as a steak knife any time...JMO

Red

[hillbill]

ive often used my queen steel barlowe as a steak knife.i keep the big blade razor sharp and the stainless blades with the alum frame and plastic faux bone handles make for easy clean up with a napkin.

[maddogg]

A real man don't need no stinkin knife.

[gcrank1]

A wise man once told me," what a guy wants, and what he thinks he wants, ain't necessarily the same thing".

[Empty Quiver]

We have a set of Chicago Cutlery steak knives given to us by a meat cutter for a wedding gift. I have always liked the profile of them i use them as kitchen knives all the time. I would call it a swept slicer, a smaller version of what I see meat cutters using typically.

[Victor3]

 I'm not too particular when it comes to the overall design of a steak knife. However, a steak knife and a bread knife are the only kinds of knives that I like to be serrated.
 
 There's just something about the feel of 'sawing' into hunk of beef with a serrated knife that makes the meal more satisfying to me than 'slicing' it cleanly.
 
 Funny thing is, when cutting up raw beef for fajitas or something, I never choose a serrated knife. 

[gcrank1]

I was looking at the new CC set, maybe the same as yours, and thinking they should handle pretty well, but seemed a big bigger than I have in mind as a 'take along'.
Ive never been big on serrated, though when you dont know how tender a steak is going to really be it can help work your way through.
That Russell Woodswalker is intriguing, and referred to as small field style as well as a 'first class steak knife'. It looks to be a step up from a basic kitchen paring knife for this purpose, but a tad small.
Im thinking of the ergonomics, and that I dont need a lot of blade length or thickness. The Shun Elite set at 16deg., and almost $400/4 !!!, look a lot like a very nicely made long paring/slicing style. As I sit at a table, plate in front, and have to torque my arm/wrist up and over to cut a hunk I cant help but think that a design with a drop and swept blade, like a Schrade Sharpfinger might be a comfortable design to use at the table, but have never had one to try.
A.G. Russell also has a folding 'gentleman's steak knife' that made me think about the old 'sodbuster style for this application. They are supposed to be fine slicers, but again, Ive never used one.

[schoolmaster]

Got an old Barlow pocket knife that will do just fine.

[gcrank1]

So there I am, cruisin' thru the Walmart and I hit the kitchenware section, so I detour off to the cutlery. There on the wall is a Faberware 3.5" forged blade & bolster 'paring knife' (slight drop point) with a black (also comes in brick red) 3 rivet contoured handle; under $8. Sweet looking, and I can tell you now that it handles and balances quite nicely, and was hair poppin' sharp right off (but I tuned it anyway). I'll make a nice leather dress jacket pocket sheath and take 'er out to eat!

www.walmart.com/ip/Faberware-3.5- Forged-Paring- Knife-Black/16451256

[ronbow]

If you can't cut a steak with a butter knife it ain't worth eating.

[gcrank1]

I hear ya there!, but you know how it is, just in case ya should have a nice knife on ya  .
Ive been looking at the 'caping' knives and 'bird & trout' styles too, and they look good for this application. Gotta admit, though, this inexpensive Faberware parer is working very nicely (and doesnt look cheap at all); Im going to use it as an excuse to go out for steak soon.

[gcrank1]

Well, we finally made it out (they do let me out into public once in a while, but they get nervous...) and I gotta tell ya, this little 'paring knife' is a little known secret for fine dining. Skewered pork kabobs with pineapple chunks and cheese bruschetta bites all fell to its edge  .
May I continue to be,
Yours in frugality,
Gcrank1

[Empty Quiver]

Well, we finally made it out (they do let me out into public once in a while, but they get nervous...) and I gotta tell ya, this little 'paring knife' is a little known secrete for fine dining. Skewered pork kabobs with pineapple chunks and cheese bruschetta bites all fell to its edge  .
May I continue to be,
Yours in frugality,
Gcrank1

I've been watching this thread. One thing I keep asking myself is what sort of dining establishment is ol'gcrank visiting where he needs to bring his own cutlery?
 
Perchance you should look to another dining establishment.

[gcrank1]

Ha Ha, EQ !
I have just been 'disappointed' with the hack tools they pass off as 'steak knives', even at higher priced establishments. Im no snob, and as a blade fan I (ya'all know who ya are) like using something I like using (redundancy non withstanding).
For example, I drive a '98 Chev/Geo Tracker for my basic trans-module, but when I want some class under me its the repro '52 MG-TD (in British Racing Green, thank you) 

[cabledad]

I love to cut a steak with my cutco steak knives. I have 8 in a set and about every 3 years will send them back for a sharping. My next hunting knife purchase will be a McCrosky knife from Stillwater Ok. You all know we all need another knife.Chuck

[cwlongshot]

I always liked the Bowie profile also the military "Kbar" design.

But if I had to pick one I would have to say a Loveless style drop point.

CW