Do you usually use a round tipped knife or a sharp tipped knife to eat steak in a Western restaurant

There are many knives in Western food, and their uses are different, depending on what you eat. As for whether it's a round head or a pointed head, it doesn't seem to matter much.

Narrow table knives can be divided into: edible knives, fish knives, meat knives (with serrated edges, used to cut steaks, pork chops, etc.), butter knives and fruit knives.

Specifically, it can also be divided into: flat blades, straight blades, broach blades, push-pull blades, reverse blades, and oblique blades.

Flat blade: The sheet method in which the knife and the raw material are in a parallel state is called a flat blade. Due to the different properties of raw materials, there are straight blades, broach blades, and push-pull blades in operation.

Straight blade: The operation essentials are that the knife is parallel to the raw material, enter the knife from the right end, advance in parallel, and focus on the middle of the knife.

This knife method is suitable for raw materials with smaller slices and more tender textures, such as meat jelly, butter, etc.

Broach blade: The operation essentials are to enter the knife from the right front of the raw material, and pull the knife from front to back after entering the knife, and the raw material will be sliced down. This knife method is suitable for raw materials with smaller slices and more tender textures, such as chicken slices, fish slices, shrimp slices, etc.

Push and pull blade: The operation essentials are to enter the knife from the middle of the raw material, push forward first, and then pull back after entering the knife, which can be repeated 1 2 times, and finally the raw material is broken. This method generally produces a film from the bottom of the raw material.

This knife method is suitable for processing tough raw materials, mainly various meats.

Reverse blade: The knife edge is about 135 180° angle to the cutting board outward. Use the method of straight sheet or push-pull sheet from the top of the raw material to the bottom sheet.

This method is suitable for processing large, bone-in and toughness clinkers, such as roast lamb shank, roast veal shank, etc.

Oblique blade (also known as spatula blade): the knife edge is inward, about 0 45 ° angle with the cutting board, and the blade is pulled from the top of the raw material to the bottom.

This method is suitable for processing raw materials with smaller shapes and more tender textures, such as tenderloin, fish, shrimp, etc.

Eat steak with specialized steak knives, with serrated teeth, pointed tips.