Originally Posted by puffin3
And I hate to say if one needs a serrated steak knife to cut a piece of beef the cook's method needs some sharpening. LOL
One could say the same if you feel that you have to sharpen your table knives.
You must have access to better cuts of beef that I do. It's not that I can't cut a ribeye steak or a piece of rump roast with a regular table knife, but it's clearly going to be easier with a steak knife. Today I made dinner for my father-in-law, open-faced hot pork sandwiches with mashed potatoes and gravy. The pork could be cut with a fork if one was so inclined, but that would squish the bread underneath it to nothing. I set the table with steak knives because that seemed to be appropriate. If we had been having bread and butter along with it, then I'd have set the table with both.
I don't like spreading butter with a sharp knife, and I don't like mashing down some foods with a table knife, so I try to set the right tool for the job at hand.