Originally Posted by puffin3
When I posted 'table knife' I was referring to what some call a 'dinner knife'.
I sharpen the 'table/dinner' knives so I don't need to use a 'steak knife'.
Steak knives IMO are redundant. Just another six-eight pieces of cutlery to deal with.
Instead you deal with having to sharpen more knives, more often. To each his own.
I don't like using a sharper knife than necessary. In my opinion that's just an accident waiting to happen, whether at the table or during the clean up. Some of the nastiest cuts I've had were from knives that had been dropped unknown into the dishwater, or were placed in the dishwasher rack point up, etc. By only using such sharp knives as necessary, I minimize the threat.
For 95% of the meals I cook, a sharpened knife is unnecessary (for many no knife at all is needed). For the other 5%, I'll deal with the massive chore of adding a steak knife to the setting.