I have ALWAYS used my own blades in steak houses and every restaurant where one was needed.
Why?
Through my childhood, my Dad would take me to the Sizzler and others. I never used a cheap institutional knife that was good for anything other than spreading butter. They were NEVER sharpened since the place was opened.
IF by some stretch of the imagination one was sharp enough to cut some stranger's finger on the last meal, I doubt if the medical staff in the back scrubbed with cold water and sanitized the instruments properly before placing them into the autoclave in case HIV, hepatitis or whatever was present.......what a Christmas present that would be.
My daily carry is sanitized after certain uses.
It's always sharp enough to cut steak.
I'd rather use a Robbie Dalton or Microtech for a good meal than a made in Henco stamped scrap metal model of a steak knife.
