This is an old dinner knife, one of a bunch that we've picked up over the years. It originally had a casein handle that was supposed to mimic ivory, but at some stage of its life it looks like it had been left to soak for too long, and the casein had gone all woogly and disgusting looking. The blade was a bit misshapen too, from some inexpert sharpening back in the distant past. Nevertheless, the steel is good; thin, flexible, and holds an edge. I like these old dinner knives.
So I thought I'd renovate it a bit.
The casein handle was stripped off and replaced with a piece of ash, a bit longer than the original handle. It's not one of my favourite woods, but that's what I had to hand. I re-shaped and re-sharpened the blade, so now it's scalpel-sharp — which is maybe a bit of overkill for its intended purpose, but I feel you can never go wrong with a really sharp knife.
So, now I have a knife that will definitely cut steak.
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