All About Pocket Knives

Have you ever been disatisfied by the steak knife issued in a restaurant? The standard serrated edge that is fine with a good fillet can come to grief when challenged by a tasty but gristly sirloin and I rather like a sirloin.
I think I found the answer when a French flea market produced a battered Laguiole. The olive wood handle was splintered and it looked as though it had been washed in a washing machine. The blade was blunt but bore the stamp 12C27 so that situation would be temporary.
The Laguiole is a beatiful knife and is sometimes sold as table cutlery but I always felt that the slender handle with its high surface polish meant that one could lack control.
I replaced the handle with plumper plates of sapele wood and stopped polishing before I achieved a mirror finish. As a vanity piece, I stained the mouche and backspring with cold gun blue.
For me, the knife as been a great success and after eating, I wipe it over, close it and slip it into my pocket again. 200 years ago a lot of travellors would have done that anyway.
What do you think?

I’ve had that problem with restaurant issued cutlery also. I usually use whatever I have on my belt or in my pocket. Usually a Buck 110.

You’ve an elegant solution. Nicely done. Enjoy your next steak.

The Laguiole looks great!
Your thought about travelers using their own knives 200 years ago is still alive and well in our part of the world. Not at all unusual in a resturant to see a man take out his pocket knife, wipe the blade and go to work on a good tasting steak. In addition, sometimes you'll see that knife passed around a table, I reckon we're a bunch of rednecks.
Treefarmer