Steak Knives

I would suggest going with a custom plate. Having said that, these are the plates I posted a pic of. I don't own any, and can't vouch for the quality.

http://www.amazon.com/dp/B003Y2TMRS...vptwo=&hvqmt=b&hvdev=c&ref=pd_sl_2p4ug6sa25_b

 

All this talk of steak and steak knives had me venture out in the cold and........

 

right now im restrected to sub 10inch plates tbu im getting a larger lathe soon i think
been using walnut for the nice look and dark color of the wood (worried about the blood of a proper rare steak coloring maple ) might try maple later tho to see

 

If it's cooked right, I only need a fork to cut a steak. But just in case, I use some Del Ealy paring knives as steak knives, and they work pretty well.

 

Would it be overkill to get 4 end grain steak boards?
And how would you design them, would you have a groove for a small ramequin there as well?
Regarding steak knives, do you easily find forks to match them?
And finally, would it make sense to have wa handles steak knives?
A lot of questions, but I've been thinking about this for some time and haven't found what would be the best scenario, all help appreciated

 

Any of those steaks left?