I need some assistance from folks who've been to more than 1 steak house, and recently.
I was recently in one, and the knife on the table intended to cut the steak was serrated. This struck me as entirely the wrong kind of knife to use to slice through muscle fiber. It seems to me that the most effective knife would be a sharp, smooth blade, as you find on professional knives (e.g. Wusthof, etc).
The last time you were in such an establishment, do you recall what kind of knife you were given?