I'm a right handed American, but apparently sort of use left handed European style--I hold the fork in the right hand and the knife in the left hand, and they stay that way for both cutting and conveying to mouth.

I say sort of because that says European style is tines down, and Wikipedia tells me that tines down is used in that style even when using the fork to lift something that isn't impaled on the fork, whereas I do the sensible thing and flip to tines up for such tasks.

I do not understand either American style or European style with the fork in the left hand, but maybe I don't eat anything that requires great knife dexterity to cut at the table, so putting and keeping the knife in the less dexterous hand seems the logical approach.

Are there common foods that are sufficiently challenging to cut at the table that the knife needs to be in the dominant hand?

The cutlery question that I want an answer to is why the heck do my steak knives have a sharp tip? I don't stab my steaks. I cut them, which would be fine with a rounded tip. The only stabbing my steak knives ever do is my hand, by accident, when I'm loading or unloading the dishwasher.

PS: I was completely unable to recall or figure out what my knife and fork style was while reading this thread. I had to go to the kitchen and actually get a knife and fork, and actually go through the motions with them in hand to see what I did.

Weirdly, I'm American and I don't believe I've ever once noticed anyone bothering to switch the fork back to their right hand. Is it a regional thing? I'm in the Northeast and we seem to always have knife in the right, fork in the left (or reverse for lefties). I could also believe that I just haven't ever looked closely enough, I suppose.