Steak Knives a good recommendation
- Lori SF Jun 16, 2007 02:48 PM
what brand and style do you recommend? Thanks so much.
The best steak knife that doesnt feel comfortable in YOUR hand, is no longer the best knife. So go to the stores and "try" them out. I prefer my full tang Calphalon. Apparently that just means the blade goes all the way down the handle (you should be able to see it). Also make sure you sharpen them as suggested by the manufacturer, it keeps them nice and sharp :) Good luck.
As the others said, this is "mostly" a personal thing. A good steak knife is generally a tuff order. The very nature of its use is terrible for quality knives. The ceramic of a dinner plate is about the worst thing you could cut on. This is why many steak knives are serrated.
Several years ago, I went on a similar quest and purchased several (should I say MANY) global paring knives to use as steak knives, before I realized what was going on. They constantly need to be sharpened. Some people just buy the cheapest they can, and throw them away when they go dull.
On the other hand, a regular here purchased some hankotsu's, number 542 on http://www.japanesechefsknife.com/Mol... , I REALLY like the handle on these, and they are incredibly sharp. Unfortunately they're not cheap by any means.
If you're in a position to purchase "GOOD" steak knives, I'd strongly suggest you look into quality bamboo plates to serve the steaks on like the ones here: http://www.totallybamboo.com/index.cf...
Personally, I don't like serrated steak knives. I have a set of Henckels 4 star and they're great. Guests pick them up and right away notice the feel, and the fact that they have a bolster. As for sharpening, they're sharper and cut more easily than any serrated steak knife I've ever used. Resharpening isn't a chore either, as you really only need to keep the 2 inches closest to the tip sharp. A few swipes on a sharpening stone does the trick nicely.
The downside to a good set of steak knives is the cost. If I were to buy again today, I'd probably get a set of Shun steak knives, just because I think their handles would be the most comfortable for the most people. Then again, a set of 4 Shun steak knives runs about $275. Wusthof classic hollow edge set of 4 is cheaper at $175, but still not cheap. If you don't want a black handled set, you're looking at Wusthof Culinar or Henckels Select.
To me though, steak knives are less about cutting meat and more about impressing the guests. Any decent steak knife will cut steak. But going that little extra few steps and giving your guests a razor sharp, hefty, well balanced, *obviously* well made knife means they'll be taking a good impression of your table home with them.
OK. I'll go out on a limb. I love the look of big, fat resto steak knives. But... they don't cut so good. You know what cuts all kinds of steak and anything else put underneath it -- like butta? Cutco steak knives. A relatively small, serrated blade. A nice, comfortable handle. Does not look so impressive. Cuts like no steak knife I ever used. I was frightened to use them at first, they worked so well. After about 10 years, still as sharp as when they were new. Fabulous. Probably uncool. Oh well...
I have a set of 8 all-stainless (handle included) Gerber Miming knives with thin, plain blades that I bought more than 20 years ago and are as elegant and sharp as ever. The link shows a similar, but not identical model (handle is minutely different): http://cutlerscove.com/kitchen-knives.... Gerber is one of the great sporting/hunting knife companies--they know how to make a blade. I do not like serrated steak knifes--it's a cheap way out for a steak knife, and can tear the meat.