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Aug 20, 2009 11:09 AM

Registering soon - Steak knives?

I think I'm going to go with Shun cutlery for chef's, paring, etc., but what should I look for with steak knives? Any particular brands? Serrated vs. non-serrated? Thank for any help.

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  1. I bought some non serrated steak knives - never again. Not even remotely close to being worth it. I'm pretty sure they were Chicago Cutlery, and not el cheapos, either, but not top of the line. Right out of the box, more effort had to be used to slice steak. Not because they were dull, either. I'm a ribeye, top sirloin, or strip kinda person. I would never order or cook a tenderloin for myself. Maybe the non-serrated knives would work better for a filet? I'd never buy them again. Matter of fact, they are still sitting in my cutlery drawer - I use my old serrated ones still. No contest. YMMV, but there's no chance I'd ever buy non serrated again. Bad idea IMO.

    2 Replies
    1. re: gordeaux

      Those knives were most likely very dull then. I own a set of Shun steak knives and they cut like a dream -- no shredding like cheap serrated steak knives. And I'm a hanger steak kinda guy, so I'm not talking about filet.

      The benefit to a straight edge blade is the ability to be able to sharpen them, unlike steak knives. Personally I'd never spend the money it took to buy the Shuns; it's a lot for something that's going to spend its time grinding against ceramic plates... but I do prefer the cutting sensation of straight edge blade, smooth and clean.

      1. re: mateo21

        I'll toss them through the sharpener, and put a new edge on them, but they shoulda been sharp right outta the pkg. You do make a great point - they can be shrpened unlike the serrated ones.

    2. There's a vast difference between knives that you use daily and those that are used occasionally and you should pay accordingly. The old-school steakhouse knife will get the job done and at these prices you can get 20 so you always have backups for damage/loss.

      1. Check out Laguiole. Williams Sonoma has them, and you can sometimes pick up less expensive versions at discount stores. They are microserrated and they are wonderful. Not the "big hunk" style knives that you get in a steakhouse that could cut a bronto steak, but smaller, slimmer and very sharp,. Be careful, however, because, like "Sabatier" there are a number of manufacturers who use the name Laguiole. The price also varies depending upon the handle material.

        1 Reply
        1. re: RGC1982

          We have a dozen Laguioles of a cheaper ( about $7.50 each ) sort and, much against my expectations, their microserrations do not catch or drag at all and do a perfect job on all meat. They have the bright "jewel" handles which look great mis-matched with the equivalent forks for casual outside dining.

          They look like this:

        2. Serrated is a sin.

          Shun is good, but overpriced. I wouldn't buy em for myself, but its fine for a registry.

          1. For steak knives, I just use "utility" knives with a 5-inch blade (not serrated). Just buy 6, or 8, or 12, or whatever. They work great and are usually nicely balanced because they are intended for food preparation.