Best steak knives and carving knife?
I am in the market for some great steak knives. I am looking for a nice 4 piece set and nothing made in China. I want the best quality for under $100 if possible. Also in the market for a great carving knife (for carving prime rib, hams, turkey, pork, etc.).
Is there a website that shows what steakhouses use? I am a huge steak lover and have been to many fo the top steakhouses in NYC, however it has never dawned on me to ask where they get their knives. I know Peter Luger sells there knives for $30 for 4 which I think is quite a deal.
But still can you please advise me on the best quality for steak knives and a carving knife according to my specs mentioned earlier here. Thanks ahead of time everyone!!!
First of all, it really depends what kind of steak knife you want. Do you want serrated or not? Do you want forged or stamped knives? Is having very shiny knives matter to you or do you want stronger steel?
Here are four forged bolster-ed Wusthof steak knives (non-serrated):
Here are four serrated 18/10 (very shiny) steak knives with a storage box:
This is an interesting question. Knives are very subjective and the offerings are seemingly limitless. I can offer a few observations:
stamped, serrated "steak knives" are not real knives in my book.
forged blades are better than stamped blades.
knives you can successfully sharpen at home are real keepers.
Bottom line? Take your time and find a steak knife you enjoy. Then buy a few more for guests.
Carving knives are a different kettle of fish. Expect to spend some real money only after you've "test driven" a dozen models or so.
No quickie nirvana when it comes to knives.
I also prefer a straight edge to a serrated edge for steak knives. IMO, serrated knives are good for two things: cutting French bread and slicing over-ripe tomatoes. I think a steak knife should allow you to effortlessly slice off bite-size pieces of your steak, not force you to saw off ragged chunks. I'd suggest you consider buying a high-quality prep knife with a blade measuring about 5 inches or so in length (often called a "utility knife", or a "petite knife" in Japan). Since they are intended for cooking, such knives usually have a good blade and nice balance. When you find one you like, buy five more.
N.B. My functional and utilitarian attitude toward tableware may only be possible because I'm a bachelor.
re: Chris VR
Second the Laguioles. The tiny serrations do not tear at all, and, despite merely being horribly inferior stamped items, they have been cutting meat perfectly for nearly 30 years.
Actually, Santa brought me some more. Very jolly ones they are too:
As for a carver, well I have over a dozen. My "go to" is this Victorinox with mild serrations:
For very rare beef, which can be a bit sloppy, I use a straight edge.
I have some Wusthof forged, bolstered steak knives, and find they are the most solid I've encountered, including steak knives from Henckels and stamped kives from Wusthof.
Most steakhouses (including places like Sparks and Smith & Wollensky) use stamped serrated steak knives that you can get from a restaurant supply house for ~$3 each. Never paid any attention to the knives at Peter Luger, but unless they're significantly different, $30 for four is a bit much.
In terms of a carving knife, the Glestain sujihiki is the best I've ever used. You didn't mention a price range for the carver, but be advised that they aren't cheap. http://korin.com/Indented-Blade-Sujih...
I second Alanbarnes. Despite there are plenty high end steak knives, most steak houses use very inexpensive stamped knives. I don't remember seeing forged ones in restaurants. The assumption that they use expensive steak knives is false.
Again, you will need to specify your definition of "best". Some consider "forged" as a irreplaceable quality. In that case, you want to go for German Wusthof and Henckels forged knives. Some consider hard steel as desirable. In that case, you want Japanese steel knives, like Shun or Global. Some consider wood handles are necessary...
As many have pointed out, we don't think steak knives are necessary. They were, but not anymore.
As for a carving knife, you also have to decide if you want a serrated carving knife or not. I would strongly advise against a serrated one. If anything, a scalloped knife (not indented) is a better option than a serrated one. If you want to go for tradition, then get a cheap American wood handle knife:
If you want hard steel sharp knife, then go for a Japanese knife, as Alanbarnes has suggested.