Steak Knife Recommendations?
I have been thinking about buying steak knives for years now but can never seem to decide what to get. Currently I like the looks of these two: http://www.amazon.com/Dubost-Laguiole-6-Piece-Steak-Knives/dp/B0000DCT6L/ref=pd_sbs_k4 & http://www.amazon.com/Ginsu-07104-4-Piece-Stainless-Blades/dp/B001CLFZZG/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1318741431&sr=1-2
The Laguiole ones are nice looking, but I'm tweaked by the product images: they are all different. Different serration depths (the first image appears to show no serration, which is why I clicked it in the first place), different stamps on the blades, different fonts. Now I'm totally suspicious of all of them. I checked Ebay too: the "same" knives run ~$25-$30 and show all manner of stamp variations. This is weird, isn't it? Their website is lame and tells me nothing. The bees look different too.
The Ginsu is pretty (kind of reminds me of the Shun look) and I wanted a knive without serrations, but isn't Ginsu that brand that had late night infomercials or something? Sumo wrestlers cutting up soda cans or something really bizarre? Reviews are all good... but I can't get the soda can hijinks out of my head.
I you hadn't guessed, I'm trying to keep it down in the $50-or-less range. But I really would like some decent/pretty knives too. I tend to grow strangely attached to my knives and I feel like once I buy the knives, I'll never need to buy another set, so I better get the right ones. I don't eat steak/meat terribly often, but ever single time I do, we end up using a couple of sailor's knives (something like this: http://watersports-equipment.com/wp-c...) and it's kind of obnoxious.
Any thoughts on serrations vs non-serrations would also be appreciated. I tend to prefer non-serrated blades but maybe for this application, it makes more sense?
Thank you in advance!
Like Robin Joy said, Laguiole is not really a brand, not by one manufacturer anyway. It is more like terms like "champagne". Yes, in theory, only those produced from Champagne region of France are champagne, but most people don't go by that definition.
I really have reservation for ginsu knives. Their kitchen knives have very poor reputation.
I understand there are argument for serrated vs nonserrated steak knives. I lean toward nonserrated (straight edge) steak knives because you don't tear the food and you can sharpen them when they get dull.
I cannot abide serrated steak knives, unless the serrations are very fine, in which case I can tolerate them. I don't like the sense that they give of tearing into a steak, nor the results.
If I were to buy a set now, I'd go for these, although they're past your price point:
I have been looking into steak knives and have found these at different price points:
I am leaning towards one of these
Right now I am trying to decide if I want a four piece set or more. These vary widely in price, but they can be viewed as an investment. And if you need other items, they have some items under the 4 for 3 promotion.
Serrated or not seems to be personal preference, I prefer non-serrated.
This week i bought a set (4) non-serrated Sabatier high-carbon stainless steel steak knives at Bed Bath & Beyond for $9.99. Needed some steak knives but also bought them to practice sharpening knives and figured I can start with these before moving on to our other, more expensive knives.
As l collect Laguiole knives, have around 40, l have learned there are major differences between the different manufacturers. The knives are all made in Thiers, a town about two hours from Laguiole. While more expensive is not always better, generally this is true. The major difference in the less expensive sets is the lack of weight and their flimsiness. l was at an Ayeryon festival, the region the knives are made, last week where the knife sets (6) ranged in price from @ $ 45 to @ $ 350. The entry level ones were quite light in weight, handles of plastic and finishing level very low. As you went up the ladder different materials were added to the scales, as wood, bone, horn, ivory or solid stainless steel as well as thicker and better blades and finer finishing. A set l considered was stainless steel, all one piece and sold for $ 210. You need weight in a steak knife as when cutting a tougher piece of meat the weight makes the cutting far easier. Serrations are helpful, but if knife of good carbon steel, the knives can be sharpened easily and aesthetically look far better IMVHO.
i have an 8" Laguiole chef's knife with a wood handle that I bought from a thrift store. It has the fly (bee?) on the top of the knife handle near the blade. The only website I have found features steak knives and knives with corkscrews. It seems to be a pretty decent knife except I think it is stainless steel instead of high carbon steel.
Laguiole is a type of knife made by various manufacturers, hence the differences you have noticed:
I have these Laguioles, with matching forks and spoons:
They are excellent. I find that the micro-serrations cut meat perfectly, with no pulling or tearing.