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Apr 5, 2014 04:08 PM

Steak knives....

Hi folks, any ideas on steak knives that aren't going to break the bank? I LOVE these but can't seem to find enough spare change

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  1. What is your budget? There are some very modest priced ones among the top rated here:

    The cheapest Wusthof ones look like a set I got at Marshalls that works great, better than the Yamazaki ones that match my flatware.

    1. We've got a decent budget....say 200 - obviously I want something very effective but with a bit of style.

      1 Reply
      1. re: kelly12

        Well, those Shun sure have style!

        Have you tried restaurant supply web sites? This one usually has good bargains:

        These have a huge markdown:

      2. Thanks for that, very interesting site!

        1 Reply
        1. re: kelly12

          Happy shopping! I learned about it through other CHers. Have gotten a number of incredible bargains there.

        2. Hey Kelly,

          2 camps here:

          SERRATED: Kind of saw the meat but keep the actual cutting edge off the hard ceramic plate and stay sharp longer.

          NON SERRATED: When "sharp" cut with scalpel like precision. These are what I have and being a steak fanatic I wouldn't have anything else.

          $200. easily gets Wusthof Classics & Henckels equivalent. Great knives and quite prestigious. Probably 1 in 1000 households have such quality. Dozen passes across a $35.00 12 inch ceramic sharpening rod and your ready for the next meal. Should be able to score an 8 pc set for about $200.00.

          The Japanese knives will be harder steel, take a frighteningly sharp edge & stay sharper longer but they will too lose the battle against ceramic plates. Because they are harder steel, more effort is required to sharpen them. Rolls Royce of steak knives but not something I would want to maintain if frequently used on ceramic plates. If this is going to be a special set for VIP guests the Wow factor of a set of Shuns is hard to beat. The steak better be pretty damn good too :-)

          25 Replies
          1. re: Tom34

            Thanks Tom. I'm looking at the Wusthofs, Henckels, and surprisingly the Swiss Army have a lot of followers and of course the classic Laguiole knives...all would be good.

            1. re: kelly12

              Hi Kelly12.

              I have a set of Wusthof classic steak knives and have mixed feelings about them. They’re not elegant enough for fine china dining, yet too pricey / fancy for everyday /backyard use. Cutting against a plate, and / or treating them like silverware (scooped up, tossed in the sink or dishwasher) mauls them.

              I suggest getting two sets. For everyday use…something like the Victorinox b/c cheap enough to replace / not fester over scratches. For fine dining…get something nice that matches your china, and treat them like knives – not silverware.

              BTW, like Sabatier, Laguiole is not an exclusive brand name. Many manufactures make them; including a lot of crappy knock-offs. The good ones are made in France from Forge de Laguiole.

              1. re: JavaBean

                Two sets is an option for sure - THANKS very much for the clarification on Laguiole as well, there are a lot of them out there. Loved the line "treat them like knives - not silverware" too! Thanks!!

                1. re: kelly12

                  Two sets of the same would be my liking. 12 knives. Just in case more than 6 people show up. Same goes for eating utensils but for washing reasons -- Can't get one "feeds 4" set for a family of four unless I want to wash 3 times daily so... Those $50 Oneida sets I've been eyeballing, I'll have to spend $200 on 4 sets (16 forks, 16 spoons, etc).

                2. re: JavaBean

                  I wouldn't put any decent quality steak knives in the dishwasher. Just wipe with a soapy sponge, rinse and dry.

                  When I think of fine china steak dining a choice or better filet with a reduction sauce comes to mind. Cooked M/R a butter knife should cut it. I am familiar with the French Laguiole steak knives. They are sweet but certainly special occasion.

                  The stamped straight edge rosewood Victorinox are over $100 for a set of 6 which I wouldn't consider cheap. Good knives but for a few more dollars I would go for the forged Wusthof Classics.

                  1. re: Tom34

                    Yeah....reduction sauce.....mmmmmmmm.....I may go back to the Henckels after all..........

              2. re: Tom34

                I'm a steak nut and I love serrated. Good ones make neat, clean cuts and can also be sharpened but don't require it as much.

                Whatever floats yer boat.

                1. re: mcf

                  I have used good serrated. Much better than the free sets from Banks & S/H Green Stamps of the past but IMHO no comparison to a razor sharp non serrated.

                  30 seconds on a $35.00 12 inch ceramic rod after each meal brings a non serrated back to scalpel sharpness.

                  1. re: Tom34

                    The usual steak knife at a higher end steak house like Smith & Wollensky is a massive serrated man-sword.
                    Amusingly, does a tender steak require a scalpel-sharp knife, or is that sharp implement a harbinger of tough meat ahead?

                    1. re: Veggo

                      The big cheap serrated Chinese made steak knives at high end streak houses are there for 2 purposes:

                      1. That $75.00 Plus dry aged mid/high prime steak could be cut with a big toe nail clipping if push came to shove.

                      2. $12.00 buys a doz big hunkering cheap Chinese steak knives (vs) 1 decent straight edge knife. Commercial dishwasher also comes into play.

                      1. re: Tom34

                        I'll confess I have the S&W steak knives and I like them and they don't go into the dishwasher. Nor do they get much use!

                        1. re: Veggo

                          S&W to me means Smith & Wesson. Do they make steak knives?

                          1. re: Tom34

                            Haha...that's what I thought too, but no they're talking about Smith and Wollensky

                    2. re: Tom34

                      I don't need another unnecessarily high maintenance utensil.

                      1. re: mcf

                        I guess it depends on one's definition of high maintenance.

                        A dozen passes across my ceramic honing rod (same as a steel but ceramic) that sits in my knife block takes less than 30 seconds per knife. Probably less than 10 seconds if I am sober. To me thats no big deal.

                        1. re: Tom34

                          I just wanna cook it good and eat it. I spend enough effort keeping my prep knives sharp. And I guarantee my steak is as good as anyone's.

                          Better, even for not coming off a corn/grain feedlot. :-)

                          If I splurge, I might get the hollow edged ones just because they look so cool, but I probably won't.

                          1. re: mcf

                            I like the Victorinox rosewood, straight edge, almost-full-tang.


                            A nice compromise between art and tool and value, as I believe cooking should be.

                            1. re: Muddirtt

                              For every pot, there's a lid. :-)

                              1. re: mcf

                                Haha, very true. Nothing is perfect. Just like a Dodge truck has the best diesel motor, being a Cummins, yet the rest of the truck is junk, so get a Ford diesel because the engine is second best and the rest of the truck is top notch, lol.

                                1. re: Muddirtt

                                  Oh geez, DON'T bring trucks into it.....grin....but okay how about posting a few of your favorites?

                                  1. re: kelly12

                                    Nah, that's hijacking a thread and for an automotive forum :)

                                  2. re: Muddirtt

                                    Ford body, Dodges Cummins engine & GM's Allison transmission.

                    3. re: Tom34

                      Murray's in Minneapolis would argue that a butter knife would be all that's needed !

                      1. re: BoneAppetite

                        I would agree that a $75.00 dry aged mid to high grade prime steak needs only a butter knife. I think that quality steak is the exception though, not the rule.

                    4. Whatever steak knives you buy, make sure they are not serrated. They leave little bits of meat on the knife. A regular blade will make a clean cut.