I need steak knives

[rascal]

We went out for dinner last night, we had fillet steaks, and the knives they gave us cut through like butter. It made me think my ones aren't good enough. Maybe they've got blunt over the years and I hadn't noticed. Wife spent an hour looking on line, I think I want something real good. Bone handled?? Anyone have any suggestions?

These are mine at present.

Russ

 

[mjd]

I would recommend you call the restaurant and ask them the brand of the knives they use. It's hard to make a determination online because you can't hold them or test them out and what may be helpful for one person may not be for another. Whatever you get, you want restaurant quality.

Good luck.

 

[CookieMonster]

restos often have their 'steak knives' sharpened. cutting on a ceramic plate really does a number on the cutting edge.
one high end joint we were at told me they have a service come in once a month and they check the entire inventory of 'steak knives' sharpening/fixing as they go.

those in the pix have small serrations - which help (only the tippitytips get dulled) but with time they'll get quite dull.
they look a lot like Winco
https://www.katom.com/080-001511.html
or
https://www.katom.com/175-48130.html

 

[caseydog]

I would recommend you call the restaurant and ask them the brand of the knives they use. It's hard to make a determination online because you can't hold them or test them out and what may be helpful for one person may not be for another. Whatever you get, you want restaurant quality.

Good luck.

I agree. I heard somewhere (probably on YouTube) that it is common for waiters at fine steakhouses to be asked where to get their steak knives. That's what I would do.

I have an old set of Henckels now, but they are getting old. I sharpen them, but they will eventually have to go.

CD

 

[rascal]

restos often have their 'steak knives' sharpened. cutting on a ceramic plate really does a number on the cutting edge.
one high end joint we were at told me they have a service come in once a month and they check the entire inventory of 'steak knives' sharpening/fixing as they go.

those in the pix have small serrations - which help (only the tippitytips get dulled) but with time they'll get quite dull.
they look a lot like Winco
https://www.katom.com/080-001511.html
or
https://www.katom.com/175-48130.html

I'll show my wife those, thanks. Second wouldn't open.

Russ

 

[CookieMonster]

looks like

 

[rascal]

looks like
View attachment 47738

That's the one I have at the moment, maybe they have just worn out?

Russ

 

[CookieMonster]

serrated knives are not impossible to sharpen, just super ueber tricky/difficult.

the very fine/small serration types - typically ground off to smooth and 'serrations remade'
larger serrations - flatten the back, register serration spacing/dips and regrind.

for a restaurant, a smooth edge (i.e non-serrated) is preferred - those can be sharpened/resharpened more times/often before they are "ground to uselessness"
the trade off is how many uses are available before maintaining the 'sharp as a customer's razor perception' disappears.

frankly, in my personal opinion/outlook, if one needs a super-sharp knife to cut a UDSA Prime chunk of steak/beef . . . the problem is not with the knife. resto grade/prep of beef should not require Superman cutting talent/ability.

then again, I don't order anything "steak" at a diner....

 

[Burt Blank]

serrated knives are not impossible to sharpen, just super ueber tricky/difficult.

I have heavily serrated knives. I have been using this sharpener on them for five years. It's brilliant, the Waitrose Butchery Teacher in the school in London recommended it to Mrs Blank when she was taking her City & Guilds exam to become a Meat & Fish specialist.

 

[Burt Blank]

 

[epicuric]

No offence intended to the above posters, but I really don't get steak knives. A decent steak, cooked properly doesn't need a super sharp serrated knife. We have some, and my wife brings them out religiously every time we have steak, but it's out of habit, probably dating back to the Seventies when Bernie Inn's were dishing out tough, overcooked rumps. If I'm given one in a restaurant, I point out that if I really need a knife that sharp then the steak will be going back to the kitchen. Steak is no tougher to cut, usually less so, than lamb or pork, even chicken, so why the special knife?

 

[Burt Blank]

so why the special knife?

Mrs Blank will not eat any meat with myoglobin leakage. So they must be cooked to the Bernie in Standard, this is compounded here where aged beef is unheard off. We also use them for cured cold smoked meats and sausage which can be tough.

 

[Morning Glory]

I have heavily serrated knives. I have been using this sharpener on them for five years. It's brilliant, the Waitrose Butchery Teacher in the school in London recommended it to Mrs Blank when she was taking her City & Guilds exam to become a Meat & Fish specialist.View attachment 47744

I have the same sharpener.

 

[epicuric]

Mrs Blank will not eat any meat with myoglobin leakage. So they must be cooked to the Bernie in Standard, this is compounded here where aged beef is unheard off. We also use them for cured cold smoked meats and sausage which can be tough.

That's fair enough! Tough casings are probably most deserving of a steak knife. I still think they are totally unnecessary with a piece of fillet steak though. I don't think (certainly in the UK) they existed before the 1970's. None of the canteens of cutlery we have contain steak knives. They do, however, all contain fish knives, which make far more sense, but are rarely seen in use these days.

 

[caseydog]

That's fair enough! Tough casings are probably most deserving of a steak knife. I still think they are totally unnecessary with a piece of fillet steak though. I don't think (certainly in the UK) they existed before the 1970's. None of the canteens of cutlery we have contain steak knives. They do, however, all contain fish knives, which make far more sense, but are rarely seen in use these days.

Filet steak (tenderloin) is not a favorite in Texas. The Ribeye is king. That is a tender steak, but it still is easier to slice cleanly with a good, sharp steak knife. Even with a filet, I like the clean cut I get with a sharp steak knife.

CD