Recommend steak knife (set)

Discussion in 'The Kitchen Knife' started by Nick112, Oct 28, 2019.

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  1. Oct 28, 2019 #1

    Nick112

    Nick112

    Nick112

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    Hello, Im looking for a single or a set of steak knifes.
    Must no be serrated.
    Preferrably not to hard to sharpen on stones.
    Edge retention, not important, happy to sharpen often.
    Stainless? I assume no one make steak knife sets in carbon steel? Then you have to wipe the knife off after every chew. I assume vg10 would be a good choice. As long as its nice to sharpen on stones and can be sharpened unnecessary sharp.
    Handle , not picky.
    Style; western or asian, doesnt matter
    Lenght, how long are steak knifes? 4-5”? Not important, not to long though.
    Price range; any

    any recommendations?
     
  2. Oct 29, 2019 #2

    Hz_zzzzzz

    Hz_zzzzzz

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    price range: any???

    maybe you want to take a look at bob Kramer euroline sg2 steak knife set...
     
  3. Oct 29, 2019 #3

    mc2442

    mc2442

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    mille162 and podzap like this.
  4. Oct 29, 2019 #4

    mack

    mack

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    I use Atelier Perceval and can recommend these:

    https://www.perceval-knives.co.uk/888-table-knives-white.html
    (Also look at the 9.47)

    Steel is 14C28N but hardened only up to 57HRC, which makes sense, because of cutting mostly on china plates. I keep them sharp with a Dick micro, which I can highly recommend as well.

    Mack.
     
  5. Oct 29, 2019 #5

    podzap

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  6. Oct 29, 2019 #6

    idemhj

    idemhj

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  7. Oct 29, 2019 #7

    Nick112

    Nick112

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    Thanks for all ideas. Re knivesnad tools, I was looking for some harder steel/higher hrc steels, just 1-2 that meets that criteria on ktools. Though I understand that the steak knife will probably be dull in no time when used for cutting on a plate, but still prefer that since I have the option to sharpen them unnecessary sharp, and its fun to sharpen. I wonder also the weird shape of some steak knifes if that makes the harder to sharpen on stones?
     
  8. Oct 29, 2019 #8

    idemhj

    idemhj

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    Personally I don’t get the idea of a high hardness steak knife, but, hey, each to his own. The ‘weird shape’ you refer to is the traditionel look of a french steak knife, they are not especially hard to sharpen on stones.
     
  9. Oct 29, 2019 #9

    steelcity

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    Get a set from Butch.
     
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  10. Oct 29, 2019 #10

    Eloh

    Eloh

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    the thing is, you can sharpen virtually any steel to super high sharpness, high hardness doesnt have a lot to do with it.
    You might as well look for some 120/135/150 mm petty knives depending on your preferences, eg:
    https://www.hocho-knife.com/sabun-high-carbon-mv-stainless-petty-knife-utility-120mm/
     
  11. Oct 29, 2019 #11
  12. Oct 29, 2019 #12

    Nick112

    Nick112

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    Eloh sure you are right, but for me that is far from pro on the stones, only been sharpening a few years, its far easier to get a w1 or b2 hht sharp than a stainless hrc 58 steel, maybe you are good at getting a hrc 58 pass hht. Im trying to figure out what steels would fit my requirements for a steak knife. I did consider a petty, but for wife or guests its kind of hardcore to put a petty on the plate.
     
  13. Oct 29, 2019 #13

    Nick112

    Nick112

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    Corradobrit thanks for the tip. Anyone have experience from the alenox steel that is used in those knifes? From a sharpening pov, and edge pov.
     
  14. Oct 29, 2019 #14

    IsoJ

    IsoJ

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    Those antzenberger ones are quite nice but pricey...100-140€/piece
     
  15. Oct 29, 2019 #15

    Nick112

    Nick112

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    Is it a series he has done before? Or is a one off? The handles kind of look thin. Also I know nothing about the steel that is used, half of the joy is to get a good steel for the purpose, and Im not sure alenox at 58 hrc is that ”fun”, I might be totally wrong here
     
  16. Oct 30, 2019 #16

    Khanh Viet Duong

    Khanh Viet Duong

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  17. Oct 30, 2019 #17

    podzap

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  18. Oct 30, 2019 #18

    Nick112

    Nick112

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    Thanks for taking your time to reply. Yes my thoughts are to get a higher hrc steel, even though it dulls very quickly on plates. Maybe this thinking with getting vg10 or similar is wrong? Any input on what steel /hrc to look for? I do enjoy having the choice to put a ”to” sharp edge, even on steak knifes.
     

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