Steak knives

[TB_London]

Feels like there’s a gap in my knife set for a steak knife. Having never owned one before I haven’t got a good picture of what makes a good one.

Would be great to hear about people’s favourites or ones they never use as there’s just something weird about it. Also pics, lots of pics.

Googling seems to show a range of choil/No choil, low tip/high tip, knuckle clearance/ no knuckle clearance, plain edge/serrated/partial serrated etc

Personal preference will come into it, so what’s yours?

 

[parbaked]

Perceval 888 or 9.47
I have the 888 in olive wood…

The 9.47 with polyacetal handle at Mijote, probably my favorite restaurant in SF…

 

[Chicagohawkie]

Got a set of Tojiro steak knives when they were 25 bucks a piece. Nice for what they are, but wouldn’t spend a whole lot a on set.

 

[KOA]

Another vote for Perceval 9.47

 

[MowgFace]

Saving up my pennies to join the Perceval train as well.

 

[TB_London]

Those perceval are nice, remind me of a loveless city knife but without the bolster

 

[cutmyself]

"Steak knives" are a contradiction of presentation vs performance (as is "steak"). If you're entertaining to impress, then spend a lot of money (since you're already spending a month's salary on that wagyu rib what's a couple of hundred more?) and you needn't be worried about whether or not the knife can actually cut anything. Or else just get a few disposable Victorinox paring knives for $10 a whack; since you & your guests will be cutting on china the edge is going to get trashed anyway, and your boss will think you're genius. Having a set of rosewood Sabatier "steak knives" I can say this with authority.

 

[Jovidah]

My observations over the years:
-Consider what plates it's being used on. I'm partial to wooden plates since to go along steak knives since it allows you to use straight edges that won't go dull after 5 cuts. But half the time when it's just me and my girlfriend we're just eating off the cutting board...
-In general I vastly prefer straigth edges over serrated since they just make cleaner cuts. But with the caveat that most steak knives are serrated because the producer expects the customer to use it on a ceramic plate.
-Since the angle at which you're using a knife at a plate is different than on a cutting board, a big ass curve on the front is actually better than flattish profiles like petties or paring knives; you'll only really be using the first couple of centimeters. So that means high tip with a lot of belly.
-For the same reason knuckle clearance isn't really an issue.
-Length and handle size are personal preference but personally I dislike handles that are too small (like on my cheapo Opinel tabel knives).
-Similarly, I wouldn't want the blade to be too short. I'd rather have a 15 cm model than a 10 cm one, though ideal size is probably somewhere in between.
-People who say you should just eat your steak with a paring knife should just become vegetarians.

 

[Seemore]

Feels like there’s a gap in my knife set for a steak knife. Having never owned one before I haven’t got a good picture of what makes a good one.

Would be great to hear about people’s favourites or ones they never use as there’s just something weird about it. Also pics, lots of pics.

Googling seems to show a range of choil/No choil, low tip/high tip, knuckle clearance/ no knuckle clearance, plain edge/serrated/partial serrated etc

Personal preference will come into it, so what’s yours?

Hi. I’m a product designer with a somewhat proletarian/utilitarian aesthetic, at least for certain things. If something functions beautifully, is well made from nice materials, pleasing to the eye, and is practical (that includes cost), then it often wins the contest.
I chose Pallares Solsona knives with olive handles. I chose stainless blades so I don’t have to tend to the cutlery while my guests move on to dessert. They are easy to buy ($), easy to maintain, good looking (100% subjective), function beautifully, and are very nice in hand.
After using them a few times, I’m ready to break out the beeswax to fill the gaps.

 

[Seemore]

Feels like there’s a gap in my knife set for a steak knife. Having never owned one before I haven’t got a good picture of what makes a good one.

Would be great to hear about people’s favourites or ones they never use as there’s just something weird about it. Also pics, lots of pics.

Googling seems to show a range of choil/No choil, low tip/high tip, knuckle clearance/ no knuckle clearance, plain edge/serrated/partial serrated etc

Personal preference will come into it, so what’s yours?

Those pictures came in too small, trying again…

Feels like there’s a gap in my knife set for a steak knife. Having never owned one before I haven’t got a good picture of what makes a good one.

Would be great to hear about people’s favourites or ones they never use as there’s just something weird about it. Also pics, lots of pics.

Googling seems to show a range of choil/No choil, low tip/high tip, knuckle clearance/ no knuckle clearance, plain edge/serrated/partial serrated etc

Personal preference will come into it, so what’s yours?

Pictures came in too small, trying again…

 

[Jovidah]

They're working now. Pallares Solsona is indeed another great budget king that has several different options that would make great steak knives. If I had to buy today there's a high chance I'd end up with something from them.
But admittedly I'm a cheapskate.

 

[Dull_Apex]

I'm a filthy serrated knife enjoyer, but for those of you who like straight edges I've seen cutting board plates like the Choplate

https://www.emallsakai.com/SHOP/A-0224.html

 

[DitmasPork]

 

[Jovidah]

Hankotsu? Honestly not the worst idea I've ever seen. Actually looks quite stylish!

 

[daddy yo yo]

I personally love the idea of having a gentleman‘s folder in the pocket when going to a restaurant. Most restaurants have crappy knives. Pull out a nice folder and enjoy your life being a knife nerd!

 

[Jovidah]

I actually knew several different people who used to carry larger sized Opinels for that very purpose. They actually make really great steak knives, and they're cheap enough to not have to care if you ever lose one.

 

[EM-L]

Being from Sweden I am quite fond of these.
Mora Steak Knife

 

[coffeelover191919]

how are Laguiole knives from crate and Barrel?

 

[Chef Doom]

I personally love the idea of having a gentleman‘s folder in the pocket when going to a restaurant. Most restaurants have crappy knives. Pull out a nice folder and enjoy your life being a knife nerd!

This is how I operate. My steak knives are not for home, they are to spit in the eye of the manager that provides me terrible cutlery.

 

[Chef Doom]

how are Laguiole knives from crate and Barrel?

They are expensive but will look nice and impress guests.

 

[Chef Doom]

Feels like there’s a gap in my knife set for a steak knife. Having never owned one before I haven’t got a good picture of what makes a good one.

Would be great to hear about people’s favourites or ones they never use as there’s just something weird about it. Also pics, lots of pics.

Googling seems to show a range of choil/No choil, low tip/high tip, knuckle clearance/ no knuckle clearance, plain edge/serrated/partial serrated etc

Personal preference will come into it, so what’s yours?

There are a few things to keep in mind.

1. For You Yourself At Home - This is probably the most wasteful form of spending as a knife nerd. Don't get me wrong, wasteful spending is part of the hobby, but this is the lowest of the low. Even lower than buying a bread knife while being diagnosed with celiac disease. Take it from someone that will eat steak for several days in a row, most of the time I will cut the steak on a cutting board with a gyuto or a cleaver before platting because sitting in front of the tv with a steak knife in my hand ruins the experience and is the way of barbarians.

2. For Family At Home - Nobody is impressed with your Laguiole Knife set. Not your spouse, not your kids, not your pet dog. Maybe the cat will be impressed. With straight edges you will have to sharpen them after every meal regardless of what cutting surface you serve the meal on. Steak gristle ruins edges too.

3. For Entertaining Guests - You are better of buying serrated. Not only will you have to buy a set of 6 or more, but they are also good for cutting all things at mealtime in general. I doubt they will get used regularly. Having 12 serrated steak knives is great for Thanksgiving, but they are useless at backyard BBQs. If you have money to burn and are dedicated on that $800 set of 12 straight edge steak knives than don't let me stop you. Just remember you will have to sharpen them after every meal.

4. For Eating Out - This is where the dedicated steak knife truley shines. The steak house is where wars are fought and glory is earned. I get to look at the restaurant staff and confirm their suspicions. Yes, I am too good for your cheap, dull in-house cutlery. Don't worry, you well get more curiosity and surprise than anything else but I've never gotten a negative reaction. It is more of a self-indulging experience, but it is nice having a sharp nice looking knife that doesn't force you to saw away at your food like you are in woodshop class.

 

[Jovidah]

2. For Family At Home - Nobody is impressed with your Laguiole Knife set. Not your spouse, not your kids, not your pet dog. Maybe the cat will be impressed. With straight edges you will have to sharpen them after every meal regardless of what cutting surface you serve the meal on. Steak gristle ruins edges too.

3. For Entertaining Guests - You are better of buying serrated. Not only will you have to buy a set of 6 or more, but they are also good for cutting all things at mealtime in general. I doubt they will get used regularly. Having 12 serrated steak knives is great for Thanksgiving, but they are useless at backyard BBQs. If you have money to burn and are dedicated on that $800 set of 12 straight edge steak knives than don't let me stop you. Just remember you will have to sharpen them after every meal.

The entire argument of 'having to sharpen them after every meal' completely vanishes if you just buy a bunch of wooden plates. The only real downside is that you can't toss them in the dishwasher, but other than that they're great. Pleasant to eat off, you can actually use proper knives and have a proper cutting experience, and maintenance is pretty much 0 since the top side gets oiled in every use...

 

[Chef Doom]

The entire argument of 'having to sharpen them after every meal' completely vanishes if you just buy a bunch of wooden plates. The only real downside is that you can't toss them in the dishwasher, but other than that they're great. Pleasant to eat off, you can actually use proper knives and have a proper cutting experience, and maintenance is pretty much 0 since the top side gets oiled in every use...

I suppose wooden plates are good for those who live in the woods off grid. Or for those elitest wealthy families that become so rich and elitist that they start going backyards and do weird things like eat off of wooden plates to prove their height of snobbery.

Or you might be doing a Medieval Times reenactment where wood plates are necessary.

Or maybe you are living the retro life where old is cool and new is square.

Or maybe your steak knives is made of meteor metal. Harder than 2 fake nipples on a cold winter morning.

 

[HumbleHomeCook]

I suppose wooden plates are good for those who live in the woods off grid. Or for those elitest wealthy families that become so rich and elitist that they start going backyards and do weird things like eat off of wooden plates to prove their height of snobbery.

Or you might be doing a Medieval Times reenactment where paper plates are necessary.

Or maybe you are living the retro life where old is cool and new is square.

Or maybe your steak knives is made of meteor metal. Harder 2 fake nipples on a cold winter morning.

"...start going backwards..."

Now that's funny!

 

[mengwong]

Idea: serve the steaks atop focaccia or brioche to protect the knives

Hope this is trenchant, or at least trencher lol

Anyway, restaurant today provided a steak knife with this weird little ground bit near the tip – anyone know what it’s for? Not actually sharp there.

 

[Jovidah]

I suppose wooden plates are good for those who live in the woods off grid. Or for those elitest wealthy families that become so rich and elitist that they start going backyards and do weird things like eat off of wooden plates to prove their height of snobbery.

Or you might be doing a Medieval Times reenactment where wood plates are necessary.

Or maybe you are living the retro life where old is cool and new is square.

Or maybe your steak knives is made of meteor metal. Harder than 2 fake nipples on a cold winter morning.

All I can say is don't knock it until you've tried it. IMO they're really pleasant to beat meat off, and I'd much rather dishwash my plates for the rest of my life than saw my meat with garbage serrated junk. Being able to use a proper straight edge just makes the whole experience a lot better.

And sure if you're not using your steak knives I'd just stick with ceramics since they're easier to dishwash, but I don't really see a problem with recommending 2 sets of plates on a forum where most of the members could cook with a different knife for each day of the month.

 

[coxhaus]

I don't like serrated steak knives and won't use them. I have smooth knife edges on my steak knives. I sharpen them the same as my kitchen knives. We do not run them through the dish washer. I hand wash them just like my kitchen knives. Even though we use regular plates I don't have to sharpen them too often.

 

[M1k3]

Idea: serve the steaks atop focaccia or brioche to protect the knives

Hope this is trenchant, or at least trencher lol

Anyway, restaurant today provided a steak knife with this weird little ground bit near the tip – anyone know what it’s for? Not actually sharp there.View attachment 223995

For making a screeching noise on the ceramic plates.

 

[jedy617]

Honestly, I think you have to be a little nuts to bring your own steak knife to a restaurant lol. Never heard that one. Never really been to a steakhouse where the provided equipment didn't suffice.

 

[Chef Doom]

Honestly, I think you have to be a little nuts to bring your own steak knife to a restaurant lol. Never heard that one. Never really been to a steakhouse where the provided equipment didn't suffice.

You simply have not truly lived.

Don't get me wrong, if your making like the occasional 1 or 2 steakhouse trips (birthdays, special occasions) then yeah it would be awkward.

But as I was scouting for the best steakhouse in Los Angeles County, I always felt something was missing from the dining experience. And then it hit me. Great steak requires a great knife to eat with.

Plus I can't rely on those pathetic serrated knives to defend myself in case a Joey Soprano situation arises.

Forged Steak Knife on the table, Chinese Cleaver strapped to my back