The Most Important Things to Look for When Buying Steak Knives
Steak knives may seem like an unnecessary expense, especially if your defense doesn’t consume a lot of beef, but having a set is certainly convenient. Whether you’re cutting steak, fried chicken, or portobello on the grill, a good steak knife will provide clean cuts and precise control. But before you grab the stamped, serrated edge knives included in the bargain block set, take a little look around and consider these details. (By the way, here are four of my favorite steak knife sets if you need a place to start.)
Don’t be fooled by the jagged edge
For a long time I thought steak knives had to be serrated. (I blame the knife block sets of my youth for this.) Serrated steak knives do exist, and they may be what you need, but note that a straight-edged set may suit you better.
Serrated knives are especially good for cutting tough leather because the curved teeth can “bite” into it instead of sliding. They go great with crusty bread, tomatoes and sometimes meat. However, not all meat requires the help of a serrated knife. In fact, if the meat is very tender and the knife blade is too pronounced (or dull), then it may actually break the grains, shredding the meat rather than slicing it. A steak knife with a straight blade would actually be better, and you can maintain its sharpness yourself. Self-sharpening is a huge benefit because it’s safer to keep your knives sharp and you’ll save money over the life of the product. Here’s how to sharpen knives at home.
Consider the weight
The choice of equipment, whether for sports or for the kitchen, has a lot to do with how you feel, and this varies from person to person. Steak knives can vary greatly in weight, such as a 1.5-ounce Victorinox knife or a 3.4-ounce knife from Quince .
The extra weight of the handle can make slicing thicker cuts of meat easier as the weight distribution can do some of the work for you. Lighter knives with thinner blades and handles are ideal for small or very tender cuts of meat. However, you shouldn’t sacrifice quality for less weight. Always pay attention to the full tang (where the metal runs through the entire handle), which often shows rivets. These knives generally last longer, and for the price, you want to get your money’s worth. For visual information on how to identify the shank of a knife, see here .
If possible, buy a set of knives in person so you have a better chance of trying it out on the spot. (Please do not open knives without asking first; the store may have test knives.) You will be able to determine if the lighter one is more comfortable or if the handle is too short.
What will you be cutting?
Are you a vegan who cuts grilled cauliflower steaks with butter knives? Someone who often bites into grilled chicken breast with the edge of their fork? Thinking about what you’re eating can help you make a better decision about whether you need a heavy, straight-blade knife or a light, serrated knife.
For hearty roasted or grilled meats, vegetable steaks (cruciferous vegetables come to mind because of their fibrous stems), or anything that has a tough skin, a serrated knife will help you bite down on the hard surface and make slicing easier. For delicate cuts such as stews, filet mignon, sous vide meats, or slabs of sautéed mushrooms, a straight blade knife may be your best choice. Once you make your choice, I think you’ll find that slicing steaks with proper steak knives is better than pulling things apart with those worn-out Ikea butter knives.