Good set of steak knives?

[HumblePie]

Yeah, straight knives are only going to work if they're kept sharp. Otherwise, enjoy your meat-smashing-tool, 'cause that's all it'll do.

OTOH, you can dig a serrated knife out of your yard and it will cut meat just fine.

Ugh, serrated knives don't cut anything. They rip and tear. Well I guess if you want to get technical all knives do that. Because even a "straight" blade knife if looked at microscopically is still "serrated" with tiny little metal teeth. But the microscopic teeth on a straight knife don't do huge rips and tearing of what they are cutting into unlike a true serrated knife.

Why does that make a difference? In meat preparation a serrated knife is going to screw your meat up before you cook it. Inside all meat is capillaries and other very microscopic "juice" channels of various juices in the meat. These juices are what keeps a piece of meat moist and tender while it cooks. If you cut a piece of meat with a very sharp non serrated knife what happens is this. The knife cuts into the meat and all those microscopic capillaries. With a sharp enough incision, the capillaries automatically constrict and close. That's just how they are designed to prevent fluid loss. So when you cut into a piece of meat that is being prepared for cooking with a very sharp non serrated knife, you are actually allowing the meat to retain the fluids inside it when you start the cooking process. A serrated knife literally rips those microscopic capillaries apart in a way they can no longer constrict down when the meat is cut into. So when you cook a piece of meat that is prepared with a serrated knife, the fluids all run out and evaporate during the cooking process. Leading to a much less tender and juicy cooked piece of meat.


Now when it comes to steak knives and cutting an already cooked portion of meat into bite size pieces, serrated knives do just fine.

To reiterate, for food preparation a serrated knife is a NO-NO, but for steak knives to be used to cut up food right before being eaten then they are fine. You really do not need expensive steak knives at all if they are used for that sole purpose of cutting food on the dinner plate.

 

[waterjug]

Thanks for all the help!

Also, what is a good knife sharpener?

 

[lxskllr]

Also, what is a good knife sharpener?

An Arkansas stone set. It takes practice, but it's a valuable art, and will sharpen better than any quickie sharpening tool.

Edit:
Something like this is nice. You'd start with the medium, and finish with th hard. If you're anal, you could even strop it afterward. The synthetic stone is for grinding trashed blades, You wouldn't usually use that.

http://www.amazon.com/Gatco-8T001-Arkansas-Tri-Hone-Sharpening/dp/B001DRHKNY/ref=pd_cp_hi_2

 

[DAPUNISHER]

Thanks for all the help!

Also, what is a good knife sharpener?

People go different ways here. Unless you are eager to learn, take it to a pro for sharpening. For honing a nice flat steel or ceramic will do a good job.

 

[iamwiz82]

People go different ways here. Unless you are eager to learn, take it to a pro for sharpening. For honing a nice flat steel or ceramic will do a good job.

This is what I do. They charge $1.50 per knife IIRC.

 

[DAPUNISHER]

This is what I do. They charge $1.50 per knife IIRC.

That is a damned good price. Hell, for that little I'll start sending my friends to one. Tired of servicing theirs because they abuse them. And that electric chefsmate POS needs to be banned.

 

[highland145]

That is a damned good price. Hell, for that little I'll start sending my friends to one. Tired of servicing theirs because they abuse them. And that electric chefsmate POS needs to be banned.

Guess you're not a big fan on the ones that are/used to be on the back of can openers.



I know some here will want to slap me but the Victorinox could be considered disposable at $30 for 6. Had ours for over a year and they're still fine.

 

[iamwiz82]

That is a damned good price. Hell, for that little I'll start sending my friends to one. Tired of servicing theirs because they abuse them. And that electric chefsmate POS needs to be banned.

It's a restaurant supply shop. Everything kitchen related is stupidly cheap. Cutting boards, tongs, spoons, etc. All heavy duty and low cost.

 

[DAPUNISHER]

It's a restaurant supply shop. Everything kitchen related is stupidly cheap. Cutting boards, tongs, spoons, etc. All heavy duty and low cost.

It has been 15 yrs since I dealt with one. I do not know if they even offered that service. But, I'll look into it, thanks much.

Guess you're not a big fan on the ones that are/used to be on the back of can openers.



I know some here will want to slap me but the Victorinox could be considered disposable at $30 for 6. Had ours for over a year and they're still fine.

I have never owned in electric can opener, they had knife sharpeners on them? Craaazy stuff!

 

[lxskllr]

I have never owned in electric can opener, they had knife sharpeners on them? Craaazy stuff!

"Sharpener" is a stretch, but I suppose it could be depending on what you started with :^D

Electric can openers are garbage. That's what I had growing up, and didn't know the joys of Swing-A-Way until I went out on my own. Hell, I can open a can faster/cleaner with the opener in my knife, than those old crappy electrics.

 

[highland145]

"Sharpener" is a stretch, but I suppose it could be depending on what you started with :^D

Electric can openers are garbage. That's what I had growing up, and didn't know the joys of Swing-A-Way until I went out on my own. Hell, I can open a can faster/cleaner with the opener in my knife, than those old crappy electrics.

Just get an Edlund.

 

[Imported]

Victorinox. I like their knives quite a bit and they're cheap to boot.

http://www.amazon.com/Victorinox-Cut...ctorinox+steak

 

[lxskllr]

Just get an Edlund.

$560. I think I'd chew through the cans before paying that much for an opener :^D

Looks like a quality unit. Good for a small business that coddles its employees :^P

http://www.webstaurantstore.com/edl...e=Bing&utm_medium=CPC&utm_campaign=AutoTail_3

 

[highland145]

$560. I think I'd chew through the cans before paying that much for an opener :^D

Looks like a quality unit. Good for a small business that coddles its employees :^P

http://www.webstaurantstore.com/edl...e=Bing&utm_medium=CPC&utm_campaign=AutoTail_3

Heck no, on both counts. $110 for the hand crank version.

 

[lxskllr]

Heck no, on both counts. $110 for the hand crank version.

Still a little spendy, but I could see me buying something like that. I like good honest mechanical devices :^)

http://www.webstaurantstore.com/edlund-11100-old-reliable-1-can-opener-with-base/3331B.html

 

[highland145]

Still a little spendy, but I could see me buying something like that. I like good honest mechanical devices :^)

http://www.webstaurantstore.com/edlund-11100-old-reliable-1-can-opener-with-base/3331B.html

I said the same but commercial sized cans destroy the normal hand turns.

 

[phucheneh]

stuff

I don't disagree with any of that. I was specifically referring to steak knives for the 'end user.' Not chef's knives, filet knives, paring knives...all bad ideas to be serrated.

But there's a reason your average steakhouse (or anything between 'casual dining' franchises and your less-uppity independent restaraunts) gives you a big honkin' serrated knife. Like an oversized butter knife with some aggressive serrations...I don't ever see anyone complain, they last a long time, and if they get bent, handle chipped, ect, chuck that bitch in the trash and don't feel bad about it.

 

[evident]

I have these http://www.amazon.com/Jean-Dubost-La...e+steak+knives

 

[HumblePie]

I don't disagree with any of that. I was specifically referring to steak knives for the 'end user.' Not chef's knives, filet knives, paring knives...all bad ideas to be serrated.

But there's a reason your average steakhouse (or anything between 'casual dining' franchises and your less-uppity independent restaraunts) gives you a big honkin' serrated knife. Like an oversized butter knife with some aggressive serrations...I don't ever see anyone complain, they last a long time, and if they get bent, handle chipped, ect, chuck that bitch in the trash and don't feel bad about it.

Yep. I have a set of $10 knives from walmart for steak knives. Great at cutting ready to eat food and not so bad at cutting leather, pvc pipe, opening packages, or whatever. If the knife gets bent, broken, or whatever I have no problem tossing it. I have no problem cutting ready to eat food with them either.

That said, I have some HIGH dollar knives I use for food preparation. You'll never see me use one of my cheap serrated knives for food prep ever.

 

[waterjug]

wait there's people that will sharpen your knives for you? Where do you find them?

 

[phucheneh]

Knife sharpening really isn't that hard. In fact, most people can't get the knife sharp because they're doing too much.

For a true plain-edged knife, if it's got a good grind on the edge and no big dings or anything, you don't need a whole lot of swipes to get it fairly sharp. Said swipes just need to be executed properly- slowly, deliberately, alternating sides, and gradually decreasing pressure while maintaining angle.

The first sharpening is the only one that might be a PITA, since a lot of factory sharpening jobs make the angle way too steep. It seems sharp because the machine makes a good point, but as the point dulls, the edge of the knife takes on kind of a 'U' shaped profile that won't cut a damn thing.

Luckily, grinding the bevel down does NOT have to be done in any particularly skilled fashion. All you should worry about is keeping the angle constant.

 

[notposting]

OP, here you go:

Steak knives
http://www.shopworldkitchen.com/chicago-cutlery/walnut-tradition-steak-knife-set-b144
-or Amazon link-
http://www.amazon.com/Chicago-Cutler.../dp/B0000BYEJ4

Sharpener
http://www.amazon.com/AccuSharp-1-00.../dp/B00004VWKQ

Both are well reviewed by Cook's Illustrated...and I have both. The Accusharp can't remove dings from a knife, but will sharpen dull blades just fine.