Steak knife recommendations

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spidey07

No Lifer
Aug 4, 2000
65,469
5
76
Yeah, I know...a great steak shouldn't need a steak knife. But I'm looking for nice steak knifes. The kind that has a hefty handle and blade so when you use it you know - yeah, I'm digging in. Not the thin pointy kind you're probably used to that comes with every knife set, but the nice tall blade that you get in a nice steak house. Something that makes tearing into a 1.5" steak to make a bite a breeze. Slice, slice, bite.

Something that's meant to last a lifetime and be sharpened when needed maybe once a year or less is a must. Serrated of course.

Anybody have or know what I'm looking for? If beef was alternator size, one should be able to cut a nice bite with the knifes I'm looking for.
 
Leros

Leros

Lifer
Jul 11, 2004
21,867
7
81
You need to cut alternator sized beef? You'll need one of these:

C0104798-Butcher_cutting_joint_of_meat-SPL.jpg
 
Gintaras

Gintaras

Golden Member
Dec 28, 2000
1,892
1
71
Have you checked Chinese forums?
None of knives are manufactured here.

Good thing, a word "recommendations" have not been outsourced to China...yet...
 
IronWing

IronWing

No Lifer
Jul 20, 2001
72,273
32,738
136
I believe that every steak knife (and every other table knife) I've ever owned I purchased at Goodwill, St Vincent de Paul, or at garage sales. I do not recall purchasing such an item new.
 
S

spidey07

No Lifer
Aug 4, 2000
65,469
5
76
IronWing said:
I believe that every steak knife (and every other table knife) I've ever owned I purchased at Goodwill, St Vincent de Paul, or at garage sales. I do not recall purchasing such an item new.
Click to expand...

Well I'm tired of the cheap ass piece of shit steak knives I have. I want the big ass ones I get in 5 star steak places. Nice tall blade, heavy steel, heavy handle. Not this - oh, let me petitely slice a small morsel of meat with my pointy and narrow steak knifes that are nothing more than table knives with a wooden handle and a serrated edge.

I want to see a 1.5+ inch steak in front of me. I want to take my steak knife and with a singular back and forth motion cut that steak.

One motion, forward, then back.

Then I want to take that hunk and same motion again. foward, then back.

Now bite.
 
Locut0s

Locut0s

Lifer
Nov 28, 2001
22,205
43
91
spidey07 said:
Well I'm tired of the cheap ass piece of shit steak knives I have. I want the big ass ones I get in 5 star steak places. Nice tall blade, heavy steel, heavy handle. Not this - oh, let me petitely slice a small morsel of meat with my pointy and narrow steak knifes that are nothing more than table knives with a wooden handle and a serrated edge.

I want to see a 1.5+ inch steak in front of me. I want to take my steak knife and with a singular back and forth motion cut that steak.

One motion, forward, then back.

Then I want to take that hunk and same motion again. foward, then back.

Now bite.
Click to expand...

www.ManbladeSteakKnivesForMenWhoNeedToCompensateForSomethingElse.com
 
N

natto fire

Diamond Member
Jan 4, 2000
7,117
10
76
Gintaras said:
Have you checked Chinese forums?
None of knives are manufactured here.

Good thing, a word "recommendations" have not been outsourced to China...yet...
Click to expand...

That's because they are made in Germany. Serrated steak knives are great at staying "sharp" when they are abused. When you own knives such as these, you learn to appreciate putting a fresh edge on your knife before you use it. An inconvenient maintenance, but these blades get VERY sharp. I have an assortment of knives from the Wusthof Classic line and they are all great at keeping and taking a clean edge. (all use the same blade material).

Another thing to factor in is the sharpening stuff like a steel and hone, if you do not have them.

Henckels and Wusthof have both put their name on some crap, but the price tiers are very obvious most of the time. Good Henckels 4 piece set

Edit: Should probably mention that I don't own any of the steak knives, but my 6" slicer is similar. I usually cut steaks with cheap knives that go in the dishwahser, all my wusthof blades are handwashed and returned to the block. Have used the paring knife on smaller cuts, though.
 
Last edited:
manimal

manimal

Lifer
Mar 30, 2007
13,559
8
0
http://www.overstock.com/Home-Garde...um-Steak-Knives-Set-of-6/4138486/product.html

I like these

http://www.williams-sonoma.com/products/laguiole-olive-wood-steak-knife/

for everyday steaks.

I keep these for special occasions.

http://www.amazon.com/Shun-DMS400-C...r_1_3?s=kitchen&ie=UTF8&qid=1327952434&sr=1-3

BTW I have a frankenstein mix of shun, german, french and assorted specialty knives but all my Shun knives make me happy to use them. LIKE BUTTA

forgot to mention Sabatier. I was at a friends place and he pulled out a carrying case that looked like it was from the 1890s and produced some steak knives that felt like they were cutting the meat from just its own weight and pressure. Dont forget that how a steak is cut at the butcher as well as at the table makes a difference in flavor profile. Tearing meat with serration is like drinking a Caymus Cab in a plastic cup.
 
Last edited:
tcG

tcG

Golden Member
Jul 31, 2006
1,202
18
81
Do some research on knife forums...

I recommend non-serrated. Serrated is better if you want no maintenance, but its not going to be as sharp as a freshly sharpened non-serrated.
 
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