There’s a reason restaurants only really supply steak knives when you order a steak. This is a special-occasion knife, one with a specific purpose: cutting up large portions of something that’s kind of hard to cut. These aren’t utility knives or paring knives to be used on a cutting board. Here are the sets we think are a cut above (sorry).
Thanks to the finish on these blades, they’ll slice through meat like it’s butter. Cuisinart
The first big question is whether you should go serrated or straight-edge. Serrated knives are easier to use, at least at first—they require less effort to maintain, and make sawing through dinner easy. But they can also never really be sharpened, so they’ll eventually have to be replaced. They also tear rather than cut, making them a bit messier and less delicate than straight-edge knives.
With a precise 15 degree edge, this product is almost scarily sharp. Dalstrong
If you opt for a straight-edge steak knife, you can sharpen and hone them with the same tools you use on any other knife. Use a honing steel before each use to keep the blade aligned and sharp, and every once in a while, do a proper sharpening session. With the right care, they’ll last forever.
Thanks to a design that uses a single forged piece of metal, this product will remain sturdy for a long time. HENCKELS
Another key for steak knives lies in how you wash and store them. Just like other knives, avoid the dishwasher (unless you can firmly separate them from any other metal). You’ll also want to store them carefully; if they bang together in a drawer, they might chip, dent or dull.
These blades are advertised as being dishwasher-safe—just try to avoid too much contact with other utensils. HENCKELS
Thanks to a half-serrated design, you can saw or slice as you see fit. imarku