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 knives included in the bargain block set, take a little look around and take these details into account. (By the way, here My four 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 it should have been 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 rather than slide. 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 tear the grains apart, shredding the meat rather than slicing it. A steak knife with a straight blade would actually be better and you can keep it sharp 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 how to sharpen knives Houses.

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, with this one being 1.5 ounces. Victorinox or this knife weighs 3.4 ounces from Quince.

The extra weight of the handle will 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 look for a full tang (where the metal runs through the entire handle), which often has visible rivets. These knives generally last longer, and for the price, you want to get your money’s worth. To clearly identify the shank of the knife, look 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 worn-out Ikea butter knives.