Steak Knives

[wood714]

I like Cutco knives. I don't own a set of their steak knives, but I have their serial killer AKA slasher movie model.

[ame]https://www.amazon.com/CUTCO-Steak-Table-Knives-1759/dp/B0120UQDXK/ref=asc_df_B0120UQDXK/?tag=hyprod-20&linkCode=df0&hvadid=309777418542&hvpos=&hvnetw=g&hvrand=3442744915242025848&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1015160&hvtargid=pla-574490998071&psc=1&tag=&ref=&adgrpid=61053872069&hvpone=&hvptwo=&hvadid=309777418542&hvpos=&hvnetw=g&hvrand=3442744915242025848&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1015160&hvtargid=pla-574490998071[/ame]

 

[dirty & hairy]

Buck makes a great steak knife. Made in the USA even!

Buck Kitchen Knives

 

[Nevada Ed]

My wife likes these from Cutco.
the salesman pressed one blade straight down on a dry section of leather and it went through it , like it was butter.
No sawing or anything, needed.

 

[SS336]

We got these Henckels from a friend for Christmas a while back. Very good steak knives, haven't needed to do anything but wash them.

 

[6518John]

I tell you, this steak still has marks where the jockey was hitting it!

Some of the steaks I've lately could have used a chainsaw.

YARN | I tell you, this steak still has marks where the jockey was hitting it. | Caddyshack (1980) | Video clips by quotes | 6a3d02bb | 紗

 

[lihpster]

"If wishes were horses we'd all be eating steak."

Jayne Cobb

 

[Puller]

We have a set of Genzu steak knives, they live up to the hype.

 

[Bald1]

Wusthof for me. Buy them once and your grandkids will be using them some day. Yes they are expensive. Yes they are worth it. For a less expensive set CutCo is a local WNY company that makes outstanding knives with great warranty.

 

[Rustyt1953]

They're still at it...

 

[outta_ammo]

We got this set of serrated Henkels over 40 years ago. They get used A LOT and are still going strong!

 

[robvious]

we have had great luck with Rada Knives... find them locally at gun shows occasionally...

 

[StrawHat]

I am a straight blade fan, no serrated knives in the house except for a good 10" bread knife. I have a pair of folding steak knives from Keyshawn that are quite nice. At home we generally use the paring knives we have accumulated over the years.

As a sharpener, I get to handle many knives, including steak knives, every day. My suggestion? Get ones that feel right in YOUR hand. Cutco is a very good knife with a lousy handle, for me. Most makers think steak knives should have tiny handles. That does not work for me.

Try before you buy!

Kevin

 

[chief38]

I have a set of 8 Wusthof Classic steak knives that I've had for 26 years now. They are excellent knives, hold up very well and are razor sharp. I also have a 23 piece Wusthof block set in the Classic line as well - all excellent.

They are a bit pricy but there are some sales and deals if you are patient. If you do go with the Wusthof I'd strongly recommend going with the German made forged Classic line rather than the less expensive stamped out line. They are NOT the same knives!

We frequent Capitol Grill Steak House often and last time we were there the Manager gave us a set of 8 of their house branded steak knives. They are very heavy, serrated and made in China. They do sort of work however IMHO they are way too large and bulky. They "saw" the meat rather than cut it like a good steak knife knife should. We use those mainly when we eat outside since I don't care of they get dropped on the ground. Hey, they were a gift.

The Wusthof Classic line of knives have served us quite well for the 26 years we've had them and I'd highly recommend them.

 

[oink]

Actually their stamped blades are pretty nice. They sharpen quickly but hold an edge well. I have a good set of their classic line for the kitchen but I like the thinner blades with synthetic handles for steak knives. Dishwasher safe.

The kitchen set is given much more care. I started off with a large Wusthof chef's knife, paring and utility knives and steel back in 72 or 3 when I was a cook in Ca and Hi. They were considerably cheaper back then. Something a working cook could actually afford. I still have the chefs knife and steel but the others disappeared.

My old chefs knife is too big for most tasks in the home but I have a newer set now with a smaller chefs knife that's better for most home duties.

Actually I have a stamped Zwilling Henckles medium sized chef knife that gets the most use from my wife. She likes it that its lighter. It does sharpen easily and cuts well. It had wood scales and I couldn't get her to quit leaving it to soak in the sink. The scales eventually cracked and fell off so I replaced them with scrap teak which works well. After that she learned to quit leaving it in the sink to soak. Although the teak could probably handle that better, at least for awhile. But that's why I want steak knives with synthetic handles or scales. Sink, dishwasher, whatever!

 

[tlawler]

Randall makes a nice set.

 

[mike4sigs]

we really like our Wusthof set. that came in out kitchen set.

 

[chief38]

I will give you my experience regarding how I tell how good knives really are. One of my hobby's is sharpening knives. I always keep our kitchen knives razor sharp and ready to go and all our friends and neighbors have discovered that when they come over for dinner. I have been asked numerous times to sharpen their knives which I gladly do for them as I do enjoy taking a "butter knife" and turning it into a proper kitchen knife again. You can tell just how good a knife is by sharpening them properly and then seeing how they wear over time. Since I am at their homes on a weekly basis I do get to see. The better knives will usually last 3-4 months and after that require only a 2 minute touch up on the Arkansas Stones. Some of my friends as well as myself use a Steel on them weekly and extend the time between sharpening to 5-6 months. Cheap poorly made knives barely last a month and are a P.I.T.A. to resharpen! Of course how they care for them is also a big factor.

I own 3 "knife sharpening systems" but have not used them in a long time. My preferred method is to use my Dan's Whetstones brand of Arkansas Stones that I bought decades ago. Recently I had sent them back to Dan's to have them properly dressed again to be perfectly flat. They do belly after so many years of use. They came back in perfect condition and the fee to dress them was not all that much - worth the money! I find that after one masters just how to use them properly they do a better job than any of the systems do, quicker and easier. A lot can be told about good or poor steel by sharpening them.

 

[jc2721]

I like the Victorinox line of steak knives--cheap, plastic handled (multi-colors if you like that sort of thing) but the serrated edges cut like nothing else! I started using them after Gary Randall sent me a pair as a gift and I haven't really looked at any other brand.

They are handy for slicing bagels, baguettes and tomatoes as well.

If/when they get dull I'll just buy a few more (I've been using the Randall-marked ones for 20+ years and they still cut but not as easily as the new ones, of course).

The Chicago Cutlery steak knives are also very good knives--I use them mostly for fruit, at which they excel.

 

[jc2721]

and, of course:

 

[G-Mac]

I highly recommend Cutco. Made in U.S.A. Free lifetime sharpening. I sent mine in for sharpening and they sent me a whole new set FOR FREE. These knives are so sharp you have to be careful handling them.