Steak Knives

[s&wchad]

Cutco makes a few knives that are good for steaks.

These are their actual steak knives. $348 for a set of 4.

These are their "table knives", which are smaller. They work fine for steaks and chops. $199 for a set of 4.

I accumulated 6 extra Cutco "trimmers" at estate sales, so I put them in a block and use them as steak knives when we have guests. They have their "Double D" edge, which prevent people from trashing a conventional edge when they drag it across their plate.

I prefer a plain edge for steaks. They give a nice clean cut and you can sharpen them yourself. The Mrs and I use these Wusthof steak knives when it's just us. I've got her trained how to use them properly!

 

[dave1918a2]

I would go to Ebay and find a set, or 2 of the Gerber steak knives.

 

[LouisianaJoe]

I have used Chicago Cutlery knives for decades. Unfortunately, they are not made in Chicago any more.


My mother in law used Rada Cutlery for most of her adult life. They still make them in the USA. My Rada vegetable peeler is the best that I have ever used.



I have an old set of Case forged knives that will be used by my grandchildren.


Check out some of your local flea markets. You can sometimes fond treasures there that just need cleaning up.

 

[Kinman]

With apologies for not offering a useful suggestion and just showin' off, I inherited this boxed set from my mother. I think they initially belonged to my maternal uncle or grandmother:



They're elephant ivory handles and carbon steel blades. When I initially got them maybe thirty years ago I was bit disappointed with the rounded tips, thinking they did not look very knifely.

But, in use, they are terrific. The blade is quite thin throughout and can be easily sharpened to a very fine edge. The rounded tip means you can slice easily with the tip.



The distributor:



The manufacturer:



I very rarely use them as the way I have taken to eating steaks is to cut them up into thin strips and use chopsticks. (30+ years in Japan — what can I say?) I do keep one of them in my knife block and use it when I want, say, a very thin slice of something.

Wicked sharp. I once cut myself while drying one carelessly.

Edited to add: Ya know, while my mother thought they were ivory handled, I am not so sure. I may do the hot pin test. I was looking at eBay and there are some very similar knives by this manufacturer available at very reasonable prices with the handles listed as yellow celluloid...

I have this one collected a while back...

 

[Muss Muggins]

Never made in Chicago . . .

I have used Chicago Cutlery knives for decades. Unfortunately, they are not made in Chicago any more.


My mother in law used Rada Cutlery for most of her adult life. They still make them in the USA. My Rada vegetable peeler is the best that I have ever used.



I have an old set of Case forged knives that will be used by my grandchildren.


Check out some of your local flea markets. You can sometimes fond treasures there that just need cleaning up.

 

[Rustyt1953]

If it takes more than a plastic picnic knife then the meat's overcooked.

 

[Skeet 028]

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

Again...All Natural Organic Grass Fed Montana/Wyoming Beef. Key word though is tough.

BTW those knives Onomea has are great. I had three with Ivory handles thin and easily sharpened. I did the tips on a straight razor stone...They got taken somehow. I too have a Gerber knife and fork set for cutting meat Work Great...but I mostly use the Old Chicagos. Bought one last week at the Cody Habitat for Humanity store...10 inch dull as the back side of a butter knife. Ain't now!...50 cents

 

[chief38]

BTW if you ever come across an old vintage butcher knife made of carbon steel - grab it! Not all, but many of them are very good quality steel and will clean and sharpen up just great! I have taken a few that were being tossed and worked them a bit to make them incredible knives.

In general I stay far away from serrated knives other than for cutting bread.