Steak Knife - what do you use?

Epicurean Exploits - Food and Recipes
1

I’m looking for a nice set of steak knives.

Any opinion on these?

http://www.crateandbarrel.com/family.aspx?c=590&f=33516" onclick="window.open(this.href);return false;

What do other steak guru’s here use?

2

I use el-cheapo serrated knives that I picked up a few years back at BB&B for under $20 for a set of eight.

3

Hey - if those work on that toilet seat sized steak you like to make then that’s obviously better QPR right?

4

Something like that.

5

I’m with Bill. We use some cheapo serrated set I got somewhere and they work perfectly.

It turns out I tend to use my fancy Wusthoff (non serrated) “steak knife” set for chicken breast and pork chops.

6

Dissenting voice here - picked up a full set of Shun Kaji last year at W-S sale and absolutely love them. You better close your eyes when they ring you up (even on sale) though. Plan on using them the rest of my (and my kid’s) life.

Chris

7

I also used serrated basic knives. Forget where I bought them but not pricy or a named brand.

IIRC there was a discussion, maybe on the other board, about the serrated knives “tearing” and letting out more juices than a non-serrated blade. Never tested this myself…

8

Jeff - I haven’t heard that, and certainly don’t eat “steak” as much as some others on this board but I have never had a problem with a serrated knife tearing and letting the juices out.

I will say that i use the Wusthoff steak knives for the chicken and pork because it slices cleanly and doesn’t tear though.

9

Even though I have a nice set, I don’t think it makes any difference in taste. Serrated does leave the edges a little ragged, and may alter the mouthfeel ever so much, but mainly (if not nearly exclusively), the difference is aesthetics and feel in your hand. I do like mine, but I’m not going to pretend it makes anything taste better.

Chris

10

Not one for designer names and all, but when the Bobby Flay knives went on sale at Kohls, I jumped. Theres nary a better deal on steakhouse steakknives anywhere. 4/$17

Big and hearty and real sharp. Part serrated and part edge. Nice balance


linkidinkidoo:
http://www.kohls.com/kohlsStore/kitchendining/winecheeseaccessories/wineelectrics/PRD~320547/Bobby+Flay+4pc+Stainless+Steel+Jumbo+Steak+Knife+Set.jsp#" onclick="window.open(this.href);return false;

11

We use Global Steak Knives. We used to use Gerber knives, but they grew dull and they’re hard to sharpen. So we got the Globals, since we’d been quite happy with Global knives in general.

12

We’re into multitasking in our house:

13

those are awesome for launching mashed potatoes at the kids…

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14

We used Laguioles in the dining room at the Pluckemin Inn. They never sharpened them though and after a while you had to heat them up to cut butter.

15

I use some Cuisinart cheapies I bought at Tuesday Morning for $10 or some such ridiculous price. They are actually quite sharp and match the rest of the line that you can get at Macy’s and other places - 8" chef’s knife shown below. I have one one of those, too. I use it to split chickens and for other tasks I don’t want to expose my Wusthof to.