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Steak knives - blade style preference

post #1 of 3
Thread Starter 

Steak knives are not "cooking" knives; however, it seems to be the most appropriate place to ask about preferences to blade style for steak knives (and resolving a disagreement with my husband).

 

I like a smooth sharp blade for a steak knife.  If it's a good knife and has a sharp blade, it should cut through meat very well.  On the other hand, my husband insists on serrated blade steak knives and tells me the serrated blade cuts through the meat better.  I think they usually just tear up the meat . . . after all, if you look at meat knives (e.g., filet, carving, etc.), they usually have smooth blades.

 

He has said I'm too biased to change his mind . . . but, he is willing to be persuaded by the feedback I receive here.

post #2 of 3

He may be correct that you are too biased to change his mind... but you are RIGHT and it may be his mind that is also be too biased. The two of you may need to use the knife you like rather than using the same knife (that's what we had to do when faced with this same discussion at my home).

post #3 of 3

I like the smooth blade better too, but you're setting yourself up for more maintenance with the smooth blade. They dull pretty quickly as they are used to cut against porcelain/stoneware/glass. 

 

The serrations do tear more, but most of the population doesn't notice the difference. And the serrations protect most of the edge from the dulling on the plate. Get a  coarser serration like a bread knife and you can resharpen even these. If you get the fine serrations, they'll only ever get duller. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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