Favorite Steak Knives?

D

Danketch

Joined
Apr 27, 2007
Messages
583
Hello fellas,

i like most real Americans, love eating mostly rare meats on the regular. The specialized cutlery to chomp said meats, I realized, I am severely lacking in. Sure, using my edc and belt knives are cool, but I kind of want a few dedicated fairly inexpensive eatin' knives. I just got a Old Hickory paring knife to try, and while it works good, it is almost a folder, how short the tang is. That won't do for me when I am eating a big ole Porterhouse.

I like my Old Hickory butcher knife that I convexed, but that is almost too big. Is the OH slicing knife the right one for me? Maybe the 5.8" long Mora? I am not sure, but I would like your opinions and pics of your guys steak knives.

Thanks,

Dan
 
Miracle blades had the set for 10 years and just replaced the steak knives after loosing some and being that the ones left wer pretty old but still work ok. I would sharpen them but im not very good with that type of edge nor to I have the equipment for it
 
(Kershaw) Shun Higo DM5900 is the knife I was looking for when I wandered into Bladeforums.com. Goes for about $100, weighs 1.3 oz., VG10 and a liner lock. Very thin blade, good for carving around a bone.

A step up in weight (but down in price) is a Kershaw Leek, 3 oz -- also a 3.5 blade but thicker, heavier. EDC all the way.

Finally, still in the Kershaw product line -- their regular steak knives. Classic 4 pc Steak Knife Set Kershaw Shun DMS400 is under $300; various finish sets in specialty retailers; all the way down to ceramic "Komachi", which is about $10 per knife. The Classic blades are 4.75", I believe, which is very comfortable for use.
 
Well ... if you cooked your steaks RIGHT (no more than Medium Rare) you wouldn't need much of a knife at all. ;)

So many gorgeous cuts are ruined by overcooking and then ppl complain about it being tough and needing uber-steak knives.
 
TravisH said:
Well ... if you cooked your steaks RIGHT (no more than Medium Rare) you wouldn't need much of a knife at all. ;)

So many gorgeous cuts are ruined by overcooking and then ppl complain about it being tough and needing uber-steak knives.
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See my first sentence- I like most real Americans, love eating mostly rare meats on the regular.

Thanks for the helpful suggestions otherwise fellas. Really digging that Shun Higo Folder.
 
I find the Opinel #9 Inox to be a perfect steak knife.

Don't worry about the light weight. It's tougher than you could imagine.
 
Not cooked...
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Or cooked
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The BK15 = awesome steak knife
 
I was thinking an Opinel might work.

TBL- that Becker works for you? Did they fix the coating on them? I had to strip mine on a BK5 and BK14 because the coating was coming off in the food I was cutting. Not after a few years, but after 3 or 4 uses. That scares me to eat that black crap.
 
I sanded it to a polish ;) It doesn't come off now.

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I even tested it to make sure by snap cutting down a small bush :)
 
Danketch said:
... Really digging that Shun Higo Folder.
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I've gotten the steak knife set -- twice. Bought one of the alternate designs, and when 1 knife handle started disintegrating from the dishwasher, I bought the Classic set to match the rest of our kitchenwares. Finally about to find out this week if the Wicked Edge is as good as people say. :)

Still haven't pulled the trigger on a Higo, after watching it for a couple years. It's still in stock at a lot of places before Xmas, unlike last year. It's just that ... if we're going out, I'm never sure that far in advance if I'm going to be ordering red meat or not.

I would love to be able to pull one out at a steakhouse, especially with the crap knives you always get served (even up to the top-level restaurants). However, I wouldn't want to have to loan it around the table, assuming a mixed party like a convention group. (if you're in that kind of situation, you need to think quickly so your Higo doesn't go halfway around the table, then wind up with the cutlery or worse, some imbecile trying to pry his lobster claw open. :) )
 
I have a #8 opinel inox that i will use as a steak knife if i know i need one when out for a dinner. I had bought a set of wusthof presentation steak knives but they suck, not any better than ones you use in restaurants. I did buy a set of lagouile steak knives that I do like. They aren't hefty, and one needs a sharpening but they give it hard to sharpen edge.
 
The absolute best steak and general kitchen cutters that I've found are the Victorinox serrated edge paring knives. They cost all of about 8 bucks, and come with a plastic blade cover for drawer storage.


If I'm out and I need a steak knife, which is rare, one of these will do. But the knife at Out back or Longhorn's usually is good enough. If I can't cut it with the issue steak knife, it goes back to the kitchen and I talk to the manager.
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jackknife said:
But the knife at Out back or Longhorn's usually is good enough. If I can't cut it with the issue steak knife, it goes back to the kitchen and I talk to the manager.
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We've found a number of steakhouses have started serving lower quality cuts, but making up for that by "aging" the meat in brine -- salt water. That breaks down some of the connective tissue and makes the meat "tasty". However, if you're worried about sodium -- either from table salt or glutamates, like MSG -- you just wind up not going back to those restaurants, ever.

Unfortunately, the manager at an Outback isn't likely to have a clue what you're talking about, much less if you throw in a scattered reference to "umami". This is tech sorcery done at their distribution points, and the closest the manager gets to your meal is that he wants to be sure to defrost enough filets for the night's anticipated customer load.
 
Opinel inox or even carbon with a patina would be my choice. I don't need a huge/strong/fancy knife for cutting a piece of meat.
 
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