Steak knives, should they be serrated?

KnifeHead

KnifeHead

Knifemaker / Craftsman / Service Provider
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Apr 5, 2006
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I'm thinking about doing a set of steak knives and was pondering the problem of dulling the cutting edge against your basic dinner plate. Is this the reason for steak knives having serrations so that much of the cutting edge is protected within the serrations? I have seen steak knives that are not serrated but they are usually no sharper than a butter knife once they have been used a while. It seems like a conventional edge would be in constant need of resharpening, regardless of how good the steel and heat treating was.

What are your thoughts on the shitsuation? :D
 
I like having a serrated steak knife. I wont be doing any wood carving with it so I think that it is good to have.
 
Just my 2c. there is nothing to compare cutting a nice steak with a sharp non-serrated knife. The ripping of a serrated knife just doesnt make it for me.
 
I hate serrated knives. Thats all i have to say about that
 
My steak knife is non serrated. I just try to be a little careful with it so it does not get abused. Heh, if the steak is good and tender it should not take that much pressure to make a cut!:D When presenting the set to the customer I would explain to them exactly what they have so they understand to take care of their stuff. 25deg edge maybe? If they want a set of steak knives to cut pipe then slice tomatoes, tell em to go get a Ginsu!!!
 
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JTknives said:
I hate serrated knives. Thats all i have to say about that
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I did a search about serrations before I started the thread and knew it was a hot topic among knifemakers BUT thought there might be some validity to their use in this situation.

I have pulled out my pocket knife in restaurants and made quick work of a steak or two because I can(and do) sharpen knives. That's not a big deal for me but I'm trying to think of the best way to go for someone that may not be as able to keep a knife sharp. Maybe I'm over thinking this deal.
 
gixxer said:
My steak knife is non serrated. I just try to be a little careful with it so it does not get abused. Heh, if the steak is good and tender it should not take that much pressure to make a cut!:D When presenting the set to the customer I would explain to them to appreciate what they have so they understand to take care of their stuff. 25deg edge maybe? If they want a set of steak knives to cut pipe then slice tomatoes, tell em to go get a Ginsu!!!
Click to expand...

That may be the best advice I have received this year. :D Thanks.
 
Don't ruin a good steak by using a serrated knife. If the knife is sharp you should be able to slice through a steak with very little pressure at all. I like to slice most of the way through then stick my fork in the bite I want and lift it slightly off the plate to finish the cut. Your knife should never touch the plate for any reason.

Maybe you could include a users guide with your steak knives. :D
 
also if you do a serrated edge then when it gets dull then they really will have a hard time getting it sharp
 
Thanks guys. I appreciate the insight and was glad to hear that, for the most part, serrations suck...even on steak knives. I didn't really want to do them. :D

UH...This is really KnifeHead posting on Tony's login...sorry for the massive confusion this might cause :D:rolleyes::o
 
I will tell you how you know a good chef......
His cutting boards don't look like a chopping block. If he is bearing down and cutting against the board, he isn't in control of the blade.
Chef Claude, who taught me a lot, said to practice by julienne cutting vegetables with a piece of waxed paper on the board. The paper should not be cut to shreds after the slicing.

The proper use of a sharp knife does not usually drag across the cutting surface.

Make the steak knives sharp and leave the serrations to the bread knife.

If you want to make the ultimate steak knife set, try using these blades. Be warned...they are unbelievably sharp, and will cut you easily if misused or washed carelessly. They look stunning with rosewood or blackwood handles. I just delivered a set of four with Curly Koa handles for $600.
http://jantzsupply.com/cartease/item-detail.cfm?ID=hd308

Stacy
 
Patrickknives said:
Just my 2c. there is nothing to compare cutting a nice steak with a sharp non-serrated knife. The ripping of a serrated knife just doesnt make it for me.
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DITTO. If you are worried about ruining the edge on a ceramic plate, then serve your steaks on a cutting board, or better yet butcher paper with a side of fries and gravy :D.
 
I've made and sold hundreds of steak knives. (May never do another). The people using them will neither be accomplished chefs, nor knife enthusiasts and they will invariably not follow the instructions you give them. Many will never be sharpened and most will never be sharpened properly after leaving your shop. Serrations have a purpose and properly done, they will serve the vast majority of meat eaters better than an unserrated blade which is not properly cared for. A well designed and properly sharpened serrated steak knife will stay serviceable through more steaks than most people will eat in a lifetime.

Sounds like a dissenting opinion though. :)

Rob!
 
They should be called steak saws, not steak knives.

I vote no serrations. Don't like 'em, probably never will, because most commercial serrated steak knives are meant to be thrown away when they go dull. What kind of knife can't be sharpened?

Ergo, steak saws...
 
As much as I hate serrations, i think Rob! is correct.

I would say a fair design for blade and sharpness longevity would be a 3/16" wide gouge with a 1/8" space in between and sharpen everything up. So from centre to centre would be 5/16".
 
Rob has a point, And I've delivered two (out of a dozen) CUSTOM ORDERED carbon steel chef's knives with lots of instructions on care and feeding that have just rusted to hell. Some people can't do it.

BUT- if i'm making for someone who sharpens their knives, and understands the idea of how a blade can dull on a ceramic plate, I'll go for non-serrated every time.
 
Rob...that's pretty much what I was thinking. Serrated steak knives are made for people who don't know how to care for knives. They may never have experienced the joy of a sharp knife cutting through a plump, juicy steak. But, almost everyone has SAWED meat with a cheap restaurant knife. That's what people are used to, throw-away steak saws.

I'm not planning on making these for sale but will likely make some for friends/family. I've decided to make them both ways, NORMAL and serrated, and see what works best. My gut feeling is the serrated blades will be serviceable longer without sharpening.

The real questions are:
Why do I want to make a knife like this that will ultimately not be cared for and used properly?

What do I(ME, THE KNIFE EXPERT:jerkit:) want to RESHARPEN when the time comes? :rolleyes::D
 
You got it, the serations will be servicable longer becasue the average person will not sharpen a knife and then wonder why it wont' cut. After dulling, the serations allow for sawing and that is exactly what they do; is saw there way through a steak.
Personally, I hate a serated knife but then again I do sharpen my knives!:rolleyes:
 
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