Are you a meat lover?
Or do you usually look at meat and other related dishes?
Then how do you even cut through the knife?
With the usual ones?
Well, it seems to be the case for almost all households. But do you know about knives that are available specifically for cutting steaks?
Yes, steak knives as the name goes by used for cutting primarily steaks but can also be used to cut chicken and other meats.
Buying Guide For The Best Steak Knives in 2021
Although many people put a huge amount of emphasis on purchasing stuff for the kitchen and planning their food, they may not even consider just how essential the right utensils are for eating.
Owing to the unusual texture and hardness of this beef. If you go to any restaurants around the world, they’re guaranteed to give you a special knife if you order a steak. The steak knife set normally has a blade that ranges in thickness and is 4 to 6 inches long.
The knife is specially designed for this purpose and makes it more efficient for your cutting of steaks. But before you think of buying the most expensive and the fanciest set of steak knives and showcase them in your kitchen using Utensil Holders, let us tell you that not all expensive steak knives are worth the money.
But today, we have segregated certain essential factors that you shall look into before buying a steak knife.
There are several types of handles found in the steak knives:
Traditional style handles on the steak knives are generally made up of plastic or wood and usually feature 3 rivets, so as to assure that the handle is secured at its place.
They are ergonomically shaped, built to fit in your hand easily and accurately, reducing the possibility of slipping. In fact, the steak knife handle in the traditional style also has full bolsters that provide a buffer connection between the handle and the blade.
This is useful for preventing accidental injuries, as well as providing your fingers with a nice rest when feeding.
Whilst, the contemporary style of the Japanese style handles on the steak knives are crafted out of wood or plastic. In general, they are quite narrow and flatter in comparison to the traditional ones. Also, they lack the ergonomic nature seen in conventional models than traditional type handles.
Wood or plastic may also be crafted from Japanese and contemporary handles. They tend to be narrower and flatter and also lack the ergonomic nature seen in conventional models than traditional type handles.
Such kinds of steak knife set depend on a stronger balance throughout the blade and the handle, so you won’t be missing the ergonomic shaping of the handle to hold it in your palm comfortably. This can sound weird at first but with time, you shall be habituated to it.
MATERIAL OF BLADE
Usually, in the chef’s knives, the blade of the knife is composed of carbon steel and this makes it vulnerable to oxidation. To preserve their surface, those blades must be washed and polished properly.
By comparison, steak knives are almost always made of stainless steel. As in salty solutions, we prefer to marinate meat. Salt significantly accelerates the process of oxidation, so oceangoing ships must concentrate more on rust prevention than freshwater vessels.
A carbon steel steak knife will need very quick cleaning, but a stainless steel one is long-living.
More the most expensive steak knives will usually be made from branded stainless-steel styles that offer enhanced strength, longevity, and corrosion or staining resistance. Stainless steel that contains a high content of carbon is lighter, easier to sharpen, and continues for longer to keep its edge.
Material selection depends mainly on your choice and budget. You can, though, ensure that the material is easy to clean, so that bacteria cannot easily settle. In addition, a high density should be present in the handle material. This is a mark of consistency and longevity.
TYPE OF EDGE OF THE BLADE
It is important for everyone to know that not all the blades of the steak knives are similar in nature or material rather they vary in a great deal from each other both in nature and in the material. Majorly, there are 3 types of edges in the blades and those are:
PLAIN EDGE KNIVES
Plain-edged kitchen steak knives may be less conventional, but they are becoming increasingly popular. Initially, they appear to be razor-shaped but gradually with the passage of time and with regular use, they become blunt. They are also popularly known as ‘straight-edged knives. However, they are simple to sharpen, unlike serrated blades.
Ergo, ensure that you have an excellent quality knife sharpener on hand to keep them in prime condition if you opt for simply handled steak knives.
SERRATED EDGE KNIVES
There are little teeth on the serrated edges, just like a saw. Over long periods of time, usually for several years, this sort of edge stays sharp. That’s because the grooves between the teeth are not revealed to the dinner plates’ rough china, unlike straight-edged knives.
Although small parts of the teeth can however become blunt, the grooves remain sharp and almost upkeep. You can sharpen them with a special sharpener and a bit of extra work if you want to freshen up this kind of blade.
MICRO- SERRATED EDGE KNIVES
In general, micro-serrated blades are used on fairly low-priced straight edge steak knives. Although many individuals write them off, they will offer you a decent cutting blade at a low price if you’re not looking for a steak knife package as a purchase for many years of use. Even so, they would not be sharpened.
Grind is considered as a process through which your knife is thinned so as to get a sharp edge in the blade for cutting the steaks.
Best steak knives for home have what is recognized as a ‘hollow grind’ that, when seen as a cross-section, creates a V-shape. Ideal for fast slicing through meat, knives are extremely sharp with a hollow grind.
With a complete flat grind, you can even come across amazon steak knives. This unique grind is less sharp than a hollow grind; it offers extra strength, nevertheless, and is easier to sharpen. For fast slicing and low-resistance, this form of blade slopes linearly and slowly.
SHARPNESS OF BLADE
Good and high-quality steak knives are sharp with the blades and are skillfully crafted through the edges and can slice through your steak very accurately. But the quality also decreases with the increase in the price, but not necessarily though.
While purchasing steak knives, you should not compromise with the quality. The best quality steak knives brand has a lifetime guarantee and would outlast generations after generations. This not only survives long but is also not damaged.
Steak knives are very versatile in nature and it is not only confined to the cutting if steaks. The steam knives can be used for cutting pizzas, bread, or any food or vegetables. So, it does seem pretty useful and handy.
After every use, you need to wash them carefully with hands in water and dry them. Then you can keep them in any box or in a knife roll or tray or block. You just need to protect them from getting worn out.
Lastly, ensure to keep the edges of the knife-sharp by running them on a steel knife before using. Dishwashers, both because of the extreme temps and chemicals in the soap and also because of the banging around, are hard on knives.
Having to spend a few minutes hand-washing your steak knives after dinner will go a long way to keeping them running well for years.
SET OF KNIVES
If you are going for a set of steak knives amazon then it is usually available in a set of either 4 or 6 knives. You can also buy them individually but buying a set of knives would be productive for your household.
But if you want to buy more knives then you can also consider more knives in the set.
If you are using an everyday knife to cut steak then it can require huge effort to do it and you would have to invest a lot of energy to cut the steaks. Cooked steak also requires energy to be cut and using your normal everyday knife to cut through the steak can be a burden and hassle for you.
So, with japanese steak knives, you can easily and efficiently as well as conveniently cut through the steak without much need of any effort.
Steak Knives with sharp edges ought to be durable and safe to utilize Moreover, during those times when you are using it with eating with your family or have children around the dining table.
A decent collection of steak knives and robust, high-quality construction that is unlikely to loosen and begin to wobble over time would be well made. Ideally, the kitchen steak knives should have full tangs, ensuring they are made of a single piece of metal, making sure that the blade does not fall out suddenly from the handle.
In addition, when using sharp blades, ergonomically formed handles trigger fewer injuries, as do complete bolsters that help you align your hand and appropriately cut pressure to prevent slips and cuts.
Steak knives usually have a lifetime warranty guaranteed on the purchase, and this can be considered as an ideal piece. But before buying ensure to check the warranty and the price of the steak knives.
You typically get acceptable quality between $3.50 and $10 per piece. The handle here is typically made of stainless steel and combines into the blade almost effortlessly. In this price range, models with wooden handles are also available.
You are now getting top chef steak knives at unit prices of over $10.00. The blade should certainly be sharp here, and the knives should have a long life span. You could also get rare materials for the handle here, such as deer or buffalo horn.
FAQS For The Best Steak Knives in 2021
Why do I need to buy a steak knife?
If you are a meat lover, or you regularly prepare meat dishes, then possessing a steak knife is a must. It has the benefit that, even after cutting, the meat you cook stays juicy.
The amazon steak knives have recently enjoyed growing success due to the rediscovery of the eating community. Nearly all households possess one, because of the efficiency and the comfortable use of such knives to cut through the meat.
Where can I shop for a steak knife?
In specialty shops, as well as in well-assorted supermarkets and department stores, you can purchase steak knives. In recent years, online sales of steak knives have also significantly increased.
You have a much broader range on the internet and it is easy to compare the various deals. Without any complications, you can also access client feedback here.
What should be the length of the blade of the knife?
The japanese steak knives have blade lengths ranging from 9 to 12 cm. A longer blade gives you the bonus of being able to cut larger pieces of meat without any complications as well.
A shorter blade is easy to handle and gives you the benefit of faster and more versatile handling.
Where do I engrave my steak knife?
The process of engraving the steak knives is quite common. Engraving of the best steak knives for home is offered by several shops or the sellers or in department stores. It is also available through online medium.
How to sharpen a steak knife?
Now this is our third video uh we’re getting used to really exhausting you just mind if we’re a bit amateurish at it but we’ll get better we can we know a bit about things and my grandson jack helps me do a lot of uh odd jobs around the house at times and we’re going to show you how to always keep your property looking pretty good and we all you know so many properties you see are in disrepair and sometimes there are financial situations which we understand we don’t judge people by doing anything like but it is nice to keep your home nice.
And it’s quite simple you don’t have to spend a lot of money that’s what we’re about we can show you some good common sense things some people will know these things already well they do but for those who don’t that’s what we do we’re here now as a retired retail butcher for many many years I was pretty accustomed to sharpening knives and you might think well why would you bring something like home care without sharpening knives well it’s very simple because parties.
It’s you need to keep your tools they’re a tool like a vacuum cleaner a knife is a tool and you need to keep them in good order so when you come to carving something up or cutting some nice fresh vegetables you’ve got a good sharp knife because let’s face it a good sharp knife you do a better job so all you need is a good stone now I’ll show you that you can get it’s called a combination stone now you can get that from your hardware shops it’s not an expensive product there are two sides to it you’ve got a smooth or a coarse side here.
The core side is rough a bit rougher and the smooth side is a better finish once your knife is fairly sharp all you need to do is on the smooth because you don’t want to wear the knife away too quickly because at the end of the day you will wear your knives by sharpening them but you’ve got to have good sharp knives now I’m just using a well it’s a Victron ox now I like a big rocks knife um just for reasons I do but you need a good steak knife that’s basically a good steak knife you can use a cook’s knife you can use a paring knife you can use a fillet knife there’s a boning knife there are so many different knives but today we’re just going to show you how to sharpen.
A normal steak knife which I use for carving chickens roast beef well and also you need to get yourself good steel now this is one of my old butchering stills of many uh which I’ve got up in my workshop here and I just sort of keeping them on the wall but all the steel does is not actually sharpening knife it just retains the edge on the knife because you’re putting an edge on this blade you’re going to put an edge on it to make it nice and sharp now when you rub it with the steel you need to uh I’ll show you how to do that but that will just keep the edge all you do get yourself.
Some I try to use some nice light machine oil or w if I use w4 it’s convenient because I use it here for a lot of other products in the workshop but I just spray a little bit quite liberally on the stone not too much you don’t need to waste your products now this is flat so you need to have an if the stone’s got a big dipping or curb in it which they do get after a while uh then you have to discard it and buy a new one but you just want a nice flat and all I do just be careful.
Because you don’t want to cut yourself it’s not dangerous you just put the palm of your hand and keep the knife flat and you work from the top of the knife to the heels and as the heel, the knife is the bottom part here so we’re just going to in a nice big sort of circular motion bring it around like so we’re just going to keep doing that you don’t have to do it fast it’s not about speed it’s about you can hear the Sharpening with Grinder of the blade now you just keep doing that on one side only right down to the hill and after a while, you get used to it you can speed it.
Up a little bit and you will get a nice result you’re actually you’re just cutting the steel to a nice sometimes you might need a little bit more oil um and then you start on this side so we’re starting from the tip of the knife right down to the heel the heels this part of the knife here so we start on that and we do it like so and then push it into the center-right to the heel so then you can get a nice run I usually sometimes I put a cloth under it can be a damp cloth so it stops the actual stone from sliding around you can do this in your kitchen bench.
You just get a good one of these combinations phones from your hardware shop keep it in your kitchen drawer or in your workshop and you can also sharpen things like scissors you can sharpen quite a lot of products but mainly knives I do this forum and then again turn your blade over again and it’s not about being ferocious I mean when we were busy in the shops we’d sort of get a bit of a move on and you can build up your speed but you don’t want to cut yourself you’re not here to cut yourself you’re here to make a nice sharp knife.
And I hope all these home tips we’re going to give you caring for your property in every which way each week we’re going to do different sections and or segments I should say on how to keep your things in really good nothing nicer than having a good sharp knife you can cut tomatoes beautifully you can cut a hundred things apples you know tomatoes you need a good sharp knife because the actual skin can be quite tough at times you don’t realize that it can be but just keep you hear that cutting that’s cutting the steel most of the eyes.
Now all stainless steel which makes it a bit harder because the steel is hard but once you get a good edge on your knife you can do a good job now get a nice cloth to be careful I don’t rub between my fingers or I rub it on I put it on top of the bench and I’ll just clean the oil off the blade like so and then when you go downstairs or in your kitchen just wash it in some warm-hot soapy water to remove the residual of the oil excuse me off your blade now you can sort of just feel.
There’s a bit of an edge there they would say don’t you do that but I’m just showing you there is an edge there trust me there is now with your steel put your stone over there take your steel now you’ve got a guard on these and that’s to stop you cutting yourself as the blade slides down so just keep your hand nice and firm and you’re starting from the heel which is that part of the knife nice and flat all the way down and this is very important because this will actually bring up the edge now and will help maintain the edges you put on the knife through.
The stone so you don’t have to do it too quickly and it’s not about I’ve seen a lot of people in their life as slap and carry on that’s not necessary it’s just a nice from the heel to the tip heel to the tip heel to the tip and you just keep doing that until you’ve satisfied yourself that you might have a nice edge you can work on the tip a little bit more because that’s where we use a lot of the cutting particularly when you’re starting to slice things but when you’re doing stakes you’ll need to drag from the tip to the heel and then you need a good sharp knife all the way if you don’t like if you don’t want to get one of those stones or steel things you can get in a machine to sharpen your knives.
But um me and pop reckon if you use this uh stone in the steel you get exercise out of it so if you’re a bit like on the plus side yeah you can get um exercise from that and yeah yeah all right over and out guys and we’ll see you the next time we do uh jack and john’s home care nice bye, for now, cheers pop and eyes like workspace area what do you have to say about it, uh well we just got it we keep it fairly organizable.
I mean it could be a lot better but it’s handy to have your tools up on a bench that didn’t have to go through toolboxes that’s just another little tip and I always say keep everything in a bit of water keep everything nice got your vise here oh I got a vice it’s only a small one it does the job what I do but you just need your tools and good a few good toolboxes and some shelves and you’ve got a little workbench you can come up and polish things you can clean things you can uh build things if you’re doing or repair to repair products it’s all very important okay yeah thanks guys we’ll see you next time see ya nine for now nice say it nice.
How to use a steak knife?
Welcome the knife chats if you liked this video please take a moment to leave a comment thank you seems like everywhere you go you end up the opening you’ll find that on it a piece of serration yes everywhere you go there’s another one another serrated blade what’s up with all these serrated blades why do we have so many knives with serrated blades it’s kind of an interesting story when you get right down to it and would you believe it for the most part it has nothing to do with this kind of knives it actually is something a little closer to home a knife you usually found at the dinner table when it comes to food there are two kinds of knives.
You have out there you have kitchen knives these are knives that are used around the kitchen that tend to be sharp and they’re used for preparing food and then you have table knives and table knives or knives used at the dinner table so they’re used when you’re eating your food, for the most part, these days most of those are like butter knives and such and they don’t have an edge tool there was that one table knife that did keep its edge and that was the steak knife now this particular one is by Chicago cutlery and as you can tell it has a fine or plain edge to it it is not a serrated blade about four and a half inches long and it’s a carbon steel blade.
Now if you know anything about carbon steel you know it’s a little harder to maintain than a stainless steel blade you got to keep it clean otherwise it’s gonna rust even though the table knives need to be maintained otherwise you know you get rust on it and you really don’t want to be cutting a steak with a rusty knife now early on the maintenance of a steak knife was actually done by the domestic servants because the families that could actually afford a set of steak knives had domestic servants to take care of them also so other families that were actually cutting their steak.
We’re just using any knife that they happen if they were eating steak I mean really most likely what they were eating was something more in a line of like sausages and such and you didn’t really need a steak knife for that but then things started changing after world war.
One you had a lot more people who could afford steak and we’re getting steak knives but they really didn’t know how to take care of them too well and it was up to you know the men of the house or the little lady to take care of those steak knives and the godson ended up being stainless steel which started getting introduced around 1916 and actually started really hitting the market around 1926.
Now that solved one of the problems the blades weren’t nearly as prone to rusting however he still needed to sharpen them in order to cut through that steak and that was still a bit problematic and so by around 1926.
Or so you started having a lot more steak knives being made out of stainless steel but they still had a fine edge on them and then 1929 happened and there was this thought market crash and that was followed by a great depression and the demand for steak knives kind of started dropping.
Because the demand for steak started dropping also and so there really wasn’t much change as thick knives for a while but the great depression was followed by world war two and after world war two a lot of people ended up having quite a bit of money and things were a whole lot better off and people started eating steak again and steak and I started becoming popular again and the problem though was those are stainless steel steak knives they just weren’t cutting it.
They really just didn’t you know literally cut it but the knife industry came up with a solution serrations yeah they would just put all these little bumps on there so you don’t have to slice through your steak you can saw through your steak and it really answered the question because you didn’t need to know how to sharpen the knife to have a decent set of steak knives and the reason is the tips here will get dull before the inside portion gets dull which means you end up.
Having a sharp edge underneath that tip that is going to cut your steak even though you are sawing through it and so suddenly you can not only have your steak but you could cut it too and serrated steak knives became the thing everyone would go on and buy a set of serrated steak knives and what’s even more important a serrated steak knife is extremely less expensive to maintain and then a non-serrated steak knife which means the restaurant industry.
Also started eating it up because not only are they cheaper to buy, to begin with, they’re cheaper to maintain over a long period and so if you are if your customer happens to walk out with your steak knife you’re not out that much money because it was just a cheap steak knife as opposed to a more expensive steak knife and that’s why serrated steak knives were born and that’s why they still are around today and I think that’s why you end up seeing serrated blades.
On so many other knives today too because it’s a way to have a sharper edge for a longer period of time without any really heavy maintenance so that’s why you have so many serrated blades out there blame it on the steak knife and people not knowing.
How to sharpen a fine edge thank you so much for joining us I hope you enjoyed this episode of knife Katz and if you did please like and share it with your friend’s comments are always welcome don’t forget to subscribe and ring that notification bell so you’ll know in the next episode of knife Katz is up online thanks again hope to see you soon.
It is time you should buy a real steak knife for your kitchen. It not only would make your work easier rather would save a lot of time while you look and cut meat.
Moreover, it also gives an aesthetic look to your kitchen and would add to the décor. Also, let us tell you that you can give a steak knife gift box to your friends, families, and others who are meat lovers and they surely would appreciate your effort in choosing one.
And we are sure that this guide would provide you the best knowledge regarding the buying of one.
Edmond Clark is a 34-year-old Blogger from California, USA. He is a Certified Market Research Professional (MRP) & a full-time blogger. His aim is to help the consumer to choose the best product from the market. Contact him for any of your queries.