The Top 12 Steak Knives for 2022

Things to Consider Before Buying Steak Knives

Using a steak knife to effortlessly slice through meat helps to maintain the tastes and fluids of the meat, resulting in a more flavorful dinner. A steak knife, in addition to being perfect for finer meats and pizza, is also handy for a variety of other kitchen and table duties such as cutting cheese, tomatoes, and removing fat off meat. Most steak knives come in a set of at least four, either serrated or straight edged, and many come with some kind of limited guarantee to safeguard against manufacturing faults.

Steak knives typically come in five or seven inch lengths. In general, the smaller the blade, the better it will cut. Shorter knives are not only simpler to grip, but also more versatile. Longer steak knives are often used in restaurants because they look nicer on the table; nevertheless, these longer blades may be more difficult to handle and do not always provide a clean cut.

When steak knives are exhibited on the dinner table, they should also look attractive, as opposed to conventional kitchen knives, which are more concerned with use than appearance. Consider if the handle seems to be in proportion to the blade, whether it will be comfortable to grip, and whether the blade runs straight from the handle or at an angle when inspecting the balance of a steak knife. The handle and blade should also seem smooth, with no obvious gaps where the blade meets the handle. Knives with a poor fit around the handle are less robust, and they may also let impurities and moisture into the handle, reducing its lifetime.

Full-tang steak knives are more secure and comfortable to handle. A full tang knife has a blade and handle that are made from one continuous piece of metal. Two or three rivets through the handle secure the handle to the tang. The whole tang may also be visible at the handle’s extreme end, or butt. Part-tang blades, which may only protrude one or two inches into the handle, are not only less secure, but also more likely to shatter.

Even if they are dishwasher safe, steak knives should be cleaned by hand since the detergent, high temperatures, and jiggling about in the dishwasher will all wear down the blades and sometimes the handles. Steak knives, like any other sharp knife, should be placed in a knife tray, box, roll, or magnetic strip.

Nowadays, the only sharp knife used at the table is a steak knife; however, prior to World War II, all table knives were sharp. Since they were often made of stainless steel, which had become readily accessible after World War I, they required periodic sharpening and polishing.

Following WWII, the number of persons hired as domestic workers in households decreased, which meant that knife maintenance was less frequent. This drop corresponded with the introduction of stainless steel serrated edge steak knives in the United States. These steak knives were particularly popular since they did not need to be sharpened or polished as often as standard table knives. Heat treatments for stainless steel were also advancing post-war, allowing straight edge blades to maintain a sharp edge for longer. Straight edge steak knives were developed in the 1950s.

Straight Edged and Serrated Edge Steak Knives

A straight edge (or fine edge) steak knife is not only better ideal for a variety of meats since it provides a straight cut, but it is also favoured aesthetically by some of us. Straight-edged knives, on the other hand, should be sharpened every couple of weeks to not only maintain the edge sharp but also to extend their lifetime. Straight edged blades should also be ran over an honing steel on a regular basis to assist retain the sharp edge after sharpening.

Serrated edges are best utilized for roasts and bread because they rip through flesh rather than creating a smooth cut. Serrated edge knives are less likely to lose their sharpness, and while they do not require sharpening as frequently, they are more difficult to sharpen. Some steak knives are also available with micro-serrated serrations, which are smaller than traditional serrated edge steak knives.

It’s also worth noting that steak knives are used on plates, which are harsher on the blade edge than a wooden chopping board. This has a huge influence on how frequently steak knives will require sharpening.

Some steak knives have hollow edges, which means indentations along the blade. When you cut food, an air pocket forms in the hollows, preventing food from sticking to the knife and allowing you to cut thinner slices.

Blade Materials

When shopping for steak knives, look for steel blades made of stainless steel, carbon steel, or high carbon steel. A stainless steel is steel which is alloyed with at least 12% or as much as 18% chromium. The chromium forms a layer on the exposed surfaces which rapidly oxidizes and prevents rusting (oxidation) of the steel which is underneath. There are several varieties of stainless steel available, with some being more corrosion resistant than others. This is particularly useful when looking for knives which will last for longer. Stainless steel is extremely robust, simple to sharpen and helps provide stiffness to the knife. Knife manufacturers use a variety of other alloys, some of which are proprietary or owned by the manufacturer.

A carbon blade is more robust than stainless steel but will show indications of wear soon. Carbon steel steak knives will also require cleansing by hand and oiling after use.

While a high carbon blade is sturdy, stronger than carbon and stainless steel blades and will retain a sharp edge for longer, high carbon will also rust and show stains easily. This implies that additional care must be used while washing and drying to avoid rusting.

Damascus steel, which is layered and visually decorative, may be used in some steak knives. Considered to have originated in the Middle East, Damascus steel is regarded by some to be sharper and keep an edge longer than other varieties of steel.

The Difference Between Forged and Stamped Blades

Forged blades are created by hammering a single piece of steel into form, and for many years this was the process used to create knives that were more robust, stronger, and easier to sharpen than stamped blades. A stamped blade is one that is punched from a flat sheet of steel and then sharpened by machine or by hand. Stamped knives are frequently less expensive than forged knives, and because stamping techniques have improved over time, there is no reason to choose a set of stamped steak knives over a set of forged.

Different Types of Steak Knife Handles

Steak knives’ handles are frequently made of stainless steel or wood. Many knives still have rosewood handles, but they are seldom genuine rosewood since it is not only pricey, but it is also endangered and restricted from international trading. Rosewood nowadays is often a sustainably derived hardwood such as beech that has been stained red-brown.

Since any form of wooden handle is prone to splintering, shrinking, or expansion, wooden-handled knives should never be washed in the dishwasher because the moisture and temperature variations will destroy the knife handles. Similarly, wooden-handled knives should never be allowed to soak in dishwashing water, and they should always be kept away from direct heat sources to avoid drying out.

Hardwood handles should be oiled on a regular basis using olive oil, canola oil, or a food-safe mineral oil. Oiling protects the wood from deterioration and keeps it looking good.

Pakkawood is a wood that has been treated with resin. The resins are food-safe and physiologically inert, and they increase the water resistance and stability of the wood. Pakkawood handles are often painted black, stained, or tinted to highlight the wood’s inherent texture.

Polyoxymethylene or POM handles (also known as Delrin or acetal) are acid, salt, heat, and solvent resistant plastics. This tough plastic is also food safe and is often seen in industrial kitchens.

Whatever handle you select, it should be pleasant to grasp for various persons and non-slip while in use.

Conclusion

We’ve gone over all you need to know about selecting steak knives in this post. Maybe the most significant issue is whether to use serrated or straight edge knives, and although this is a personal preference, both kinds are suitable for various cutting jobs. We’ve also looked at some of the most common blade materials and if it makes a difference whether the blades are stamped or forged. We’ve also included some of the most prevalent varieties of handles seen on steak knives.

We hope you found our post on what the greatest steak knife should provide to your dining experience interesting. We also hope that our top ten steak knife reviews have been useful, whether you are searching for your first set of steak knives or need to replace an old and worn out set.