I have a set of Gerbers....non serrated and with a nice stainless handle....think they don't make them anymore but eBay has lots.

I have Wusthof (non-serrated) and they are great. I have had them for more than 20 years. Finally last year, I had them professionally sharpened. I don't know that they needed sharpening, but I sent all of my knives out to be sharpened, so I included them, too.

I also have a set of serrated knives with wooden handles. I think they may have been a wedding gift (nearly 26 years ago). Like you, I do not care for serrated knives, so they only get used rarely.

Most of my knives are Wusthof. I like the brand.

Henckels sticks in the oak tree better.

Most of you have heard this story! : )

Somehow I missed that story Cathy!

Is that a yay or nay for Henckels?

Another vote for Gerber's Miming.

I agree, Peppi very kindly gifted me with a set of the Gerber's Miming knives, and they are wonderful, well balanced and sharp as scalpels. They have the stainless steel handle, not wood or plastic and are easy to keep sharp. I also have a set of Chicago serrated steak knives but I'm not crazy about them. I will admit that I loved them until I got the Gerber knives, then the serrated ones took a definite back seat.

Annie.

Love the look of the Gerbers and love that they are not serrated.

However, I was hoping to give the knives as a gift, so used will not do, unfortunately.

Linda

An old girlfriend of mine gave me 4 Henkels Twin Cermax Steak Knives along with a Chef's Knife and a Santoku. I later learned that they are actually their 5" utility knife. They always worked incredibly well but recently when I had a friend comment on how well they worked I realized that they should as they are currently around $200..........EACH!

Incredibly great steak knives. Sharpen well and stay very sharp.

Here they are on Amazon:

http://www.amazon.com/HENCKELS-Cermax-5-Inch-Utility-30860-130/dp/B0007WTB92?tag=duckduckgo-ffhp-20

I have some Miming and 4 Pixies...not only are they great steak knives but I use them on a cheese board for hard cheeses....really good looking I think.

I actually bought some of the Laguioles for an amazing price at TJ Maxx and they are super-sharp. I don't quite understand why they are $20 a set at TJ Maxx and $100 at Williams Sonoma...

http://www.williams-sonoma.com/products/laguiole-steak-knife-set/

And they're in the middle of those prices at Amazon...

http://www.amazon.com/Laguiole-Piece-Steak-Stainless-Wooden/dp/B00NLFUU88/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1450068146&sr=1-2&keywords=non+serrated+steak+knives

Good luck, Linda, whatever you decide.

Annie

Good question. I am considering these.

Wow....looks liks a great buy....are those knives as great as I imagine them to be?

mdln-- I have what I think are those same Wustoff Steak knives but we received them as a set at Williams Sonoma (see link below). We save them to go with our "special occasion" silverware so they haven't been used very much. I can't attest to their ability to hold an edge but I like them because they are pretty!

http://www.williams-sonoma.com/products/wusthof-stainless-steel-10-piece-steak-carving-knife-set/?pkey=cknives-wusthof%7Cwusthof-specialty%7C&&cknives-wusthof|wusthof-specialty|

The Wusthof knives posted above are likely stamped, not forged. Also they are serrated, and as others have remarked, not as desirable. For one thing, you cannot re-hone the edge, which I would not expect from a true quality steak knife. You are relying on the teeth to "saw" through a steak, rather than a fine razor sharp edge to "slice" through the meat.

Do yourself a favor, and invest in good quality knives. While they are not going to be cheap, they will last a lifetime...

Here is a decent deal currently on a set of four Wusthof Classics (which happen to be my favorite knives) the Henkels Pro S line would be comparable...

SLT and W-S are running the same pricing right now as well if you have one nearby, best to go look and feel, happy slicing! :)

I have a set of 60 year old Cutco steak knives that I sent back to the factory last summer to have newly sharpened/refurbishes (first time) and they are fantastic. However their new ones are serrated. Love my ancient Cutco....purchased 1954. Until my DS started cooking for us, every piece had traveled the world with me and my military family...2 years ago. my favorite paring knife went missing and I have replaced it via Ebay and I keep it here at my desk. He doesn't get to use it anymore. Postage costs, only.

Found this and learned some things, so am sharing.

Author: Joe Talmadge, knives Newsgroup

Push cuts: The main cutting is done by pushing the edge through the thing-to-be-cut. When peeling an apple, you push the edge under the skin of the apple. When chopping wood, you try to push the edge into and through the wood.

Slicing cuts: The cutting action is substantially done by dragging the edge across the thing-to-be-cut. When you slice meat or a tomato, you drag the edge across the tomato as you cut through it. Slicing and sawing are examples of slicing cuts.

Plain Edge vs. Serrated Edge: The Conventional View: In general, the plain edge is better than the serrated when the application involves push cuts. Also, the plain edge is superior when extreme control, accuracy, and clean cuts are necessary, regardless of whether or not the job is push cuts or slices.

In general, the serrated edge will work better than the plain edge for slicing cuts, especially through hard or tough surfaces, where the serrations tend to grab and cut the surface easily. Some of the cutting power of the serrated edge is due to its format alone; thus, even a dull serrated edge knife will often perform competently at slicing jobs. The serrated edge gets its slicing ability from a number of factors. The high points on the serrations will touch the material first, and this gives those points higher pressure per area than if the same pressure was applied to a plain blade; this allows the serration to puncture more easily. In addition, serrations are normally chisel-ground into the blade, which means they are thinner (and thus cut better) than the comparable plain blade.

Generally, the more push cuts are used, the more necessary it is for the plain edge to have a "razor polished" edge.

One interesting case is cutting a tomato. In theory, you can just push a blade through a tomato, so a razor polished plain edge would work fine. However, the tomato is soft, and unless your plain edge knife is very sharp, the tomato will simply squish when you start pushing. You can (and many people do) use a slicing motion with your plain blade, but if it's even a little dull it won't cut well and it may not even break the skin. Use a sawing motion with a serrated knife (even a dull one), and your tomato will slice fine. The plain edge excels in push cuts, and the serrated excels in slicing cuts.

So the claim that serrated edges work better than plain edges for slicing needs to be re-examined. It appears that as materials get harder or put under more tension, the serrated edge may slice a bit better than a coarse-ground plain edge. As the material gets softer and looser, the coarse-ground plain edge may slice a bit better. And as we go towards push cuts, the polished plain edge comes into its own. The user may want to experiment on those materials that he often cuts, before choosing the edge format.

In addition, keep in mind that the coarse plain edge is much easier to sharpen than the serrated edge. Just grab your file or extra coarse stone, take a few swipes, and you're ready to go. With the serrated blade, you'll need to find a sharpening rig with the special serrated blade sharpener. Balancing this is the fact that serrated blades need to be sharpened less often.

Thoughts On The Partially-Serrated Blade (Combo Edge): Another option is the combination plain/serrated edge. This format appears to have overtaken the all-serrated format. Typically, the 50%-60% of the blade nearest the tip is plain, while the back 40%-50% is serrated. There are mixed feelings on this format. Many people swear by this format, and feel that it is a good compromise, giving the user the choice of precise push cuts from the plain edge, and the advantage of the serrated edge for tougher

Personally I don't buy steak that can't be cut with an ordinary table knife. If I need a steak knife it's too tough :-)

Interesting article mdln. My statement about serrated was not to infer they were somehow inferior, just not as preferred for a steak knife by many including myself. Should have added it's a personal choice, or YMMV :)

Serrated edges are invaluable for certain tasks! Two of my most used knives are serrated; the 10" bread knife (also ideal for watermelon), and the 5 1/2" utility which is great for sausage, salami, and my go to for tomatoes...

You can get a set of four Wusthof Classics on EBay for $110, with free shipping.