Good quality steak knives
8 years ago
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8 years agoRelated Discussions
Please Help Me Choose Steak Knives
Comments (8)Anolon makes a 6-piece steak knife set with a presentation case, a smooth edge and wood handles. The handles are not rosewood, but they are definitely wood. Cutleryandmore.com sells the set for $120. Personally, I think the Sabatier's you linked to would look a little more elegant on a dining table than the Anolons, but if you want a knife case, the Anolons come with one. IMHO, I think you can compromise on the carrying case, or else compromise on the rosewood handles. If you are willing to compromise on the rosewood handles, I recommend Messermeister Meridian Elite, which does come in a lovely case. If you are looking for the hands-down best bargain, it's the Forschner straight-edge steak knife set, with your rosewood handles, but no case, for $75. Cooks Illustrated magazine has mentioned the Forschner brand several times as being a lot of bang for the buck. I am in full agreement that a smooth edge, not serrated. is best for a steak knife. Here is a link to an article that explains why that expensive steak will be more enjoyable when cut with a smooth edge steak knife rather than a serrated edge (better texture and retains juices). I am not sure where that Lamsonsharp Kullenschliff, with its hollows on the sides, fits in with that philosophy though. Here is a link that might be useful: Steak Knife Edge Article...See Morepicking good knives
Comments (17)Wusthof, Sabatier, Henckels--all very good, very $$$, but the best steel in the world isn't good if 1)the balance of the knife doesn't feel right in your hand or 2) you don't keep it sharp or 3) you don't store it right. Chicago Cutlery has a well deserved reputation for decent performance for not much money. Some months ago Cook's Illustrated rated chef knives, and one of their favorites was an inexpensive Victorinox/Forschner chef's knife with a 'Fibrox' handle--something like $29 or so. Google those terms and you'll find lots of vendors. As far a keeping it sharp, take a visit to this web site to learn all that anybody, including Sweeney Todd, would need to know about keeping blades sharp. I personally use a paper wheel system and am happy with that, but lots of people like the Chef's Choice machines. This web site gives the pros and cons of various sharpening devices from little slot gadgets to professional sharpening equipment. Here is a link that might be useful: sharpening site...See Moreneed good knives
Comments (18)There are good recommendations here, but, whatever you get, buy a sharpening stone and learn how to use it. I don't care what anyone says, good quality knives will require periodic sharpening. It's not enough to just use the "sharpening" steel that comes with most sets...that only straightens the edge at the microscopic level. Real sharpening must still be done occasionally. Here is a link that might be useful: Knife Sharpening...See MoreCan't Get a Good Steak
Comments (24)I don't eat steak much these days but I never buy sirloin to serve as steak I do buy it to make in a gravy with long slow cooking almost like a roast. For a good steak I go for a bone in ribeye, boneless ribeye, true porterhouse not tbone, or filet. I do not care for NY strip they are so hit and miss. I have found what they call chuck eye steaks in some stores and they are pretty decent they are from the same area as the ribeye but a lesser cut and not as expensive. I like to squeeze a lemon on the meat and let it set for a little while marinating in it, helps to tenderize it. The amount of marbling is really the key a steak with little or no marbling is not going to be as good or tender as one with it. Angus beef is one type that is known to have good marbling and is one of the reasons it is popular. Marbling improves flavor, tenderness, and keeps meat moist while cooking. Highest marbling = Prime beef. I don't pay the extra cost for something labeled Angus however. A lot of cattle has some Angus mixed in them. I look for good marbling and the feel and texture of the meat. Method of cooking makes a lot of difference!...See More
8 years agocarladr thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m- 8 years ago
8 years agolast modified: 8 years agoI'm partial to my Wustof Classic. Overkill cost-wise, but to dcarch's point I actually enjoy setting the table with them every time I use them.
In general my personal preference is a sharp non-serated blade because it makes me feel like I'm gently slicing through the food rather than sawing through it. Plus non-serated is easier to sharpen should the need arise, which it hasn't yet for me in 13 years of owning them.
carladr thanked foodonastump
8 years agolast modified: 8 years ago- 8 years ago
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