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Steak knives might seem like an extraneous expense—especially if your defense is not consuming much beef—but having a set is undoubtedly handy. Regardless of if you’re slicing a skirt steak, roasted chicken, or grilled portobellos, a good steak knife gives you clean cuts and precision control. But before you grab the jagged stamped knives that come in the bargain block set, shop around a bit and consider these details. (By the way, here are my four favorite steak knife sets if you need a place to start.)
Don’t be fooled by a serrated edge
For the longest time, I thought steak knives had to be serrated. (I blame the knife block sets of my youth.) Serrated steak knives do indeed exist and they might be what you need, but consider that a straight-edged set might be better for you.
Serrated knives are especially good for cutting through tough skin because the hooked teeth can “bite” into it instead of slipping. They’re great for crusty bread, tomatoes, and sometimes meat. However, not all meat requires a serrated knife’s help. In fact, if the meat is very tender and the knife’s edge is too pronounced (or dull) then it can actually tear up the grain, shredding the meat instead of slicing it. A straight-edged steak knife would actually be better, and you can keep it sharp yourself. Self-sharpening is a huge boon, as it’s safer to keep your knives sharp and you’ll save money over the lifetime of the product. Here’s how to sharpen knives at home.
Consider the weight
Choosing gear, whether it’s for sports or in the kitchen, depends a lot on how it feels—and that differs from person to person. Steak knives can vary in weight dramatically, like this 1.5-ounce Victorinox or this 3.4-ounce knife from Quince.
Added weight in the handle can make slicing thick cuts of meat feel more effortless, as the distribution of weight can do some of the work for you. Lighter knives with thinner blades and handles are perfectly fine for smaller, or very tender, cuts of meat. Do not, however, sacrifice quality for a lighter weight. Always look for full tang (where the metal runs through the entire handle) which often has visible rivets. These knives usually last longer, and for the price, you want to get your money’s worth. For a visual on identifying the tang on a knife, watch here.
If you can, shop for the knife set in-person so you have a better chance of testing it out then and there. (Please don’t open the knives without asking first, the store might have tester knives available.) You’ll be able to judge if lighter feels better, or if the handle is too short.
What will you be slicing?
Are you a vegan who’s been sawing at roasted cauliflower steaks with butter knives? Someone who frequently hacks away at barbecued chicken breast with the edge of your fork? When you consider what you’re eating, you can make a better decision on if you need a heavy weight, straight-edged knife, or a lightweight serrated knife.
For hearty roasted or grilled meats, vegetable steaks (cruciferous vegetables come to mind because of their fibrous stalks), or anything that develops a tough skin, a serrated knife will help nip at the hard exterior and make slicing easier. For tender cuts, like braised meats, filet mignon, sous vide meats, or planks of sautéed mushrooms, a straight-edged knife might be the best choice. Once you’ve made your pick, I think you’ll find slicing with proper steak knives beats prodding things apart with those worn out Ikea butter knives.
