Steak Knives
- Thread starter JeffM
- Start date
does henkels still make knives?
does henkels still make knives?
http://www.j-a-henckels.com/en-US
http://www.j-a-henckels.com/en-US
whats your budget? custom made is nice, you could get yourself a whole custom made kitchen set, if you have a few grand laying around that is. but really i couldnt give recommendations until i know your budget.
I've had the Forschner (plastic handles) steak knives for some years now, great knives imo.
http://www.cutleryandmore.com/victorinox-forschner/steak-knives
http://www.cutleryandmore.com/victorinox-forschner/steak-knives
I'm also looking for good steak knives. The ones I have are junk, I got to soak them and scrub them to get all the food out (dollar store knives). I saw the nice Laguiole but you can't put them in the dishwasher. Then, I saw (much cheaper) Paderno steak knives at costco (http://www.costco.ca/Paderno-Steak-Knife-Set.product.10369876.html) and those look all right. Any experience with them?
A couple of interesting reads: http://reviews.cookingcache.com/steak-knives-how-to-chose.html and http://reviews.cookingcache.com/steak-knives-review.html.
Tojiro makes an excellent steak knife.. Expensive, yes but a classic example of getting what you pay for
I have some Henckels that look just like those Lather (I can't believe you snagged that name when there are thousands of folk on here . . . nice). I like mine. I have to admit that I like my steak to be at least 1 1/2 inch thick and I tend to slice it for my guests. . . usually the steak can be broken down further with the edge of a fork and my regular cutlery has serrations at the tip. I've also got a set of six that my brother in law manages to find when he is over. Hand wash but not a big problem as my kitchen knives don't see the dishwasher either.
TheShaun
Bejeweled
Awaiting this report (and photos?? please
) I'm in the market for steak knives and I would like them without serrations.Sorry for the delay. I'll get some pics and a test report this evening. Got them sharpened last night. They came with the typical poor factory edge, but took a nice edge quickly. Few swipes on coarse carborundum stone to set an edge bevel, then stropping on 200, 400, then 600 grit SiC on leather. I bought six, several of the blades aren't perfectly tight in the handles(2 pins, 3/4 tang construction), but they weren't very expensive. I'll report more and have pics tomorrow.
Reed
Reed
If is it for casual/home use I can recommend these Calphalon 4 1/2 inch paring knifes. They are not german, japanese, fancy stuff but are really sharp (cut thru hard dish-washing fibers like butter) and they can be re-sharpened very easily. You can find them in discount stores like Ross, Tuesday Morning, etc for $5 to $9 a piece (down from $20). I have had them for 5 years, and are like new. Yes, they aren't serrated like regular steak knifes but do the job equal or better. And also are excellent for all-around cutting purposes.
http://www.amazon.com/Calphalon-Con...d=1361985636&sr=8-8&keywords=calphalon+knives
(amazon link for better description/reviews, but they are really easy to finds in discount stores)
http://www.amazon.com/Calphalon-Con...d=1361985636&sr=8-8&keywords=calphalon+knives
(amazon link for better description/reviews, but they are really easy to finds in discount stores)
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Okay, the first use is done. Stopped by the store on the way home for a ribeye, and added some oven roasted new potatoes, onions, and baby bellas.
I don't know if the steak was really that tender, but the knife went through like, well, like a hot knife through butter. Huge improvement over the run of the mill steak knife that most of us are probably used to. Here's a couple of pics:
Next to my Kikuichi 240 gyuto for size comparison
Next to the Rader wa-integral parer
Next to supper
I don't know if the steak was really that tender, but the knife went through like, well, like a hot knife through butter. Huge improvement over the run of the mill steak knife that most of us are probably used to. Here's a couple of pics:
Next to my Kikuichi 240 gyuto for size comparison
Next to the Rader wa-integral parer
Next to supper
I picked up a 12 pack of commercial steak knives at restaurant depot a while back, they are pretty horrible. The thing is as a "knife knut" the thought of dragging a good blade across a plate is spine shivering. I do want to replace the ones I have but with what is still out, so I am keeping an eye on the thread.
i suggest you get steak knives with serrated edges so that it can slice through tough meat easier.
What kind of shoe leather are you guys trying to cut through?
Saw these today- Many of you may recognize the makers name.
http://sharpandshinyshop.com/collections/knives/products/butch-harner-steak-knife-set-of-4
http://sharpandshinyshop.com/collections/knives/products/butch-harner-steak-knife-set-of-4
