Buzz
Steak knives may seem like a luxury—especially if you don't eat much red meat—but having a dedicated set is certainly useful. Whether you're cutting through a skirt steak, a roasted chicken, or even grilled mushrooms, a quality steak knife ensures smooth cuts and better control. But before opting for the inexpensive serrated knives in a bargain set, take some time to explore and evaluate these important features. (By the way, here are my top four picks for steak knife sets if you're looking for recommendations.)
Don’t be misled by serrated edges
For years, I believed that steak knives had to be serrated. (I attribute this to the knife block sets I grew up with.) Serrated knives are indeed available, and they might be just what you need, but it’s worth considering whether a straight-edge set could be a better fit for your needs.
Serrated knives are particularly useful for slicing through tough exteriors, as their toothed edges can grip into the surface instead of slipping. They work great for cutting crusty bread, tomatoes, and occasionally meat. However, not all meats need a serrated blade. In fact, if the meat is particularly tender and the knife's edge is either too sharp or dull, it can actually rip the fibers, tearing the meat rather than slicing it. In such cases, a straight-edged steak knife might be more suitable, and the best part is you can maintain its sharpness yourself. Keeping your knives sharp is safer and more cost-effective in the long run. Here's how to sharpen knives at home.
Take the weight into account
When selecting gear, whether for sports or cooking, how it feels to you is key—and that varies from person to person. Steak knives come in a range of weights, like the 1.5-ounce Victorinox or the 3.4-ounce model from Quince.
A heavier handle can make it easier to slice through thick cuts of meat, as the weight distribution does some of the work. Lighter knives with thinner blades and handles are fine for smaller or more delicate cuts. But don't trade off quality for lighter weight. Always look for a full tang (where the metal extends through the entire handle), often accompanied by visible rivets. These knives tend to last longer, and you’ll get better value for your money. For a visual guide on identifying the tang, watch here.
If possible, visit the store to test out the knife set in person. This way, you can better assess how it feels in your hand. (But please ask before opening any knives—stores may have tester knives available.) You’ll be able to determine if a lighter weight feels more comfortable or if the handle seems too short.
What’s on the menu for slicing?
Are you someone who’s been using a butter knife to cut through roasted cauliflower steaks? Or maybe you’ve been attempting to slice barbecued chicken breast with your fork? By thinking about what you're eating, you'll be able to determine whether a heavy, straight-edged knife or a lightweight serrated one is the better choice for your needs.
For robust roasted or grilled meats, vegetable steaks (like those made from fibrous cruciferous vegetables), or anything with a tough exterior, a serrated knife will make slicing much easier by catching the hard surface. On the other hand, for delicate cuts such as braised meats, filet mignon, sous vide dishes, or sautéed mushroom planks, a straight-edged knife may be your best option. Once you've made the right choice, you'll discover that using the proper steak knife makes slicing far more enjoyable than trying to cut with those old Ikea butter knives.
