Last time i had steak was out in the woods and cut it with my Helle S80, non serrated blade, cut the steak just fine. Just a thought MrMel
Calling all knife makers - Steak Knives
- Thread starter mrmel
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Hi ,
A point to ponder We use the cheap wood handled Mora knives , just keep then sharp .
Cheers , Trev .
A point to ponder We use the cheap wood handled Mora knives , just keep then sharp .
Cheers , Trev .
I have a custom, non-serrated carbon steel steak knife. It goes through an inch thick blued rump steak like....a knife through steak 
Has to be hand washed anyway and doesn't match the rest of the cutlery either - but I like custom one off items - the hand made mugs don't match the hand thrown teapot either (but they are all craftsmen made as one offs and I like that).
That said, stainless would be easier, but you still couldn't put it in a dishwasher if it had wood handles, certain glues etc.
Ask on British Blades - someone will make you a pair I'm sure - they did me
Has to be hand washed anyway and doesn't match the rest of the cutlery either - but I like custom one off items - the hand made mugs don't match the hand thrown teapot either (but they are all craftsmen made as one offs and I like that).
That said, stainless would be easier, but you still couldn't put it in a dishwasher if it had wood handles, certain glues etc.
Ask on British Blades - someone will make you a pair I'm sure - they did me
I usually get well hung say 28 days steak and give it a bash with the tenderizing mallet before I set off and never have any bother cutting it, up to now with a Opinel.
peas carrots mash
steak onions
steak onions chips
bride stones steak onions
Attermire
so my vote goes for carbon steel Opinel's
cheers Danny
Cheers Trev that was indeed an eye opening read!!!
So maybe a fine blade and not serrated IS the way to go!!!
So maybe a fine blade and not serrated IS the way to go!!!
Steaks are a fairly modern way of eating beef at the dining table. Red meat was traditionally served as a joint and carved at the table. Steaks started to get served with the rise of restaurant culture in relatively modern times. Steak knives were made with serrated blades because a normal table knife was not sharp enough to cut red meat and a sharpened knife dulled very quickly on ceramic. Even a serrated blade is NOT sharp enough for a a good fillet steak. The pressure required to cut through a properly cooked steak will squeeze the blood and juices out of a piece of meat and leave them swimming in a pool of unexploited flavour on your plate instead of in your greedy gob. The best way to serve steak is on a wooden board with a razor sharp NON-serrated knife which will not tear, abuse and wring your steak dry.
