Steak knives?

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Jonas
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Steak knives?

Postby Jonas » Sat Nov 26, 2011 2:06 am

I'm looking to get my dad some new steak knives for christmas. Currently when we have meat, he uses his leatherman and I use my gerber instead of using the 30-year-old knives that we have. I would prefer to get him 4 nice ones as opposed to 8 shoddy ones. We don't really have company that often, and mom's leaving, so it'll just be him and my little sister starting fall 2012. I'd LIKE to spend $30, but I'd be willing to go up to $50 if anyone knows of some really nice ones. I'd like some older-style knives, as opposed to something like these: http://www.cutleryandmore.com/henckels/ ... set-p11967
I'd rather have something like these: http://www.cutleryandmore.com/chicago-c ... set-p19861
I also have no desire to have a case.

I'm super clueless here, like I'm seeing hollow-edge knives, and do I want serrated, or not-serrated, what kind of handles do I want, I DONT KNOWWWWW!

Any help here is appreciated.
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Re: Steak knives?

Postby cat61986 » Sat Nov 26, 2011 7:10 pm

I'm going to quote faden on this: "You're sh*t out of luck, child."

For a good steak knife set of minimum 4, it's pretty difficult to find. Most will definitely be at least $150. For any Henckels, be wary of the internationally made ones, which is typically made in Spain. They may have the name, but they do not have the quality of the real Henckels.

I found a Kershaw one around your price range... http://www.knifeworks.com/kershaw9900se ... andle.aspx

Good Henckels: http://www2.knifecenter.com/item/H39190 ... -twin-four

International Henckels (bad): http://www2.knifecenter.com/item/H39135 ... eak-knives

Excellent (pricey): http://www2.knifecenter.com/item/GLGSF4 ... -knife-set
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Jonas
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Re: Steak knives?

Postby Jonas » Sat Nov 26, 2011 10:44 pm

Ooooooooooh, I like those Kershaws, thanks Cat! I'm thinking that if I can't scrounge up enough money to get him those then I'll go for a few ceramic knives, just for him to try. I found some pretty nice ones (I think so at least) at the store today, and picked up an Oneida 4.5" knife for $20, just in case. If I do go the ceramic route I'll get two smaller parring knives to go with it. Not the highest quality, but he can kinda get a feel for em. They also have lifetime warranties!
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Re: Steak knives?

Postby cat61986 » Sat Nov 26, 2011 11:49 pm

Ceramic knives are pretty awesome, but it's best to have them sharpened by a professional instead of at home, if you're thinking about sharpening. Also, if it drops, it can definitely still chip/break/shatter. Excellent knives, but lots of care would be needed to maintain them.
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Re: Steak knives?

Postby Jonas » Sun Nov 27, 2011 12:08 am

I assume he'd take care of them, he's big on kitchen knives. We have two Cutco (IIRC) knives, which I am not allowed to use. He takes care of his stuff, especially his knives.
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Re: Steak knives?

Postby faden » Sun Nov 27, 2011 10:58 am

Dare I say, with no offense to you or your dad :oops: but...

Once you go Henckel or Global (and other similar level players) in your kitchen those Cutcos will not cut it.

I would say the Ceramic knives are excellent but their maintenance will become high if you or your dad starts using it full time. It is capable one working with meat and will not carry over flavor if switched to work on vegetables. This is a pro for some people, others like myself have a meat and a vegetable knife separate. As Cat mentioned it will chip or shatter if dropped; it cannot be used to cut thick bone. Since you are buying these as steak knives, you may end up poking or accidentally sawing a t-bone or bone in.

I got a Kyocera (https://secure.kyoceraadvancedceramics. ... eries.aspx) Santoku for my mom a couple of years ago, she only uses it for vegetables, sashimi and the occasional art dish. She has yet to send it back to the factory to get it resharpened. My mom's cooking and kitchen mannerisms fall more closely to tradition so knives end up in the drawer... not in a block... in the drawer stacked on top all the other knives :o :cry: .... I got her to use the factory sheath at least. One of these days I am going to glue the drawer shut and get her a block. I can't find a block that will fit her two big arse cleavers though. :|
.. Story of my family's kitchen aside, so long as normal (little higher than normal) maintenance is exercised ceramic blades are very useful.

I would personally go with steel for a steak knife. Non-serrated. If it is a good knife, build and quality maker then the knife should go through a steak like butter. I tried it myself... Henckels paring knife + 1 inch thick steak = :mrgreen:
Alas paring is for the kitchen, I am looking for a good 4-8 piece steak set like yourself.
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