Steak Knives

[Bobonli]

It's time to buy some new steak knives for the table. My current set, well over 20 years old, came with a Henckels block set. I basically destroyed them by putting them in the dishwasher before I knew better. They don't hold an edge anymore, despite professional sharpening. I'd also prefer something with more heft.

I'm looking for a good quality steak knife set. The only brick and mortar shops I have nearby are Bed Bath Beyond and Sur La Table, so my options are somewhat limited. I'm willing to go to the internets to buy but only based on strong recommendation from those who actually have the knives. So let's hear what you have to say.

And I promise not to put them in the dishwasher!

[Jacques]

Just say NO to serrated knives.

OPINEL #125 STEAK KNIFE - La Coutellerie

[Bingomck]

So... Confession. I put mine in the dishwasher. Not that they're great knives, but I never heard not to. Big no no?

[Bobonli]

So... Confession. I put mine in the dishwasher. Not that they're great knives, but I never heard not to. Big no no?

from what I've read ("Knives Cooks Love" pretty cool book if you're into kitchen gear) -- and my experience supports it-- the combination of heat & things banging together combine to ruin the blade. One or two washings probably won't do it but repeated abuse certainly kills the edge. The last time I took them to the sharpener, the guy looked at them and said "You put these in the dishwasher, don't you?"

[rydesteel]

Don't put them in the sink either. Ceramic is tough on a blade and if you happen to stick your hand in soapy water containing sharp blades don't be surprised if they bite you.

I've always wanted a set of these. I own one of their pocket knives well made and very sharp.

[spopepro]

I think steak knives are semi-disposable; lasting longer than a bread knife, but less than fine kitchen knives. Here's why: you can't make them out of hard steel or put a fine edge on them. Because you are putting them in the hands of guests, and giving them a destructive surface to cut on (ceramic, glass or stone plates), a hard steel will chip, and a fine edge will roll. Although it might be cute to give everyone a tiny 7 inch hone to straighten out the edge themselves (kidding.)

My suggestion is to get a set you like aethetically, put a thick compound bevel on them (in the 15/20 or 20/25 range) and use them a ton without worry. Even cheap knives cut like razors when sharpened appropriately for the type of steel and use.