OT: Steak Knives

[9tubes]

On the OP question, I would ask two key questions:

Are you willing to sharpen them? If so, then go with non-serrated. As another person said, the serrations get dull quickly when pressed against a hard plate. Serrated knives are much more difficult to sharpen and often the price to sharpen can rival the price of the knife.

What's your budget for the purchase?

[b33]

To the OP - who I hoped had nabbed some grand western steaks.

I grabbed a set of Wusthof classic knives the day after Christmas at a Williams Sonoma Outlet - I added 4 Wusthof classic steak knives.

I've had them for 3.5 years and my wife and I eat 95% or in the past 4 months 100% of our meals at home.

I just sent them back to knife aid for sharpening - their fee is flat, which makes no sense as a straight streak knife is the same price as a 9 inch serrated bread knife.

Well, for $80 all my knives are basically brand new. I'd go with good, classic knives and get them sharpened by a pro from time to time.

[sfo1]

Looking for a new set of steak knives. Prefer forged; anything a better value than Dalstrong? Also, will be in Paris in a few weeks and would enjoy taking advantage of the $ to find a Thiers-area made set.

Anyone aware of cutlery shops in Paris for such?

[tellyho]

Late to the game. But a knife fan. Many of the injuries I've sustained from knives have been from serrated knives. I despise them. Unpredictable cutting, hard to clean meat fibers off. I have a cheap set of Laguiole knives that I'll happily send you for free. Looking for a good set of plain blade steak knives here.

[Joel]

Lots of years in the restaurant business.

The answer is straight / fine edge - IF you take the time to keep them sharp. Otherwise they become as nasty and unpredictable as any dull knife.

We have a hodge-podge of brands at home. The brand is secondary to the care.

Just my two cents...

[luke_ross]

Late to the party, but throwing out some great A5 recommendations. Eataly has been working a steady relationship with a purveyor in Japan who overnights some fine A5 fairly consistently. Comes with birth certificates, COA, and bloodline/BMI tests. They also do an occasional 30-50% off A5 sale biannually.
Sauce- I work there and have been in the meat industry for 20+ years.


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[verticaldoug]

Originally Posted by sfo1

Looking for a new set of steak knives. Prefer forged; anything a better value than Dalstrong? Also, will be in Paris in a few weeks and would enjoy taking advantage of the $ to find a Thiers-area made set.

Anyone aware of cutlery shops in Paris for such?

https://www.laguiole-paris.com/

https://couteaux-courty.com/en/

https://www.couteaujaponais.com/
Not what you looking for but still cool