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Steak Knife Recommendations?

yzziyzzi Posts: 1,793
in EggHead Forum
I'm window shopping for some new steak knives. I am leaning towards a nice wooden handle set. I was toying with getting blanks and making my own handles, but I'm pretty sure I'm just going to buy them.

I saw these that I really like the look of:

Any suggestions on a set that looks nice?
Dunedin, FL

Comments

  • ChubbsChubbs Posts: 6,920
    I have wustof steak knives and they are decent. These look cool but would be a little nervous after reading the reviews. That is, if you are going for the French name. In my book as long as they hold a blade then they are good knives. Following this chain to see the responses.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • FockerFocker Posts: 7,824
    edited March 2013

    If using standard plates, I would just buy a cheap old Chicago Cutlery set.  When they get worn out, chuck them and buy another cheap set.

    Found a great woot deal on a 4 piece Shun set for $150.  The new ones are $300, on Amazon.  I wouldn't pay that much for em, but they are nice.  No serrations so the edge can easily be maintained...using acacia wood plates makes for a cool presentation.  Guests quickly see the beauty and benefits of Japanese steel.  Then you get the look when you ask for their knife back so it doesn't get tossed into the dirty dishes.

    http://www.amazon.com/Shun-MHS0400-Stainless-Steel-4-Piece/product-reviews/B0070B3EM8/ref=dp_top_cm_cr_acr_txt?ie=UTF8&showViewpoints=1

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • yzziyzzi Posts: 1,793
    Yeah I was looking at the shun ones, but they're too expensive. I have the classic line and that'd be the appropriate set to get if I wanted to be consistent, but they are pricey for sure. 
    Dunedin, FL
  • pgprescottpgprescott Posts: 10,254
    I have some Wustof ones also. I also have some inexpensive wood handled ones with a serrated edge I like way better. They are big, big wood handles and big/ wide blades. They are awesome. Cut like butter.
  • jeroldharterjeroldharter Posts: 548
    Focker said:

    If using standard plates, I would just buy a cheap old Chicago Cutlery set.  When they get worn out, chuck them and buy another cheap set.

    Found a great woot deal on a 4 piece Shun set for $150.  The new ones are $300, on Amazon.  I wouldn't pay that much for em, but they are nice.  No serrations so the edge can easily be maintained...using acacia wood plates makes for a cool presentation.  Guests quickly see the beauty and benefits of Japanese steel.  Then you get the look when you ask for their knife back so it doesn't get tossed into the dirty dishes.

    http://www.amazon.com/Shun-MHS0400-Stainless-Steel-4-Piece/product-reviews/B0070B3EM8/ref=dp_top_cm_cr_acr_txt?ie=UTF8&showViewpoints=1


    Looks like you got ripped off on those knives. You could cut that steak with a butter knife.


  • Solson005Solson005 Posts: 1,911
    I have Chicago Cutlery ones that I got many years ago which work just fine for me. My next ones will probably be the Ergo Chef ones in Guy Fieri's line not too expensive but not cheap either. I have a small Santoku I use while traveling and the knives are good quality. They also make the Big Green Egg Knives but I haven't seen steak knives in that collection. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • nolaeggheadnolaegghead Posts: 26,332
    We have Wustof.  Doesn't really matter what you get, I'd just recommend non-serrated so you can keep them sharp.  I like not having wood handles so I can throw them in the dishwasher. 
    ______________________________________________
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    New Orleans, LA - we know how to eat 
  • gdenbygdenby Posts: 5,833
    Very stylish. Box and handles look nice. Can't tell if they are serrated or plain edged The info on the steel isn't very informative. Appears there are a number of variants for 420 steel, some being much better for knives than others. No mention of any heat treatment to bring the steel to its best performance. Even w. the markdown price, I'd suggest researching the brand some more.

    I agree w. Focker. If the blades are going to be used against ceramic plates, its sort of a waste to buy high quality knives. Either the edges will be abused, or, if they are really good, they will slice the plate as well as the food.

    There's a brand called Kiwi that makes a number of kitchen knives. They take and hold an edge very well, and cost very little. For awhile they were selling one they called a picnic knife. Had a rounded tip, but very sharp un-serrated edge. Now they appear to be selling a sort of mini santuko and a 5" utility knife, both of which would make a decent steak knife.


  • mwraulstmwraulst Posts: 131

    Speaking from experience I would be weary and proceed with caution when finding a deal on Laguiole knives. If you are going to drop 100 bucks on some steak knives make sure your not getting knock offs. The real french ones are tough to find, often it's the knock off's on discount. My suggestion is to go through a reputable cookware store. Worst case scenario you pay over 100 bucks for knives made in China. Who knows if they're sharp, will hold up, or have any sort of warranty.

    Laguiole are by far great steak knives, it's just finding the real ones that's hard.

  • EggcelsiorEggcelsior Posts: 13,959
    I have stamped Wustof that I picked up at W-S outlet. $40 bucks. I handwash to maintain the edge.
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