The 12 Best Steak Knives in 2023

Things to Consider Before Buying Steak Knives

Using a steak knife to easily slice through meat helps retain the flavors and juices of the meat which gives you a better tasting meal. As well as being ideal for finer meats and pizza, a steak knife is also useful for a range of other kitchen and table tasks such as cutting cheese, tomatoes and trimming the fat from meat. Most steak knives will come in a set of at least four and will be serrated or straight edged and many sets will come with some form of limited warranty to protect against manufacturing defects.

Steak knives tend to come in lengths of either five or seven inches. Generally, the smaller the blade, the better at cutting it will be. Shorter knives are not only easier to hold, but they also have more flexibility. Restaurants tend to use the longer steak knives as they can look better when placed on the table, however, these longer knives can be more difficult to use and will not always give as clean a cut.

Because steak knives are displayed on the dining table, they should also look good, unlike typical kitchen knives which have a focus on utility rather than form. When you look at the balance of a steak knife, consider if the handle looks in size proportion to the blade, whether it will be comfortable to hold and if the blade runs straight from the handle or at an angle. The handle and the blade should also appear seamless and there should be no visible gaps where the blade joins the handle. Knives which are poor fitting around the handle are not as sturdy and they can also allow contaminants and moisture to get into the handle which will shorten their lifespan.

Steak knives with full tangs are more secure and easier to hold. A full tang knife means that the blade and inner of the handle is formed from one continuous piece of metal. The handle is then attached to the tang by two or three rivets through the handle. The end of the full tang can also be seen at the very end or butt of the handle. Part tang blades, which may only project one or two inches into the handle, are not only less secure, but they are also more prone to breaking.

Steak knives are best washed by hand even if they are suitable for cleaning in the dishwasher, as the detergent, high temperatures and jiggling about in the dishwasher will all take their toll on the blades and occasionally the handles. Like any sharp knife, steak knives should also be stored in a knife tray, box, roll or on a magnetic strip.

Nowadays, a steak knife is the only sharp knife used at the table however, before World War II, all table knives were sharp. As these were usually stainless steel - which had become widely available after World War I - there was a need for frequent sharpening and polishing.

After World War II there was a decline in the number of people employed as domestic staff in homes which meant that knife upkeep was not as regular. This decline also coincided with the introduction of stainless steel serrated edge steak knives to the US. These steak knives proved very popular as they did not need to be sharpened as often or even polished like traditional table knives had to be. Heat treatments for stainless steel were also evolving post-war which meant that straight edge knives were able to keep a sharp edge for longer. During the 1950s, straight edge steak knives were then introduced.

Straight Edged and Serrated Edge Steak Knives

A straight edge (or fine edge) steak knife is not only more suitable for a range of meats as it gives a straight cut, but it is also preferred by some of us aesthetically. However, straight edged knives are best sharpened every couple of weeks to not only keep the edge sharp but to also prolong their lifespan. You should also run straight edged blades over a honing steel regularly as this will help maintain the sharp edge after sharpening.

As a serrated edge tears through meat rather than making a clean cut, the serrated edge is always best used for roasts and bread. Serrated edge knives are less likely to lose their sharpness and although they will not need sharpening as often, it is more difficult to sharpen a serrated blade. Some types of steak knives are also available as micro-serrated knives which have smaller serrations than traditional serrated edge steak knives.

It is also worth remembering that steak knives cut on plates which are more unforgiving to a blade edge than a wooden chopping board. This has a significant impact on how often steak knives will need sharpening.

Some steak knives may also be hollow edge which means they have indentations along the blade. When you cut food, an air pocket is created in the hollows which stops the food from sticking to the knife and also allows you to cut thinner slices.

Blade Materials

When selecting steak knives, look for steel blades, such as stainless steel, carbon or high carbon. A stainless steel is steel which is alloyed with at least 12% or as much as 18% chromium. The chromium forms a layer on the exposed surfaces which rapidly oxidizes and prevents rusting (oxidation) of the steel which is underneath. There are different types of stainless steel available and some will be more resistant to corrosion than others. This is particularly useful when looking for knives which will last for longer. Stainless steel is also durable, easy to sharpen and helps add rigidity to the knife. There are a number of other types of alloys used by knife manufacturers, some of which will be proprietary or owned by the manufacturer.

A carbon blade is more rigid than stainless steel but will show signs of wear quickly. Carbon steel steak knives will also need washing by hand and oiling after use.

Although a high carbon blade is durable, stronger than carbon and stainless steel blades and will hold a sharp edge for longer, high carbon will also rust and show stains easier. This means that extra care is needed when washing and drying to try to minimize rusting.

Some steak knives may be Damascus, which is a type of steel that is layered and visually decorative. Thought to have originated in the Middle East, Damascus steel is thought by some to be sharper and hold an edge longer than other types of steel.

The Difference Between Forged and Stamped Blades

A forged blade is one which has been made by hammering a single piece of steel into shape and for many year’s this was the technique which produced knives that were more durable, stronger and easier to sharpen than a stamped blade. A stamped blade is one which is punched from a flat sheet of steel and then its edge is machine or hand sharpened. Stamped knives often cost less than forged knives and as stamping techniques have improved over time, there is no reason why a set of stamped steak knives should be passed over for a set of forged.

Different Types of Steak Knife Handles

Handles on steak knives are often stainless steel or wood. Many knives are still available with rosewood handles, but these are rarely real rosewood as not only is this expensive, but it is endangered and banned from international trade. Today’s rosewood is usually a sustainably sourced hardwood such as beech which is dyed red-brown.

Any type of wooden handle is susceptible to splintering, shrinkage or expansion, so wooden handled knives should never be placed in the dishwasher as the moisture and temperature fluctuations will damage the knife handles. Likewise, wooden handled knives should never be left to soak in dishwashing water, and they should always be stored away from any direct sources of heat to prevent them from drying out.

Wooden handles should also be occasionally oiled with olive oil, cannola oil or a food safe mineral oil. Oiling helps protect the wood from damage and will keep it looking its best.

Pakkawood is a resin-impregnated wood. The resins are food safe and biologically inert and make the wood more water resistant and stable. Pakkawood handles are often dyed black, stained or colored to show off the natural grain of the wood.

Polyoxymethylene or POM handles (also known as Delrin or acetal) is a plastic which is acid, salt, hear and solvent resistant. This hard plastic is also food safe and often used in commercial kitchens.

Whichever type of handle you choose, it should be comfortable to hold by different people and should be non-slip when held.

Conclusion

In this article we have taken an in-depth look at what you should consider when choosing steak knives. Perhaps the most important consideration is whether to choose serrated or straight edge knives, and as much as this can be down to your personal preference, both types suit specific cutting tasks. We have also looked at some of the main materials used for blades and if it really matters whether the blades are stamped or forged. We have also provided an overview of some of the common types of handles found on steak knives.