The Gun Counter

I am in dire need of some new steak knives for the kitchen. The ones we have were part of a knife set we got for our wedding 6 years and are starting to show their age.

I saw this and it seems like a good deal:

http://www.amazon.com/Victorinox-Cutler ... B0009NZ6JS

But these are about the only ones I have found that are serrated. Everything else I see is straight edge and frankly I prefer the serrated ones for meats.

Thoughts?

Suggestions?

Have you ever tried Cutco knives? You'll need to find a local dealer/distributor (one who will make you a good deal since there's close to 100% markup due to commission), but my set of 8 steak knives have lasted me over 30 years. I *could* send them for factory sharpening with only the cost of shipping & handling:

SHARPENING & REPAIR SERVICE

Service Request Form

All CUTCO products are covered with the Forever Guarantee. CUTCO knives will remain sharp for many years, but after extended use they may need to be factory sharpened.
Cost - Shipping / Handling

The cost for sharpening service is free however there is a nominal return shipping/handling fee.

• # Knives/Accessories Shipping/Handling
  1-3 items $6.00
  4 or more $9.00

Please make your check payable to CUTCO and attach it to the Service Request Form.

but I use my Spyderco Tri-Angle Sharpmaker, and I can get them ALMOST factory-new sharp.

Of course, I also use that sharpener on all my other knives (except my ceramic knives) and scissors.

Couple years ago we picked up a set of serrated/scalloped steak knives in a chain outlet store. (If you think I can remember which one, forget it; I barely remember what I had for breakfast.)

Brand name on the blades is "Chefmate". Taiwan manufacture. Six knives with a rather nice block for maybe $29? (I don't recall for sure.)

Quality way beyond the price. As they used to say on the South side, "Even a blind dog finds a bone once in a while."

Cooks Illustrated did some testing of Steak knives not too long ago.

They preferred knives without serrations.

The cheap "bang for your buck" winner was these.

The top dog was Wusthof, pricey at $80 a set(although you get twice as many knives)


HTRN

We have a number of Chicago Cutlery knives from when they were still made here. I understand the Chinese product ain't the same.

We also have Wusthoff kitchen knives ... among the best, along with J.A. Henckel and Friedrich Herder.

Six Old Hickory paring knives, easy to sharpen, cheap to replace if one comes up missing. Carbon steel, so we don't soak them in the sink, just wash and dry. I prefer the non-serrated knife, seems easier to cut meat with just a plain sharp blade.

I like the serrated ones, too, since they're not as hard on my dinnerware (and vice versa). These are cheap, effective, and I've been using them for 10 years without any complaint. I don't put mine through the DW, though it says they're safe to do so. I got my set at the BX for only $13 right before I separated from active duty.

The problem with the serrated ones, is they tend to tear the meat, rather than cut it. Remember, typical medium steak or rarer is relatively soft.


HTRN

HTRN wrote:The problem with the serrated ones, is they tend to tear the meat, rather than cut it. Remember, typical medium steak or rarer is relatively soft.


HTRN

I have never had a problem with the serrated ones that they hand out at the Outback or other steak places and I always get my steak medium rare. I dont care if it cuts it in a perfect cube, I'm going to eat it anyways.

Good cutlery is kinda' like good tools; poor quality will continually frustrate and irritate you while the sting of high cost of the good stuff will only last a little while, but your satisfaction will last for years and years.

YMMV