The most important things to look for when buying steak knives

Steak knives may seem like a superfluous expense – especially if your defense doesn’t consume much beef – but having a set is undeniably practical. Whether you’re cutting a skirt steak, roasted chicken, or grilled portobellos, a good steak knife ensures clean cuts and precise control. But before you grab the serrated, punched knives from the bargain set, shop around a bit and consider these details. (By the way, here are my four favorite steak knife sets if you need a starting point.)

Don’t let a jagged edge fool you

I thought about steak knives for a long time had to be serrated. (I blame this on the knife block sets of my youth.) There are actually serrated steak knives available, and they might be exactly what you need, but keep in mind that a set with straight edges might be better for you.

Serrated knives are particularly good for cutting through tough skin because the hook-shaped teeth can “bite” into it instead of slipping. They are ideal for crusty bread, tomatoes and sometimes meat. However, not all meat requires the help of a serrated knife. If the meat is very tender and the edge of the knife is too pronounced (or dull), it may even cause the grain to tear and shred the meat instead of slicing it. Actually, a straight edge steak knife would be better, and you can keep it sharp yourself. Self-sharpening is a huge advantage as it is safer to keep your knives sharp and saves you money over the life of the product. Here is how to sharpen knives at home.

Consider the weight

The choice of equipment, whether for sports or for the kitchen, depends largely on how it feels – and that varies from person to person. The weight of steak knives can vary greatly, including this 1.5-ounce knife Victorinox or this 3.4 ounce knife of quince.

Adding weight to the handle can make cutting thick pieces of meat more effortless because the weight distribution can do some of the work for you. Lighter knives with thinner blades and handles are perfect for smaller or very delicate cuts of meat. However, don’t sacrifice quality for lighter weight. Always look for a full tang (where the metal runs through the entire handle), which often has visible rivets. These knives tend to last longer and for the price you want to get your money’s worth. For a visual representation of detecting the tang of a knife: view here.

If you can, purchase the knife set in person so you have a better chance of trying it out right away. (Please do not open the knives without asking first; the store may have test knives available.) You can then judge whether a lighter knife feels better or whether the handle is too short.

What are you going to cut?

Are you vegan and have you used butter knives to cut up roasted cauliflower steaks? Someone who frequently picks at grilled chicken breasts with the tip of a fork? Considering what you’re eating will help you decide whether you need a heavy, straight-edge knife or a light, serrated knife.

For savory roasted or grilled meats, vegetable steaks (I’m thinking cruciferous vegetables for their fibrous stems), or anything that develops a tough skin, a serrated knife will help cut through the tough outside and make cutting easier. For delicate cuts like braised meat, filet mignon, sous vide meat, or sautéed mushroom planks, a straight-edge knife may be your best choice. Once you’ve made your choice, I think you’ll find that slicing with real steak knives is better than chopping with the worn-out Ikea butter knives.