Cooking is not a pleasant experience for everyone, but whether it is among your passions or not, you agree with us when we say that any kitchen must be equipped with at least one quality knife. This very versatile tool is perhaps the most used in the kitchen. This is also the reason why, when looking for a steak knife, people think of strength, comfort and durability. If you are looking for the most suitable one, find out in this article how you can choose good cook steak knives!
What kind of features should you look for?
You will find several variants, but the most popular and the ones that are always compared are the German and the Japanese blade (Santoku). Here are the differences between them, but also the advantages and disadvantages:
- Steak knife with German blade
German blade knives usually have a symmetrical profile, which makes them suitable for both right-handed and left-handed people. The angle of the edge is between 15o and 20o. The steel used to make them is softer and, in most cases, stainless. This requires less maintenance. This type of knife also has a lower risk of chipping. They have a western-style, wooden or wooden-looking handle.
- Steak knife with Japanese blade
Such a knife is usually lighter and has a thinner blade than the German one. This makes it very easy to handle and suitable for fine slicing. Also, because it has a thinner blade, it tends to be even sharper. However, it is not ideal for some kitchen tasks, such as portioning a chicken, as it lacks a harder portion that is perfect for these operations. Also, the edge tends to have a straighter profile, less curved, which makes it not cut so clean sometimes. Steel is also harder and sharper. This is often carbon steel, which will require more maintenance. The material can also chip more easily. Many models are equipped with alveoli on the surface of the blade to keep the blade clean when working with sticky food.
The most important part of the steak knife is the blade.
- Stainless steel
Stainless steel steak knives are corrosion resistant. These knives are very good options for a conventional user. It is tough, durable and easy to sharpen. The disadvantage is that it does not have a phenomenal edge, which could be a big impediment for a professional. If you want such a knife though, you can look for Japanese models that are much sharper than the European ones. Most knives with this blade are good cook steak knives!
- Carbon steel
High-quality steak knives are made of carbon steel. This type of steel is harder and more durable, but less durable. With these, you are more likely to face rust and stains, especially if you are not prompt in cleaning and drying them after each use. The advantage of these knives is that they can be sharpened harder. However, if not used properly, it may chip. Therefore, it is recommended only for professional chefs. Appearance is another appreciated detail in this material. Over time, he develops a special patina that is very popular in the world of chefs. However, the material is harder to sharpen.
- Laminated steel
This is a combination of the two materials presented above. They are arranged in the shape of a sandwich. This results in a steak knife that has a very sharp edge, but is more durable than carbon steel knives and requires less rigorous maintenance.
Although not as popular as steel ones, ceramic knives are increasingly present on the market. They are very sharp, being also lighter than the metal variants. They keep their sharpness for long periods, but when it is blunt, they are harder to sharpen, requiring a professional. They are even more brittle than the metal variants.
The handle of the steak knife
It is important both the material from which the handle is made and the comfort it offers you. These aspects are closely related anyway because the comfort of the handle largely depends on the material from which it is made. Of course, shape and weight also matter. However, the choice is subjective, because we do not all have hands of the same size, so a thicker handle could be uncomfortable for a person with a smaller palm and vice versa. Here are the materials you will find:
Wooden handles are very aesthetic, but they are not as practical as those made of composite material. Wood is a porous material and if exposed to water and not properly dried, it can peel or crack. The wood could also store bacteria that would then come in contact with the food. Some alternatives retain a similar aesthetic, but are more resistant to both wear and bacteria: plastic, silicone (very adherent), other synthetic materials.
Metal handles offer the same practical benefits as plastic or other composite materials. Although they look nice, they can become slippery when used with wet hands. Especially when working with meat, which is wet, you may find it uncomfortable to use this type of handle. However, models that are equipped with rubber or silicone areas, offer more grip and you could find them suitable for you.
The balance goes hand in hand with the weight of the knife. And they play an important role in determining the level of comfort that the knife offers you. If the weight falls more on one side of the knife than on the other, then grinding the food will be more difficult for you.