Pellet Fan
Accessories & Essentials => Knives, Sharpeners, Cutting Boards & Mats => Topic started by: dclord on September 13, 2018, 04:09:07 PM
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I've started to realize that the Henkels steak knives we got for our wedding twenty some years ago aren't very sharp anymore. Since they are serated I can't really sharpen them, so I guess it is time for new ones. There are several nice looking sets on Amazon from brands I never heard of that get good reviews, but of course I can't pick one up to set how it feels. Any one have recommendations?
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If they're only beveled on one side you might try laying the flat side on a wet whetstone and giving them a few strokes.
Otherwise, we bought wood-handled steak knives from Williams Sonoma. I don't know what brand they are, but 8 come in a slide-top wooden box, so you might be able to ID them that way. They are fine for the intended purpose.
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I've had too many wooden handled knives ruined over the years because someone left them sitting in water. I pretty much stick with black plastic handles now.
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I've had too many wooden handled knives ruined over the years because someone left them sitting in water. I pretty much stick with black plastic handles now.
I rather prefer wooden handles. But it might just be my traditional value—I grew up with wooden-handled knives.
No offense intended, but coaching and periodic application of a drying oil (i.e., edible flax seed oil) might be a fix.
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As Paul suggested, you can often get dull serrated knives back to usable condition by sharpening the flat side. But you can also sharpen the serrated side using a round or triangle file - lots of video on the web showing how. If that's the only problem with them and they're good quality, it's worth a shot.
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I'll give sharpen them a try. My wife has already suggested that she could get me steak knives for Christmas which I am good with.
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Have to agree with Paul! The 6:25 & 7:40 mark of the video shows just how sharp a serrated bread knife can get sharpening one side!
As Paul suggested, you can often get dull serrated knives back to usable condition by sharpening the flat side.
Bread Knife (https://youtu.be/ptIvjjT8UOg)
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Steak knife for when your steak is cooked perfectly. :pig:
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I can’t stand a serrated edge for meat.
Ditto, I have two sets given as gifts that are still in their boxes because they are serrated. :-X
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I can’t stand a serrated edge for meat.
Ditto, I have two sets given as gifts that are still in their boxes because they are serrated. :-X
That's interesting, every article I've found recommends serrated steak knives, complaining that plain edge knives dull too quickly when used on a plate. I see lots of individual reviews on Amazon though of people who don't like serrated steak knives.
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I love em!
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Might I suggest a Cutco steak knife. Not cheap, American made with a forever guarantee which also provides for free sharpening. They are serrated but with a diamond pattern not rounded. I bought my first one when in my teens and I still have it today at 66. They are online, just google them.
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I avoid serrated knives. Marcia loves them. They are difficult for me to sharpen with my old-fashioned ways and they tear rather than cut. They also make "sawdust". Scalpels would be serrated if was the better cutting edge.
That's interesting, every article I've found recommends serrated steak knives, complaining that plain edge knives dull too quickly when used on a plate.
The cooks in the Japanese-themed restaurants that cook and cut on steel griddles at your table manage to maintain exquisitely sharp edges.
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they tear rather than cut.
I agree 100%, the tighter the serration spacing the worst they are. Some well spaced ones are tolerable but not for me. :2cents:
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Serrated knives have a purpose in few applications in my opinion. I've seen a couple different versions. One has a 'scalloped' edge, and the other looks to have a more pointy saw toothed edge between the longer points. Does that make sense?
I have a serrated knife (the scalloped version) for slicing bread. The serrations go from the back to almost the point. The point is blunt at the nose to about 1/2" back and is blunt on the bottom at that point. It's like a gutting knife for game animals. It's not really hook shaped, but the idea is the same.
You get the cutting edge for the most part, but at the end, the blunt portion makes it impossible for the serrated portion to contact the surface unless you really try to do so.
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My two cents worth. Serrated blades are great for bread and for folks who don't want to maintain a good blade. Many steak joints use serrated steak knives and just replace them when worn out. When in college, I worked nights in a local meat department. One of my tasks was to sharpen blades once a week using an oil bathed stone. In addition, the meat cutters would use a honing rod every time they picked up a knife. To this day, I keep my knives sharp. I use a coarse and fine sharpening tool to maintain an edge on my Heinkel Pro S knives; it's handy and only takes a few seconds. A good blade will last a lifetime if not abused.
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I like serrated knives for a few applications:
Slicing brisket
Cutting tomatoes - tomato skins dull straight blades too quickly for me
Hard and semi-hard cheese
That's about all I use them for.
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Other than the steak knives which we really use as everyday table knives, the only serrated knife I have is for bagles and bread. I actually don't cook steak very often, the knives are mostly for chicken, pork chops, and such.
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Well I got the new steak knives for Christmas. I gave my wife a list of 4 different knives and she picked the Dalstrong. I have to admit that the people who complained about serrated knives tearing up the meat have a point, but it still tastes good. The knives feel good in my hands and cut easily. I like the weight and size. I have mixed feelings about the black pakkawood handles. I'd prefer a more solid color black. I've shown them next to my old Henkels knife for size comparison. (https://uploads.tapatalk-cdn.com/20181229/b31bcc546219812023c099a1d1f3cd1b.jpg)(https://uploads.tapatalk-cdn.com/20181229/26cdef4751da50394f8690f4075e1935.jpg)
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Might I suggest a Cutco steak knife. Not cheap, American made with a forever guarantee which also provides for free sharpening. They are serrated but with a diamond pattern not rounded. I bought my first one when in my teens and I still have it today at 66. They are online, just google them.
We have Cutco knives. They stay sharp for longer than the cheaper brands. Also, they will resharpen them for life. Win/win. Deal.
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I just stumbled on this old thread and realized I should update my previous comments. I decided after a few used that I really didn't like the serated steak knives an bought a set of non-serated knives off Amazon. Here is a picture of one next to my old Henkels knife. I really like this one although for the record my wife still likes the serated blade. (https://uploads.tapatalk-cdn.com/20191209/d0ccd37dc1eb101f930449745b2a9883.jpg)
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The brand is Marksford by the way. I thought it would be legible in the picture but it wasn't completely.
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I have something similar to those serated ones and I don't like them either. It seems the meat gets stuck on the blade and tears it up.
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Not a fan of serrated knives for much other than the mentioned bread and the likes. We go for steak or something similar and they always give you a serrated knife, I like my steaks next to raw, serrated doesn't do well with meat cooked that way for me. I end up busting out the good old Case pocket knife and have at the steak. The GF thinks I am nuts, and some of the servers have said I understand, was told by one that I was not the first he has seen with the pocket knife out.
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I end up busting out the good old Case pocket knife and have at the steak.
Me, too!
I use my pocket knife daily. I sometimes generate stares and whispers and some people seem worried when they see it. I cover it with a napkin when I take it to the mens' room for cleaning.
Marcia gets angry with me when I won't use it to cut box tape. But I don't want the residue on it.
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We have some very cheap serrated steak knives and I like them over...well, we dont have any others. I am not sure I have ever used anything but a serrated steak knife.
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I end up busting out the good old Case pocket knife and have at the steak.
Me, too!
I use my pocket knife daily. I sometimes generate stares and whispers and some people seem worried when they see it. I cover it with a napkin when I take it to the mens' room for cleaning.
Marcia gets angry with me when I won't use it to cut box tape. But I don't want the residue on it.
I have carried a pocket knife since I was about 10, through the years they have done everything from digging stones out of my knees to cutting up squirrels, to scraping gaskets and other things when working on cars. I had one that was with me for close 30 years and the blades got so thin from sharpening I had to replace it, took me a while to find a suitable replacement.
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Where has Bobitis been?
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I have a set of these. I bought them years ago after using them at one of Emeril's restaurants in New Orleans. I was not happy with the set I have. Upon further review, it looks like maybe I just need to sharpen them. Will try that and see if they work better than the serated steak knives I have.
https://www.amazon.com/Jean-Dubost-Laguiole-Knives-Acrylic/dp/B00KBM6SEE/ref=sxin_3_ac_d_pm?ac_md=2-1-QmV0d2VlbiAkMTAwIGFuZCAkMjAw-ac_d_pm&crid=3GHPTZPMS0XO9&keywords=laguiole+steak+knives&pd_rd_i=B00KBM6SEE&pd_rd_r=f1651dee-bea1-4d0f-9231-fa3b23b01be8&pd_rd_w=As0Cd&pd_rd_wg=Uuv02&pf_rd_p=aba5dc0d-7593-4752-a14d-357ecc5c98cc&pf_rd_r=5CCG354B82WQBMW7H5NM&psc=1&qid=1575926025&sprefix=lagui%2Caps%2C175
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I have been wondering that myself!
Where has Bobitis been?
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He was here 3 days ago.
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I have a set of these. I bought them years ago after using them at one of Emeril's restaurants in New Orleans. I was not happy with the set I have. Upon further review, it looks like maybe I just need to sharpen them. Will try that and see if they work better than the serated steak knives I have.
https://www.amazon.com/Jean-Dubost-Laguiole-Knives-Acrylic/dp/B00KBM6SEE/ref=sxin_3_ac_d_pm?ac_md=2-1-QmV0d2VlbiAkMTAwIGFuZCAkMjAw-ac_d_pm&crid=3GHPTZPMS0XO9&keywords=laguiole+steak+knives&pd_rd_i=B00KBM6SEE&pd_rd_r=f1651dee-bea1-4d0f-9231-fa3b23b01be8&pd_rd_w=As0Cd&pd_rd_wg=Uuv02&pf_rd_p=aba5dc0d-7593-4752-a14d-357ecc5c98cc&pf_rd_r=5CCG354B82WQBMW7H5NM&psc=1&qid=1575926025&sprefix=lagui%2Caps%2C175
are these folding knives? They look pretty nice.
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They are not folding. Just look like they are.
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So I just took one of those knives and ran it through my manual sharpener a few times. Quite a big difference. I really like them now compared to what I had been using. They will now be my meat knives when I am eating.
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So I just took one of those knives and ran it through my manual sharpener a few times. Quite a big difference. I really like them now compared to what I had been using. They will now be my meat knives when I am eating.
It pleases me that you salvaged them. They appear to be quite a nice set—pleasingly graceful and stylish. Now, you've added functional.
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they tear rather than cut.
I agree 100%, the tighter the serration spacing the worst they are. Some well spaced ones are tolerable but not for me. :2cents:
Agree with your comment. Serration does provide sharpness that is much longer lasting, as the indented part does not contact the plate surface, while it can still be effective on the food it is cutting. It is a trade off. ?