Steak Cutlery

[Jmccloskey659]

Looking for recommendations regarding slicing or carving knives for steaks such as ribeyes or strip steaks for the kitchen as opposed to the dining room. I do have decent table knives for guests, however if I opt to slice a huge ribeye or strip steak in the kitchen to serve family style, or want to trim a little fat before grilling, what's the best knife to use. Appreciate the help; thanks in advance.

[EdF]

I find a regular western style chef's knife ~10" of good quality fine for this. You want to go a little further, add a good boning/fileting knife with moderate flex - you'll be surprised how often you'll use it.

Keep 'em sharp!

[Hulagn1971]

This is what I use and works quite well.

https://www.amazon.com/Victorinox-Fibrox-Slicing-Knife-Granton/dp/B0000CFDB9/ref=pd_sbs_79_1?_encoding=UTF8&pd_rd_i=B0000CFDB9&pd_rd_r=3ZRXFNTBF5767VBS50JP&pd_rd_w=utCy4&pd_rd_wg=shPM4&psc=1&refRID=3ZRXFNTBF5767VBS50JP

[Hulagn1971]

Dadof3Illinois it is very easy to sharpen. The scalloped edge does not run down into the blade so a simple hand sharpener is all I use to keep a keen edge.

[Hulagn1971]

Here is the type of sharpener I use https://www.webstaurantstore.com/7-1...SABEgJb7fD_BwE

[Dadof3Illinois]

That's a great price too!!

[Jmccloskey659]

Thanks EDF...Always appreciate your responses!

[FlaBouy]

I run a set of DalStrong's and HammerStahl for slicers and trimmers... https://www.amazon.com/Hammer-Stahl-...s=hammer+stahl I have a little 6" reverse hook for helping trim fat from briskets and my go to for slicing steaks off of thicker roast and chopping is my 8" DALStrong SHOGUN chef.. https://www.amazon.com/DALSTRONG-Che...ong+8%22&psc=1 and my HammerStahl I recommend looking for anything made from VG10 steel because it will retain an edge longer and is not a PITA to sharpen and hone. My next blade will be a SHUN HIRO 8" chef because I have found that as much as I chop, dice and slice, the quality of knife makes a huge difference.

[Mr. Bones]

Came dang close!
What do ya' use to keep 'em honed?
I have a Smith's Tri-Hone, some nice water stones, several steels, an' recently got a Lansky system...

[FlaBouy]

1000/6000 Japanese wet stones and the patience of Job.. 😎

[EdF]

I used to use that kind of thing for chisels and plane blades - I'm too old and lazy to do that for kitchen knives. Good enough will do for the latter.

[HouseHomey]

I use my knifes every day for various production and at home. I stick with the Mercer and re edge the blade to 15° or so as the normal amaerican/German knifes are between 20 and 22.5°. I love the fat handles on them compared to the fancy ass stuff. My hand is weird and I need that fat handle to grip. There are some seriously great knifes out their (shun, Kershaw ertcc) but they just don't fit my hand like the fat dnadled Mercer that does not slip when wet or greasy..

they will loose their edge easier at 15° but just hone and your golden. Put a new edge on when needed. It's super simple. With the money you can save you can buy a machine and not have to worry about ruining expensive knifes and as the budget allows you can replace with nice pieces as you see the need or value in them.

IMHO stay away from sets that have stuff you may not need. In my kitchen I'm still using Henkel 4 star Anniversary edition from like 1995 or 97 something like that. I also keep a Santuko/ veggie/ tater knife. Professional kitchens tend to beat stuf up and these guys last and give piece of mind to the wallet. I didn't phot the cleaver, breaker etc....

i hope this helps.

Erik

[EdF]

It's interesting. We just bought an electric Chef's Choice XV. It basically grinds european style knives to 15 degrees at the edge, but preserves a gradual increase back to where they originally were at the flat. Should be interesting to see how it works out.

[HouseHomey]

EdF that's what I use. I LOVE IT. My knifes are seriously sharp and no joke.just don't use it on really good (expensive) knifes. That's what I meant by by a machine. I ❤️ My knifes. Just pay attention to your blade and pressure you need to cut. It will be less.

[EdF]

Thanks for the tips!

[RonB]

I have been very happy with my Misen.

[Jmccloskey659]

Wow....what a wealth of information!! Guess I joined the right forum. Thanks all!!

[Polarbear777]

Unless you need to really re-profile, the spyderco sharpmaker system is fast and nearly foolproof and has a set angle for shears also.

For reprofiling a dedicated small small variable speed belt sander is the way to go then finish up on the sharpmaker.

[FlaBouy]

When you are really serious about your paper cuts.

[EdF]

That's pretty serious!