Whether serrated or non-serrated steak knives are better is hotly debated in the culinary world. Of course, both offer benefits and drawbacks, but which is the best choice for you?
What are Serrated Steak knives?
The default traditional choice for steak knives has been ones with serrated blades. A serrated blade has scallops, sometimes known as “gullets,” along the cutting edge, and we’re not talking about shellfish. We’re referring to the nearly “toothlike” edge made to cut through meals that are tough on the outside but soft on the inside.
These knives’ scalloped edges help in producing a smooth, clean cut as they forcefully cut through the meat.
The scalloped edge of serrated knives provides a clean, smooth cut as the blade saws through the tight crust without crushing the delicate inside, making them the perfect choice for bread like baguettes, boules, and other crusty loaves. Because of this, a bread knife without serrations is practically impossible to find.
The History of Steak Knives
The 18th century marks the popularity of steak knives. The steak was considered an indulgence in this period, and only the wealthy could afford it.
However, since the advent of the modern grocery store, the popularity of steak has grown significantly. A steak supper is usually served to celebrate important occasions like birthdays, anniversaries, weddings, holidays, and other festive occasions.
The French are credited with the introduction of steak knives. Following the French Revolution, chicken took the place of steak in most restaurants. The steak didn’t start to become popular again until the middle of the 1800s. Steak knives come in thousands of variations nowadays.
Why are serrated knives perfect for cutting steak?
When eating cooked steak, it’s advisable to use a serrated knife because cutting it might be challenging with a conventional chef’s knife.
You may prepare your steak with a standard chef’s knife, which will easily cut through the raw flesh. The saw-like cutting action of a serrated knife makes it ideal for slicing through foods that are tough on the outside, like bread or steak.
In addition, since the edges between the scallops never contact the plate, serrated knives have long been the preferred option for cutting cooked steak because they retain their sharpness for longer.
There are three major types of serrated knives
The single serration knife normally has a single blade that is serrated on one side and is used to cut soft foods like bread and tomatoes.
For a right-handed individual, the upper side of the knife has relatively modest scallops along the edge that have either the rounded or pointy points previously stated.
The knife’s flat, opposing side is the one that has been sharpened. Of the three categories, sharpening this one is the easiest.
A single serrated knife should be run through a ceramic or steel round hone to sharpen it.
The micro-serrated knife can be used as a paring knife and a steak knife. In most cases, they are made of low-grade steel and are not meant to be sharpened. They ought to be thrown away when they get blunt.
A knife with double serrations is comparable to a knife with micro-serrations in that neither was made to be sharpened. Both sides of the blade include serrations, which typically alternate between smaller and bigger ones at regular intervals.
Types of steak knives
The three main subcategories of steak knives are Japanese, German, and American styles. Each group has pros and cons of its own.
Japanese-style steak knives
The carbon content of these blades is rather high. The same metal used to make the blade’s other parts creates the cutting edges. While some Japanese-style steak knives are stamped, others are forged.
Japanese-style steak knives are fantastic for everyday use. Due to their ease of use, dependability, simplicity, and safety features, they are suggested for novice and casual users. One drawback is that Japanese-style knives may be costly and get blunt fast.
American-style steak knives
Typically, slicing meat is done with this kind of knife. You must sharpen American-style knives after each cutting session to operate at their peak efficiency. Because they do not properly sharpen their knives, many individuals regrettably toss them away after only a few usages.
The cost of American-style knives is also much greater than the cost of German-style blades. Although, American-style knives, like German-type knives, provide good overall value.
German-style steak knives
Steak knives in the German style are often made of stainless steel. They are typically located in butcher shops, hardware stores, and shops that sell kitchen appliances. Generally speaking, these knives cost less than Japanese-style blades. Their quality is also better since most manufacturers follow tight production regulations.
Can you sharpen a serrated knife?
Perhaps you’re wondering if they can be sharpened. After all, to sharpen a standard knife, one would typically use a sharpening rod and run the blade’s edge along the tool on both sides.
A serrated knife, however, won’t fit through that rod because the teeth would grab on the tool. Knives with serrations, however, are sharpened differently.
You’ll be happy to learn that many reputable knife makers will sharpen your blades free of charge if you send them back to them, and that applies to serrated knives as well.
If you want to sharpen your knife at home instead of going through the inconvenience of returning it to the maker, you should spend money on a good knife sharpening rod.
These tools guarantee that your serrated knife stays exceptionally sharp to cut through your steak easily. They include several sharpening choices for various blades.
We steak eaters can easily chop off chunks of meat and enjoy our delectable cuisine since the blade’s serrations make it much easier to cut the tough flesh.
Serrated steak knives are a need for everyone who enjoys cooking and eating steak because the tooth-like blade easily and quickly saws and cuts the flesh.
Only high-quality serrated steak knives should be considered when purchasing one, and you should ensure you have the equipment to sharpen your knife.