In the quest for the perfect steak knife, chef Troy Guard emphasizes the superiority of sharp, straight-edged knives over serrated ones. He argues that serrated knives tend to saw through meat rather than slice cleanly, affecting the overall experience of enjoying a well-prepared steak. For optimal results, he advises using long, sharp slicing knives for carving and recommends non-serrated steak knives for diners. Proper etiquette and the choice of knives can enhance the presentation and enjoyment of a steak dinner at home or in a fine restaurant setting.
One way to think about which knife to use is to consider how you would carve a large piece of meat with a larger version of each knife.
A sharp knife is critical for slicing beef, but it's hard to know if a knife with a flat, sharp edge or one with a serrated blade is better suited.
I don't like using a serrated knife; it saws through the meat instead of slicing it cleanly.
In general, Guard prefers a non-serrated steak knife because it gives you those smooth, even cuts without tearing the steak apart.
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