Different Types of Steak Knives You Need to Know


A steak knife isn’t just for cutting into steak at the table; it may also be used to cut down tough roasted or soft meat. The ideal steak knife is one that is sharper, pleasant to hold, and hygienically made, with no spots where food can become stuck and germs can grow. The grip must not be flimsy and, therefore, should feel as if it was an extension to your hand, and the balance of the knife should enable safe and simple cutting. Steak knives come in a variety of styles, including hollow edge steak knives and more.

Plain Steak Knife

Plain steak knives are not ordinary knives. Straight-edged knives are another term used for plain edged knives.

In the production sector of steak knives, flat shape, straight-edge blades do have a role. Traditionalists, on the other hand, frequently favor a no-frills method for cutting steak and the design of the knife.

Honing the edge of a blade with a traditional form is typically simple. Keeping a sharp blade is fairly easy if the steak knife is of good quality.  With some strokes on a good knife sharpener occasionally, the blades will be as sharp, just like a new blade.

The standard steak knife may also be used like any utility knife. Such blades could cut meats as well as fruit and veggies, and they can also peel and dice. Every chef prefers to use a chef knife with a straight edge for cutting a variety of dishes in the kitchen. The sturdy steak knife has a straight and sharp edge.

Steak Knife with Serrated Edge

For steak, the serrated-edged knife is still regarded as one of the go-to knives. A serrated-edged knife is significantly simpler to upkeep using contemporary technologies of blade hardening as well as blade maintenance.

However, you might be surprised to learn why a serrated blade is used. It’s actually not due to its larger sharpened surface area to cope with harder meat! Serrated blades were created to guarantee that less from the blade’s surface area comes into contact with things that can tarnish the blade.

Certainly, bread knives are serrated; however, this is because of the ‘crushing’ action of a straight-edged knife. A rough blade can be caused by ceramic plates, metallic surfaces, a wooden chopping board, or perhaps a badly designed cutting block.

When the blade of a serrated steak knife is in less contact with any rough surface, a serrated edge holds its sharpness for longer.

How to Hone a Serrated Edged knife

Although serrated knives don’t really need honing as frequently as straight-edged knives do, they do need upkeep now and then.

If you look at a serrated-edged steak knife closely, you’ll notice that one end has an inclined gullet, whereas the other doesn’t.

Slide the honing steel over each serration 3 – 4 times upon that usual slanted edge, forcing the resultant roughness towards that non-angled edge of a blade. The roughness will be removed, and the knife’s sharpness would be restored by lightly sharpening that non-angled edge a few times.

Hollow Edged Steak Knife

The term “hollow edge” is sometimes mistaken with “serrated,” although it refers to the hollowing out of the side edges rather than the edges of the blade.

These little indentations are usually incorporated on a frequent basis to help create tiny air pockets between both the meat and the blade. The idea is to lessen the amount of friction between both of them, resulting in better cutting.

Over time, hollow edge blades have crept into a variety of knife types. The hollowed element not only adds intrigue to the style but is also useful and appealing.


To summarise, now that you are aware of the many types of steak knives and their functions, you may simply purchase any of them or all three.



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