So, this guy tried to sell my wife and I a $1500 set of knives, and he hyped the straight edges on the steak knives. He said that serrated blades tear the meat and ruin the taste, so that even the choicest cut of beef, for example, will taste like garbage if cut with a serrated blade. . .

Has anybody heard of this? Is this true, or just another sales technique?

I didn't buy the knives; I'm just curious.

BS. Smells like some marketing gig.

I like straight blades ones because I can sharpen them.

I am pretty simple when it comes to things like this. We received a set of steak knives from The Capital Grille. They are big, beefy knives and they are serrated. We like them and have never felt like they ruined the piece of steak we were about to consume.

quote:

Originally posted by MikeinNC:
BS. Smells like some marketing gig.

I like straight blades ones because I can sharpen them.

^^ THIS ^^

My steak knife set is straight edge so that I can sharpen myself or at least run it over the Steel.

As long as we are on the subject of knife sets, why would the OP waste his money buying a knife set? As far as kitchen knives, you only need 3:

8" to 10" chef's knife, 7" santoku, or 6.5" Nakiri

3" to 4" Paring knife

8" to 10" Serrated Bread knife

I took a knife skills class about 6 years ago sponsored by Zwilling and was able to try all of their German (Henkels) and Japanese (Miyabi) knives. Even though we were able to try expensive knives such as the $400 Miyabi damascus steel Santoku or the Kramer 10" damascus chef's knife over half the class bought Henkel's at the time brand new 6.5" Nakiri which has the blade profile of a 10" chef's knife with the front 3.5" cut off. I can take a pile of veggies and dice it much faster and more efficiently than my 8" Henkel's chef's knife. Regrettably, I have a 7" Henkel's Santoku that I never use and wish I still had the cash in my pocket.

This message has been edited. Last edited by: tatortodd, March 17, 2020 08:17 PM

Just googled and found my way to forum full of chefs. All expressed disdain for serrated knives for tearing meat rather than slicing, effecting the "mouth feel" of steak as well as taste.....so if chefs are to be believed there may be something to it.

Nonsense sales pitch with hints of truth in the mix.

Serrated edges are for sawing.

Straight Edges are for slicing.

So, serrated edges are best for Saws, Breadknives, and Cheap Steak Knives that aren't very sharp and therefore are shitty slicers, or for people who overcook their steaks into a Hockey Puck like texture which is much tougher and requires a Saw to get through.

Good stesk knives have sharp straight edges, ideally IMO with a convex edge grind.

The steak, however, can't possibly know the difference between being cut with a Flathead Screwdriver and a Hammer, or a Machete, or a Steak Knife of any edge type.

Mine are straight edge and razor sharp.

I use my straight edged pocket knife to cut my steaks. I do not like to saw on my food. But it is merely an aesthetic thing with me.

Good luck trying to cut very thin slices of meat with a serrated knife. Serrated knives are great but for many things they’re no match for a properly sharpened blade for some others. I prefer a serrated knife for cube steak but not filet mignon, for example. Steak houses have serrated knives for financial reasons, not because they’re particularly well suited for the purpose. Some people bring their own for that reason. I do occasionally.

quote:

Originally posted by P210:
Some people bring their own for that reason. I do occasionally.

That’s a great idea!

I prefer the heavy, non serrated style. This is a really good deal.

https://www.amazon.com/dp/B017...orado-button-deal-20

quote:

Originally posted by MikeinNC:
BS. Smells like some marketing gig.

I like straight blades ones because I can sharpen them.

YUP!

And I just don't like those serrated blades!

I grew up using regular bladed knives. Hunting knives, cleaning fish, big game, butchering etc.

And as a side arm in the army!

I just tear off a chunk with my teeth.

I guess I can understand how it would affect the texture, but not the taste.

Sounds like a great excuse to cook up some good steaks for a blind taste test.

quote:

Originally posted by P210:Steak houses have serrated knives for financial reasons, not because they’re particularly well suited for the purpose.

Lots of marketing and image shaping. The above is quite true, even sharpening stamped knives is a pain so, a serrated edge makes it easier for restaurants. They all go into the commercial washer, blasted with pressure and high heat. Very few restaurants are going to utilize a quality steak knife for its customers.

American steakhouses like to portray themselves as a house of manliness, brawn and big shoulders thus, massive/large steak knives are used; put a serration on it and now its even more serious The thick steakhouse knife is fine, provided they're good quality knives, most aren't. The thin knife like the above comes from Europe, and is better suited for poultry, waterfowl and lamb which are common to those cuisines. Big cuts from beef and pork aren't common other than a roast that's been presented then plated. Either is fine, just humorous how some steak restaurants like to go off the deep-end.

quote:

Originally posted by NavyGuy:
I prefer the heavy, non serrated style. This is a really good deal.

https://www.amazon.com/dp/B017...orado-button-deal-20

Good price.

I got a set of these, couldn't be happier.

I like straight so I can sharpen them as well. Got the cheaper “gourmet” stamped Wusthoff knives and they are great for steak knives. I have the forged set for kitchen use and love them.

Absent are the normal posts by idiots or fools who say they can cut their steak with a fork. I'm old, and I like going out and eating steak. That multiplies to a lot of steak. Never in my life have I found one I could cut with a fork. I doubt I'd eat it if it was that decomposed.

OK, the steak knife thing. I've spent a bundle on my steak knives. Its now a set thanks to the poster down in NC with the pet place. They're Randall made, and a set is 6. You won't find them that way. You assemble it in ones and twos. They aren't serrated, they've got straight blades. Yeah, they're sharp, like you want to cut the steak right off the steer. I've not had to sharpen them. They mostly remain sharp.

There are problems. Most people don't even know how to cut a steak. If you press too hard and saw against a porcelain plate, you'll roll most edges and it won't be sharp for the next use. Back to serrated edges. Those of the unwashed users would roll the first use. But the serrated edge doesn't contact the plate or whatever, only the tops of the serrations do. Check the ones they give you next time out (if you live long enough to eat out again).

Some work arounds. Only push down hard enough to cut the piece. Those who claim they can cut their steak with a fork.... Or don't use a porcelain plate. Paper is better if you have any interest in keeping your knife sharp. Or use really cheap knives. Like the ones linked to above, or the ones they used to give away with a fill up. Yeah, I remember those. From back when a fill up was maybe $10.

I highly doubt serrated blades will change the taste of steak. Sounds like BS to me. I have both. The Henckel 2 man serrated (one piece all S/S) steak knives and I have Wusthof Classic steak knives. I like them both, but find the serrated can tear B/S chicken breasts sometimes, not that it matters.

quote:

He said that serrated blades tear the meat and ruin the taste ...

The former I could believe, but not the latter.

quote:

Originally posted by Hound Dog:
even the choicest cut of beef, for example, will taste like garbage if cut with a serrated blade.

Patent nonsense.

If there were a smidgen of truth, you'd look down at great restaurants and never see a serrated blade.

Personally, when I engage with salesfolks, one hint of BS like that kills the deal. Glad you walked.