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HomeReaders ChoiceBlack And Gold Steak Knives

Black And Gold Steak Knives

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  • What To Know About Steak Knives

    Steak knives are available serrated with a scalloped edge with sharp teeth, kind of like a mini saw and with straight blades, like little chefs knives. Both have distinct advantages and disadvantages.

    One of the biggest considerations with steak knives that distinguishes them from kitchen knives is that you usually use them on surfaces that are tough on blades, such as ceramic plates. That can cause knives to lose their sharpness more easily than cooking knives, which you tend to use on more hospitable surfaces, like cutting boards.

    Knives Knife Sets & Cutlery

    Chefs know how crucial it is to have a great pair of knives andCutting Boardsalong with some handy kitchen tools & gadgets.At Bed Bath & Beyond, there are many knife options and sets to choose from for any task. You can get someparing knivesandslicing knivesfor better precision in the kitchen. Similarly,chef kniveswill give you more control and precision to work with bigger meat and vegetable pieces. Another great option isSantoku knivesthat are great for precision cutting. The blades have an ergonomic shape, and the handles have a textured surface for additional safety. Besides, the stainless-steel material ensures they last long years. Apart from this, you can getculinary knivesthat are elegantly designed. Their forged blades add strength and durability to the materials. Moreover, their one-piece construction makes them seamless and intricate at any table. Read on to learn more about our inventory.

    Also Check: Is Raw Steak Good For Dogs

    How We Tested

    We purchased 10 sets of popular, well-reviewed steak knives, 6 serrated and 4 straight bladed. The serrated knives had different levels of serration some had pronounced, deeper teeth, while others had smaller, shallower teeth. We cooked two different types of steak, chuck steak and flank steak, both to medium rare, and sliced them. The chuck is a thicker, firmer type of steak, while the flank is thinner and ropier. We also cooked pork sausage in the casing. We used all of the knives to cut through each. We evaluated how easily each knife cut through the different types of meat, whether the blade went through smoothly or dragged. We inspected to see if each knife tore the meat, or cut through cleanly. Then we sliced the sausage to see if each knife cut easily through the casing and whether or not it tore the softer meat inside.

    We also considered price, and the weight and shape of each knife to select our favorites.

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