For meat lovers, a juicy steak from the grill or grill pan is an experience every time. To prevent the meat from fraying, a steak knife is necessary for cutting. If the meat fibres are cut through with a sharp blade, the meat juice is preserved. Steak knives from ZWILLING, MIYABI and HENCKELS have good cutting properties and, thanks to their blade geometry, ensure optimum stability during cutting.
What makes a steak knife?
A knife for steak meat must meet special requirements. It should fit the hand as well as possible to cut safely and without tiring. Also, it must be particularly sharp and robust, combined with high-quality workmanship. ZWILLING steak knives are made of carefully selected steel, which offers the ideal balance between stability and flexibility. Some knife blades harden in ice using a special process. This gives these FRIODUR® blades an extremely durable, corrosion-resistant cutting edge.
There are two different types of knives: with and without serrated edges. Both versions have a blade length of 4.5 inch. Steak knives with a high-quality serrated edge have the advantage that a higher pressure is partially exerted on the steak and the higher cutting force makes it easier to cut the product. A disadvantage is that the knives cannot be sharpened with a whetstone or sharpening stick.
Steak knives without serrated edges must have a high sharpness because the pressure on the meat is distributed more evenly due to the larger contact surface. The sharpness of the blade ensures easy cutting through crispy meat and crusts.
Care of steak knives
Due to the tasteful design and the noble optics, steak knives and steak cutlery from the ZWILLING Online Shop are also something for the eye. The slim appearance with a shiny metallic blade and dark handles provides an attractive contrast and brings out the beauty of the knife. So that it stays that way for a long time, proper care is important.
Steak knives are dishwasher-safe like normal chef's knives, but you should still clean the knives by hand. Dishwasher detergents contain particularly aggressive cleaning chemicals. These can damage the surface of steel and plastic and thus shorten the life of the knife. If the knives have a wooden handle, they must not be cleaned in the dishwasher, as this can cause permanent damage to the handles. Cleaning by hand is recommended.
Tip: To prevent the wood from becoming dry and brittle, regular oiling with linseed oil or beeswax is recommended.
To keep the sharpness of the blades, the knives should be stored separately. A magnetic knife block from ZWILLING, for example, is suitable for this.