People have their preferences when it comes to cutting into a juicy steak, especially when they prepare it at home.
Some swear by the advantages of a knife with a straight and very sharp edge, so much so that they have purchased a nonserrated steak knife set dedicated to cutting into the meat. Meanwhile, others believe that a serrated knife does the job better.
Let’s look at the two options more carefully.
The distinct teeth-like or jagged edges characterize serrated knives. When you cut into the meat, you are not slicing it. Instead, you are mimicking the saw-like action as you swing the knife forward and backward.
Slicing would not be the right term to use in this instance as you are carving into the food. It’s best used to cut into food with a harder exterior and soft meat, such as bread or tomato, for instance.
However, the serrated edge is also useful for baking when you need to cut a stubborn chocolate block into little pieces or to cut the top of the loaves of bread.
Almost all kitchens would have at least one serrated knife in its arsenal because of its multiple uses.
Advantages of the serrated knife:
- If it’s sharp enough, it can cut through meat without damaging any of the fibers
- They require little maintenance and don’t need to be sharpened as often as a non-serrated knife set
- They are better equipped for peeling tomatoes, citrus, kiwi, and other fruits
- You can still use them even if their edges are nicked
Meanwhile, a non-serrated knife is characterized by a straight razor edge that produces a smooth and even cutting action. A sharp knife won’t require strong pressure as you can cut cleanly with one continuous motion.
If you want a smooth cut, then the non-serrated knife is the way to go. You can use it for chopping, mincing, dicing, and slicing–actions that the knife with a serrated edge could only dream of having.
The push cut motion of the straight-edge blade is what makes it possible.
Advantages of the non-serrated knife:
- It requires less effort to cut into the food compared to the serrated edge (not bread, though)
- The smooth cutting motion makes it the ideal blade for cutting into your meat
- Easier to clean the edges
Which One is Best for Your Steak?
While it’s a matter of preference, the non-serrated knife is designed to cut into your meat like butter.
Eating a steak is an experience that activates most of your senses. The smell of the juice and smoke as it wafts through the air will whet your appetite — the sight of an evenly cut meat as you stick a piece with your fork. And finally, the texture and taste as you bite into the tender meat.
Try to order a steak from a restaurant, and you will notice that they use a straight-edged knife. That speaks volumes about how a non-serrated knife is a perfect accompaniment to a juicy steak.
Look for high-quality, non-serrated steak knives made from German steel. Be sure that you buy from a premium distributor of kitchen products that also has in its lineup of serrated knives if you are looking for one.