Keep Steak Knives Sharper, Longer
July 6th, 2010
Most steak knives don’t have fine edges. People use serrated steak knives instead. This is because 98% of all glaze on plates is glass. Which means you are, in a sense, cutting on a glass cutting board when tackling a piece of meat.
When you use a serrated steak knife and cut into the plate, the only parts of the blade that touches are the tips of the serration. So the knife stays sharper for a longer time. Conversely, when you take a fine edge knife and cut a steak on a plate, you are sure to be ruining the edge of that steak knife faster.