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.
CookMan Kitchen Appliances steak knives
A sharp table knife that is used for cutting steak is called a steak knife. Often, these knives feature serrated blades with wooden handles. Usually they are the only sharp knife found at the modern dinner table. Steak knives sometimes come in different sizes and prices. They differ in quality and durability.
After World War II, specialized steak knives emerged in America. Before World War I, all table knives were sharp but required frequent sharpening and polishing. With the decline household servants, this upkeep became less practical. Stainless steel became popular following WWI, which did not require polishing, but did require sharpening due to manufacturing limits. After WWII, serrated stainless steel steak knives were introduced which required neither polishing nor frequent sharpening, and proved to be an instant hit.
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