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How to choose a steak knife?

How to choose a steak knife?


A kitchen knife is an essential tool for every household. Everyone's preferences are different. Some people like to use Chinese-style kitchen knives, some like to use Western-style kitchen knives, and some like to use Japanese-style kitchen knives. But for some people who like to eat steak, a favorite steak knife is also a must. With a beautifully designed laguiole steak knife, you will also experience a huge boost in happiness while eating. Steak knives are also called table knives. There are many knife manufacturers that have developed into kitchen utensils. In the past two years, Yuxing laguiole has produced a series of steak knives.

What are the characteristics of a good steak knife?

A good steak knife laguiole has a narrow, slender blade that will ensure the blade cuts through the meat with ease. A good laguiole steak knife set should have a sharp blade, thick and dull knives are too dangerous, and it takes a lot of pressure to cut through the steak. Steak knives have serrated and flat blades. Some people say that the serrations lack sharpness and sharpness. But know, do you yourself only use a knife to cut a steak? If you only use it to cut steak or tenderloin, it is recommended to use a flat-edged steak knife. But for most people, steak knives are not just for steaks, but sausages or pizza. This is where the serrated blade comes in handy. Therefore, whether to choose a serrated edge or a flat edge mainly depends on your application.

What kind of knife can be called a good knife?

The appearance design tests the level of an artist, which determines the aesthetics of the knife; the structural design, including balance, weight, shape, length, thickness, feel, etc., tests the level of the knife designer and determines the rationality of the knife ;Forging, heat treatment, cutting edge, grinding, and workmanship test the level of a craftsman, which determines the quality and soul of the knife. And a really good knife is the perfect combination of these three.

First, the knife must be strong

First of all, the auxiliary function design of the knife set wholesale should be moderate. Some knives not only add blood grooves, large back teeth, flashlights, but even hollow the handle of the knife, and put flint, chopsticks, and compass in it. Many auxiliary designs not only reduce the strength and safety of the knife, but even do it a disservice. Secondly, the firmness and strength of folding knives are far lower than straight knives. Although folding knives occupy a small area and are easy to carry, they also have fatal shortcomings. In addition, for heavy-duty outdoor knives, the firmness and strength of the full keel is more secure than the piercing handle, but if you use the knife more lightly, peeling fruits and vegetables, the piercing handle is lighter. .

Second, the knife should be wear-resistant

Wear resistance is also the retention of the kitchen knife, which means that the blade can remain sharp after a period of use. This has a lot to do with the steel and heat treatment. Moreover, the shape of the blade and the way of cutting the blade also have a great influence on the wear resistance of the knife. The wear resistance of the clam blade > flat blade > concave blade.

Third, the combination of rigidity and softness

The hardness is too low, and the bamboo that cuts the roots will roll up the blade, and the hardness is too high, and it can break with a slap on the ground. Hardness and toughness are difficult to balance, the harder it is, the more brittle it is, and the tougher it is, the softer it is.

What is the best hardness? Generally, mountain knives and outdoor survival knives have a hardness of HRC53-58. In the wild, dull knives are always better than broken knives; utility knives and sashimi knives have a hardness of 60-62, which can be made of very hard steel to maintain a very high level. The sharpness of the general-purpose small straight knife, the hardness is 58-60, in this range, the knife is sharp enough, and at the same time has good toughness, it is easy to use and sharpen, and it will not become dull quickly.

Fourth, the edge is moderate

The thinner the blade and the smaller the blade angle, the sharper the knife. Razors and wallpaper knives are the ultimate sharpness. But the thinner the cutting edge, the lower the strength and the retention. The temperature drops sharply at night. When you urgently need to chop wood and make a fire for heating, the razor around you may not be able to cut a few pieces of wood chips. Conversely, the larger the blade angle, the higher the strength, but also the duller. When you have been hungry for several days, you have worked hard to make traps, and finally caught a hare, I am afraid you will only be crazy about the "big axe" around you. Generally, the razor or kitchen knife can be opened to 17 degrees, the pocket knife is 20 degrees, and the field knife is 25-30 degrees.

Fifth, moderate size

The blade length is lengthened, the functionality is improved, and the portability is reduced. vice versa. In the balance between portability and function, basically, 20 cm is the lower limit of length, and 35 cm is the upper limit. So depending on your knife intensity, choose the best balance of knife control, portability, and functionality for you. The optimal length of pocket knives is 10-20 cm; hunting knives are 20-26 cm; small combat knives and survival knives are 28-35 cm; machetes and machetes are 35-50 cm.

Sixth, the thickness is moderate

If the blade is too thin, the strength will be reduced, and it cannot withstand high-intensity use; if the blade is too thick, the portability will be reduced, and it will not be able to complete finer and smaller jobs. Generally, the thickness of the blade is 0.4-0.5 cm.

Seventh, the grip is comfortable

A good car is for driving, and the good laguiole kitchen knives are for touching. Whether the knife is played or used, it must be felt by holding it in the hand. First of all, the handle of the knife should fit the palm of the hand, and the concave-convex grinding conforms to the principle of human mechanics. The second is the selection of the handle of the knife. The wooden handle and the leather rope handle are more comfortable and better than the stone, shell and metal handles.

Eighth, pay attention to the selection of materials

A good knife must also be very particular about the selection of materials. Take a Damascus knife as an example. A good knife is made of exquisite materials and hand-forged. It will spend 50% or even 90% of the original steel for absolute beauty. Create a more perfect pattern. Some knives imitating Damascus steel patterns are mostly laser engraved patterns or strong acid etching patterns. Not just steel, but handles, scabbards, and other assembly materials. Most of my Damascus knives are hand-carved from hardwoods such as rosewood, rosewood, and rosewood, and the scabbard is hand-sewn from calfskin. Of course, some masters in the world are even more versatile with materials, diamonds, all kinds of gold and silver jewelry inlaid... At the AKI knife exhibition, there was a piece inlaid with 685 diamonds and 50 carats of rubies. dagger.

Ninth, workmanship must be meticulous

When it comes to workmanship, there is a word called "completeness". In layman's terms, it refers to the production accuracy of a thing. Strictly speaking, there is no absolutely perfect thing in this world. The "extreme" can only exist in ideals, which can be infinitely approached, but cannot really be reached. The degree to which a knife can be achieved is the degree of completion. My requirement for the degree of completion is to be as fine as "tracks", and one millimeter can be divided into 100 tracks. In terms of details such as rivets and knife blocks, the error is calculated by how many tracks. Some flaws may be indistinguishable to the naked eye, but they may appear rough when reflected in the hand and light feel. In terms of details, the degree of completion must be high, and there must be no flaws. The decorative design must be aesthetically pleasing and well-made. The structure of each part of the laguiole chef knife is reasonable, the accessories are firm, the blade face is symmetrical, the ridge of the blade is straight, and the blade is flat.

Tenth, visual aesthetics

A good knife, the most intuitive feeling is beauty, it has a beautiful and smooth curve, and its shape is natural and beautiful. These are all determined by design. Even if any one of the lines changes, you will feel that the whole has changed. It is not as comfortable as it is now, so this is a very powerful design. At the same time, a good knife must have the creativity of the knife maker and incorporate the ideas of the wholesale knives suppliers and maker. It can be a promotion of traditional culture, or it can be unconventional, or it can be a story and a feeling... It will be clearly different from a machine assembly line mechanism sword.

Eleventh, after-sales service is guaranteed

If you use the knife frequently, it is inevitable that you will bump, scratch or otherwise damage. This is not a problem for knife friends with strong hands-on ability, but it is indeed a headache for most people. A good knife often has free lifetime maintenance services, which will greatly reduce future troubles.

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