Petty knives for steak knives?

[Drewski]

I have a recurring thought about how neat it would be to have a set of Japanese knives to be used as steak knives. They would have to be stainless. Does anyone have any thoughts on how edges hold up cutting on Corelle dishes or China? Is this a dumb idea? Knives on the site that caught my attention for this task include:

Okeya Ginsan folding kogatana
https://www.chefknivestogo.com/okgifoko60.html

Kanehide Bessaku hankotsu
https://www.chefknivestogo.com/kanehide2.html

Takeda stainless clad kogatana
https://www.chefknivestogo.com/tastclasko.html

Tojiro DP paring 90
https://www.chefknivestogo.com/todppakn90.html

Daovua Leaf Spring tall petty
https://www.chefknivestogo.com/dalesptape.html

Fujiwara FKM stainless petty 120
https://www.chefknivestogo.com/fufkmpe12.html

Opinel No 10
https://www.opinel.com/en/tradition/sta ... less-steel

Clearly a wide range of knife sizes and styles. I know that steak knife sets can be bought, but there's something appealing about being able to sharpen these (not serrated) and the uniqueness this would offer at the dining table. Any input would be useful. Cheers!

[Altadan]

I like your thinking
After looking through, being interested myself, I jotted down a few thoughts:

The kogatana, though, has a rather chunky handle, and is clearly not stainless; the bassaku is a specialist, being single beveled; the takeda is neither stainless nor would make a cheaper alternative to a set of, say, Shun steak knives...
The tojiro, I think, is too flat to cut in a plate while sitting down, and the Daovua ain't stainless. The opinel is an interesting choice, but really, I think the only candidate I find here is the FKM, which might very well make for a nice set

[gladius]

I prefer the No.8 Carbone -
"The flagship size of the collection! Very versatile, the No. 08 is essential for DIY, camping, hunting ..."

https://www.opinel.com/en/tradition/car ... /n8-carbon

[Bob Z]

This is a very interesting topic for me also. Im flying down to Gladius house tomorrow to ck out his choice, but sure would like it if Mark made steak knives his project this year.

[Wjhunt]

Wood plates are surprisingly cheap. Even with wood plates, you would still need to be feeding some knife nuts that steak. Sorry to be negative but I have seen too many people try to shave the back of a fork while cutting.

[Drewski]

Wood plates are surprisingly cheap. Even with wood plates, you would still need to be feeding some knife nuts that steak. Sorry to be negative but I have seen too many people try to shave the back of a fork while cutting.

I cringe just thinking about the knife edge being scraped against a fork. Wooden plates sounds like a really cool option, never thought of that. Still wondering if anyone has any experience how an edge lasts on typical tableware. I realize that using a quality blade to cut on a ceramic or glass product is something most of us would never do.

[Drewski]

I prefer the No.8 Carbone -
"The flagship size of the collection! Very versatile, the No. 08 is essential for DIY, camping, hunting ..."

https://www.opinel.com/en/tradition/car ... /n8-carbon

Do you (think you could) use this at the dinner table? I haven't yet got around to owning one of these classics, although I should with all the camping I do. Is the steel stable enough to sit wet at the table for an hour while eating? If not, would it be after forcing a patina?

[gladius]

Do you (think you could) use this at the dinner table? I haven't yet got around to owning one of these classics, although I should with all the camping I do. Is the steel stable enough to sit wet at the table for an hour while eating? If not, would it be after forcing a patina?

---
It depends on your wife, mine will frown on it but yes it will make it through a meal just fine. It is not very reactive so won't need a forced patina.

[Bluenoser87]

My steak knives are just collecting dust. I’ve been slicing up steak before serving, mostly to justify owning a suji I think haha. But I don’t really seem to be missing using a steak knife

[lsboogy]

Opinel stuff is made in stainless as well. About 12-15 bucks per #8 - I have lots of their pocket knives. Every righteous Frenchman also has one for bread and cheese in the park. Great cheap pocket knives

[Drewski]

Opinel stuff is made in stainless as well. About 12-15 bucks per #8 - I have lots of their pocket knives. Every righteous Frenchman also has one for bread and cheese in the park. Great cheap pocket knives

I see their steak knife sets come with a 10cm blade. If I go that route, I might swing for a No9, a compromise in the middle.

[ashy2classy]

I have a recurring thought about how neat it would be to have a set of Japanese knives to be used as steak knives. They would have to be stainless

You don't like these? I have them and they're great.

https://www.chefknivestogo.com/tojirosteak.html

[Drewski]

I have a recurring thought about how neat it would be to have a set of Japanese knives to be used as steak knives. They would have to be stainless

You don't like these? I have them and they're great.

https://www.chefknivestogo.com/tojirosteak.html

I'm sure I would be very happy with those and they are great cutters. Maybe that's where I'll end up. Just thinking about something a bit more out of the ordinary.

[AlbuquerqueDan]

I prefer the No.8 Carbone -
"The flagship size of the collection! Very versatile, the No. 08 is essential for DIY, camping, hunting ..."

https://www.opinel.com/en/tradition/car ... /n8-carbon

I really like the idea of using those Opinals as steak knives. Super classy, in a rustic/farmhouse way.

[Carter]

We've used a Laguiole similar to those in the link below for 20+ years...they have held up great and maintain a reasonable edge.....figure if you can include Opinals, I would list another French blade.

https://www.williams-sonoma.com/product ... uiole%7C24

[Ut_ron]

Color me cheap. Found 12 used and cheap steak knives ( not serrated) at thrift market for a buck each. Put 325 grit belt sander obtuse edge on them. Works great. When dull back to sander for touch up.

[Drewski]

We've used a Laguiole similar to those in the link below for 20+ years...they have held up great and maintain a reasonable edge.....figure if you can include Opinals, I would list another French blade.

https://www.williams-sonoma.com/product ... uiole%7C24

My folks have 2 sets of these and we like them. I have a suspicion that one of the sets is counterfeit but I don't really care to confirm. Like the look of these but want to avoid a serrated blade so I can touch them up on my own.

[Carter]

We've used a Laguiole similar to those in the link below for 20+ years...they have held up great and maintain a reasonable edge.....figure if you can include Opinals, I would list another French blade.

https://www.williams-sonoma.com/product ... uiole%7C24

My folks have 2 sets of these and we like them. I have a suspicion that one of the sets is counterfeit but I don't really care to confirm. Like the look of these but want to avoid a serrated blade so I can touch them up on my own.

Ours are real and are a regular blade, not serrated. I like using them because of the regular blade...but we really only use them when company is over...don't want too much wear & tear, and also have to hand wash. Our everyday dinner knife is the Cutco steak knive...had them for 30 yrs and they go in the dish washer...have had them sharpened and 1 or 2 replaced by Cutco probably 2 times in that period...don't like their kitchen knives, but these are pretty good for a regular dinner knife. Sometimes when all the Cutco's are in the washer, I bring a J-knife petty to the table, if we are have a steak...love to cut the cooked protein with a really sharp regular blade...makes those dull steakhouse knives seem kind of cave manish....just my $0.02

[lsboogy]

I don't have steak knives any more - rarely eat steak. But I second the Laguiole knives - my parents had them, I had them (kid has them now), and they were great. Mine had very small serrations, and my parents had the straight edge jobs - my sister has some that are serrated like a cheap Cheer knife (they used to give these really cheap knives in boxes of detergent when I was young, and my dad kept and used for cutting things like bike tires) but hers are also real - she lived in Switzerland for many years and got them there

[Altadan]

My steak knives are just collecting dust. I’ve been slicing up steak before serving, mostly to justify owning a suji I think haha. But I don’t really seem to be missing using a steak knife

+1
Helps with the kids, mostly