The term “premium” is often applied too liberally in the restaurant business, with even fast food joints claiming “premium” food and service.
But truly exceptional restaurants know that real quality isn’t just a marketing buzz word – it’s a distinctive ethos that’s carried through from food ingredients to kitchen skills to dining room experience. And it touches every detail along the way, including your dining room’s steak knives.
A quality steak knife set is one of those impressive touches that sets your dining room apart. Guests notice – and remember – a good steak knife as part of a dining experience that was a cut above the rest. (Sorry, we couldn’t resist!)
Let’s look at the panache and polish quality steak knives add to your tablescape and learn the difference between top-rate and run-of-the-mill tools.
Premium steak knives make a difference in your dining room
Good quality knives set a high standard on your tablescape. They look robust and sturdy, setting the scene for a substantial meal featuring the finest cuts of meat. When a thick slab of T-bone arrives at the table, your diners will happily indulge in their steak, carving almost effortlessly (without sawing) with a finely-sharpened, well-crafted steak knife.
Offering a good knife tells the diner that you’ve thought about their dining experience. You know what they’ll need for each dish, and you’ve provided it with care. With the right utensil, your diners will marvel at the quality of your meat rather than wondering if you’ve served them a thick slice of rough leather.
Plus, steak knives convey a certain level of dining sophistication. Budget restaurants adopt a one-size-fits-all approach to cutlery, but better restaurants tailor the dining experience for each patron. In your club, it’s a refined, painstakingly customized experience. There are soup spoons for the soup, a butter knife for the butter, and if required, a lobster fork for the lobster. And yes, a premium steak knife for the steak.
Not all steak knives are premium
The material knives are made from is directly related to their longevity and ongoing utility. Poor-quality knives, made of a lesser blade material, won’t stay sharp and will eventually begin to dull, tarnish, and even break.
Even if you take excellent care of your steak knives – following every care instruction and sharpening them regularly – you’ll find that low-quality knives don’t last. That’s because lesser knives aren’t made of 18/10 premium stainless steel – an iron-based metal alloy that contains 18% chromium (for corrosion and rust resistance) and 10% nickel (for corrosion resistance and extra shine).
Some restaurant-grade knives use steel alloys made of 18/8 or 18/0 chromium and nickel combos, giving them less shine and durability. These knives are prone to rust and corrosion and go dull quicker and look battered sooner than their 18/10 counterparts.
Unless your knives are made of 18/10 premium stainless steel, you won’t be able to keep them ultra sharp. When your diners can’t slice cleanly through their rib-eyes, they’ll notice you’ve opted for cheaper knives rather than investing in quality. And if the poor cutting performance doesn’t tip them off, the dull, lackluster appearance will.
Checklist for buying premium steak knives
If you’re in the market for steak knives, don’t assume the most expensive set is automatically the best. No matter the price point, look for these hallmarks of quality:
- 18/10 stainless steel: As we’ve described above, 18/10 stainless steel is designed to wear hard and look great. It’s dishwasher, freezer, and oven safe, it won’t tarnish or rust, and it’s easy to sharpen blades when they start to dull. Plus, thanks to a higher percentage of nickel, 18/10 stainless steel will retain its sparkle and look brilliant on your tables for longer.
- Forged handle: A “forged” handle is one that’s been heated and shaped from a single piece of steel (rather than simply pressed and stamped out, like low-quality knives). Forged handles are far stronger than stamped, and the grip feels better in hand. A good handle is a mark of distinction between restaurant-quality steak knives.
Some restaurants – like themed steakhouses – choose wooden handled knives, which look appropriately rustic and support the decor. But these often need to be hand washed to keep the wood from splintering. You’re better off with forged 18/10 premium stainless steel blades and handles. - Rugged serration and sharp blade: For smooth cuts, your steak knives need both a sharp blade and well-designed serration. Serrated steak knives tear meat easier and stay sharp for longer. You might still need to sharpen the blades, but good serration will last without any additional maintenance.
- Reputation for quality: Before you invest in steak knives, research the manufacturer and confirm that you’re buying the best. It’s easy to mimic top-class knives in product pictures, so ask for samples of the product so you can test steak knives before you purchase them. Look for online reviews to see how other restaurants rate them. Reputable manufacturers will have stellar reviews and will gladly supply samples so you can experience their quality for yourself.
If you sharpen steak knives regularly and follow the manufacturer’s care instructions, they should last for many years – but top-notch knives will last longer. In the end, you’ll spend less money replacing your steak knives, and your diners will get a high-end experience in your dining room.
What are chefs’ favorite steak knives? Corby Hall, of course!
If you’ve tested steak knives in your restaurant and you’re disappointed with the results, it’s time to invest in quality. Whether you serve succulent chicken or hearty beef, steak knives give your diners a smooth, paper-thin cut that showcases your top-class meats and underpins a luxury dining experience.
Talk to our sales team today about our well-built, super-sharp steak knife collections. We’ll guide you to the set that will work best with your menu and decor, and send samples if you’d like to try them for yourself. Call us at 973.366.8300 or request a catalogue here.