The moment a well-grilled steak still disappoints is usually at the table: with a blunt table knife you pull the meat apart and the juice runs across the plate. These black steak knives from the Premium Line have a sharp blade that cuts through a crust without twisting, so the fibres stay neat and the meat stays juicy.
The Black Stonewash finish makes the steel matte and dark. Besides looking sharp on a set table, fingerprints and small marks from use barely show.
- Sharp blade for steak, entrecôte and picanha
- Dark, matte finish that hides fingerprints
- Firm grip in the hand, even with greasy meat
- Suits both a wooden board and a sleek plate
- From the Premium Line, so a consistent finish
Why black steak knives make a difference
A standard table knife is designed for potatoes and vegetables and has a dull edge. With a thick steak, that pushes juice out of the meat before you're through it. A true steak knife bites in and cuts through, leaving you with slices instead of shreds.
How to keep them sharp
Use them at the table on an earthenware plate or a wooden board; on glass and stone the edge dulls instantly. Wash them by hand straight after eating and dry them immediately, and the edge and finish stay in good shape. Store them loose so the blades don't touch.
Bill's tipLet your meat rest for at least five minutes after grilling and only cut it at the table then. The juice draws back into the meat and your plates stay clean.
What table they suit
The matte, dark look pairs nicely with wood and with sleek tableware. On a serving board or chopping board they look great straight away, and for the rest of your cutting gear check knives or knives and chopping boards.
