With four olive wood steak knives on the table, you notice the difference from ordinary cutlery straight away. A forged edge cuts through the crust of a tomahawk or picanha in one motion, instead of tearing it apart. The meat stays intact and the juice stays where it belongs.
The set suits meat that comes off the kamado: thick cuts with a firm crust and a gentle doneness inside. Also nice for grilled vegetables with a tough skin and for firm young cheese.
- Four knives in one set, ready for a full table
- Forged blade, not stamped sheet steel
- Stays sharp for a long time and can be honed on a steel
- Olive wood handle sits warm in the hand, even through a long dinner
- Same finish as the rest of the Olive Forged series
Why olive wood steak knives at the table
Olive wood is dense, hard and naturally oily, so it absorbs little moisture and doesn't feel cold. Every handle has its own grain, so no two knives in the set are exactly alike. That's not a flaw, it's the nature of the material.
Maintenance
Wash the knives by hand in warm water and dry them immediately. The dishwasher dries out the wood and causes it to crack. Rub the handles a few times a year with a little oil for wooden kitchenware, and they'll keep their deep colour.
Browse the full knife collection, serve the meat on a wooden serving board, and keep the edge sharp with one of the Horl knife sharpeners.
