[Buehler445]

Originally Posted by lewdog

Need for recommendations for some basic steak knives. I’m a cheap bastard but I don’t want something that will rust. I eat steak once every 1-2 weeks.

What you got?

I have a Wustof set that came with the knife block I got for my wedding. They're good, no idea the cost though. They are not serrated. I prefer them that way, I think it gets a nicer cut, and better mouth feel than serrated. However, I read something somewhere on America's Test Kitchen that the ceramic plates dull the knives really quickly compared to serrated. I haven't had my knives across a whetstone yet. I don't eat steak as much as you and they certainly need it now, but I think this is a bit overblown (I should not that I hone them after I wash them). I bought a whetstone and am going to try to make them lifers.

Here's what ATK had to say.

Spoiler!

vWhat You Need To Know
When we learned that our favorite steak knife set, the Victorinox Swiss Army 6-Piece Rosewood Steak Set, increased in price from about $80 to about $170, we wondered if we could find comparable knives that wouldn’t slice into our savings. We knew from past tests that serrated knives—even those with minuscule serrations—mangle and tear meat, so we focused on smooth-edged steak knives. Smooth-edged knives can also be sharpened, giving them a longer lifespan than serrated knives. We rounded up sets of four to six knives (all were priced less than $18 per knife). Lefties and righties with large and small hands sat at dinner tables and tried each blade, slicing through rare and well-done steaks—including inexpensive, moderately tough shell sirloin and pricey, tender strip steaks—served on ceramic plates. Each knife made 525 cuts in total.

To measure the sharpness of each knife, we sliced through a single sheet of paper before and after testing, noting how easily the knife slid through. Most knives were sharp out of the box, with the exception of one set that struggled, making jagged, torn slices of meat. Surprisingly, another set was almost too sharp, rapping loudly against our plates and leaving permanent marks in the ceramic no matter how gently we cut. This set quickly dulled from repeated grinding into the plate and failed the paper test after 525 cuts. Only one other set was too dull to slice through paper by the end of testing. The remaining two sets were either just as sharp as when we started or showed only a minimal decrease in sharpness.

As for comfort, testers favored knives with contoured wood handles, which were lightweight and easy to grip. Some knives with plastic or metal handles were either too heavy or felt slippery in testers’ palms. We also preferred knives whose blades and handles were of nearly equal length, which made them easier to control. Our preferred products had less than a 3/4-inch difference in the length of their handles and blades; the lower-ranked knives had either handles or blades that were longer by an inch or more and therefore felt unbalanced.

While testers gave a slight edge to our winning knives for their comfortable, attractive handles and slightly sharper blades (we still recommend them as a top choice), our Best Buy performed almost identically at a savings of nearly $24 per knife. Our Best Buy's blades held their edge through more than 500 cuts and their thick wood handles were lightweight and easy to hold

Winner

Spoiler!

These sleek, sharp knives sliced effortlessly through even the toughest steaks, and their good-looking contoured rosewood handles were secure and comfortable to hold. Though the blades dulled slightly after many cuts, sharpening easily brought them back to life.

https://www.amazon.com/dp/B000PL1A2Q...pchart-20&th=1

Best Buy

Spoiler!

Despite a very slight deficiency in out-of-the-box sharpness, these bargain knives cut cleanly and easily, and their thick wood handles were lightweight and easy to hold.

https://www.amazon.com/dp/B0000BYEJ4...kequipchart-20

Also Recommended - I think these are similar to mine, but a newer model.

Spoiler!

These ultrasharp blades glided effortlessly through tough cuts of meat, but they were actually too sharp for some testers, who disliked the nails-on-chalkboard sound the blades made as they ground into the ceramic dinner plates no matter how gently they were used. Cutting on ceramic also quickly dulled the knives’ edges. The plastic contoured handles were generous and comfortable.

https://www.amazon.com/W-C3-BCsthof-..._title_kitchen

Another note, I don't know if dishwashing is a deal breaker for you, but I handwash all my knives. I think you're not supposed run wood handles through the dishwasher. I don't know about the polymer on mine, probably depends on the dishwasher. Mine has this sanitize setting that gets everything as hot as the surface of the sun and I don't know if it will handle it.

If it's a dealbreaker, I'd run the Chicago Cutlery and see how long you can run them.

JMO.