Thu Apr 25, 2013 1:53 pm
Would the Richmond Artifax 150mm Utility knife be a good knife to use as a steak knife? If this would be a good choice for a steak knife, what would be a desirable sharpening angle. Would 15 degrees work well for a steak knife on a fairly cheap wooden plate, or would it be too acute?
I would probably use such a knife on a wooden plate to help preserve the edge. I know that Ken successfully uses a good Hankotsu knife as a steak knife, but that is way out of my price range.
Thu Apr 25, 2013 10:44 pm
If you are going to use it on a wooden plate, most petty's should do well for a steak knife. Artifex, Tojiro ITK, Fujiwara, Tojiro, Yamashin Ko Yanagi, etc would all work on a wooden plate. 15 degrees should be fine for what you are doing with it, just don't use them on ceramic plates and you should be all set.
Fri Apr 26, 2013 9:37 am
It certainly would make a nice steak knife and 15 degrees would be fine if used on a wooden plate.
Fri Apr 26, 2013 10:58 am
We use Shun steak knives (about five years old, now apparently called "Classic") at home. They have a great feel and the steel (VG-10) seems to hold a decent edge, even with our ceramic plates. I'm more worried about the glaze on the plates than the knives as they sharpen up nicely. We bought two sets using the 20%-off coupons from a retailer -- even with that the pricing would have been around $240 (plus tax), or $58 a knife.
As much as I like the Japanese-style handles and our guests are impressed by the brand name and look of the knives, if I had known about the Richmond at the time, I would have been very tempted by the arguably better steel.
I can't see any use for a serrated steak knife if you can keep an edge on a conventional knife. We've never had a guest comment negatively about the knives not cutting well or seen them struggling, like I often feel like I do with restaurant-issue steak knives.
Fri Apr 26, 2013 12:52 pm
Why wouldn't an Artifex work?
There are less expensive, fine edged knives which would serve the purpose as well. 4-3/4" Forschner utility knives, for instance. I'm not saying that the Forschners would be a better choice than the Artifex, Tojiro DPs or even Wusthof. But golly gee whiz. All of them will cut meat nicely.
Be honest about what you're actually going after. Take a breath, admit you're seeking "style" as much as substance, allow yourself the freedom to realize that's perfectly acceptable, and take it from there.
And look... if you're buying six of anything that's usually sold one at a time, call -- as in NOT email -- the retailer and at least ask for a discount.
Thu May 02, 2013 3:35 pm
I do like the thicker Hankotsu, but for what most people use as a steak knife, a set of 150 Artifexes would work quite nicely. And since these are made of excellent steel and will take a very nice edge, your steaks will cut easily and will seem more tender
Thu May 02, 2013 4:04 pm
Pardon the Japanese pun, but we usually shun steak knives in my house.
Since this is a steak thread, here's a little meat porn. Enjoy.
<- Rosemary crusted veal tomahawk chops (lollypops !).
Sorry for the poor pic ... older cell phone.
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