What Makes a Good Steak Knife?

We've already done a series on knives, breaking down the different types of professional knives and how they should be used. Now we're going to discuss how to know you've selected a great steak knife. Steak knives are often one of the most important pieces of cutlery. You'll use it while you're eating, rather than while you're preparing and no one wants a poor piece of cutlery while they're eating.
First, you'll want to find a knife that has a serrated edge for a truly outstanding steak knife. Yes, there are others including a straight edge or a micro-serrated edge, but to have a great knife for cutting into all types of meat, a serrated edge will do best. Some people complain that a serrated edge may "damage" the meat or produce less than perfect pieces, but they will cut, time after time. So the choice can be yours; if you care about appearance and less about utility, go with a straight edge; if you're wanting a knife to cut the first time, go with a serrated edge.
Next, most people prefer a forged blade for their steak knives. It gives a bit more control and allows for more pressure. When a blade is forged it's heated and pounded into the standard knife shape. The alternative, "stamped" knives are simply cut from a piece of steel. Forged knives are much more durable and sturdy, allowing for a longer lifespan without having a "flimsy" feel.
Last, remember that part of it is about the look of the knives. These will be used by customers, friends, and/or family. You want to ensure that your steak knives do match your other cutlery or at the very least complements it so that you can leave them on the table if you wish.
Remember too, that steak knives are one knife that is meant to be used on plates rather than on a cutting board. Cutting boards can be cut into and provide some give when cutting; plates, on the other hand, do not give. They simply stop the knife, which can and does affect the blade.
While those are really the only three things that you need to consider when selecting your steak knives, there is another thing that you must take into consideration, especially if you own a restaurant and are selecting for your customers. You must take into consideration your restaurant's vibe. The expectation of a steak knife at a family steakhouse is extremely different than the expectation at a fine-dining restaurant. Somewhere that you buy a $8 steak will not select the same steak knife as a place that has a $40-$50 steak. Simply take into consideration what your customers expect and purchase based off of that mentality. As always, when you need supplies for your kitchen or restaurant, head over to our website at PublicKitchenSupply.com

How to Clean Kitchen Knives

Chefs should know how to properly clean their kitchen knives. A knife’s cleaning method is unique to its manufacture, style and material. In this blog Public Kitchen Supply will discuss the different cleaning techniques and what typically works best for professional knives versus commercial knives. Cleaning your knives properly saves money and extends a knife’s longevity.

Professional kitchen knives require more care compared to commercial knives. Do not let food dry onto professional knives, when you are finished using it make sure to rinse the knife or wipe it off with a soft towel. Immediately removing left behind food prevents erosion. This is especially important when using serrated knives like Mundial’s 5” Black Serrated Steak Knife. The knife’s handle is made out of polyacetal and shows the forged blade. Professional Knives like Mundial’s 5” Black Serrated Steak Knife should be washed by hand using hot soapy water and a non-abrasive sponge.