Steak knife
Encyclopedia
A steak knife is a sharp table knife
, used for cutting steak
. These often feature serrated blades and wooden handles, and are the only sharp knife commonly found at the modern table.
Specialized steak knives emerged in America following World War II
. Prior to World War I
, all table knives were sharp, but required frequent upkeep – sharpening and polishing. With the decline in domestic workers (household servants), this upkeep became less feasible. Stainless steel
became widespread following WWI, which did not require polishing, but did require sharpening due to manufacturing limits. Following WWII, serrated stainless steel steak knives were introduced which required neither polishing nor frequent sharpening, and proved an instant hit. In the 1950s heat treatment
of stainless steel was introduced, allowing knives to remain sufficiently sharp without needing serrations, but by this point serrated steak knives had become well-established and continued to be used.
in France. By contrast, in most of Asia and Africa (including East Asia, South Asia, the Middle East, and North Africa), knives have long only been used in the kitchen (meat either being cut into pieces or cooked so that it could be pulled apart with the hands), with only hands, spoons, or chopsticks used at the table – sharp knives are distinctively European.
Table knife
A table knife is an item of cutlery, part of a table setting. Table knives are typically of moderate sharpness only, designed to cut only prepared and cooked food. They are usually made of stainless steel and may be ornate, often having handles of bone, wood or ivory.The distinguishing feature...
, used for cutting steak
Steak
A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...
. These often feature serrated blades and wooden handles, and are the only sharp knife commonly found at the modern table.
Specialized steak knives emerged in America following World War II
World War II
World War II, or the Second World War , was a global conflict lasting from 1939 to 1945, involving most of the world's nations—including all of the great powers—eventually forming two opposing military alliances: the Allies and the Axis...
. Prior to World War I
World War I
World War I , which was predominantly called the World War or the Great War from its occurrence until 1939, and the First World War or World War I thereafter, was a major war centred in Europe that began on 28 July 1914 and lasted until 11 November 1918...
, all table knives were sharp, but required frequent upkeep – sharpening and polishing. With the decline in domestic workers (household servants), this upkeep became less feasible. Stainless steel
Stainless steel
In metallurgy, stainless steel, also known as inox steel or inox from French "inoxydable", is defined as a steel alloy with a minimum of 10.5 or 11% chromium content by mass....
became widespread following WWI, which did not require polishing, but did require sharpening due to manufacturing limits. Following WWII, serrated stainless steel steak knives were introduced which required neither polishing nor frequent sharpening, and proved an instant hit. In the 1950s heat treatment
Heat treatment
Heat treating is a group of industrial and metalworking processes used to alter the physical, and sometimes chemical, properties of a material. The most common application is metallurgical. Heat treatments are also used in the manufacture of many other materials, such as glass...
of stainless steel was introduced, allowing knives to remain sufficiently sharp without needing serrations, but by this point serrated steak knives had become well-established and continued to be used.
Origin
By way of further history, in medieval Europe, a portable sharp knife and hands were the only eating utensils, and portable sharp knives continue to be used to this day in rural Europe, as in the Laguiole knifeLaguiole knife
The Laguiole knife is a high-quality traditional Occitan pocket-knife, originally produced in the town of Laguiole in the Aveyron region of southern France....
in France. By contrast, in most of Asia and Africa (including East Asia, South Asia, the Middle East, and North Africa), knives have long only been used in the kitchen (meat either being cut into pieces or cooked so that it could be pulled apart with the hands), with only hands, spoons, or chopsticks used at the table – sharp knives are distinctively European.