How to choose ... steak knives
When it comes to cutlery, steak knives aren't essential but they're a pleasure to use.
What is it? A knife crafted to cut steaks, although it can be used on other meats.
What's wrong with a regular knife? Steak knives have super-sharp blades and cut cooked steaks without squeezing out the precious juices. Some brands have serrated blades while others have an edge that is smooth and razor sharp. Steak knives tend to be heavier than standard table knives and the weight makes cutting the meat easier.
How to choose? Look for knives that feel balanced and have a well-tapered blade. Serrated blades grip the meat and cut like a saw. This gives the meat a slightly rougher edge than a smooth-bladed knife, which works more like a scalpel.
Brands to look for: Most of the big names in cooking knives, such as Wusthof, Henckels and Sabatier, also make steak knives, but many food lovers favour Laguiole knives (right), which are beautiful and practical. These knives are made by craftsmen in Laguiole, France, and each knife is decorated with a carved bee. Laguiole has several different lines: plain and basic steak knives, modern-looking knives with coloured acrylic handles and others with handles made from exotic (and expensive) horn or wood.
What else? Steak knives usually come in sets of six or eight (sometimes more) and almost always come in a box with padding inside that protects the sharp blades.
Don't soak the knives in hot, soapy water because strong detergents can pit the metal, while hot water can warp the wood of the handle. Wash them quickly and dry immediately. The knives should not be put in a dishwasher.
Where to buy? Wing On (tel: 2852 1888) carries several brands of steak knives.
For Laguiole, go to the Exclusivites store in the Prince's Building, Central (tel: 2877 2815), Ocean Terminal, Tsim Sha Tsui (tel: 2735 0579), and in Sogo, Causeway Bay (tel: 2893 0703).
