Steak knife edge thickness

Willie71

Willie71

Warren J. Krywko
Joined
Feb 23, 2013
Messages
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I have a set of 4 steak knives in O1 going to my Dad for his birthday. Since steak knives cut onto plates, I am thinking the edge should be left a bit broader than my regular kitchen knives. Am I on the right track here? I was thinking 0.020 to 0.025" behind the edge, and a 22deg sharpening angle?
 
I have found thinner edge and ease of sharpening more important than sturdier edge. hey also dont forget they should be able slide through the space between the fork too! (spine thickness)
 
Half those dimensions. They're not gonna get beat on and they'll cut better and be easier to sharpen thin.

.010" edge and 13 per side (just like a skinning knife) makes a good steak knife in my house.
 
The answer to your question is 'yes, the plates destroy the edge'. Unfortunately, there isn't a solution short of serrating the edge, so make it thin so it cuts like a dream. This gives the customer that sharp knife cutting experience. Then, they'd need to maintian their edge, because that plate flatens and burnishes it pretty quick.
 
Very nice birthday present :thumbup:
Also don't forget to draw a temper on them... or they'll end scoring the plates LOL ;)
They are steak knives so they'll be "plate abused", and that's fine.... but i almost succeded in educating my father not to mess with plates with the lovely chef knife i made for him...that edge is the first thing i go and check when i go visiting at my parent's eh eh eh! :)
 
and you have a gift plan for next time (wooden steak plates ) i made 2 for myself and will not go back to hard plates for steak again. they are not end grain boards so they do show cut marks. maybe one day i ll make a set of 4 end grain plates for the house (when i have more free time :) )
 
The steak ppaltes are a great idea. I will have to do some looking into that!
 
You should be alright with a thin edge considering it's O1 and you won't be trying to cut the plate.
 
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