For a juicy steak at a BBQ with friends, or for that delicious fillet at a restaurant, you also need the right cutlery. The steak knife basically belongs in this area, as it is used less by chefs and more by guests at the table. When cutting steak, meat and fillets, a special knife should ideally be used so you can make clean cuts. There is hardly anything worse than ruining a delicious piece of meat with a blunt knife.
The steak knife is ideal for making effortless cuts through the meat. A clean cut is important so that the meat juices can remain in the meat and are not squeezed out. This preserves the flavour of the meat.
Whether the cutting edge should be smooth, serrated or even divided into two parts depends on your preference. If you prefer a smooth cutting edge, make sure that the blade is always kept sharp. A serrated cutting edge stays sharp longer because it pulls the meat, or especially the crust, along with its tips.
One very special cutting edge is the two-part cutting edge, i.e. a smooth cutting edge with a partly serrated edge. This gives you the advantages of both worlds. A serrated edge – with particularly fine serrations – is attached to the front section. The middle and rear section of the cutting edge is smooth. Thanks to the two cutting types, the crust of meat (with the serrated edge) and also the meat itself can be cut cleanly.
All F. DICK knives deserve special care and attention when it comes to maintenance. Never clean your knife in the dishwasher. It's best to clean your knife with hot water immediately after use and then rub it dry. You can find more information and useful tips on how to care for, store and sharpen your knife here.