Are you a bit lost with the Table knife vs Steak knife argument? Let’s settle this today in this article. Read on !
The cutlery is such a tool that adds brilliance to the dining experience. The selection of the right cutlery, especially a knife, is essential for good etiquette as well as table manners. In fine dining circles, it is considered a cardinal sin to confuse a table knife with a steak knife, but there happens to be differences between the two.
You will learn how to avoid the awkward situation of having to choose between a table knife and a steak knife while dining in this article.
A table knife is a much broader term and often it includes numerous types of knife, like a butter knife, dinner knife, dessert knife, and even steak knife.
A table knife is a type of cutlery whose one edge is sharpened and is emerging from the handle and is receding outwards of the handle while the other end is blunt and is in line with the handle. Starting from the heel, the blade is of the same thickness throughout the edge up till its tip and then up till the point of its sharpness r
educes. It is normally pointy at the top or may have a circular head. It is flat and not sharpened at the spine.
A steak knife is broadly a table knife but for the eloquent dining, the steak knife has differences though.
A steak knife has a much thinner blade in comparison with the table knife while its blade is serrated and the spine is pointing outwards. On its edge from its heel to tip, the pattern of serration is the same, proper semi-circles and sharpened from the tip to the point the serration is more closely packed much finely sharpened as this is the part that has to pierce and cut through the thick meat. The edge part is used to break down the already cut pieces of steak to be picked up by the fork.
Table Knife vs Steak Knife: Basic Difference
Ability to Cut:
Normally a table knife is a good to moderate ability to cut, its main purpose is to cut already cooked food or to cut through the surface like bread or meat that is already well cooked. the hardest part for it may be to cut through stir-fried vegetables or burgers.
To cut through vegetables and other things that are not cooked yet like for salads, you will probably need to sharpen the blade. It is kept less sharp for a reason that it has to be used with crockery and a sharp enough knife may cause scratches on the crockery.
For a steak knife, the cutting ability is much higher for once it has to cut and pierce through thick meat, for that it has to be sharp. I also have a serrated blade which is efficient in cutting through uneven surfaces like meat. It will get stuck if used for smooth surfaces.
Steak knives are usually accompanied by a fork, that assists in gripping the steak to get a bite-size cut. Steaks are usually served in a skewer made from iron or wood, scratches to crockery are a non-issue here.
Shape of Knives:
The table knives may or may not have a wooden or plastic handle. In households, it is generally preferred to have definite wooden or plastic handles but for fine dining usually, stainless steel or even as high as gold or silver-plated knives without a handle is preferred.
Generally, a table knife with a handle has a grip for the palm with a circular butt and rivets bolted to keep the handle intact. The blade as discussed above on its edge is uniformly sharpened till the tip and from the tip to the point, it is less sharp, while its spine is of uniform thickness up to the point.
The steak knives have a much sturdier grip, generally made of wood, there may be rivets in it, but for fine-dining, a single grip is preferred. The blade of the steak knife makes the difference. It has a pointy edge with its point moving outwards. It has a serrated blade that is uniformly serrated from the heel, through the edge up till the tip. The point is more densely serrated.
The table knife generally lasts up to 3 months without sharpening but it all breaks down to the fact that how it is used. If used on harder surfaces generally the blade becomes blunt earlier.
The steak knife generally sharpened after a month of usage.
The table knife is more versatile in its usage and can also be used to cut certain food items like fruits and vegetables. It is designed in such a fashion that it can smoothly cut through the surface, hard and squishy alike.
For the steak knife, the general cutting can be done through its edge but for surfaces like bread or even fruits like oranges, its blades can get stuck in the object. So generally not recommended for squishy or pulpy objects.
Apart from the common build and material, there are a few commonalities in both table and steak knives.
- both are useful in cutting meat,
- both are accompanied by a fork to assist in the cutting process.
- both have pointy edges to pierce and rip through the surface.
- both are an essential part of the table cutlery.
For fine dining ,it is of the utmost importance to know which cutlery to use and when to use it. It may be necessary to use your cutlery in a different manner or at a different time on some occasions.
Both Table and steak knives have their own usage. As long as they are handled with care, they are both acceptable. They can both be used to cut and serve food.
The table knife is a more general-purpose knife that can be used for cutting, slicing, and dicing food, and the steak knife is for cutting through irregular surfaces like steak.
The built and features of both are slightly different. Steak knives have a sturdier grip and a sharper blade for cutting through less regular surfaces. Steak knives have a pointy edge for piercing or deboning meat.
This article should prove useful to you in improving the way in which you use cutlery, especially knives when dining at a fine-dining establishment.
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