Steak knife facts for kids

A steak knife is a special table knife that helps you easily cut steak. These knives come in many shapes and sizes. The ones you often see in a steakhouse usually have a blade with small teeth, called a serrated blade, and a handle made of wood.

History of Steak Knives in America

Special steak knives became popular in America after World War II. Before World War I, all knives used at the dinner table were sharp. But they needed a lot of care, like sharpening and polishing, all the time.

After World War I, fewer people worked as housekeepers. This made it harder to keep knives sharp and shiny. Then, Stainless steel became common. It didn't need polishing, but it still needed sharpening because of how it was made back then.

After World War II, a new type of stainless steel steak knife became very popular. These knives had serrated edges, meaning they had small teeth. They didn't need polishing or frequent sharpening. In the 1950s, new ways to treat stainless steel with heat made knives that stayed sharp without serrations. But by then, serrated steak knives were already a big hit and continued to be used.

German Style Steak Knives

German style steak knives are a classic type of western knife. They are made from high-quality stainless steel. These knives often have a "full tang" blade, which means the metal part of the blade goes all the way through the handle. They also have handles that are common in Western knife designs.

Japanese Style Steak Knives

A Japanese style steak knife is often called a Kiritsuke. These knives are also made with high-quality stainless steel, sometimes even damascus steel, which has a wavy pattern. Unlike many Western steak knives, they usually have a straight, non-serrated edge. They also have a full-tang blade and a traditional round or hexagonal handle, often made from pakka wood.

Steak Knives Around the World

In Medieval Europe, people mostly used a sharp knife and their hands to eat. Even today, in some parts of rural Europe, people still use portable sharp knives, like the Laguiole knife in France.

However, in most parts of Asia and Africa, knives have traditionally been used only in the kitchen. Meat is usually cut into small pieces before serving, or cooked so it can be easily pulled apart with hands. At the table, people typically use only their hands, spoons, or chopsticks to eat.

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See also

In Spanish: Cuchillo de carne para niños