Everything you need to know about steak knives

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Tramontina offers a range of steak knives with stainless steel blades that allow everyone to enjoy a good braai with ease and treat the meat with respect. They're resistant to impact and high temperatures, with high-quality stainless steel blades that are dishwasher safe. They're our favourite steak knives.

1. Serrated vs. straight-edge steak knives

Much like choosing the right seasoning and even the right grid for your braai, steak knives are an investment that are well worth it. A serrated knife is perfect for cutting steak as it cuts smoothly with minimal effort. Because serrated knives have ridged edges, they cut through meat without damaging or dulling the blade. Opt for serrated knives if your cut of meat is tougher and requires a bit more effort to cut through. For tender, juicier cuts such as fillet mignon, a straight-edge steak knife is brilliant. These meat cuts are usually dry-aged or contain lots of fat marbling, which gives them the melt-in-your-mouth texture we love.

2. Care and storage

To make sure your Tramontina steak knives last, always keep them clean and dry. When handwashing, avoid using rough sponges and scourers to prevent scratches and chipping. Always store your steak knives where they won't rub against other knives, a magnetic strip or knife roll bag are excellent ways to store your knives. Edge guards and knife blocks are more affordable and are also space-saving alternatives.

3. Keep them sharp

If you're not cutting through meat with ease, chances are your knives need sharpening. Did you know that using sharp knives is actually safer than using a dull knife? If you have the means, we recommend having your knives professionally sharpened once a year.

The key to having sharp knives is to use your knives properly:

- Always hold the blade at an angle while cutting
- Don't put pressure on the blade when slicing
- Never scrape your cutting board using your steak knives

4. How should they feel?

The best way to get a feel for your knives is to use them. Clem Pedro has just the right recipe to put Tramontina steak knives to the test. Inspired by Tramontina's country of origin, Brazil, he shares a Brazillian picanha steak recipe that deserves a spot on all your braai menus. Picanha originates from the sirloin beef cap. Braaied picanha is tender and juicy and thanks to the marbling and fat band: the thick, firm layer of fat slowly melts and moistens the meat, which adds to its already rich, beefy flavour.

Get the recipe for the picanha espetadas with chimichurri sauce here.

Photography: Sadiqah Assur-Ismail
Production: Clem Pedro
Food assistant: Josh van Zyl

Find more braai recipes here.

Don’t be caught serving your guests steak and chops with dull knives. Tramontina’s steak knives are sharp, which allows for precision cutting. They’re made in Brazil and produced with high-quality stainless steel, are dishwasher safe and impact and temperature resistant. For style, quality and precision, choose Tramontina steak knives.

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