So you just spent hours purchasing, tenderizing, marinating, seasoning, and cooking your steak to make it the most exquisite fancy pants steak you could possibly make. Are you really going to eat it with a random dull kitchen knife you fished out of your utensil drawer? No. You aren't, because you're smarter than that (and we know this because you shop at Barbecues Galore). And since we know you're smart, this next part explaining why you should use a proper full-tanged steak knife for steak isn't really for you... it's for the amateurs out there.
The first mistake people make is thinking that steak knives are just kitchen knives. They are not and don't ever say that blasphemy around here. A regular kitchen knife is meant for cutting relatively soft food on a wooden surface. If they're used on a bone or a plate they get dull, fast. And when they get dull, they slip - it's a safety hazard. Enter the Brander Steak Knife: a strong steak knife with tough serrated edges to cut through your meat with ease. Additionally, it won't get dull when you hit the bone (or plate) because you're so eager to eat that juicy steak in front of you.
A good steak knife will also be made of stainless steel and NOT carbon. This part is important because the salt content of meat (and the additional salt in those delicious sauces, dry-rubs, and seasonings) will cause the carbon knives eventually rust, unless you get up in the middle of dinner and clean, sharpen, and oil treat it immediately after you finish your steak. The carbon steel knives will also stain very quickly. Needless to say, stainless steel is the way to go... and don't even get us started on ceramic knives.
Another important detail that separates the crappy knives from the high quality knives is the handle... more specifically, the inside of the handle. The blades of low quality knives will end at the top of the handle, which is why some of the blades on your knives may have gotten wobbly over the years (another safety hazard!). In contrast, the Brander Steak Knives have rosewood handles that encase the bottom of the blade, making this knife a full tang. With this method of knife crafting, you'll never have a wobbly blade slip across the plate and into your Uncle Johnny while you're trying to enjoy you're family steak night.
If you have any other questions about what makes a hunk of metal and a handle a high quality knife, stop by or call any of our 5 locations across Canada. One of our sharp (pun intended) experts can certainly help you... especially Ken at the Calgary North location, he's the sharpest knife in the drawer when it comes to this kind of stuff (see what we did there?).