Employing a specific sharp knife in order to slice through meat is in fact a modern cutlery progression, based on knife expert Bernard Levine, who has published various literature for knife enthusiasts and sold his own table knife collection to the Smithsonian in the 1980s.
Prior to the invention of stainless steel right before World War One, he details, all normal table knives happen to be sharp. Although, the blades demanded constant sharping and regular substitution, additional work that became less realistic as house servants paled out from view.
Stainless steel flatware, which stayed shiny devoid of polishing, was an good deal when it was mass produced after the war, yet before the innovation of heat-treatment in the 1950s, the knife blades didn't posses an edge and required consistent sharpening. And the sharpening dulled the appealing bright finish that developed stainless steel into a famous material.So soon after the Second-World War, encountered with ever-duller table knives and no decent way to cut meat at the table, Americans brought to the ''table'' steak knives- usually serrated to maintain a sharp blade and cut quickly through tough meat.
Overall, your selection of steak knife is just as personal as your steak choice. It’s vital to consider how the handle feels in your hand along with the style of the blade. Also, you should consider the weight of the knife overall.