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One of the problems with non-serrated steak knives is that they need constant sharpening if used on ceramic plates rather than steak boards. Ceramic plates are harder than steel and dull knives in one use. Thats why most steak knives are serrated.
The serrations (no matter how small) keep part of the cutting edge off the plate, so you get a combination of tearing and cutting.
A dull knife is *DANGEROUS* because you use force to get it to do its job and then any slip is at high speed and force.
If you are happy to sharpen knives before every use, then go ahead with non-serrated.
Greg
not only a coffee snob, but a hi-fi fancier and a knife-knut
As it turns out I actually have 3 sets: First set of just 2 rosewood handled non-serated ones which I might well have purchased in France (cant remember), second set of 6 v.good quality non-serated Laguiole knives available from www.sarlat-french-knives.com, and the cheaper ones which are serated and of Chinese origin I suspect. Both of the first two sets are definitely French and definitely non-serated.
Laguiole make some nice ones. Weve a stand alone set of steak knives, which Im 99% sure are not serated, plus some steak knives in a larger dinner set which are serated. There are a couple of quality levels within this brand I believe. Easy to find on google to see whether you like the aesthetics (certainly not a modern style), but I like them.
cheers
BOSW
[edit: The name Laguiole is apparently not restricted to a single maker...best to sight the knives before purchase]
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