Trust me on this. Our head butcher, Filipe Carballo had me cut two bites of one of our heritage pork neck steaks.... one with a serrated steak knife and one with my straight edge pocket knife. I tried each piece and my mind was blown. The piece cut with the straight edge knife was MUCH more tender than the one I had cut with the serrated steak knife. If I hadn't cut it with my own hands I wouldn't have believed that both pieces were from the same portion of meat.
It makes sense if you think about it. When you cut meat with a serrated knife you are tearing the muscle fibres rather than cutting them clean through. Cutting your meat across the grain with a nice sharp straight edge knife will produce the most tender results.
The down side to straight edge knives is that they are harder to keep sharp. Ceramic plates are a lot less forgiving than a cutting board. But with so many nifty knife sharpeners available these days, there's really no excuse for dull knives.
I must admit that I got some funny looks when I whipped out my own knife at a local restaurant the other night but I'm ruined for lousy steak knives now. Well-raised, good-quality meat costs a lot more. Why not give it every advantage? Try it and let me know what you think in the comments section below!
Share this post