$30 per knife is my limit.
also rabidly avoided anything “serrated” -
went with a Chicago steak knife “set” - which I can touch up / hone / sharpen in seconds.
it is totally unreasonable to expect the user to not ‘dull the knife’ on the plate - the inability to ‘make the cutting edge’ real again is a game killer.
$30 is not bad. For a 6 knives set, then it is $180.
You lucky dog. How did you enjoy Les Arlots?
I get my steak knives from Peter Luger.
Autographed?
No, actually, just washed and dried from the kitchen. And then wrapped to-go.
Would love a photo to see what they use!
Those are actually biscuit knives.
It was very hard for me to make reservations since they only make them by phone and only during open hours. We went for lunch early on our trip and reserved again for dinner on our last night.
The food was fantastic. Lived up to the hype.
The silky mashed potatoes were remarkable but maybe too caloric.
We ordered every appetizer available each day and nearly every entree. They’re the pinnacle of French comfort cuisine.
Glad you liked it. I especially liked those potatoes with house-made sausages.
That sausage and mashed potato dish was remarkable. I couldn’t finish it because the potatoes were too heavy and it started to weigh down my stomach. I think I’m becoming sensitive to fat content with age. Similarly, super sweet things bother me a bit. But our nine year old are the whole platter!
I have a set of Laguiole and Henckels that were both given to me as gifts. The Henckels have seen more action opening Amazon packages than cutting steaks.
Yes. There are certain serrated knives that excel at that task.
I think I spent about $30 for a set of 4 knives (don’t remember the brand) because I needed a knife for the occasional steak. Just a bit of serration, but they do the job.
My sisters and I all refused to take/inherit the set my parents had when growing up. They rarely ate steak, except as an occasional treat for the kids, so they had this cheapo set that was probably a giveaway from somewhere. These knives were perfectly made for a 10 yr old, given the length of the handle.
I think it depends on the knife. I have combo steak lives that have a serrated end but also a significant fine edge. The serrations are better and sharper than what you would find in a chain steakhouse, so the don’t tear much, especially if you use a little technique with the blade. Also, both the serrations and the fine edge are a one sided affair.
And here I was, thinking that they were just spirited away from the table 
Not my cup of tea, but I can see/agree those are much better than the spiky-toothed monsters I had in mind. Also, if done with a light hand, I’d be able to give those a light honing after each use given how the serrated part is designed.
I’ve got a bread knife with fine serrations and also a long slicer with fine reverse or scalloped type serrations and they hone okay.
You had a more refined childhood than I did. We just peeled the orange with a knife, any knife (No La Guiole for us), and devoured the orange by hand and tooth!
Not refined. We were playing with our food!
Saved by the supply chain (hah!). This thread got me poking around looking at steak knives. The Paris table knives on Flotsam and Fork caught my eye. Fortunately, you can only buy two, probably the last two.
