Should a steak knife have serrations ?

Choosing a good steak knife is not just a matter of aesthetics: the blade type determines the cutting experience and how well the meat fibres are preserved. So, should you opt for a serrated or smooth steak knife? At La Grande Coutellerie, Claudine Dozorme — Master Cutler with more than 30 years of experience leading Claude Dozorme — carefully selects knives that combine quality, precision and elegance. This guide helps you understand the differences between smooth and serrated blades, and identify which one truly suits your needs.

Smooth vs serrated blade: key characteristics

Advantages of a smooth blade

A smooth blade, often found on high-end table knives, delivers a clean and precise cut. It slices meat without tearing it, preserving the fibres and juices.

This type of blade is especially appreciated for tender cuts such as beef fillet, ribeye or veal chops. It is the preferred choice in fine dining restaurants and gourmet table settings.

Advantages of a serrated blade

Conversely, a serrated — or micro-serrated — blade grips the surface of the meat and cuts through a sawing motion. It performs well on tougher or more fibrous cuts: the micro-teeth make slicing thicker or aged meats easier and more effortless.

Serrated blades also require less maintenance, as their structure retains cutting efficiency for longer. They are often chosen for their durability, especially when users prefer not to deal with sharpening. However, they tend to tear delicate cuts, which can affect texture and overall tasting experience.

From a more contemporary perspective, a well-designed micro-serration (like that of the Berlingot model offered by La Grande Coutellerie) delivers reliable everyday performance, combining practical cutting efficiency with refined aesthetics.

Which blade type should you choose?

Smooth blade: for lovers of finesse

Smooth blades suit those who prioritise a clean, elegant cut and care about presentation. They are also ideal for users willing to maintain their knives and keep a perfect edge over time. Contrary to popular belief, smooth blades are easy to sharpen as long as you have a suitable honing steel or stone.

The Thiers au Quotidien, Haute Cuisine and Le Thiers® Art Déco ranges embody this level of refinement. These models — often featuring handles in ivory-tone resin, precious woods or juniper — show what a great smooth steak knife can be: both high-performing and elegant.

Serrated blade: practicality and durability

Micro-serrated blades have their place in family kitchens or in settings where regular maintenance cannot always be ensured. In this case, the Berlingot steak knife from La Grande Coutellerie stands out thanks to its carefully designed micro-serration, effective even after dozens of uses. It is ideal for those who want a practical knife that cuts well while requiring little maintenance. It is particularly suited to young households or large family tables where knives are used intensively and inconsistently.

Blades and materials: an uncompromising selection

Whether smooth or serrated, La Grande Coutellerie prioritises high-quality stainless steels, especially X50CrMoV15. This well-balanced alloy ensures excellent sharpness, corrosion resistance and easy day-to-day maintenance. It is a technical and ethical choice, helping extend the lifespan of the knife and reducing environmental impact linked to frequent replacements.

Handles are often crafted from noble materials such as French woods, horn, resin or polished stainless steel. They reflect the Thiers cutlery tradition as well as the refined taste that guides Claudine Dozorme’s selections.

How to care for your steak knife

Even a micro-serrated knife will benefit from hand washing and immediate drying. Dishwashers are not recommended for wooden handles, but certain compatible models (such as those with polished stainless steel or ivory-tone resin) can tolerate occasional machine washing at moderate temperatures.

A smooth blade requires regular sharpening to maintain precision. A few strokes on asuitable honing steelor fine stone are enough to restore a sharp, clean edge. Serrated blades cannot be sharpened at home but naturally retain their cutting ability for longer.

A final word

A good steak knife is not defined solely by whether it has serrations. What truly matters is the match between the blade type, your habits and the dining experience you want to offer. At La Grande Coutellerie, the focus is on knives that combine performance, durability and elegance. Whether you prefer a clean, refined cut or a low-maintenance blade, you’ll find models rigorously selected by Claudine Dozorme to elevate every meal.