I own and use a couple of K-05 Spyderco kitchen models and they are nice. But even as good as they are they don't compare to the functional aspects of the Catcherman in full SE. But having a pair of K-05 models would be ideal for most meat cutting chores at meal time. No argument here
Skywalker wrote: ↑Sun Feb 28, 2021 1:10 pmQuick update for those who find this thread searching in the future - I did grab both a SE K05 and a SE/pointed Z-Cut about a month ago. Been used on plates for red meat a couple times and chicken a lot, as well as on cutting boards occasionally for prep.
They're both great as steak knives but the Z-Cut has seriously impressed me and I'll be getting more, to round out a set of 4 or 6. Thin serrated edge cuts very well (as expected), offset shape works as well to keep fingers clear of plates as it does cutting boards, and my wife likes it as well (I've been encouraged to get some more colors). For that performance, half the price of the K05, and US-made, I'm all in.
My only caveat would be that in harder foods, the thinner Z-Cut does flex noticeably and doesn't cut quite as straight as a result. Noticed this more in prep than on plates. So, maybe stick with the K05 if you like your steaks burnt and full of gristle.
I have the Z-Cut and Bow River both with the plain edge. The Bow River makes a good steak knife. The Z-Cut would work for that but the Bow River is much stouter. The Z-Cut is excellent for light dicing/chopping etc. I keep them both in the Kitchen and they have done great.Skywalker wrote: ↑Fri Jan 01, 2021 6:19 pmI'm looking at getting a new set of steak knives and was considering some Spydercos for the task.
Specifically, I'm thinking maybe the
- K05 4.5" utility
- Z-Cut (pointed)
- Bow River
Counter Puppy seems a little small, and I'm not sure about being able to cut on a plate with it given its legs. Bow River is borderline just because it's so thick compared to the 1.5mm or less K05 and Z-Cut. The wife already said she was fine with the Z-Cuts looking weird as long as they're kept sharp, so no issues there. I'd probably be leaning strongly towards the K05 but the Z-Cut being US-made with BD1N for $20 makes the decision a lot harder. My wallet would much rather pick up 6 of those...
So, any thoughts/feedback on the above models as steak knives?
Also, should I go with serrated models if they're going to be beat up on ceramic plates, or is it possible to keep the plain edge versions in decent shape and sharpness with diamond sharpmaker rods and a little attention?