Steak knife silhouette clipart

Specialized steak knives emerged in America following World War II. Prior to World War I, all table knives were sharp, but required frequent upkeep—sharpening and polishing. With the decline in domestic workers (household servants), this upkeep became less feasible. Stainless steel became widespread following World War I, which did not require polishing, but did require sharpening due to manufacturing limits. Following World War II, serrated stainless steel steak knives were introduced which required neither polishing nor frequent sharpening, and proved an instant hit. In the 1950s heat treatment of stainless steel was introduced, allowing knives to remain sufficiently sharp without needing serrations, but by this point serrated steak knives had become well-established and continued to be used.

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