Sur La Table makes mid-range kitchen knives sold mostly through their own stores and website, not budget brands and not professional-grade steel

Sur La Table is a cookware retailer based in Seattle that sells knives under its own brand name alongside other kitchen equipment. Their knife line sits in the middle tier — you pay more than you would for a grocery store knife, but less than you would for a German brand like Wüsthof or a Japanese brand like Tojiro. Most Sur La Table knives are made in China or Taiwan and use stainless steel that resists rust but requires regular honing to stay sharp.

The brand does not make knives in-house. Instead, they contract manufacturing to suppliers overseas and explore their own specifications and branding. This is how most mid-range kitchen knife brands work — the retailer decides what steel, handle material, and blade geometry they want, then a factory produces it. Sur La Table's reputation rests on whether those choices result in a knife that holds an edge, feels balanced in your hand, and lasts through years of use.

Key Takeaways

  • Sur La Table knives are stainless steel, which means they resist rust but dull faster than carbon steel and require regular honing with a steel or honing rod.
  • The brand sells primarily through its own retail stores and website, so prices and availability do not vary much between locations.
  • Most Sur La Table knives cost between $30 and $120, positioning them above grocery store knives but below professional-grade brands.
  • Sur La Table offers a lifetime warranty on most knives against manufacturing defects, though this does not cover normal dulling or damage from misuse.

What steel Sur La Table uses and why it matters

Sur La Table's standard knife line uses German-style stainless steel, typically a blend that includes chromium and molybdenum. Stainless steel is an alloy designed to resist corrosion — it will not rust if you leave it wet or store it in a damp drawer. The trade-off is that stainless steel does not hold an edge as long as carbon steel or high-carbon stainless blends. A Sur La Table chef's knife will dull noticeably after two to four weeks of regular home cooking, depending on what you cut and how you cut it.

The blade thickness and edge angle also affect how long the knife stays sharp. Sur La Table chef's knives typically have an edge angle of 15 to 20 degrees per side, which is a middle ground — sharper than a German knife (which runs 20 degrees per side) but less acute than a Japanese knife (which runs 10 to 15 degrees per side). A sharper angle cuts more easily but dulls faster and is more prone to chipping if you use the knife on a hard surface or drop it.

To keep a Sur La Table knife sharp, you need a honing steel (also called a sharpening steel) and a sharpening method. A honing steel realigns the edge between sharpenings and takes 10 seconds per side. Actual sharpening — removing metal to create a new edge — requires a whetstone, a pull-through sharpener, or a trip to a professional sharpener. Most home cooks sharpen a stainless steel knife two to four times per year.

Handle materials and comfort

Sur La Table offers knives with three main handle types: molded plastic, wood, and composite materials. The molded plastic handles are the most common and the least expensive. They are dishwasher-safe, lightweight, and will not crack or splinter. The downside is that they can feel cheap in your hand and may develop a slippery surface over time if you wash them frequently in hot water.

Wood handles — typically beechwood or similar hardwoods — feel warmer and more substantial than plastic. They require hand-washing and occasional oiling to prevent drying and cracking. A wood handle will last for years if you care for it, but it demands more maintenance than plastic. Sur La Table's wood-handled knives cost more than the plastic versions, usually by $20 to $40.

Composite handles are a middle ground: they look and feel similar to wood but resist moisture and do not require oiling. They are more durable than plastic but less traditional-feeling than actual wood. Sur La Table uses composite handles on some of their mid-range knives.

Comparing Sur La Table to other brands at similar prices

At the $40 to $80 price point, Sur La Table competes with Victorinox (a Swiss brand), Mercer (a brand owned by Edgeware), and store brands from Williams Sonoma and Crate and Barrel. Victorinox knives are often considered the best value in this range — they hold an edge well and cost slightly less than Sur La Table. Mercer knives are similar in quality and price. The main difference is distribution: Victorinox and Mercer are sold through many retailers, so you can compare prices, while Sur La Table knives are sold primarily through Sur La Table's own channels.

Above $100, Sur La Table knives compete with entry-level German brands like Wüsthof and Zwilling, which offer thicker blades, better steel, and longer edge retention. Below $40, Sur La Table competes with grocery store brands and mass-market retailers like Target and Walmart, where knives are often lower quality and dull much faster.

Warranty and what it covers

Sur La Table offers a lifetime warranty on most of its knives against manufacturing defects — meaning if the blade cracks, the handle breaks, or the rivets fail within normal use, Sur La Table will replace the knife. The warranty does not cover normal dulling, rust from neglect, damage from dropping or misuse, or damage from sharpening on an unsuitable surface. You will need proof of purchase (a receipt or order confirmation) to file a warranty claim.

The warranty is only as good as Sur La Table's willingness to honor it. Because Sur La Table owns the brand and sells directly to consumers, warranty claims are typically straightforward — you contact their customer service, describe the problem, and they either replace the knife or ask you to return it. There is no third-party manufacturer to dispute with.

Where to buy Sur La Table knives and price variation

Sur La Table knives are sold through Sur La Table's website (surlatable.com), their physical stores (located in most major U.S. cities), and occasionally through their email sales. Prices are consistent across these channels — Sur La Table does not discount heavily or run frequent sales. Occasionally they offer 10 to 20 percent off during holiday promotions or clearance events, but these are not predictable.

You will not find Sur La Table knives at Amazon, Target, or other mass retailers. This controlled distribution keeps prices stable but also means you cannot shop around. If you want to compare Sur La Table to other brands at the same price point, you will need to visit other retailers separately.

Common problems and how to avoid them

The most common complaint about Sur La Table knives is that they dull quickly compared to more expensive brands. This is not a defect — it is a characteristic of the stainless steel they use. If you expect a $50 knife to stay sharp as long as a $150 knife, you will be disappointed. The solution is to hone regularly (once a week if you cook daily) and sharpen every few months.

The second common issue is that plastic handles can become slippery when wet. If you have small hands or prefer a textured grip, test the knife in person before buying, or choose a wood or composite handle. Sur La Table's website includes photos and sometimes videos showing the handle texture, but seeing it in person is better.

A third issue is that some Sur La Table knives have a bolster (a thick section where the blade meets the handle) that makes them harder to sharpen on a whetstone. If you plan to sharpen your own knives, ask Sur La Table's staff whether the specific model has a full bolster or a partial one. Full bolsters require a different sharpening technique.

Frequently Asked Questions

Are Sur La Table knives made in the USA?

No. Most Sur La Table knives are manufactured in China or Taiwan under contract. Sur La Table is a U.S. company, but like most mid-range kitchen knife brands, they outsource production to keep costs down. The design and quality control are handled by Sur La Table's team in Seattle.

Can I put a Sur La Table knife in the dishwasher?

The manufacturer recommends hand-washing, though many Sur La Table knives have plastic handles that can survive a dishwasher cycle. Dishwashers expose knives to high heat, harsh detergents, and contact with other metal objects, all of which can dull the blade faster and damage the handle. Hand-washing extends the life of the knife.

How often should I sharpen a Sur La Table knife?

Most home cooks sharpen a Sur La Table stainless steel knife two to four times per year, depending on how often they cook and what they cut. Honing with a steel should happen weekly if you cook daily. If the knife starts to slip when you try to cut an onion, it is time to sharpen.

What is the difference between honing and sharpening?

Honing realigns the microscopic edge of the blade without removing metal — it takes 10 seconds and you can do it at home with a honing steel. Sharpening removes metal to create a new edge and requires a whetstone or professional sharpener. Honing keeps a sharp knife sharp longer; sharpening restores a dull knife.

Do Sur La Table knives come with a warranty?

Yes, Sur La Table offers a lifetime warranty against manufacturing defects like cracks, broken handles, or loose rivets. The warranty does not cover normal dulling or damage from misuse. You will need your receipt or order confirmation to file a claim through Sur La Table's customer service.