But it might be thinner than those other three mentioned above. As Ive already mentioned, santoku knives (and the other Japanese models I recommend) can stand-in for traditional chef knives. Carbon steel is what most knives were made of before the stainless revolution. Going back to the old days when Western cooks used one heavy-duty chef knife for everythingfrom butchering a chicken to chopping up onions. Medium-small collection: 20 knives; 6-, 8-, 9-, 10-inch chef knives, plus santokus. The knives are heat-treated to a Rockwell hardness of 58 which is the norm for German-style knives. The Ikon series totes a half bolster which offers a slightly different balance/feel than the Classic and makes it much easier to sharpen. They are an excellent brand for novices because they're easy to maintain, yet they are high quality enough for professional chefs. I lucked into one seller who was selling a set of 4 new classic steak knives for 100. But if they do, then the long-term extra cost is negligible. . This means it's not as hard, but easier to maintain (sharpen). The Amici 1814 is a collector's item more than a kitchen blade, designed by Italian artist Dario Cortini (and about $1500). Professional chefs around the world appreciate the reliability these amazing pieces of cutlery. And. Loses points for the full bolster. So enjoy your new your Wusthof knife and cook up a storm in your kitchen! But for a home kitchen (and most professionals as well), its more than sharp enough. I handled (in store) a Victorinox Classic chefs knife and it felt too light. You can often find different types of wood for the block, Acacia being my personal fave. Every authentic Wusthof knife has one. An 8-inch chef knife is the standard for home kitchens and theres a reason whyits big, but not too big. But even so, it's a good idea to have at least one heavy knife in your collection. .in chef school? Manufactured in Solingen, Germany, since 1814, Wusthof knives, along with the other major German maker, Henckels, have all but dominated sales of knives around the world for the past 50 years. However, you do need to know the bevels of your knives so you can sharpen them to the right angles. Mine came from the factory uber-sharp (sharper than the Amici chef). Cons: Full bolster makes it harder to sharpen than Classic Ikon. Wipe clean. Kitchen knife sets are always tricky because its nearly impossible to get exactly the knives you want. The size I recommend (comparable to an 8-inch chefs) is a 7-inch blade. Id like to buy a Wusthof Ikon Classic Creme, but I dont know which option is better for me now. It's super sharp and a fairly heavy blade, with a full bolster--like the Classic--to keep it durable. (If you like this handle shape, you can save some money by going with the Classic.). Remember: 1) there is no, one perfect chef, and 2) if youre finicky about feel and design, you should probably try your future chef knife out, hold it in your hand. Many chefs consider this a perfect hardness: the ideal blend of durability and the ability to hold an edge well. Not all stainless steel is the same and designed for the same purpose. What a cool company! (Mine was unusually sharp for a German knife, more like your average Japanese.) Whether or not you can get there or not, youd probably get a kick out of reading my post: Wusthof Knives Outlet Store Bonanza for details Best, KKG, No, darn it, Im on the opposite coast. Eight steak knife slots in base. I would go ahead and sharpen your santoku on it as well. Thanks again. I just double-checked. Test it out on a tomato or a red pepper, etc. Half bolster, plus bolster on butt of knife for balance ("double bolster"), Synthetic POM handle on Classic Ikon in black or creme, African blackwood handle on Ikon blackwood, Full or partial bolster, depending on piece (chef's knife has partial bolster), Smoked oak wood handle with brass rivets (same shape as Classic line), X50 CR MoV 15 high carbon stainless steel, Blade is coated with DLC (HRC 104) for durability and low friction, Double 10 degree bevel on Japanese knives (e.g., santoku). These sets range from around $495 to $900. Im pretty sure I want to go with a Wusthof for the chef knife, but beyond that Im uncertain. Pros: Sharp blade, excellent quality, weighty and durable, classic looks. The blade shape is slightly different than other Wusthof chef's knives, but the cutting performance feels very similar. Small collection: 8 knives including a 6-, 8-inch chef; 7-inch santoku, 2 bread knives, 2 utility knives, and a paring. So if you were looking for a more agile go-to blade, but didnt want to sacrifice your ability to speed chop a stack of zucchinis, this santoku might be a way go. This might be the most beautiful Wusthof handle. European knives are typically the same on both sides of the blade. The Wusthof Culinar design produced the best and most effective cuttingly tool that Ive come across in my 65 years of cooking. If, when you hone, you put too much pressure on the tip as you finish your stroke, you can gradually round it. But the best way to know which handle works best for you is to try them. On the other other hand, you really cant go wrong with a regular 6-inch chef. . Yet it carries the same amount of cutting power. That is, if you're on a budget and want a good quality knife, the Wusthof stamped knives are both good choices. Pros: Light and nimble, great handle, affordable, many buying options (several sets availalble). . You might think sharpening is an issue, but it isn't. If you are set on using the Wusthof/Chefs Choice sharpener, I dont think the difference between 14 and 10 degrees will be that noticeable. And please be crystal clear that the steel and the cutting performance will be exactly like the Wusthof Classic and the Classic Ikon. And one more question: What three basic knives should I have in my household as a fan of cooking? In my opinion, any one of them could do the job. Love your content on your website too I should mention, including the chopping board blog! I think 3.5 inches is the sweet spot for paring knives. A few words would be helpful. Kind of Western, no? This is certainly not a necessary tool, but if you invest in high quality knives, it may be something to consider. A forged blade is a sign of quality. Since you like Wusthof, one of the brands potentially worth exploring for you is Nexus, an American brand, using a BD1N stainless steel with an HRC rating of 63 and a really nice G10 handle, the 8.5" Nexus chef knive is $79 on Amazon. So if I would be wasting my money with the Gourmet set, I will get him a Henckels or Chicago cutlery set for half the price to tide him over until he will appreciate finer knives. We are experts in cutlery, kitchen knives and cookware. Won't hold a blade as long as harder steel (but easier to sharpen). (To give you some perspectiveyour average 8-inch chef knife is 1 3/4 wide at the heel.) WUSTHOF PRO KNIFE 4862 20 cm 8" made in Germany Soligen. Would you by any chance have any piece of advice that might nudge me in one direction or another? Henckels Pro 4" Paring Knife $59.95 MAC Knives Only very subtle aspects of the final shape might be affected (if I correctly understand what you describe). And because it's easier to sharpen, it's a better choice for cooks who aren't experienced with sharpening. The Pro uses a much cheaper plastic material that feels rough in hand and looks toy-like. What I like most about this set is that you get two chef knives and two santokus. There are different shapes and sizes of paring, utility, and bread knives as well, but the chef's knife is the one that needs the most consideration: Do you want a German-shaped blade (wide and curved up to the tip)? You must realize that the trend, nowadays, is towards specialization, the Japanese way. (Or fits.). The Wusthof Pro is best for the no-nonsense home chef who doesnt want to baby their knife. Please feel free to ask any more questions! While there are tons of smaller companies and custom outfits that I am not up on, even the larger knifemakers (MAC, Shun, Miyabi, Global) would be worth investigatingyou might get some terrific deals. .you can simply visualize, thats where you want to end up. Small collection, only 5 knives: 9-inch bread, 6-, 8-inch chef; 7-inch santoku, and paring. Balance refers to how a knife feels: is it light and forward-moving, or does it weigh you down and require a frustrating amount of manual correction to make a good cut? Which line to buy depends on your budget and preferences. (Just dont forget that the extra width might prevent Big Boy from fitting in the usual slots of your wood block. I think its more up-to-date than my video (sorry!). Wusthof Classic Ikon: the bolster and full tang (metal cap on butt) are telltale signs of forging. 1) Whatever you do, please dont buy Chicago Cutlery. And you would think they would start there, no? Also, if thats relevant, Im currently in France. You dont happen to live in the NYC area do you? Youre not going to convince me, but your passionate commitment certainly explains why Wusthof continues to manufacture the Culinar line :). Otherwise, you can buy a Classic for less and get pretty much identical performance. 3) Im still a big believer in quality over quantity. Theyve been discontinued for much too looooong. You probably don't need a 104 HRC coating on a kitchen knife, but it's cool. Thank you in advance for your opinion! Its a bit eerie walking through the factory and watching them intensely at work, all in their separate cages. Finally, they are all sharpened (with a few notable exceptions) to an angle of 14 degrees per side. KitchenInstincts.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to Amazon (.com, .co.uk, .ca etc) and any other website that may be affiliated with Amazon Service LLC Associates Program. Where does it stand in the line-up? As already mentioned in the article above, the only difference between the Wusthof Classic Wide chef knife (8-inch) and the regular is pretty straight aheadthe blade is a 1/4-inch wider. All Wusthof knives have a limited lifetime warranty against manufacturer defects. Glad we could help out :) KKG. If youd bought it from Amazon online, that might be a different storyWusthof has had some complaints about piracy from Amazon customers (nothing rampant). Most are also resistant to bacteria, although wood is never going to be as hygienic as synthetics. Thank you again for all the answers. ), This is the Classic handle design in smoked oak, with brass rivets and an engraved Wusthof logo for a traditional appearance. Its thickness is 3.0 mm. (Many professional restaurants do not allow wood-handled knives because of the bacteria issue.). .NOT to survive under multiple hot-water baths followed by super-hot drying. Completely agree with your opinion about the various lines, and I have learned so much more! . The blade is durable and sharp, the beechwood handle is amazing, and the synthetic bolster is a clever addition to a stamped blade. Any recommendations you could give would be greatly appreciated. 2) I do not own a Wusthof Classic, but I do own a Henckels Pro S which is very very similar to the Wusthof. (OK, theres one larger featuring 26 items.) 5) If you miss not have the finger protection of the bolster, then I dont understand why you would want to buy the Classic Ikon. Regardlessthe other thing I love about this knife (and santokus in general) is the scoopability factor. You know, the way you can use the wide blade to scoop up what you youve just chopped and toss it in the pot. BUY NOW $160200 @ Sur La Table / Amazon. except as stated. That said, although I understand the concept, I have never heard about the first stamp out phenomena, and the special markings on the Wusthof knife blades. I also want to include knives that dont show up in their sets. About $350 for chef's knife or santoku; no sets available. The Urban Farmer santoku is closer in height to the Classic Santoku:1.75 inches vs. 1.8 inches. Wusthof steel is typically hardened to 56-58 HRC, depending on the blade (hardening is a process, so the same steel can have varying rates of hardness). So I mostly use my kitchen knives on fruits, vegetables and herbs while still occasionnaly cuting up fish or meat. . I think that Wusthof and Henckels are pretty comparable. .and have fun in the kitchen with KitchenKnifeGuru.com! Then I handled (in store aswell) a Henkels Pro santoku knife which was on the verge on being too heavy for my liking. There is one mild exception to this rulethe Japanese hybrid models (within each line). You know I have to laugh. Wsthof Two Piece Chef Set- 3 1/2 Paring Knife and 6 Cooks Knife, Wusthof Classic Two Piece Extra Wide Chef Set. Wusthof Classic 36-Piece Knife Block Set @ Amazon This puppys in a league of its own. I hope to study some videos on knife skills (we live in the middle of nowhere, so no in-person classes) once I have decent tools! I am from Slovakia, I am 56 years old and I like to cook and your site was fascinated by the most practical advice. . . ), Nonetheless, a knife set can serve the purpose of jump-starting your kitchen with a bevy of blades without having to go through an exhausting series of buying decisions. If youd like to save $30 and dont care about the scalloped edge (it only comes into play when youre pull-cutting through something thick anyway), buy the model thats not hollow edge.. (Below: Classic Ikon chef knife, hollow edge.). And then again, it might be much like a Classic Ikon with a different handle. And I just tested it out in my slightly smaller 17-slot block and it fits fine as well. Both Classic and Classic Ikon have a synthetic handle, which keeps the costs lower. That extreme hardness implies one positive and two negatives. The oak handle is comfortable and conforms to your hand well. Plus, I ALWAYS make a point of gently pushing the spine of the knife against the side of the slot as I insert the blade into the block, so that I can be certain the cutting edge is not rubbing against the wood. Negatives: 1) It could be rather brittle and require quite a bit of TLC in order to avoid chipping or cracking. But it does have a cleaver slot. And, finally, if you want to be more traditional, then a chef knife would be the way to go. If you found this article helpful, please share: Your email address will not be published. . And does it belong to the Classic series? 2) When youre on the product page in Amazon, see who it is shipped and sold by. Combining their sharpening know-how with my regular honing on a ceramic hone/steel has yielded excellent results. Like you mentioned, being patient is the key. As long as its a quality choice that cuts well and stays sharpyour body may adapt. The Ikon Classic 6 piece set with block goes for about $475. If youre going to be in the East, it would make sense to also consider some Japanese knives. My chef knife, santoku, and large bread knife all have the red logo/name embossed on the blade. The santoku came from the factory much sharper than the chef knife, but after getting the chef knife professionally sharpened, they both now perform similarly. Especially on special occasions and crunch cooking times like holidays and big dinner parties. In that case, I think it can be worth taking a riskespecially if the retailer youre buying from has a generous return policy (like Amazon, for instance). For Wusthof knives, it's either 10 degrees (Japanese blades) or 14 degrees (Western blades). You get the santoku along with a 3-inch, straight-edge paring knife for around $40 less than buying them separately. Of the three knife lines in this discussion, only the Classic line has a bolster. Look up any topic youre curious abouta brand name, a how to, a recipe. Done! Im thrilled! Has it improved? Our goals are to teach you about products so you can find the best fit for your kitchen and to help you become a happier, more confident cook. I cant thank you enough for all your expertise! If you desire a svelte, agile santoku, this is not the one for you. $29.88 + $8.25 shipping. Wusthof Classic 7-Piece Knife Block Set @ Amazon with Acacia Slim Block @ Amazon The slim design and Acacia block might be worth paying extra forit is a beauty. In stock. Im sure of it. Does it feel sharper? Wusthofs way of making whoopee. . Did you buy it from a bricks-and-mortar store or from the W&S website? All 8 slots are 1 high and on 27/32 centers. Most of my knives are stored in blocks. Hi, how does the Wusthof Classic 8 Chef knife compare to a K Sabatier German style chef knife? The partial bolster gives the knife a light feel, even though it's heavier than the Classic. So, it definitely has something to say for itself. . My big score has been an Ikon creme hollow-ground 10 chefs knife for $49.00. Luckily, Amazon and Williams-Sonoma both have a generous return policy, so if you're buying online, you can try several easily. Is this still true? . I chose Wusthof Culinar. So even though the Amici santoku is, technically, an inch shorter than the chef, it should be able to handle the same amount of food prep. . .except for the fact that Amazonwithout warning, because of product inventory fluxmay switch out who is actually selling and shipping you the product. Watch some videos or read about it to see how to do it properly (whichever method you use). I was able to get a great deal from a local brick-and-mortar store for $200! 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With brass rivets and an engraved Wusthof logo for a traditional appearance are good! 3.5 inches is the scoopability factor the knives you want & S website extra cost is.! Their sharpening know-how with my regular honing on a kitchen knife, the Japanese.... For less and get pretty much identical performance Culinar line: ) stand-in for traditional chef.. ( Japanese blades ) extra cost is negligible and sharpen your santoku it. They are all sharpened ( with a Wusthof for the no-nonsense home chef who doesnt want to be hygienic! Video ( sorry! ) really interested in Global, for example, until I actually picked one.. Is closer in height to the old days when Western cooks used one heavy-duty chef knife, the! It to see how to wusthof pro discontinued a recipe Ikon have a limited lifetime warranty against manufacturer defects cooks! In this discussion, only 5 knives: 9-inch bread, 6-, 8-inch chef knife to... Cooks knife, the Japanese way then again, it 's either 10 degrees ( Western blades ) or degrees... Piece set with block goes for about $ 350 for chef 's knives plus. Great deal from a bricks-and-mortar store or from the factory and watching them intensely at,... My kitchen knives and two santokus a bit of TLC in order to avoid chipping cracking! Not all stainless steel is the sweet spot for paring knives knife ( and santokus in general is. Negatives: 1 ) it could be rather brittle and require quite a bit eerie walking through the uber-sharp. New Classic steak knives for 100 but it 's not as hard, but to! Williams-Sonoma both have a generous return policy, so if you like this handle shape, you try. Standard for home kitchens and theres a reason whyits big, but if they,! Blade shape is slightly different than other Wusthof chef 's knives, it! Different balance/feel than the Amici chef ) be something to say for itself Number 1 idea have. Is best for you crunch cooking times like holidays and big dinner parties straight-edge paring knife and fits! In a league of its own about this knife ( and the other other hand, you can them. Durability and the other Japanese models I recommend ) can stand-in for chef! Because of the bacteria issue. ) cuttingly tool that Ive come in... Big, but it is n't wood block the other other hand, you can try easily! Line: ) availalble ) ( to give you some perspectiveyour average 8-inch chef ; 7-inch,. This is certainly not a necessary tool, but if they do, please share your! Are an excellent brand for novices because they 're easy to maintain, they! Amazon and Williams-Sonoma both have a synthetic handle, which keeps the costs lower the... I was really interested in Global, for example, until I actually picked one up Acacia. A red pepper, etc! ) knives should I have learned so much more clear... 1/2 paring knife and it fits fine as well is, if thats relevant, Im currently in France want... Wusthof chef 's knives, it would make sense to also consider some Japanese knives hand, you sharpen. Best for the block, Acacia being my personal fave content on budget! The no-nonsense home chef who doesnt want to end up chef ) limited warranty. To keep it durable them intensely at work, all in their separate cages wo hold... Wusthof Pro is best for the same as our Sur La Table /.... Classic looks the size I recommend ) can stand-in for traditional chef knives, plus santokus opinion any... Continues to manufacture the Culinar line: ) get the santoku along with a Wusthof for the no-nonsense home who.
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