The Wicked Chef

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Owned a Wusthof Classic Kitchen Knives

Posted on April 23, 2016 at 4:25 AM


I'll start by saying that I own both this knife and the Wusthof Classic 8" chef's knife, and I love them both to death. I tend to use the Shun more for cutting up poultry and such, because the steel is harder (less steeling when doing heavy work); and I use the Wusthof more for mincing and dicing veggies (much easier to use the bolster grip when doing these tasks). Quite frankly, in my humble opinion, when you are in this price range, comfort and aesthetics are going to be bigger factors than relative sharpness. Provided you clean and maintain the knives properly, you will be putting them in your will to a deserving heir.

Note to sharpness snobs: NO stainless knife can touch an old-fashioned carbon steel knife for sharpness. If you don't believe me, go and see what your butcher uses. The problem with old-fashioned carbon steel knives is that they are very high- maintenance and will look ugly after a while no matter what you do.

Personally, if I had to choose, I'd take the Wusthof solely on the basis of my personal feel and the fact that the blade is a little easier to hone than the Shun. I am just glad I don't have to choose, but if you do, I can't recommend strongly enough getting out to a store and handling the knives before you buy. When you're in this neighborhood, about the only way you can choose badly is by not buying the knife that feels best in your own hand. You're going to get a top-quality brand whichever way you go.

I really like it. I like really smoothly sharp knives. I don't think many people really need that sharp because to cut most of fruits, vegetables, and meets, one would be perfectly okay with roughly sharpened knife (rough sharpening works even better for cutting because it acts as a saw). Typically it is very hard to sharpen a knife to that smooth well because the steel has to be really good. It seems the case for this knife. I previously tried so-called Damascus knives which is supposed to be of a similar quality (https://en.wikipedia.org/wiki/Damascus_steel" target="_blank" rel="nofollow">More on Damascus here). However, most of what I could afford were poorly forged - they were very sharp but soft (as a result, you need to sharpen it pretty often). This knife seems to be made of properly forged steel - I haven't seen any dulling after a week of pretty intensive testing in my kitchen.

Article source: Amazon.com

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