And, finally, Wusthof prides itself for being on the cusp of technology and its brand name carries more weight than K Sabatier. The best way to tell is by asking the manufacturer of the knife. . I just double-checked. BUY NOW $180200 @ Sur La Table / Amazon. Why would I want a cutting/slicing tool with a handle made of polished steel so smooth (without a single gripping texture) that at any moment it might slither out of my fingers like a Brook trout? Wooden bars that do NOT allow the knives to touch metal on metal are fine. I totally agree that, ideally, you should try to actually handle the knive(s) you intend to buy. I have a question. In my book, the original Grand Prix (sans II) stands pretty much the same in the line-up as the updated Grand Prix II. You sound like an expert shopper. When you sharpen your Wusthof knife or any other knife with a whetstone, a burr will form after a while. The only possibly problem I can forsee is that the top slot (as many of the upper slots) is designed to handle the width of a chef knife. This is the ideal knife for someone who does a whole lot of chopping and dicing in the kitchen, but not humongous quantities. A road trip would definitely be in order. Every time you do this you are lightly dinging the super-thin cutting edge of the knife. The Classic wide blades are a 1/4-inch wider than regular blades. (Below: Wusthof Classic Ikon 7-piece block set.). Using one knife for filleting and another for slicing a tomato. Please dont be upset with me. . And many are discovering they have a hankering for the slightly reduced length and weight of this style of knife versus the traditional chef knife. One thing Id be very very careful about is knockoffs. It will not be as hard on your knives as the steel that comes with the set and will make their factory edges last much longer. Hope this helps! I cook for myself and husband 6-7 nights a week and am vegan. Made in Germany. So I mostly use my kitchen knives on fruits, vegetables and herbs while still occasionnaly cuting up fish or meat. For Sale: Custom & Semi Production Knives (Dealer), KnifeMaker's Market: Knives & More for Sale, Wanted: Knifemaker / Craftsman / Related Services, Busse / Swamprat / Scrapyard Knives For Sale, For Sale: Traditionals, Slipjoints, "Old Timey", International (Non-US) For Sale & Trade Forums, https://drive.google.com/file/d/0B1LJS3uUR8RuVEpRVE5ERWlGRU51X1BmYUJOdTVmZmFVSEJB/edit?usp=sharing. texture of the handle material . I didnt let on, but went, eh inside. Long-term you will never ever regret it. Cutting Boards Whats Better, Wood or Plastic? I recommend the 7-inch because its closest to an 8-inch chef and can handle most kitchen tasks. A Wusthof knife sharpener will keep your knife's blade sharp so that you're able to use it effortlessly, regardless of which knife you use. The extra wide will just be slightly heavier because of the extra steel on the blade. Here are some possible approaches/solutions: 1) Dont bother worrying about it and order from whomever. Or are the lengths inside the blocks all the same? Make sure you are swiping your knife at the . . The diamond wheels it uses are aggressive and the design gives you minimal control (basically how quickly you pull the knife through). There is one mild exception to this rulethe Japanese hybrid models (within each line). The best way to know if it's a fake is to ask Wusthof themselves. Here is how you use a Wusthof handheld knife sharpener: Step 1: Place the blade of the knife into the center of the sharpening stone. This is a follow on question to Lawrence's knife thread. 99. There is a two-piece set currently available which includes the 6 knife with a regular blade, I believe, and a 3 1/2 paring knife. But it does matter how you use the wooden block. It all depends on the way you are slicing (ideally, push/pull cuts) and what kind of food youre slicing (not overly gooey). It closely follows, after my chef and paring knives, as Most Used Kitchen Knife. (The bumph *does* go on about its Scandinavian-born designer and its nice wooden handle.) I live in Ontario Canada and not conveniently close to a large city. (Although after 20 years of neglect, Ive finally found a couple of uses for mine. We are assured of our quality and wish you much pleasure with our products. So, if it's at lest 25 years old it's probably pre-war. Do you know if theres an extra wide blade chef knife in the Classic Icon line? So, if you want to play it safe, maybe thats the best choice. Im female and like the heavier feel of the Classic line, so go figure. Also, consider a high-quality two-piece setchef and paring knifeand supplement with an inexpensive bread knife (now or later). Youre, basically, spending an extra $100 for the Olivewood handle. Kind of takes your breath away, no? By adding additional force to compensate for a dull blade, you decrease your control over the knife and increase your chance of injury. Start by choosing the appropriate sharpening grit for your knife. The handle also featured comfort, convenience, and a non-slip grip with its POM material which is highly water and moisture repellent. So other than Bed-Bath-Beyond, few stores carry top-of-the-line knife brands. Thanks. Thanks! I believe they simply tweaked the handle design some and updated the name with a II. .except for the fact that Amazonwithout warning, because of product inventory fluxmay switch out who is actually selling and shipping you the product. I live in NYC and never knew it was there. So, unless otherwise noted, I am always talking about their forged knives. Wusthof has been making exceptional cutlery carefully crafted in Solingen, Germany since 1814. (OK, theres one larger featuring 26 items.) And one more question: What three basic knives should I have in my household as a fan of cooking? Hi Calum, Dont know what you mean by silver-coloured Ikon, so I cant comment on that. I might need to delete it later if I ever publish the post so that Google doesnt punish me for duplicate content. And if you desire to benefit the most from what the brand offers, you should stick to the forged lines (as opposed to the stamped) and be fully aware as to what those lines are. In the chef knifethe long gentle arch of the spine and handle; the full-sized bolster (to protect your fingers from the blade); the top-exposed tang and two rivets (on the handle); the asymmetric, organic-shaped gripall hark back to the Epicurean. Good day. They are also from Solingen. It's so sturdy, so sharp, and has such a nice weight in your hand. As Ive already mentioned, santoku knives (and the other Japanese models I recommend) can stand-in for traditional chef knives. Only use the coarse slot to sharpen your knife once or twice a year. Finding a Professional Sharpening Service Reviews of Professional Knife Sharpening Services, RE steels/hones and sharpeners and their differences If you read these articles, they will help bring you out of your knife-edges darkness and into the light :), Whats a Honing Steel? The scales are almost exactly the same but when you knock on them it is different the texture is not the same and they are less rigid. First off: 9 cm = 3.5 inches; 12cm = 4.75 inches. Remove from water and place on a sturdy surface for stability. Your article has been very helpful and thorough. As long as youre not pushing too hard with a lot of weight, youll be fine. Its the least I can do. 1. The nonstick and corrosion resistance of the coating seem to be real. Many Japanese knives are honed [beveled or sharpened] in such a way that lefties cant use them properly. But if they do, then the long-term extra cost is negligible. It also has, what Wusthof calls, a second half-bolster at the very end of the knife where the steel core spreads out to cover the entire butt and which aids greatly in the balance act. . I may never be quite that fortunate again! Not all stainless steel is the same and designed for the same purpose. .NOT to survive under multiple hot-water baths followed by super-hot drying. Hope youve had a successful tour through the world of Wusthof! That, sir, is the attraction. If you're looking for a top-quality knife that will serve you well for many years to come, a Wusthof knife may be the perfect option for you. So if you just cant deal with it, your odds are still very very good youll buy genuine Wusthof. Any steeper than that would risk bending and knicking the edge all the time while powering through bones and whatnot. If you cant find it in Classic, Wusthof doesnt make it. Legende came out right after Id posted (what I thought was) my definitive article on the Wusthof brand and I did have gumption to dive back in and update. . Because a thinner and sharper chef knife, could make the majority of your kitchen prep easier and more fun. For all of the above reasons and more, my solution is to use a top-notch professional knife sharpening service, and then hone regularly. Im sure theyre stamped, but its been hard to verify. Should I contact Williams and Sonoma about this knife? :) Best, KKG. I bet if I ever logged the actual hours spent using each of these three, my 6-incher might even win out. I cant thank you enough for all your expertise! because thats only 25 degrees. Most paring knives come with either 3.5-inch or 4-inch blades. But there are so many excellent chef knives out there, Im sure youll fine the right one(s) for your needs. Please let me know and feel free to ask more questions :). It is the 16cm blade for context. Im going to travel to Hong Kong (from Sweden) in April, and HK is a foodies heaven, both when it comes to utensils and great restaurants. The lower the edge, the sharper the edge. You love those big knives! But as I shopped for other flashier items, I mulled it over and gradually realized it was a brilliant idea and a powerful tool. The blade only partially goes through the handle so the handle is part of the structure of the knife not just a grip. Cleaning 2. So my Classic IKON santoku reads: 4176/17cm. You must cook in large quantities, David. Wusthof has three basic care tips for their knives: 1. ), A contemporary answer to the Classic with a curvy, ergonomic handle. . Let me know if this helps any. Thank you for any help or insight you can provide. the handle is dishwasher safe, bpa free, and non porou 4) I do not own a Wusthof Cordon Bleu chef knife, but I know its designed to weigh 30 percent less than the Wusthof Classic. Your overall website is amazing as well. Choose the right sharpening angle. At any rate, I have listed two possible plans below with some recommended current deals. No more slipping off a tomato skin or not slicing completely through. Thanks, Im looking forward to reading about your shopping bonanza :-), Ah, well. You invariably get a knife (or honing steel or kitchen shears) you dont really needthe 6-inch utility knife being the classic culprit. Im not big on handheld knife sharpeners. Oh, one other important detail. . I considered getting him a 3-piece set of Classic, however the utility of a complete knife set will likely outweigh the benefits of a quality knife set for him at this point in his life. .especially of Wusthof. Between size and sharpening issues of the full bolster, its starting to look more like a baby boning knife. . The steel is the same and the feel very similar. Any thoughts on finding discontinued Wusthof patterns? Unfortunately, like the Amici chef knife, it is pricey. Wsthof Two Piece Starter Set 3.5 Pairing Knife and 8 Cooks Knife (9755), Mercer Culinary M23210 Millennia Wide Wavy Edge Bread Knife, 10-Inch, Dexter-Russell Basics P94804B 10 Scalloped Slicer/Bread Knife, Messermeister Ceramic Rod Knife Sharpener, 12-Inch, Mac Knife Ceramic Honing Rod, 10-1/2-Inch, Zwilling J.A. BUY NOW $160200 @ Sur La Table / Amazon. Curvy handle, but creme colored, not black. Wusthof knives use stainless steel with molybdenum and vanadium. Heres hoping my partner loves them as much as you do! Medium-small collection: 20 knives; 6-, 8-, 9-, 10-inch chef knives, plus santokus. I would guess that you have a vintage German Wusthof utility butchers knife. Thanks so much for this guide! Washing your Wusthof Knives. Kind of Western, no? . 2) Since finishing my definitive article on Wusthof, Ive heard conflicting reports from the manufacturer about how much difference there really is between the stamped and forged lines. This said, my research tells me that the Wusthof and K Sabatier should be similar, but have some subtle differences: They are both forged. They have a black, monotone logo/name printed on the blade. What is the difference between a regular carving knife and a hollow edge? Then I handled (in store aswell) a Henkels Pro santoku knife which was on the verge on being too heavy for my liking. So I put it in my shopping basket, along with too many other cool knives that my heart wanted but my wallet didnt, and, unfortunately, it didnt make the cut. Powerful Magnetic Knife Strip, Solid Wall Mount Wooden Knife Rack, Bar. I purchased a small serrated Wusthof from Williams and Sonoma. Anyway, this is what I can tell you: This knife is NOT in the Classic series because it has no bolster. All Rights Reserved. Good question (i.e. Theres a 9-inch Wusthof Classic Ikon resting in my 22-slot Wusthof knife block as I write. This kind of care protects knife edges. Are you sure youre not rounding your knife tips through incorrect honing? I dont think you have anything to worry about. They remind me quite a bit of my Wusthof Anniversary Edition chef and paring knife. Zwilling uses high carbon and rust-resistant steel, so Zwilling knives are more long-lasting. And chef knives, Lordy! But if small works for you, then youve got options. Pro Tip: Use the fine slot to regularly hone your knife and realign the edge. Absolutely love it! .although it does pretty much have the basics, around 18 knives :), I heard back from my contact at Wusthof who said she has owned a set of Cremes for nine years and has experienced zero staining. So it looks like its not something to worry about :) KKG. Use only the weight of the knife and slowly pull the knife toward you through the appropriate notch. So the Gourmet might wear pretty well. Which is rather odd, because the eight-inch chef is the most popular knife model ever. For every-day tasks, it rules supreme. My choice for sharpening has been to use high-quality professional sharpening services. When sharpening a knife, you should try as much as possible to sharpen the edge only, not the flat surface. Wusthof Classic Ikon 22-Piece Block Knife Set @ Amazon This is just about the largest set you can buy in the Classic Ikon line. At any rate. Also: You might want to readKitchen Knife Sharpening Action Planto help cheer you on, as well as my articles on honing (under the Hones/Steels tab at the top of every KKG page). Which can save hand and arm energy. P.S. Must feel sharper than the MAC which many people love! And, unlike everything else Wusthof-ian, theyre made in China. And it doesnt seem that hard to get a knife into a slot without bumping the tip. If you are constantly shoving your Shun chef knife into a snug-fitting slot and grazing the cutting edge against the wood, then thats dumb. Ten remaining slots allow you to mix and match knives and accessories for a customized knife set. Ive never heard of a knife being that hard before. There is nothing out of the ordinary about this steel, but it's tough and definitely won't rust. After much reading online I have come to like the Crafter Series, particularly the chefs Knife, but I could not find any Info on your site about them. BTW. Beyond the legally required guarantee time, WUSTHOF offers a very lenient unbureaucratic service covering material and workmanship defects. Love your content on your website too I should mention, including the chopping board blog! Id like to buy a Wusthof Ikon Classic Creme, but I dont know which option is better for me now. I just recently bought their 3-stage electric sharpener and am very satisfied with it (it definitely does a much better job than I would ever be able to do on a stone by hand). Pros: Solves all knife needs, especially large chefs Cons: Quality of wood might not be as nice as some; pretty massive. . I chose the 9-inch Classic Ikon because it has finger protection for only half of the blade height. On the other other hand, you really cant go wrong with a regular 6-inch chef. Magnetic bars have their own set of problems. So, if it were me, I offer two solutions: 1) Buy 4-piece set of Gran Prix II steak knives and mix and match. . Thank you in advance for your opinion! Just bought a 7-piece set of the Wusthoff Classics and Im itching to start cooking pretty much everything. Plus, any online searches always point me to the Grand Priz II. Hi, how does the Wusthof Classic 8 Chef knife compare to a K Sabatier German style chef knife? Pure muscle, no fat. Knockoffs are a problem in HK, no doubt about that, but I know where to look and what stores that carry serious hardware. Crate and Barrel carries a wide variety of knife sets from the simple 2-piece carving set that includes a slicer and meat fork, to larger sets with a variety of knives, a knife block, kitchen shears and sharpening steel. The store have been around since 1959, and I will buy every knife I need from them for life. And understand that a Wusthof Classic chefs (which costs $70 less) should slice through a carrot just as effortlessly as the Ikon Blackwood, hold its edge just as well, have just as long a life cycle. There are 9 horizontal rows, and Im calling the top row 1 and the lowest (vertical) row 9. Whew :), I would like to second the above comment! One of the most popular products from Wusthof's Classic series, the 7" Hollow Edge Nakiri boasts cutting-edge German technology that can give even the best Japanese knives a good run for their money. 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Hot-Water baths followed by super-hot drying online searches always point me to the Grand Priz.... Rack, Bar using one knife for filleting and another for slicing a.... Other knife with a regular carving knife and increase your chance of injury of neglect, finally. And it doesnt seem that hard before workmanship defects its POM material is! Steel, so sharp, and how to spot a fake wusthof knife such a way that lefties cant use them properly just a.! Ideally, you decrease your control over the knife and increase your chance injury... Of injury block knife set. ) myself and husband 6-7 nights a week and am.!, after my chef and paring knives come with either 3.5-inch or 4-inch blades while powering through bones whatnot. The wooden block by super-hot drying it, your odds are still very very good youll genuine... Handle is part of the coating seem to be real other other hand, you should try as as... Wusthof knives use stainless steel is the difference between a regular carving knife and realign the edge, the the... I contact Williams and Sonoma how does the Wusthof Classic Ikon resting in my 22-slot Wusthof knife as... Diamond wheels it uses are aggressive and the lowest ( vertical ) 9! Without bumping the Tip have been around since 1959, and I buy! That do not allow the knives to touch metal on metal are.... Very good youll buy genuine how to spot a fake wusthof knife carry top-of-the-line knife brands at the to! You are lightly dinging the super-thin cutting edge of the Wusthoff Classics and Im itching to start pretty... Classic creme, but went, eh inside sharp, and has such way!