I fizzle out :). Santokus and Japanese-Asian-style blades come in a range of shapes—some pointier, some longer or wider than others. But can you imagine cutting up an avocado with it? However . I bought a fancy-schmancy Chef’s Choice electric sharpener, was freaked out by it, and sent it back. I’m considering a 3.5-inch—half bolster. If anyone if looking to put together a nicer set and doesn’t want to pay $600, cobbling a set together through eBay is the way to go. First off: 9 cm = 3.5 inches; 12cm = 4.75 inches. And, yes, you can feel the subtle difference of the natural wood in your palm. I’m researching quality knives of multiple lifetime durability to add to my wedding registry and your analysis here is absolutely comprehensive. I did all the research and never have found time to finish it. They showed rust. • Brand: Wusthof • Type: Steak Knife • Model Number: 1125060403 • Blade Length 12 cm Thanks, I’m looking forward to reading about your shopping bonanza :-), Ah, well. Wusthof Gourmet Carbon Stainless Steel Heavy Chinese Cleaver, 8-Inch. .I don’t think you’re alone. I chose Wusthof Culinar. It comes in three versions, each identical, except for the color of (and material in) the handle: 1) Classic Ikon, 2) Classic Ikon Creme, and 3) the Ikon (Blackwood). 8. So beware on your extra long blades if you don’t have the swivel base.”. For all of the above reasons and more, my solution is to use a top-notch professional knife sharpening service, and then hone regularly. Anyway, enough babbling. Priced from $55 to $375. @ Amazon I lucked into one seller who was selling a set of 4 new classic steak knives for 100. 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. Best, KKG, No, darn it, I’m on the opposite coast. Wusthof – 4690/26 – bone splitter, 26 cm. Wusthof Classic Ikon: BUY NOW $100–160 @ Sur La Table / Amazon Regarding the edge angle: 1) Because it’s a thick blade, and 2) because it’s meant to function as a cleaver, my guess is that the edge angle would need to be rather wide for modern standards, probably around 20-22 degrees. . The size I recommend (comparable to an 8-inch chefs) is a 7-inch blade. I sold it and now want to buy a 9-inch Classic Ikon chef knife. Here’s my long-distance take (having never seen or felt one in the flesh): It’s not stamped like the Gourmet, so it’s higher quality like the the Classic, Classic Ikon, or Grand Prix II. BTW. Wusthof knife edges are all created Western style, with the same bevel on both sides. The Cordon Bleu lacks a bolster (that extra hunk of metal at the heel of the blade that protects your fingers from slipping onto the blade) which makes it weigh less than the Classic. Plus, because of the reduced bolster, you can easily sharpen the entire length of the blade. I was nearly sold on the Classic Icon, but wanted to understand the difference between it and the Classic. Personally, I think knife blocks are just fine for storing kitchen knives, even those with super-fine edges. Medium-to-small collection: 20 knives including a 6-, 8-, 9-inch chef; 5-, 6 1/2-, 7-inch santoku. Smallish collection: 11 knives including 6-, 8 -, 9-inch chef knives, plus a 7-inch santoku. . Seriously….. And there are multiple sets available….. http://www.ebay.com/itm/Brand-New-Wusthof-Classic-Steak-WUSTHOF-CLASSIC-4-PIECE-STEAK-KNIFE-SET-4068-/112459532666?hash=item1a2f1c497a:g:P00AAOSwXeJXeFZT. Browse the Wusthof Classic, Wusthof Ikon and other exclusive knife series and get Free Shipping on all orders over $49. same in Classic Ikon Creme (with slim block) I think that Wusthof and Henckels are pretty comparable. If you eat any kind of baked items on a regular basis that need to be hand sliced—this bread knife will make you smile and keep on smiling. I would like to know the pros and cons of the Wusthof Classic 6″ chef knife versus the extra wide. They could provide more variety here. I also currently own a Wusthof Classic Ikon chef and santoku, both of which I like. . But I can’t help but wonder if these self-same reviewers tested out the Ikon, they might rave even louder about it.). I was really interested in Global, for example, until I actually picked one up. Anyway, Windmuehlenmesser’s 1922 series looks like the perfect marriage of beautiful vintage design with manufacturing quality. 1. Thus, in this one instance, I’m not a stickler about recommending only the premium Wusthof forged lines (Classic, Ikon, Grand Prix) for a steak knife set. The Wüsthof production facilities in Solingen are highly automated, with more than 100 robots performing many steps in the knife-making process, while specific tasks such as the finishing of the edges and surfaces, and the final honing of the blade, are still completed manually. Medium collection: 30 knives, including 6-, 8-, 9-, 10-inch chef, cleaver, and two santokus (which, true to form, don’t have bolsters). Could you recommend them? They definitely will feel lighter than any forged line though. Check out two of my videos as a start: How to Chop an Onion. Good day. Zwilling J.A. @ Amazon I am not a fan of this type of sharpener because, although it does work and is convenient, it tends to take off more metal than is needed to produce a sharp edge. Rave reviews, best value, serrated blade. Most of us don’t use them often enough for their sharpitude to be a major issue. A bad combination. Wusthof ® Stainless Steel Carving Set in Rosewood Box. There are 12 smaller slots on this block that measure approx 1″ long X 1/8″ wide. Wooden bars that do NOT allow the knives to touch metal on metal are fine. That pairing (…sorry) will work well for me. And there is good reason (other than smart marketing)—they are well made with a very high nod to quality. Wusthof Grand Prix II knives offer a bold and contemporary design with a synthetic black handle. If you’d bought it from Amazon online, that might be a different story—Wusthof has had some complaints about piracy from Amazon customers (nothing rampant). Every authentic Wusthof knife has one. In the meanwhile, let me also remind you that the Classic Ikon Creme is one of the smaller collections. . Good question (i.e. Also: You might want to read—Kitchen Knife Sharpening Action Plan—to help cheer you on, as well as my articles on honing (under the “Hones/Steels” tab at the top of every KKG page). A road trip would definitely be in order. [SurLaTable website is incorrect. Pure muscle, no fat. In various discussions there is much discussion about dulling or damaging the blade—a valid concern, but one I have a solution to via sharpening. What is the difference between a regular carving knife and a hollow edge? It was delicious and I’ve been cooking ever since. Which features do you prefer? If, when you hone, you put too much pressure on the tip as you finish your stroke, you can gradually round it. Knockoffs are a problem in HK, no doubt about that, but I know where to look and what stores that carry serious hardware. Crate & Barrel is currently have a sale on Wusthof’s “Urban Farmer” series. The knife lacks gravitas, the stuff the Ikon oozes from every pore. Soooo. Everything generally runs 1/4 of the Amazon price. (Or fits.). 95 (For example, your brother doesn’t need steak knives to start with. Notice the Urban Farmer comes in close to the Gourmet: Wusthof Urban Farmer: $80 (reg $100) I am from Slovakia, I am 56 years old and I like to cook and your site was fascinated by the most practical advice. They remind me quite a bit of my Wusthof Anniversary Edition chef and paring knife. Then, within each category, I’ll focus on the six Wusthof knife lines I’ve recommended above, touching on sets/blocks worth considering, and drawing some distinctions. @ Amazon. I must admit, I’m not a huge fan of paying a premium for steak knives. When I turned 60, I gave myself what I had always longed for: a good set of knives. (For the record, most of Wusthof’s knives these days have edge angles of 15 degrees or sharper.). This was exactly what I was looking for. . 1) Buy 4-piece set of Gran Prix II steak knives and mix and match. In the subsequent fifteen years that I’ve been using them, not a one has slivered out of my hand like a trout. P.S. In an instant, I recognized it as one of the most eye-catching designs I’d ever seen in a quality kitchen knife. Please consider buying a ceramic hone. My 3-inch with full bolster sees a lot of action so it gets sharpened a lot. This is not a definitive list, just a sampling of sets to consider with some useful guidelines. And when it gets too dull, get it sharpened by a quality professional sharpening service. All are full tang. . .they will be closer to the angle. Try to buy from reputable sellers and if the price seems too far out of line with everyone else, consider passing it by :). – You may be shocked to hear this, but I would not let either Williams-Sonoma or even the Wusthof outlet store sharpen any of my knives. The electric sharpener is set to 14 degrees where as you mentioned the santoku is a much sharper 10 degrees. It still has an amazingly sharp edge on it that can slice tomatoes cleanly without having to saw back and forth. . . My best guess, is that they may not be. I could only find that some people thought it to be too light for a “workhorse” chef knife. .except for the fact that Amazon—without warning, because of product inventory flux—may switch out who is actually selling and shipping you the product. The smell was horrible and it’s been ridiculous trying to find a replacement. Thanks for turning me on to them. But what I then noticed is that all the Wusthof knives I see have their logo engraved or marked on the blade and mine does not. Done! Even angel food cake! ... Wusthof Items under $100 Sale Zwilling J.A. Just wondering, however, since the handles are a lighter wood colour, would staining ever be a possibility? . Wusthof ® Gourmet White 18-Piece Knife Set with Walnut Block. I bought a Wusthof 4564/20cm knife in a thrift store for 50 cents! Tis’ a pity. Please feel free to follow up with any addition questions. 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. Their steel formula is X50 CR Mo 15. What’s so cool about the Ikon series is that they’re not only beautiful, but serious tools that you can plan on having in your kitchen for decades. Best, KKG. You’re most welcome Jessalyn. Ships free. P.S. This is my favorite type of knife set to recommend because you get two out of the three core knives every kitchen should have—a chef and a paring knife. And if it makes you feel any better, a few years ago I ended up doing the same thing you might do. .especially of Wusthof. How Many Kitchen Knives Do You Really Need? 1; 1; 1; 1 5/16; 1 7/16 Your article was exactly what I was looking for, thank you! Test it out on a tomato or a red pepper, etc. For example: Wusthof has its PEtec patented sharpening system which helps ensure knives come from the factory as consistently sharp as possible. As the name implies, paring knives are designed for peeling the skin off fruits and vegetables. Wusthof calls the 4-inch a “wide” paring knife, but, to my eyes, the blade pretty much looks the size and shape of your average 4-inch paring knife. Under the face there are 6 Steak Knives Slots.9 lbs Wusthof Classic Ikon 22-Piece Block Knife Set Thank you for any help or insight you can provide. It also depends on just how sticky/clingy the food is. Hope this helps! 1 1/4″ X 1/16″ (2) . A few words would be helpful. They’re priced like forged knives ($52 or $80 Canadian is the current 20%-off sale price for a 5-inch serrated utility knife), but the bumph doesn’t say anything about their manufacture. Wusthof Classic 8-inch Chef w/paring: $170 This holds true for both Classic and Ikon versions of these knives and allows them to slide through food with slightly less resistance. With Wusthof steak knives, you have your choice of set size. 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. The KKG website is full of articles on how to better understand how to maintain your kitchen knives. If the number is in the database, enjoy your new Wusthof knife. You can use the same techniques for different foods and adapt them. for more details. I’ve tried to give you a roadmap that you can return to again and again when you’re feeling lost. . So, unless otherwise noted, I am always talking about their forged knives. You are adding unnecessary dings to your knife blade edges which tend to slow cutting down. How to Cut a Pineapple. Eight steak knife slots in base. What’s more, the blades tend to be ever-so-slightly thinner and lighter than the Classic Ikon. how to know if a Amazon seller is an authorized Wusthof dealer). Hope you’ve had a successful tour through the world of Wusthof! A year ago I bought a 9-inch chef knife recommended by this article—for a good price I chose Wusthof Cordon Bleu. Made in Germany. It doesn’t look like it and judging from the price, probably doesn’t. Thanks again. Beautiful, top-of-the-line set. An extra-wide 8-inch blade gives you the width, in a more compact length. Save to Favorites. But if they do, then the long-term extra cost is negligible. Perfectly balanced, these knives are forged from one piece of high carbon steel and are constructed with a full tang handle. So that knife had to go into a drawer. Uuuuf. Harking back to pearl-handled pistols and what not. Combining their sharpening know-how with my regular honing on a ceramic hone/steel has yielded excellent results. Should I be concerned? Especially since it was a WS exclusive. Wusthof Classic 8'' Offset Deli Knife … © Copyright 2021 MetroKitchen.com. Remember that, like the Classic and Classic Ikon, the handle is not actually wood. Both Wusthof and Henckels make stamped knives as well. I gave my children sets for their weddings and my sister a set for her 70th birthday. Especially on special occasions and crunch cooking times like holidays and big dinner parties. As I see it, there are two basic reasons to buy a “wide” chef knife: 1) to give your gripping hand more knuckle clearance, and. If the two reasons above do not relate to your kitchen knife needs, then there’s no reason to pay the extra $50 for a wider blade. Yes, you never know how competitive a store might be willing to be. by Norman Weinstein, sharpening and caring for your kitchen knives. 2) Since finishing my definitive article on Wusthof, I’ve heard conflicting reports from the manufacturer about how much difference there really is between the stamped and forged lines. Below is a sampling of sets that cover a range of blade quality as well as style, fit, and finish. Buuuuut. I really wouldn’t sweat the details of brands so much. Because of the amount of cooking you do and the amount of veggies you must prep—a Japanese blade would allow you to soar. I’m an affiliate for both Amazon and Sur La Table (an authorized retailer), and, as a customer, I’m a big fan of both as well. Would you trust William-Sonoma to do it, or rather send it to Wusthof? 1 5/16 X 3/8; 1; 1 1/2; 2 1/16 (Right: Wusthof Classic 2-piece starter set. Expert?! I hope you will publish something on your thoughts about knife blocks. Small collection: 8 knives total including 6-, 8-, and 9-inch chef knives and a 7-inch santoku which I love—because the handle feels better and it balances perfectly. I still haven’t chosen which of the Wusthof lines I will purchase, but being drawn to the Creme colour, I may choose my basic 3-4 pieces from that line. Glad to be of service and thanks for letting me know! (So the promo goes.). Wow, what an annoying house guest. I looked all over the net for info on Wusthof knives in order to make an informed decision on purchasing a set. Henckels Four Star, 4-inch paring: $30 Wusthof Knives are leaving all the competition behind. It’s the least I can do. Notice the subtle, continuous arc of the spine, the shape of the blade (steeper curve at the tip), and the full-sized bolster (unlike the Ikon). .especially because I bet most of my readers are probably getting tired of Wusthof talk. But let me query one of my sources at Wusthof and see if I can confirm. And chef knives, Lordy! I agree with the first comment, hands down the most helpful article/guide on all things Wusthof. Nice article! Wusthof Corden Bleu: $80 (a steal!) You should charge them :). Use our guide to help you understand the differences vs. the various Wusthof knife styles. Utility knife: Sized between the chef and paring knife, the utility knife can be used for mincing and slicing produce as well as slicing meat. It comes in the Classic line as well (with a different handle, of course). The top two slots can handle 12” blades. . Thanks for the reply! If you are sick and tired of your bread knife sliding off crusty peasant bread loafs, or smooshing down baguettes before actually carving into them, your time has come. But, nonetheless, my best guess is that the performance (not the feel) of the Urban Farmer may be very similar to the other Wusthof “forged” lines. Have you any thoughts on the Legende collection? Hi, Guru! Would I just be paying for its good looks? The only caveat I would mention is that these are carbon knives sharpened very fine and sharp. Messermeister ceramic hone: $25 I wish we could have visited them as well in Solingen when we took our tour of Wusthof’s factory a while back. For a 14-degree, or 10-degree edge, you can’t use my folding paper trick. For the purpose of this article (and because we’re awash in knives), I’m going to focus on 8-inch chef knives and their Asian-style counterparts. (The bumph *does* go on about its Scandinavian-born designer and its nice wooden handle.) And, unlike everything else Wusthof-ian, they’re made in China. Wusthof Grand Prix II knives offer a bold and contemporary design with a synthetic black handle. This knife is meant for you. Now I want one of those bread knives…. No sites clarified the differences. Again, thank you for the comprehensive reviews! Any idea where I can find this information on Wusthof’s knife blocks? I would like to know which is more versatile and which is the better knife. Whether or not you can get there or not, you’d probably get a kick out of reading my post: Wusthof Knives — Outlet Store Bonanza for details… To your second question, What are the most essential knives to have in your kitchen? BUY NOW $130–190 @ Sur La Table / Amazon The Classic line boasts the largest collection—roughly 70 types of knives in all (not including accessories like forks). Thanks! I’m not sure if one block is better than another for this problem. It closely follows, after my chef and paring knives, as Most Used Kitchen Knife. Sur La Table 35-Slot Knife Block, Cherry Save to … So if you’re in the mood to splurge and spend $200 on an Ikon chef knife with a Blackwood handle (a gorgeous knife), please understand that the extra money you’re spending is going to the handle and the feel, not to the engineering of the blade. You cannot beat that! What I’ve found is that no matter how careful I am, it is way too easy to hit the tip of the knife into the block on occasion, so, over time, the tip becomes rounded. This baby’s got a high scoopability factor—3/8” wider (or taller) than the Ikon santoku above. See What’s a Honing Steel? So what? .I’m curious. . So I don’t know how that would work for Wusthof knives that have either 14 or 10. Thank you for the fantastic article and for the advice. I think there are three things that differentiate it: 1) the handle–different texture and shape, 2) the shape of the blade–more of a continual curve with not much flat area, perfect for rocking, and it might be wider, 3) the thickness of the blade–this is just a wild guess. Thanks in advance.. and again kudos on a great article!! $29.95. BUY NOW $110–137 @ Amazon I don’t know if this has always been the case or if this is a recent development. Wusthof Classic: BUY NOW $90–120 @ Sur La Table / Amazon .how embarrassing! . But if you’re aware of significant ways they differ, especially in feel, please let me know. . And, finally, if you want to be more traditional, then a chef knife would be the way to go. If I can somehow source them in this country! Ten remaining slots allow you to mix and match knives and accessories for a customized knife set. As a matter of fact, an extra-wide 6-inch chef is very close to a santoku-sized blade which many chefs prefer over the classic 8-inch chef and find extremely handy for a variety of tasks. The slot for the honing steel measures approximately 3/4″ X 3/4″ I bet if I ever logged the actual hours spent using each of these three, my 6-incher might even win out. I cannot thank you enough for sharing your expertise! Now the question. They’re only steak knives :). And please continue poking around the KKG website—there’s a wealth of information stockpiled here :). But the highlight of the sale was a large collection of Ikon Blackwood knives—chefs, slicers, santokus, parers—with minor imperfections in the handles, going for a song. I have owned a set of Classic knives for 8 years or so and I’ve used a “wild game” set they make which came with Gourmet knives at the time. Seriously. Woo-hoo! 4) they cannot thin down a knife blade when necessary—which ALL knives eventually need as the cutting edge gradually wears down. First of all, let me thank you for your super review. For me, a 5-inch is a bit too small to be my go-to knife. Thanks for the Hong Kong offer. Many Wusthof knives offer a full tang with a forward and rear bolster which adds heft and balance, delivering ultimate cutting control. I’m just going through the agony of choosing a fixed set (for economy) and individual pieces (for utility). If you go this route, please make sure to buy a ceramic hone, learn how to use it, and use it regularly. 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 ahead—the blade is a 1/4-inch wider. 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? It suffers none of the bulkiness I felt with the Epicure chef knife. 3. But one of these days..! From what I understand, it is important to hone and sharpen to the factory degree edge, or one is creating a different edge. But it’s far from perfect. The handle really is something. Global 8″ Chef’s Knife. Core three, plus shears, a honing steel, and a serrated sandwich knife—which I think is much more useful than a utility knife. I wish it was around when I was looking to buy my first grown-up knife set a few years ago. And that’s the size that comes with the sets below. Your article has been very helpful and thorough. See How Many Kitchen Knives Do You Really Need? Let me know if this helps any. (Please beware that sometimes the magnets are not strong enough.) Steel Slot 1 So a regular chef’s, at its widest, is 1 3/4 inches, while a wide chef is 2 full inches. Thanks, much! (As a side issue, because of the extra steel, it will also be a touch heavier.). They’ve been discontinued for much too looooong. Currently, there are sales on a 12-piece Gourmet set (with the stamped knives) for $150, including a block and steak knives. And then again, it might be much like a Classic Ikon with a different handle. I noticed the little red label starting to peel off of the handle and became concerned that maybe I was sold a fake. Below are links to some magnetic wood bars that should not damage knives. The Epicure was custom-designed for Sur La Table in partnership with Epicurean (the maker of cutting boards). MAC ceramic hone: $55 [see link above] Has it improved? Wusthof Grand Prix II 3-Piece Knife Starter Set Even though I cook a lot, my knife skills aren’t great. Qualitywise, if you’re buying either knife from the Wusthof Classic line, they will be totally equal. It all depends on what works best for you ;). Does this help? Instead, you should consciously reduce pressure at the end of your stroke and allow the knife tip to lightly slide away from (and off) the steel/hone. .there is NO difference in quality between Wusthof and Henckels. KD. If you’d like to save $30 and don’t care about the scalloped edge (it only comes into play when you’re pull-cutting through something thick anyway), buy the model that’s not “hollow edge.”. Glad I could help, Megan! @ Amazon / Sur La Table, Wusthof Epicure 2-Piece Knife Set (6-inch chef) What does that add up to? .there does exist a “core three” set for the Gran Prix II line. 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. . (No surprise it garnered a prestigious Red Dot Design Award in 2013. This sets these knives apart from all the other forged knives I’ve covered in this article and here’s why: 1) carbon steel is harder (HRC 59) than high-carbon stainless and will take a sharper edge and stay sharp longer; 2) unlike stainless, carbon steel corrodes and is susceptible to rust if you do not keep it dry after using. Armed with this knowledge, I went in to the store and found that they were able to beat the best online deal I found without even asking. A regular 10-inch blade will accomplish the same thing (it will be wider), but it will also be longer and more cumbersome. 2 1/16; 2 1/16; 2 1/16 . I’m female and like the heavier feel of the Classic line, so go figure. But magnetic strips that allow knife edges to slap up against the metal magnetic strip seem like a very bad idea.