Best Steel

Mark12

Mark12

Forum GOD!
A 20cm chefs knife. These are the two I use for pretty much everything. I actually think I prefer the Henckels. The feel of the Wusthof in your hand is luxurious if you can say that. It weighs the same as a Trabant! It’s not particularly sharp but just lovely to use. These are them. If you like a super sharp edge then these are not for you. They’re very good solid traditional European knives. I’d always have one. I got them both when I first started cooking years ago and I’ll have snuffed it before either of these gives out on me.

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AndThatsARockFact

AndThatsARockFact

Guru
Mark12 said:
A 20cm chefs knife. These are the two I use for pretty much everything. I actually think I prefer the Henckels. The feel of the Wusthof in your hand is luxurious if you can say that. It weighs the same as a Trabant! It’s not particularly sharp but just lovely to use. These are them. If you like a super sharp edge then these are not for you. They’re very good solid traditional European knives. I’d always have one. I got them both when I first started cooking years ago and I’ll have snuffed it before either of these gives out on me.

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View attachment 182124
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Nice!

That 8” Wusthof classic is my most-used knife as well. They DO grind them funny at the factory though. I’ve had to kiss them with the 1x30” conditioning belt to make them normal (for me).

The wife only uses the 3.5” paring knife. She refuses to use a cutting board, chopping directly onto the granite counter. I’ve learned better than to interfere with her process. I just have to hone it more often. 😭

The others that I’ve come to rely on most are the Classic 4.5” Asian Utility Knife, Classic 5” Hollow-Edge Nakiri Knife, and the Classic 5” Santoku Knife. These were already properly sharp from the factory, with nicer edge geometry than the standard stuff. I’ve read that’s sort of the big difference between Western and Eastern knives. Wusthof really made their Asian-inspired stuff slicey.
 
Mark12

Mark12

Forum GOD!
AndThatsARockFact said:
Nice!

That 8” Wusthof classic is my most-used knife as well. They DO grind them funny at the factory though. I’ve had to kiss them with the 1x30” conditioning belt to make them normal (for me).

The wife only uses the 3.5” paring knife. She refuses to use a cutting board, chopping directly onto the granite counter. I’ve learned better than to interfere with her process. I just have to hone it more often. 😭

The others that I’ve come to rely on most are the Classic 4.5” Asian Utility Knife, Classic 5” Hollow-Edge Nakiri Knife, and the Classic 5” Santoku Knife. These were already properly sharp from the factory, with nicer edge geometry than the standard stuff. I’ve read that’s sort of the big difference between Western and Eastern knives. Wusthof really made their Asian-inspired stuff slicey.
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Yeah I’ve looked at some of the Wusthof Asian inspired range and it looks very nide. My wife tells me to go away when she starts chopping in the kitchen lol 😂 So I just leave her with it. I know better than to get involved now!!!
 
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