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Best high quality Wusthof Classic alternative

Discussion in 'Kitchen Cutlery & Tools' started by Dr Rez, Sep 29, 2018.

  1. jdm61

    jdm61 itinerant metal pounder Knifemaker / Craftsman / Service Provider

    Aug 12, 2005
    Must be forged because it has a big honking' bolster. Don't you know nuttin, Laurence? :p
     
  2. marchone

    marchone Gold Member Gold Member

    Mar 13, 2013
    I learned something from the other guy who said it is strip welded. So what? Does it result in stiffening the heel?
     
  3. Dr Rez

    Dr Rez

    254
    Jun 7, 2012
    Because bolsters are terrible, its more harm than good.

    Pros: Terrible small cleaver abilities
    Cons: Extra Weight, Cant Sharpen 100% down edge, blade doesn't sit flat on cutting board
     
    Rhinoknives1 likes this.
  4. marchone

    marchone Gold Member Gold Member

    Mar 13, 2013
    Thank goodness for choices. IMHO without that heft in the back it’s just a tall slicer.
     
    Last edited: Nov 7, 2018
  5. jdm61

    jdm61 itinerant metal pounder Knifemaker / Craftsman / Service Provider

    Aug 12, 2005
    LOL. That was me. It is a cost issue. A handful of firms still chose to do it the old fashioned way because, well, that is how they have always done it. If you give me say a blade or AEB-L/13C26 as thick as a Wusthof it isn't going to matter if it doesn't have a bolster that goes all the way to the heel. As long as you get the HT right, it will be as tough as a Golden Corral steak. :D
     
  6. Spideyjg

    Spideyjg

    191
    Nov 7, 2017
    If over time the bolster isn't reduced when the blade is sharpened, that happens. Address it and it is fixed. I have to buzz the bolster down a bit on near every one that passes through my hands.

    Jim
     
  7. Dr Rez

    Dr Rez

    254
    Jun 7, 2012
    I have filed it down. My point though was saying with a bolsterless or half bolster design that isnt even an issue. I dont think the average person is going to start filing their over 100 dollar knife.
     
  8. KnifeRep

    KnifeRep Gold Member Gold Member

    203
    Nov 5, 2018
    Friedr Dick’s forged knives are harder than Wustof’s. I’ve had both the Wustof 10” Classic #4582/26 and F Dick’s 8” Premier Plus #81447 21 sitting in our knife block together for 12 years and I sharpen all the knives in our home. Yes, F Dick’s Premier Plus will hold an edge longer but I have to stone it more often, with the Wustof Classic a few passes on my F Dick medium cut steel is all it takes, with all truthfulness, I can’t remember the last time I had to stone our Wustof Classic.

    As I tell everyone that I recomend Friedr Dick knives to, buy one of their steels if you’re buying one of their knives, other manufacture’s steels will usually work to clean the edge of a Friedr Dick knife, they’ll just require more effort.

    KR
     
  9. Smaug

    Smaug Gold Member Gold Member

    947
    Jun 30, 2003
    Check out the made in Italy kitchen knives from A.G. Russell. He claimed they cost 20-30% less than Henckels and are harder too.

    Bring Italian, of course they look nice too.
     
  10. Seesteel

    Seesteel Gold Member Gold Member

    336
    Jul 7, 2018
    fullsizeoutput_8b3.jpeg
     
  11. Brandon Nelson

    Brandon Nelson

    10
    Jan 16, 2019
    I'm not sure if you ever came to conclusion on this but to combine ideas from earlier in the thread, buy a Japanese knife and replace the handle. I'd suggest the Yaxell Dragon 8", try the handle, decide if you like it. If not replace it. The blade is much closer to a German profile with BD1N steel which seems to have a lot of great properties. The prices aren't insane given the blades steel quality, fit, and finish. I have Gou's and have no issues with the 9 I have but I believe the dragon/dragon fire series would be closer to my Wusthof culinar's.
     

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