Best high quality Wusthof Classic alternative

I learned something from the other guy who said it is strip welded. So what? Does it result in stiffening the heel?
 
marchone said:
Why would you grind down the bolster? It is the defining feature of the Wustof Classic. It makes it possible to use the heel as a light cleaver. Henckels copied them. Most makers miss that enormous detail. Of course it can only be forged and not stamped.
Click to expand...
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
 
Thank goodness for choices. IMHO without that heft in the back it’s just a tall slicer.
 
Last edited:
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
marchone said:
I learned something from the other guy who said it is strip welded. So what? Does it result in stiffening the heel?
Click to expand...
 
Dr Rez said:
blade doesn't sit flat on cutting board
Click to expand...

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
 
Spideyjg said:
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
Click to expand...
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.
 
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
 
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.
 
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.
 
You must log in or register to reply here.
Back
Top