Wusthof Classic Set

[Guyon]

I know that some folks advocate buying a few kitchen knives at a time and seeing what you like. However, when you do the math, it is *so* much cheaper to buy a set if you can find one that approximates what you'll need.

I've located a 12 piece Wusthof Classic set at a good price. It's the #8424 set and includes:

2.75-in. Trimming Knife
3-in. Serrated Paring Knife
3.5-in. Paring Knife
4.5-in. Utility Knife
4.5-in. Multi-Prep Cook's Knife
5-in. Santoku Knife with Hollow Edge
6-in. Sandwich/Slicing Knife
8-in. Bread Knife
8-in. Cook's Knife
9-in. Sharpening Steel
Come-Apart Kitchen Shears
17-slot Oak Knife Storage Block

Of course, three of the pieces are shears, sharpening steel, and block. The only void I see is a lack of a long boning knife, but there are three paring knives (one of them serrated)--one of which would work well on smaller meat like chicken. Honestly, I don't know if I've ever used a boning knife on beef.

So.... questions:

• Did you buy a set to save cash or simply put together a collection piece by piece?
• Impressions of the Wusthof Classic series?
• Any obvious gaps in the knives included above?

 

[Guyon]

BTTT.

Somebody's got to have an opinion on kitchen knives.

 

[Climb14er]

I have a similar set w/o all the 'extras' that you posted. I think mine has a large chef's knife, utility knife, paring knife, steel, bread knife, scissors, block and maybe one other knife. I got it from a top of the line retail store from New Jersey whose name escapes me. Approx $160.00

These are excellent knives and sharpen and keep very well. You didn't post the price but I would most heartedly recommend Wustof...if the price you'll pay is 'right'.

I also have other Japanese and French knives, stainless and carbon so the Wustof purchase was kind of an 'add-on' rather a beginner purchase.

 

[tim8557]

I'm not that familiar with Wustof as historically, I've had Henckels. I know that Wustof is very well respected, but they are all starting to offer "cheapie" sets for the mass marketers. Presently I am migrating to Kershaw KAI Shun Classics. The Wustof looks like a nice set, but I cannot seem to find out what their steel is.

You may wish to post here http://www.knifeforums.com/forums/showforum.php?fid/26/ as this is where the kitchen knife junkies live.

 

[Guyon]

I'm not that familiar with Wustof as historically, I've had Henckels. I know that Wustof is very well respected, but they are all starting to offer "cheapie" sets for the mass marketers. Presently I am migrating to Kershaw KAI Shun Classics. The Wustof looks like a nice set, but I cannot seem to find out what their steel is.

You may wish to post here http://www.knifeforums.com/forums/showforum.php?fid/26/ as this is where the kitchen knife junkies live.

Thanks for the link. I posted over at KF.

As far as steel, here's what I found:

Source = http://www.paulsfinest.com/knives_wusthof.php

The Steel: X 50 Cr Mo 15
The analysis of the WÜSTHOF steel alloy is as follows:
X = Surgical steel.
50 = 0.5% carbon
The carbon content is significant for the sharpness, edge retention and honing of the blade.
It is indicated in 1/100 %.
Cr = Chromium for no-stain properties.
Mo = Molybdenum contributes to the no-stain properties
15 = Contents of chromium in %

Most sites just say "high-carbon stainless."

 

[Zwaplat]

I'd rather have a custom made kitchen knife set than a twelve piece thing from which I would only use two or three (maybe four) knives.
Also, blocks like that aren't entirely hygienic. I've already read about mould growing out of the back of one. Yummie.

 

[tim8557]

I've already read about mould growing out of the back of one. Yummie.

Thank God that Flemming wasn't so fastidious about mould or we would never have gotten penicillin

You do make a good point in that quality overides quantity in the kitchen. These sets all look impressive, but in reality I use the 8" Chef; 6 " utility and a 4" parer most of the time. A good pair of kitchen shears (2 piece for easy cleaning) is a nice feature as well. I prefer an absolutley smooth steel; not the partially serrated or "roughed up" versions that come with the kits.

 

[Guyon]

Thank God that Flemming wasn't so fastidious about mould or we would never have gotten penicillin

You do make a good point in that quality overides quantity in the kitchen. These sets all look impressive, but in reality I use the 8" Chef; 6 " utility and a 4" parer most of the time. A good pair of kitchen shears (2 piece for easy cleaning) is a nice feature as well. I prefer an absolutley smooth steel; not the partially serrated or "roughed up" versions that come with the kits.

Thanks for the commentary. One thing I wondered about was overkill on the set. I also have my eye on an "8 piece" (5 knives) that includes: 3-1/2" paring knife, 4-1/2" utility knife, 6" sandwich knife, 8" cooks knife, 8" bread knife. The price is a lot better, and all the knives, with the exception of the bread knife, are smooth steel.

 

[tim8557]

When I refer to a smooth steel, I am referring to that rod that everyone thinks is some sort of "sharpener". It is referred to as a "steel" and they come in several guises.

I forgot to mention that I have a Wustof Serrated Bread Knife that is just a beast. I got a special deal on it for about $ 25 at our local culinary shop. If you make bread (I occassionally do) or purchase unsliced bakery or "artisan" bread it is a must. Serrations, amongst other purposes, just do a great job in slicing bread.

 

[shark tooth]

I sell Wustof Classic and out of all the cutlery that I have access to Wustof by far is the most popular. I own wustor classic pieces and the new grand prix II line. And if you found a good deal for them all the better.

 

[Guyon]

When I refer to a smooth steel, I am referring to that rod that everyone thinks is some sort of "sharpener". It is referred to as a "steel" and they come in several guises.

Now that I look again at your thread, I see clearly what you meant. Just read in too much haste.

Makes sense about the smoothness. Once a knife is relatively sharp and you're just retouching the blade, why would you need such an abrasive steel? Seems counterproductive. Thanks for the input.

 

[the_mac]

Now that I look again at your thread, I see clearly what you meant. Just read in too much haste.

I see what you mean. Once a knife is relatively sharp and you're just retouching the blade, why would you need such an abrasive steel? Seems counterproductive. Thanks for the input.

The steel isn't supposed to remove any metal at all, it's just supposed to "re-align" the edge. It shouldn't sharpen it, it should just bend the edge back to centre after it's been slightly bent off-centre. Smooth hard-chrome plated screwdriver shafts work well for this actually (smoother the better).

 

[Guyon]

Well, I bought the smaller 8 piece set (5 knives) of Wusthof Classics. They'll definitely be better than what we use in the kitchen now. Bought on knife-bay and paid about $125 less than retail, so it was a decent deal.

The kitchen knife fanatics on KF recommended Japanese blades, but there was no way I was going to build a similar set of those knives for what I paid (right at $200).

Still, the set I bought has a 17-slot block. Plenty of room to grow and try a different knife on occasion. I've got the basics in the set I purchased, and they'll give me a starting point for future comparisons. The knives we have now provide more of a baseline, point of no return.

Just FYI... some recommended sites for the Japanese knives were: http://www.japanesechefsknife.com/ and http://www.epicureanedge.com/

 

[the_mac]

If I had $200 for a set of knives, I'd blow $60 on a Tojiro DP 240mm Guyto, another $50 for a tojiro DP usuba, $45 on a 3.5" kai shun paring knife, and then the remainder on a decent wooden cutting board.

With those, you can do the vast majority of cutting chores with a knife that's near enough to ideal not to matter (I prefer an usuba or paring knife to a utility knife), and they'll all be fantastic values. You'll have one blade for heavy duty cutting, one for vegetables, and one for detail work.

 

[Guyon]

If I had $200 for a set of knives, I'd blow $60 on a Tojiro DP 240mm Guyto, another $50 for a tojiro DP usuba, $45 on a 3.5" kai shun paring knife, and then the remainder on a decent wooden cutting board.

With those, you can do the vast majority of cutting chores with a knife that's near enough to ideal not to matter (I prefer an usuba or paring knife to a utility knife), and they'll all be fantastic values. You'll have one blade for heavy duty cutting, one for vegetables, and one for detail work.

Yeah, the Tojiros (including the 240 mm Gyuto) came highly recommended at KF. I'm not all that keen on the Usuba design though. What would you chop with it that you couldn't use a chef's knife or a santoku?

I'll use the Wusthofs a while, and then I may start to "explore" some of the Tojiro DP line over at JCK, maybe starting with a Gyuto. As for the set I bought, I like having the oak block and the shears in particular. Also, I have to think about my wife, who'd be more apt to pick up an 8" chef's knife than the longer 240 mm knife (and less likely to take care with what she's cutting). I think she'll also like the 4.5" utility knife.

I'll never buy another wooden cutting board after using the 1" thick melamine board (cut from countertop material) that my uncle made for me. Easier to clean, more sanitary, and when it gets cut up (which is hard to do), I just don the respirator and fire up the belt sander with some fine-grit paper.

 

[bigjim]

Man I wish I could go back in time to undo the 450 dollars I spent on my Wustoff Knives.

I recently bought a Shun 10 inch Chefs knife and I would rather use it than any of the wustoffs. In fact my 10 inch Wustoff is now the "wifes" knife and lives in the "knife Drawer".

Over the next few years I will be replaceing my German steel with Japanese.

 

[Cougar Allen]

cheaper to buy a set

Not if you never use most of the knives.

 

[Guyon]

Not if you never use most of the knives.

I think it is worth it if you:
(a) get the set cheap in the first place (I did)
(b) eBay off the one or two extraneous knives individually (which I'm currently thinking about)

The knife I doubt I use is the 6" sandwich, and I'm seeing those go new from $40 to $50 on "Wusthof-bay".

 

[the_mac]

Yeah, the Tojiros (including the 240 mm Gyuto) came highly recommended at KF. I'm not all that keen on the Usuba design though. What would you chop with it that you couldn't use a chef's knife or a santoku?

I'll use the Wusthofs a while, and then I may start to "explore" some of the Tojiro DP line over at JCK, maybe starting with a Gyuto. As for the set I bought, I like having the oak block and the shears in particular. Also, I have to think about my wife, who'd be more apt to pick up an 8" chef's knife than the longer 240 mm knife (and less likely to take care with what she's cutting). I think she'll also like the 4.5" utility knife.

I'll never buy another wooden cutting board after using the 1" thick melamine board (cut from countertop material) that my uncle made for me. Easier to clean, more sanitary, and when it gets cut up (which is hard to do), I just don the respirator and fire up the belt sander with some fine-grit paper.

The thinner blade stock on the usuba is better for fruits and veggies, and the large flat shape of the blade is great for scooping diced food off the board. The gyuto is twice as thick, which helps with durability. And i prefer the 240mm size for a chef knife.

Melamine is quite hard on your knife edges, and you'll spend plenty of time sharpenning to keep ideal edges. But if you like the block set, go for it.

 

[Guyon]

The thinner blade stock on the usuba is better for fruits and veggies, and the large flat shape of the blade is great for scooping diced food off the board. The gyuto is twice as thick, which helps with durability. And i prefer the 240mm size for a chef knife.

Melamine is quite hard on your knife edges, and you'll spend plenty of time sharpenning to keep ideal edges. But if you like the block set, go for it.

Makes sense on the usuba. Do any of the santukos have a similarly thin blade?

Wooden boards, even good hardwoods, aren't my favorite after they get all the nicks and cuts. I just don't feel like I can get them clean enough after chopping meats. This thread made me do a little seaching, and one article suggests that I may be way off base in my assumptions. http://www.gi.alaska.edu/ScienceForum/ASF11/1121B.html

Still, that's just one heresay source, and I haven't verified the actual study. I'm going to keep looking...