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Wustoff questions
- Thread starter jpvjr71
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That is something only you can decide.
They are quality knives in the old school German tradition, which due to their less hard steel can handle a bit more abuse if you use them for more tasks than just cutting.
Which some Chefs do.
Personally i like the appearance, the balance, and the fact that they are forged from one piece of steel (in contrast to Zwilling Chef knives which are made from 3 pieces of steel)
That being said, i think that Wüsthof's top lines have become a bit too expensive for what they offer.
In about the same price range i'd first look at the Tojiro DP line in VG10 steel (i have a few of their 240 mm gyuto's as loaners), or when you have the budget for it the same knives in R2 steel.
They are quality knives in the old school German tradition, which due to their less hard steel can handle a bit more abuse if you use them for more tasks than just cutting.
Which some Chefs do.
Personally i like the appearance, the balance, and the fact that they are forged from one piece of steel (in contrast to Zwilling Chef knives which are made from 3 pieces of steel)
That being said, i think that Wüsthof's top lines have become a bit too expensive for what they offer.
In about the same price range i'd first look at the Tojiro DP line in VG10 steel (i have a few of their 240 mm gyuto's as loaners), or when you have the budget for it the same knives in R2 steel.
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I've had a three knife set from their original Grand Prix line for about 30 years that came with a drawer box. 8" chef, 6" utility, and about 3-3.5" paring. They are awesome in all respects. The fact I've never looked seriously at anything since tells you my opinion. I'd look in the middle/upper range of their knives.
I won a free parking knife from them at a kitchen store.I don't even remember applying but my gf said she thinks it it was when I picked up a waterstone.
About 4 months ago.
Tsujigiri
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They're a particular style of knife, more of a European design with integral forged bolsters. If that's what you're looking for, Wusthof is probably the benchmark for production knives in that style.
A lot of enthusiasts have gravitated more towards Japanese-style knives, which are ground thinner and use harder wearing steels, but don't have those integral bolsters. There's something to be said for both approaches.
I'd probably zero in on the knives they make that aren't offered in Japanese lines, like the western-style narrow boning knife or small paring knife in the Ikon series. The full-sized classic chef knife is popular in hard-use professional environments and gives you a good option for harder tasks, too.
A lot of enthusiasts have gravitated more towards Japanese-style knives, which are ground thinner and use harder wearing steels, but don't have those integral bolsters. There's something to be said for both approaches.
I'd probably zero in on the knives they make that aren't offered in Japanese lines, like the western-style narrow boning knife or small paring knife in the Ikon series. The full-sized classic chef knife is popular in hard-use professional environments and gives you a good option for harder tasks, too.
Daniel
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I have basically the same set. Mine is over 20 years old and is still excellent. We use them every day. My wife prefers using a cheap Santoku from Messermeister that I bought her. She loves that knife!! I think that I paid $13 for it. Messermeister makes some excellent knives at many price levels. Great quality at decent prices.
transmaster
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- Sep 11, 2023
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I am living in 2 worlds, Japan and Germany. I very much like my Wüsthof knives, especially the Ikon line. The Ikon knives have such great handles. The Wüsthofs are not demanding care-wise. They can take more abuse than most Japanese knives. The blades are HRC 58 in hardness, they don't chip, and they are easy to maintain. On the other hand, I like my Japanese knives. Thin, ultra-sharp, with HRC's in my collection of up to HRC 63 exacting in their use, and actually, for me at least, a very meditative thing, sharpening them. As I have said here more than once, if I were gifting a new chef with a professional set of knives, it would be Wüsthof.
Top: Wüsthof Classic 10" Chef's knife.
Bottom: Natures Gekko series Gyuto 240mm.
Top: Wüsthof Classic 10" Chef's knife.
Bottom: Natures Gekko series Gyuto 240mm.
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I like, and can use effectively, any style knife for anything in the kitchen - home or camp. And I have several German - let's just call them "European" because there is not a huge difference between German and English, French (etc) - kitchen knives. Domestic made U.S. knives generally mirror the Euros
So that said, there are some Japanese knives I really prefer for some tasks and some Euros for others.
So that said, there are some Japanese knives I really prefer for some tasks and some Euros for others.
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they are a good classic, but in all honesty Chinese knives have come along way in the last few years. I'm a pro chef for 30+ years. I have had some 60+ knives over the years and been around and seen handled a thousand+ ...I have knives from $22-$500 in my tool kit at work.
if you just want the best bang for buck on quality knives you can't beat the new stuff coming out of China from brands like Shan Zu and Hoshano when they go on sale for around $30. , but you need to know a little bit about the steels and how they are built just by looking at them. look for 10cr15mov and 9cr18mov models and the powder steel models. Aus-10 and sg2 also.,,for $30 they are unbeatable.
on the other hand Wustoff is a safe bet, you will get a quality knife and it will last a long time no fuss but not cheap for a good one...but IDK if its worth the cost of say 3 or 4 well selected chinese knives from amazon.
lots of really great sturdy Japanese knives also for not crazy prices. especially if your looking at more basic steels.
if you just want the best bang for buck on quality knives you can't beat the new stuff coming out of China from brands like Shan Zu and Hoshano when they go on sale for around $30. , but you need to know a little bit about the steels and how they are built just by looking at them. look for 10cr15mov and 9cr18mov models and the powder steel models. Aus-10 and sg2 also.,,for $30 they are unbeatable.
on the other hand Wustoff is a safe bet, you will get a quality knife and it will last a long time no fuss but not cheap for a good one...but IDK if its worth the cost of say 3 or 4 well selected chinese knives from amazon.
lots of really great sturdy Japanese knives also for not crazy prices. especially if your looking at more basic steels.
transmaster
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There are South Korean kitchen knives. I had some, which I gave to my Sister, that were made from old railroad rails. She absolutely adores them. They are tough as nails.
It feels counterintuitive, but this is happening just like chefbrunch says. I have never seen SG2 at less than $50, but there are a lot of choices in VG-10 and AUS-10 in that price range and you can get some excellent performance out of these entry level blades. If you need a little bling, upgrade the handle and put a screaming edge on there and you are ready to rock, seriously!
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Yeah the sg2 and some of the nicer ones finnish wise are around $50 on sale. But you can get something equal to Shun for $30 from Shan Zu or Hoshano and a few other name brands coming out of this same manufacturer.
I'm quite addicted to buying them on sale for $30 just to satisfy my knife cravings. Along with much more expensive knives also. I end up giving them away to the J1 students as they pass through or sell them cheap to other coworkers that find one of budget beaters to their liking. I'll play with them for a few months and pass them on. Its a little fun thing to do after 30 some years in the kitchen to keep things interesting.
Recent line that I'm digging is the Shan Zu Koraka line, some nameless powder steel 63+ rockwell hardness seems monosteel blade with laser etching...sharp, very very sharp. one of the sharpest blades I've come across. And I have some very nice Japanese carbon steel knives and I'm a sushi chef.
unbeatable at this price right now, $27 for an 8 inch chef knife....handle is more solid than the pics look....but at these prices, whatever...I can buy 10/1 a nice Japanese knife . ...and the Shan Zu keeps up no problem
The folks participating in this thread:
If you want to find this (unwatched) thread, find it thru recalling this shortcut URL:
http://bit.ly/wdystoday ("why dis today?"
)
today i sharpened a blender's 4-wing blade which was still assembled to its rotating socket. each blade wing had a different height (relevant for sharpening clearance) and orientation. i used 3 different portable ruby stones to get the task done. also a wood strop. not an easy task because the bevels weren't easily accessible (orientation, narrow blade width, lack of clearance, recurves)
the other day i...
http://bit.ly/wdystoday ("why dis today?"
)today i sharpened a blender's 4-wing blade which was still assembled to its rotating socket. each blade wing had a different height (relevant for sharpening clearance) and orientation. i used 3 different portable ruby stones to get the task done. also a wood strop. not an easy task because the bevels weren't easily accessible (orientation, narrow blade width, lack of clearance, recurves)
the other day i...
...would enjoy it if you would walk us through your sharpening schedule. There is a lot of disagreement here on "where to stop polishing" kitchen knives, and the experience of a real sushi chef would really elevate the proceedings!
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The folks participating in this thread:
If you want to find this (unwatched) thread, find it thru recalling this shortcut URL:
http://bit.ly/wdystoday ("why dis today?"
today i sharpened a blender's 4-wing blade which was still assembled to its rotating socket. each blade wing had a different height (relevant for sharpening clearance) and orientation. i used 3 different portable ruby stones to get the task done. also a wood strop. not an easy task because the bevels weren't easily accessible (orientation, narrow blade width, lack of clearance, recurves)
the other day i...
...would enjoy it if you would walk us through your sharpening schedule. There is a lot of disagreement here on "where to stop polishing" kitchen knives, and the experience of a real sushi chef would really elevate the proceedings!
I'm a more practical type when it comes to being sharp. I keep my knives very very sharp , I don't let them get dull enough to require much more than a few licks on a 1000# and then a 5000# and I sharpen the knife I plan on using for the current task almost every time, But this is in a pro kitchen and there is a stone out somewhere or I have some or one of my stones handy.
in my kit I keep shapton pro stones ; #320 - #1000 - #5000 - #8000 - #12000 , and of coarse a nice honing rod. I don't bother stropping I might strop on a cardboard tube or box corner if I feel it needs it....
but in all practicality I'm too busy to polish stones past #5000 and it doesn't really make any real world difference, Its better to just touch them up daily with a few licks on the stone.
I've had all the jazz about sharpening before, its nice to get them polished up to the 12 , but its not really gonna make a difference. you could just keep a 8k or the 12k out and polish touch up for the daily licks but there is too much work needs to be done ain't no time to be standing around polishing your knob on a knife.
I keep a LOT of knives at work,. helps keep them sharp for specific tasks. I do much more than just sushi, also the main butcher and I cover the hotlines when people are out. I'll cut Sashimi for a whole service in one go an hour before so the salad station can plate while I do other things.
it is nice when I got time to offer Roll specials, that's what I really dig, making nice rolls. sashimi and nigiri are kinda boaring, with rolls it allows for more fun and flavor matching. And being a 1 man sushi show its the best way to serve more people.
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transmaster
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I have all of the Shaptons that Chefbrunch has. I have others, but while cooking, my slates are so handy. The Welsh Black Dragons' tongue slate. and my Green Vermont slate. They are not really needed on my Japanese HRC 60+ blades, but dead handy with my HRC 58 Wüsthof knives. I use them for a quick touch-up on my German knives.