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Started By
Message
Question about Wusthof Knives
Posted on 7/10/26 at 4:46 pm
Posted on 7/10/26 at 4:46 pm
6
Posted on 7/10/26 at 5:20 pm to prplhze2000
quote:
The Wusthof Classic is a premium, fully forged knife designed for professional and heavy home use, featuring significant weight and a thick bolster. The Wusthof Gourmet is a lighter, laser-cut stamped knife that is more economical, making it ideal for beginners or those who prefer nimble, less heavy blades.
Posted on 7/10/26 at 5:35 pm to prplhze2000
That second set is much higher quality
Posted on 7/10/26 at 5:46 pm to Cosmo
Thanks. Wedding present for my 21 year old nephew. Think I will start him and his wife off with the better one.
Posted on 7/10/26 at 7:29 pm to prplhze2000
The cheap ones are stamped, the expensive ones are forged, and also have a bolster.
Posted on 7/10/26 at 7:31 pm to CharlesUFarley
quote:What he said.
The cheap ones are stamped, the expensive ones are forged, and also have a bolster.
Posted on 7/12/26 at 10:05 am to prplhze2000
I have the second one. Its a great knife.
Posted on 7/12/26 at 7:38 pm to prplhze2000
The first are stamped. The second are fully forged. Big difference
Posted on 7/16/26 at 9:21 pm to prplhze2000
yes, there is a big disparity between the two, huge gap in quality. Cheap stamped vs full tang forged.
I think the Wusthof Classic are some of the best western knives available. Great balance, handle will last for ever and fits well in the hand. Durable as all get out and takes a wicked edge. I don't love big bolsters for most of what I do, and more often am using clad Japanese knives with carbon edge, but keep a 6" and 8" chef, boning knife and asian paring knife in my rotation from the Wusthof Classic line. It's nice to be able to leave a knife in the sink for a bit and not worry about ruining the edge or if I have some heavy work and don't want to worry about chipping an edge.
I think the Wusthof Classic are some of the best western knives available. Great balance, handle will last for ever and fits well in the hand. Durable as all get out and takes a wicked edge. I don't love big bolsters for most of what I do, and more often am using clad Japanese knives with carbon edge, but keep a 6" and 8" chef, boning knife and asian paring knife in my rotation from the Wusthof Classic line. It's nice to be able to leave a knife in the sink for a bit and not worry about ruining the edge or if I have some heavy work and don't want to worry about chipping an edge.
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