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re: Shun vs. Wüsthof
Posted on 8/9/12 at 9:41 pm to Uncle JackD
Posted on 8/9/12 at 9:41 pm to Uncle JackD
Both are great knives. It is all a matter of preference. Go to Sur La Table and they should let you try one of each out. I have a mix of knifes, Wust, henck, Global, Shun, and some very special fish knifes no one gets to looks at but me. Knife porn
1
Posted on 8/9/12 at 9:44 pm to Uncle JackD
We've got wusthof and henkels. I like wusthof more.
Posted on 8/9/12 at 9:44 pm to 10888bge
Same here, vis a vis the rubber handles. Chefs produce great cuts and variable presentations with those and I love em.
Posted on 8/9/12 at 11:16 pm to Uncle JackD
Glestain and Mac FTW
I do have a wusthof as well and it is an ok enough knife
I do have a wusthof as well and it is an ok enough knife
This post was edited on 8/9/12 at 11:17 pm
Posted on 8/10/12 at 6:51 am to Caplewood
I have a few Wusthof.
But about all I use is the Forschner Victorinox.
As good a knife as there is, for a hell of alot less money.
But about all I use is the Forschner Victorinox.
As good a knife as there is, for a hell of alot less money.
Posted on 8/11/12 at 3:43 pm to Kajungee
Shun knives have a demascus made blade that will chip very easily, so cutting through bone is out of the question. That's why shun is starting to make carbon steel blades.
They are sharper, but have to be sharpened more often.
They are sharper, but have to be sharpened more often.
Posted on 8/11/12 at 3:55 pm to GuitarStan
I'm sure cutco isn't up to par with the knives mentioned in this thread but they are pretty good knives, right? The one thing that I really like about cutco is that they come do in home sharpening at your requests, for life.
Posted on 8/11/12 at 4:42 pm to Uncle JackD
The best knife made will eventually be dull.
so knowing how to sharpen a blade is key to keeping sharp knives.
Most of the Japanese knives are ground to a 15 degree angle (similar to a filet knife)while most western chef knives are 21 degrees.
This is why the Japanese knives are usually sharper out the box. The drawback? the sharper angle will also dull easier.
BTW here is a good in-depth review of most knives.
LINK
so knowing how to sharpen a blade is key to keeping sharp knives.
Most of the Japanese knives are ground to a 15 degree angle (similar to a filet knife)while most western chef knives are 21 degrees.
This is why the Japanese knives are usually sharper out the box. The drawback? the sharper angle will also dull easier.
BTW here is a good in-depth review of most knives.
LINK
Posted on 8/11/12 at 5:03 pm to Kajungee
quote:
BTW here is a good in-depth review of most knives.
LINK
Thanks for the link. I love that site and didn't realize they'd done this.
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