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Wustof Knives
Posted on 3/8/19 at 11:49 am
Posted on 3/8/19 at 11:49 am
Investing in a nice few knives (chefs, paring, utility, and bread to be exact). Wife wants to get the crafter series (wood handles), but I’m leaning towards the classic ones. The crafter series is more expensive, and I’m worried about the durability of the wood handles.
Any advice/experience?
Thanks in advance
Any advice/experience?
Thanks in advance
12
Posted on 3/8/19 at 11:52 am to CajunDoc
Dropping the crafter series onto our concrete counters will absolutely break the wooden handle. My wife already figured this out for you.
Posted on 3/8/19 at 11:53 am to CajunDoc
I have the classic set and love them. I would stay away from wooden handles due to durability for everyday use. keeping them clean/sanitary would be another concern for me.
I could be way off about them though.
I could be way off about them though.
Posted on 3/8/19 at 11:56 am to CajunDoc
I have a bunch of classics and they have held up great 15+ years.
Posted on 3/8/19 at 12:05 pm to CajunDoc
Just say no to wood handles. Durability is always an issue.
Posted on 3/8/19 at 1:31 pm to CajunDoc
Consider ordering from Chef Knives To Go
Posted on 3/8/19 at 2:00 pm to CajunDoc
I have classics. 10 years old. Have the workhorses professionally sharpened every couple years
Posted on 3/8/19 at 2:18 pm to CajunDoc
Do you live in BR? If so, go to Ducote's Restaurant and Bar Supplies and buy their SS knives. I got the paring, santoku, and the chefs knife. The lady said the same company that does the wustof steel does these knives as well. I paid like $40 for all 3 knives and they have been awesome. Also, off subject, but the blue handle non stick pans there are fricking incredible as well.
Posted on 3/8/19 at 2:29 pm to CajunDoc
11 stitches in my left index finger a couple years ago tells me they stay pretty damn sharp, and I should never be looking up at a football game while cutting with them at the same time.
Posted on 3/8/19 at 5:12 pm to CajunDoc
Theyre tanks that will last a very long time. But they wont get that sharp and will be harder to sharpen. A japenese chef knife is much better for slicing.
Posted on 3/8/19 at 8:59 pm to CajunDoc
My Classics are probably twenty years old and they still look new. I bought sets for my kids over the years as Christmas gifts. I have seen prettier knives but none better.
Mine stay razor sharp and I like the functionality of the German design. I have a Japanese blade I occasionally use on fish, but my go to blades are German.
Mine stay razor sharp and I like the functionality of the German design. I have a Japanese blade I occasionally use on fish, but my go to blades are German.
This post was edited on 3/8/19 at 9:05 pm
Posted on 3/8/19 at 9:29 pm to tigeryat
Another vote for the classics. I love mine and even though my main chefs knife is my shun, I am seriously considering getting a wusthof 8” chef because I am pretty sure I would use it more.
Posted on 3/8/19 at 9:39 pm to CajunDoc
I have 2 classic chef knives. Good solid knives. Then I got a Japanese knife (Dhalstrong) and my opinion of Wusthof Classic dropped considerably. They're definitely workhorses if you work with a lot of firm/hard foods. If you're buying a set mostly for chopping and trimming, go Japanese. The difference is night and day.
I'd almost go a hybrid direction with your set...go to a local knife shop and try a few out. Don't worry about filling your block with all one type of steel and performance advantages.
I'd almost go a hybrid direction with your set...go to a local knife shop and try a few out. Don't worry about filling your block with all one type of steel and performance advantages.
Posted on 3/9/19 at 12:12 am to mmmmmbeeer
This has been my experience as well. I bought a Wustof classic set straight out of college, and it's lasted me a long time and been a solid workhorse. But after trying sharper/Japanese blades I would've gone that route first if I had to do it over again.
Most of my dinner prep is slicing veggies and cutting (boneless) meat cuts, which is much easier with the Japanese blades. They pretty much do everything better that I need.
Also I sharpen all my knives myself, and using the Wustof and Japanese blades are night and day difference after a sharpening. It's due to the steel Wustof uses which is harder but which also contributes to making it so durable.
Most of my dinner prep is slicing veggies and cutting (boneless) meat cuts, which is much easier with the Japanese blades. They pretty much do everything better that I need.
Also I sharpen all my knives myself, and using the Wustof and Japanese blades are night and day difference after a sharpening. It's due to the steel Wustof uses which is harder but which also contributes to making it so durable.
This post was edited on 3/9/19 at 12:21 am
Posted on 3/10/19 at 5:37 pm to CajunDoc
I'm just LOLing and SMHing at the racist remarks about Japanese knives and German knives.
Posted on 3/11/19 at 12:23 am to browl
quote:????
I'm just LOLing and SMHing at the racist remarks about Japanese knives and German knives.
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