Comments on: !need help choosing a new set of chef knives? http://www.wusthof-knife.com/need-help-choosing-a-new-set-of-chef-knives/ Fri, 03 Sep 2010 14:55:01 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Obamas Shoes http://www.wusthof-knife.com/need-help-choosing-a-new-set-of-chef-knives/comment-page-1/#comment-1083 Obamas Shoes Fri, 26 Feb 2010 04:58:18 +0000 http://www.wusthof-knife.com/need-help-choosing-a-new-set-of-chef-knives/#comment-1083 I don't like either of them. Global have a tapered handle and Wustoff is made from stainless steel that is harder to maintain an edge. I find Japanese knives are made from the best metal. Wustoff would be good for the long knife for cutting into prime ribs but not for a chef knife. If you can use knives with wooden handles I would save up and get a Glestain 240mm (10")Chef gyuto knife: Also spend some time to learn how to sharpen a knife properly. I use a 2000 grit stone to tone up my knife. You put the stone on a towel for some cushioning and bring the blade across it at a 45 degree angle to the stone when looking from above and about a 15 degree angle for how the blade is sharpened. I often use the underside of a rarebit dish(often called a "boat") which has an unfinished ceramic surface on it. Also for Gods sake never give your knife to a sharpening service! There are plenty of videos out there on youtube how to properly sharpen a knife. With some skill you can make a $30 knife out-preform a $150 knife. I sharpened my cheap $30 work knife today and it slices through paper without the blade catching. I don’t like either of them. Global have a tapered handle and Wustoff is made from stainless steel that is harder to maintain an edge. I find Japanese knives are made from the best metal. Wustoff would be good for the long knife for cutting into prime ribs but not for a chef knife. If you can use knives with wooden handles I would save up and get a
Glestain 240mm (10″)Chef gyuto knife:

Also spend some time to learn how to sharpen a knife properly. I use a 2000 grit stone to tone up my knife. You put the stone on a towel for some cushioning and bring the blade across it at a 45 degree angle to the stone when looking from above and about a 15 degree angle for how the blade is sharpened. I often use the underside of a rarebit dish(often called a “boat”) which has an unfinished ceramic surface on it. Also for Gods sake never give your knife to a sharpening service! There are plenty of videos out there on youtube how to properly sharpen a knife. With some skill you can make a $30 knife out-preform a $150 knife. I sharpened my cheap $30 work knife today and it slices through paper without the blade catching.

]]> By: scottsmylie http://www.wusthof-knife.com/need-help-choosing-a-new-set-of-chef-knives/comment-page-1/#comment-1082 scottsmylie Tue, 23 Feb 2010 15:07:15 +0000 http://www.wusthof-knife.com/need-help-choosing-a-new-set-of-chef-knives/#comment-1082 Either of those choices would be good. I use wusthof and shun. My best advise is to go to a store and check them out. You may want to mix and match a little. Either of those choices would be good. I use wusthof and shun. My best advise is to go to a store and check them out. You may want to mix and match a little.

]]> By: sumbumblebee http://www.wusthof-knife.com/need-help-choosing-a-new-set-of-chef-knives/comment-page-1/#comment-1081 sumbumblebee Tue, 23 Feb 2010 04:03:02 +0000 http://www.wusthof-knife.com/need-help-choosing-a-new-set-of-chef-knives/#comment-1081 Wusthof. I have never made a better purchase in my life. I started by purchasing a top-of-the-line chef's knife, since I can do just about anything with it, then slowly started adding other items. Look at their line and decide what's right for you. I buy the classics line, since I don't feel the need for an ergonomic handle. But there are a few options, mostly at the heel and handle of the knife. Maybe I'm biased, but I wouldn't trade my Wusthofs for anything. Wusthof. I have never made a better purchase in my life. I started by purchasing a top-of-the-line chef’s knife, since I can do just about anything with it, then slowly started adding other items. Look at their line and decide what’s right for you. I buy the classics line, since I don’t feel the need for an ergonomic handle. But there are a few options, mostly at the heel and handle of the knife.

Maybe I’m biased, but I wouldn’t trade my Wusthofs for anything.

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