How long do wusthof knives last

But, the teeth on this type of blade are good for more than just slicing bread. Available in a variety of lengths, serrated knives are also ideal to use for cutting soft fruits and waxy surfaces.

Click here to see this serrated knife by Brandobay on Amazon. Paring knives are all about details, for cutting small foods decisively. Use a paring knife for soft fruits or hard, small produce like ginger and garlic. At 2 to 4 inches long, bypass using this knife on bulky things, like carrots or beets. Click here to see this paring knife by Cuisinart on Amazon. Depending on who you ask, the best material for knives will vary because, ultimately, it boils down to personal preference.

When taken care of properly, carbon steel knives last a lifetime. They are heavy duty and hold a sharp edge. The downside is that if not seasoned and cared for properly carbon steel can rust. These blades are also susceptible to breakdown over time from exposure to the acidity in some foods. Stainless steel is currently the most common material used for blades. Robust stainless steel is resistant to pitting and staining caused by acidic foods and highly resistant to rust.

Ceramic blades seem to solve all the issues associated with metal counterparts. Plus, ceramic is lightweight. However, ceramic is not an industry-standard because it can chip or shatter.

Proper care of your knife is essential to its lifespan. The soap used in dishwashers is so intense it can potentially corrode the blade material. Additionally, the agitation of the dishwasher can dull or chip the blade. Instead of using the dishwasher, immediately after you are finished preparing your meal, hand wash the knife.

It is best not to leave the knife soaking in the sink or laid out on the drying rack. Trending Discussions. Jewish Sweet Potato Side Dish. Updated 3 hours ago 14 comments. Sauces Butter. Updated 2 days ago 23 comments. November, edition Updated 5 minutes ago comments. Dish of the Month Potatoes French Fries. The magnets are hidden and protected by wood. But magnetic strips that allow knife edges to slap up against the metal magnetic strip seem like a very bad idea.

Even if you are super careful, the magnets have a tendency to grab and slap the knife edge up against the magnet. Every time you do this you are lightly dinging the super-thin cutting edge of the knife.

And the same thing goes when you pull it away from the metal magnetic bar. You constantly run the risk of allowing the cutting edge to press into the metal before you pull it away.

You are adding unnecessary dings to your knife blade edges which tend to slow cutting down. Below are links to some magnetic wood bars that should not damage knives. I cannot personally vouch for their quality because I have not used any of them.

Please beware that sometimes the magnets are not strong enough. But I can say that they appear to be correctly designed in order to not damage knife edges. Eco friendly Bamboo wood magnetic knife holder, 17 inch knife strip or bar in gift box. Walnut Magnetic Knife Holder. Thank you for the article. Why do you like Wusthof over Henckels? I think that Wusthof and Henckels are pretty comparable. I inherited a Henckels Pros S chef knife that I love and have used for years.

After being sharpened by Seattle Knife Sharpening and honed regularly , it used to be my go-to knife. It still has an amazingly sharp edge on it that can slice tomatoes cleanly without having to saw back and forth. I also currently own a Wusthof Classic Ikon chef and santoku, both of which I like.

The santoku came from the factory much sharper than the chef knife, but after getting the chef knife professionally sharpened, they both now perform similarly. And when it gets too dull, get it sharpened by a quality professional sharpening service. You should also check my article Quality Kitchen Knives on Sale for more ideas. Good day. First of all, I apologize for the fact that this text is translated by Google translators because I cannot speak English. Now the question. A year ago I bought a 9-inch chef knife recommended by this article—for a good price I chose Wusthof Cordon Bleu.

But I was not happy with it because it was thin and did not even have basic finger protection. I sold it and now want to buy a 9-inch Classic Ikon chef knife. Can you please confirm or refute this information? And one more question: What three basic knives should I have in my household as a fan of cooking? To your question.

I bet they are both 3. The Cordon Bleu lacks a bolster that extra hunk of metal at the heel of the blade that protects your fingers from slipping onto the blade which makes it weigh less than the Classic. But the absence of a bolster cannot, alone, account for 30 percent less weight.

Of the three knife lines in this discussion, only the Classic line has a bolster. Also, please be aware, a thin blade is not necessarily your enemy. To your second question, What are the most essential knives to have in your kitchen? They are: A chef knife 8-inch minimum , a paring knife, and a bread knife. Next on my list would be a 6-inch chef and a boning knife.

I chose the 9-inch Classic Ikon because it has finger protection for only half of the blade height. I do not want to protect my fingers from the entire blade because when sharpening on a stone, the protection the bolster will make it harder to sharpen the blade. I still have one question: How long should the Wusthof Classic Ikon paring knife be? Most paring knives come with either 3. My understanding is that the Wusthof Classic Ikon line is no exception and the paring knives are either 3.

I think 3. My 3-inch with full bolster sees a lot of action so it gets sharpened a lot. That pairing …sorry will work well for me. I am from Slovakia, I am 56 years old and I like to cook and your site was fascinated by the most practical advice.

Thank you again for all the answers. I decide between 9 cm and 12 cm because I want this knife to use universal as a paring, pricking and boning knife. I purchased a small serrated Wusthof from Williams and Sonoma. I noticed the little red label starting to peel off of the handle and became concerned that maybe I was sold a fake.

A little research and I found that that is normal and nothing to worry about. But what I then noticed is that all the Wusthof knives I see have their logo engraved or marked on the blade and mine does not. There is no marking whatsoever on the knife. Should I be concerned?

Should I contact Williams and Sonoma about this knife? I have a number of Wusthof knives. But my small, super-narrow bread knife and my paring knife do not. My guess is that it depends mostly on the size of the knife blade. Sabatier is a particularily odd brand in that it never was properly trademarked. This said, my research tells me that the Wusthof and K Sabatier should be similar, but have some subtle differences:.

Thus, the Wusthof should have slightly better edge retention, but not be quite as quick to hone or sharpen. The K Sabatier should be thinner, shorter, and pointier than the Wusthof. The belly of the Sabatier will have less curve making it not as easy to rock and the width will be narrower allowing less knuckle room. On the other hand, the K Sabatier should feel a touch nimbler and lighter.

Which features do you prefer? For example: Wusthof has its PEtec patented sharpening system which helps ensure knives come from the factory as consistently sharp as possible. Any thoughts on finding discontinued Wusthof patterns? We have a ton of the Grand Prix pieces before the Grand Prix II came out and recently a well-meaning house guest accidentally melted the handle of one of the steak knives in the dishwasher.

Plus, any online searches always point me to the Grand Priz II. All kidding aside. You could get them on Amazon, or even cheaper and still new , on eBay. Plus, IMHO, they look just as nice or nicer. Hi, I want to say your article is extremely thorough and written in a very clear, easy to read language. Have your thoughts changed on the Gourmet line? I considered getting him a 3-piece set of Classic, however the utility of a complete knife set will likely outweigh the benefits of a quality knife set for him at this point in his life.

So if I would be wasting my money with the Gourmet set, I will get him a Henckels or Chicago cutlery set for half the price to tide him over until he will appreciate finer knives.

Buy a lesser line Wusthof or Henckels first. They are the same steel and very, very similar manufacturing process. But you must compare comparable lines.

So the Gourmet might wear pretty well. They definitely will feel lighter than any forged line though. You can give him some next year if you want. But you know your brother best. If you think his needs would be better served by quantity over quality, then go for it! Here are some other quality ideas I would consider some require stretching your budget :. Global 3-piece.

Henckels Four Star piece. Yes, there are steak knives. But the quality of the blades should be higher than the Wusthof Gourmet. Wusthof Classic 6-piece. Henckels Four Star 3-piece. Please feel free to ask more questions! Also, consider a high-quality two-piece set—chef and paring knife—and supplement with an inexpensive bread knife now or later. I am a fuss-pot and research everything before buying.

When it came to choosing home kitchen knives though, I have been overwhelmed by all the brand choices. I live in Ontario Canada and not conveniently close to a large city. So other than Bed-Bath-Beyond, few stores carry top-of-the-line knife brands. Then I stumbled on the Wusthof line after watching a couple of chefs on YouTube. So I started researching but again, was confused by the large selection from their various lines Classic, Grande Prix, Creme, etc.

No sites clarified the differences. And, then…I found this website and it has answered all my questions—even about sharpening!

Just wondering, however, since the handles are a lighter wood colour, would staining ever be a possibility? Thanks for sharing your journey. So it will be easier to clean and should resist staining much better than wood. Nonetheless, even plastic—especially in light colors—can stain.

So if you let it soak in raspberry juice it might not survive scot-free. But let me query one of my sources at Wusthof and see if I can confirm. In the meanwhile, let me also remind you that the Classic Ikon Creme is one of the smaller collections. I cannot thank you enough for sharing your expertise! I have now been led down the path to quality knife ownership. Armed with this knowledge, I went in to the store and found that they were able to beat the best online deal I found without even asking.

The store have been around since , and I will buy every knife I need from them for life. Hey Delta! Thanks for sharing your story. Glad KKG was able to lead you down the path.

Yes, you never know how competitive a store might be willing to be. Do you know if the Wustoff Classic 9 inch carving knife will fit in the Wusthoff knife block without hitting the bottom thereby damaging the tip? Yes, yes, yes! And I just tested it out in my slightly smaller slot block and it fits fine as well. As far as any smaller blocks, I cannot guarantee. But my best guess is that if you use the top slot, the tip should clear. The only possibly problem I can forsee is that the top slot as many of the upper slots is designed to handle the width of a chef knife.

So your narrow slicer will be looser and more wobbly than necessary. But it will still work :. Especially since it was a WS exclusive. I think there are three things that differentiate it: 1 the handle—different texture and shape, 2 the shape of the blade—more of a continual curve with not much flat area, perfect for rocking, and it might be wider, 3 the thickness of the blade—this is just a wild guess.

But it might be thinner than those other three mentioned above. And then again, it might be much like a Classic Ikon with a different handle. I cook for myself and husband nights a week and am vegan. I bake artisan bread, but we rarely have bagels or pastries.

I hope to study some videos on knife skills we live in the middle of nowhere, so no in-person classes once I have decent tools! Any recommendations you could give would be greatly appreciated. My head is spinning! Welcome to a new universe of cooking with sharp, high-quality knives. They will rock your world. Because of the amount of cooking you do and the amount of veggies you must prep—a Japanese blade would allow you to soar. Thin, sharp blades chopping and slicing.

Yes, please teach yourself some knife skills. You can use the same techniques for different foods and adapt them. The main thing to understand is that it is the horizontal sliding motion that does the cutting, NOT vertical pressing straight down.

Check out two of my videos as a start:. How to Chop an Onion. How to Cut a Pineapple. Again, thank you for the comprehensive reviews! After much reading online I have come to like the Crafter Series, particularly the chefs Knife, but I could not find any Info on your site about them. Is that because you see an issue with them? Could you recommend them? Thank you in advance for your opinion! First of all, let me thank you for your super review. I am interested in Classic Icon Chef knife.

I just double-checked. In the Classic Ikon line, Wusthof only offers the six-inch chef knife in an extra-wide model, not in the standard eight-inch model. Which is rather odd, because the eight-inch chef is the most popular knife model ever. And you would think they would start there, no? But if you really love the extra-wide size and need it in an eight-inch knife, I would simply buy the Classic. Thank you veru much for your info. I am disappointed but I will have to take your advise and go with the Classic one.

Sign up to KKG's newsletter! Classic Looks like it sounds, with a triple-riveted polypropylene handle that feels like wood Classic Ikon Curvy, ergonomic polypropylene handle that feels woody as well Classic Ikon Creme Curvy handle, but creme colored, not black Ikon Blackwood Curvy African Blackwood handle—not only feels like, but is , wood Grand Prix II Curvy polypropylene handle that looks and feels like synthetic Cordon Bleu Just like Classic, but no bolster—thus, lighter and easier to sharpen Culinar Curvy, pure stainless steel handle Epicure Completely retooled design with recycled-wood-fiber handle, custom-made for Sur La Table Xline Beautiful, modern design originally made for William-Sonoma; polypropylene handle, but looks like wood; hard to find in U.

STAMPED A forged knife is made from steel that has been heated and hammered and heated and hammered some more, so as to realign its molecular structure and make it stronger and more resilient. While a stamped knife is literally stamped out of a roll of steel and thus lacks this strengthening process. With modern manufacturing techniques the lines have now blurred. But in the case of Wusthof, their forged knives are higher quality and will stay sharp longer.

By measuring with lasers and using robots to do the sharpening, the aim is to insure every blade is evenly sharpened from tip to heel and that there is consistency from knife to knife. This would be exhausting to verify, but my impression is that if you want a knife with a guaranteed sharp edge out of the box, your odds are good with Wusthof.

Many modern forged knives have minimal bolsters or none at all. But the santoku blade was invented for a variety of tasks—cutting, chopping, mincing—most everything done with a chef knife in the West. Wusthof th Anniversary 2-Piece Knife Set Amazon In celebration of years of knife making, Wusthof has issued a limited edition 2-piece set in a vintage style circa s.

I looked all over the net for info on Wusthof knives in order to make an informed decision on purchasing a set. Whew : What did you end up buying? I would like to second the above comment! Thanks a ton! Xx Reply. Thanks, much! Hope you can find them : —KKG Reply. Hi : , Thank you very much for very useful article. Can you tell me your opinion? Thank you very much, Filip Reply.

Hi Filip, Either knife could work for you. And, finally, if you want to be more traditional, then a chef knife would be the way to go. Best, KKG Reply. What is the difference between a regular carving knife and a hollow edge? Glad I could help, Megan! Keep up the good work! Hey David, Glad to be of service and thanks for letting me know! Best, KKG P. Try to buy from reputable sellers and if the price seems too far out of line with everyone else, consider passing it by : Reply.

I will be reading your other post thoroughly, looks great as well, thank you for that! You must cook in large quantities, David. You love those big knives! Thanks for the Hong Kong offer. Hi Darren, What a cool company! This is a very informative article. Anyway, enough babbling. Time to slice and dice! Hi KBC, thanks for sharing your experience! Thanks in advance.. All the best, KKG Reply. Hi Chris, Wusthof knife edges are all created Western style, with the same bevel on both sides.

Cheers, —Adele Reply. Hope this helps! Please feel free to follow up with any addition questions. Amazing article, thanks! Hi Karen, First off, let us revel in the utility of a 6-inch chef knife!