Wusthof knives... Classic or Grand Prix
Mercymygft
18 years ago
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jefd
18 years agomrsmarv
18 years agoRelated Discussions
Wusthof Knives
Comments (7)Are you going to purchase those knives from a nearby store? Does that store have a good return policy? The Global chef's knife I tested felt OK in my hand when wet, but it had a textured metal handle. The Wusthof Culinar line has smooth handles... As you've said, this is a purchase of a lifetime for you and only YOU can tell how a knife feels in your hand so take them home, try them and see how you like them. Even if those handles are not slippery when wet, you still need to know if they are a best fit for your hand....See MoreWusthof Grand Prix Clearance
Comments (0)They came out with Grand Prix II and are clearing out the first version. Grand Prix is supposed to be the same as the Classic line, but the handle is made of a different material. This website had the best prices I could find: https://www.cutleryandmore.com/details.asp?SKU=5786...See MoreFlatware- beautiful but still functional
Comments (43)Adding to this older thread - make sure the knife will sit across the edge of the plate. I was given some steak knives years ago that were modern with a gentle curve. They would always fall off the plate, so I got rid of them. Much of the newer stainless is not marked 18/8 or 18/10, so be aware that it might stain over time. I would not buy any of those. I have my original Paul Revere used 25 yrs, then put away for 20 yrs. in favor of Oneida Michelangelo, one of the Heirloom patterns. I have a complete service for 12 including shrimp forks, butter spreaders, iced tea spoons, etc. in Michelangelo. Last year I bought a new Reed & Barton set from Costco (18/10) because I wanted the larger pieces which I thought looked more current. I've used them a couple of times with company, but they are big and heavy. I'm thinking of putting away the Michelangelo and going back to the Paul Revere for a change....See MoreFavorite chefs knife??
Comments (89)An easy way to sharpen knives is a Chefs Choice electric sharpening machine. Cooks Illustrated rated this device well. I was given one, tried it out and was impressed. I did give it away, but only because the particular model I got sharpens to a 20-25 degree angle and I prefer 15 degrees. So I gave it to my friend (she of the Lot of Living Kitchen) who has 40+ knives, all dull (but no longer). I think they cost $150+ but am not sure. Basically they have three rotating abrasive wheels, from coarse to fine, and you draw the knife through slots that position the blade at a fixed angle relative to the wheels. Whetstones cost maybe $50+ for a minimal set of oilstones, but do take some learning and time. It is kind of fun, and is the ''best'' way - removes the least metal and you can control the angle, toothiness, etc. I know quite a few here on KF use stones. There are various other sharpening gadgets. I can't really say which are good. Some of the V-rod systems are probably meant for shorter knives. Or you can have a service sharpen your knives. I don't know the cost. Seems like a reasonable route if they do a good job and don't take off too much metal. I would not have any old service sharpen a really good knife (like, >$300?) or an Asian type edge (more acute angle, single-bevel, etc)....See Morelisel1
18 years agojhart3
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18 years agoMarkSharp
18 years agoMarkSharp
18 years agofoodgirl74
16 years ago
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