Broken Wusthof Knife
10 months ago
last modified: 10 months ago
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Wusthof knives... Classic or Grand Prix
Comments (13)Yeah, as others have said, I think that the best thing that anyone can do is hold a variety of knives, both brand and shape, to find the one that really suits you. Remember, if the knife doesn't feel comfortable in your hand, chances are you won't feel comfortable in the kitchen. With that said though, my preference has to be for the old Wusthof Grand Prix. When I was in college, I worked in a couple of scratch kitchens where we actually used our knives for more than cutting open bags of pre-made food. This was about the time that Wusthof has phasing out the original GP line and bringing in the GPII. On one of my many window shopping trips to the local kitchen shop, I came across some of the original GP knives that they were getting rid. While, I really wanted those shiny triple-riveted classic ones, but being a poor college kid, I went for the clearance Grand Prix. They were my first real knives, and boy did I treasure them. For graduation, my sister bought me a Classic Santoku. I like the blade, it has a good edge and is a quick knife, but the handle just doesn't feel the same. And, there's something about the new GPII, that just doesn't feel the same either. It looks like the same handle material, but the new curved shape just doesn't have the same presence in my hand, if that makes any sense. It just doesn't give the same "feedback" that my original GP's do. There are still a couple of places that must be sitting on some old Grand Prix stock, because I just bought an 8 inch GP chef's for fifty bucks online, which is a pretty good deal if you've ever priced Wusthof. I can hardly wait to get that one and am thinking about picking some up for christmas gifts. Anyway, like I said, the reason that there are SOOOO MANY knife company's and styles out there, is because one size doesn't fit all. I just thought I share my two cents on the one that fits me. Here is a link that might be useful: Here's where I just bought my newest addition...See MoreWusthof Trident sharpener
Comments (2)for one knife, it's not worth it to me. I'd rather bring it to a sharener....See MoreWusthof Ikon Knives
Comments (3)I had several Wusthof Classic knives many years ago - until a boyfriend used the chef's knife as a screwdriver and broke the tip off and then he fried the handles of both the paring knife and another smaller slicer in the dishwasher. Before their demise, I liked them very much; they were my favorites out of several brands that I owned, including several duplicates in terms of size and function. The other day, I went knife shopping at a local shop. While I was there, I examined several brands of santoku- and chef-style knives, including Wusthof's Classic and Ikon. Like you, wildaboutplants, looking at them, it seemed to me that the Ikon would be more comfortable in the hand than the Classic. However, when I compared the Ikon and Classic in my [smaller] hand, I found the Classic to be significantly more balanced and comfortable for me. As I held different knives, from many manufacturers, I discovered a strong preference for shorter handles and a weightier feel in my hand. In the end, my first pick was not either of the Wursthof brands, however, the Classic was a top finisher and I can easily see owning one and being quite happy with it. It was wonderfully balanced and comfortable in my hand, I just wanted a bit more weight in my palm. The Ikon was not even close, and no doubt, the Ikon feels "just right" for many other people. Just goes to show, you never know for sure until you get an actual grip on each one ......See MoreWusthof: love it/hate it
Comments (14)dcarch, I agree with some of your points if we are talking about the usual "steel" sold in most shops, which is a rough grooved rod. Those so-called steels are in fact meant to "sharpen" meaning to remove metal. They do it terribly. I used my kids' microscope once to examine a kitchen knife edge as I did different things to it. I found out that the grooved rods actually tear the blade's edge into a jagged shape, sort of like a saw. You cannot see this with the naked eye, but you can feel it. Take a knife you don't care much about. It is easier to do this if it is a fairly soft steel, like a Victorinox. Run your finger along the edge, not applying enough pressure to cut yourself, and note how smooth it feels. Then go at it vigorously with a grooved rod type of "steel". Now run your finger along the edge. You will feel a slight roughness. Those are the jaggies torn by the grooved rod. When you first use that knife, it will cut effectively, as the jagged edge works just like a saw. But the jaggies are soon torn off. Again, you can only see that in the microscope. I think I was using 100X. The blade then ceases to cut well. And you reach for the grooved rod again. A smooth rod, which is what I consider an actual steel, does not tear jaggies into the edge, at least none visible at 100X, and not as far as my fingertip can feel. But an edge that feels like it to has recently dulled, can be restored to keen again, with the rather gentle use of the smooth rod. Much gentler than the pressure you exert to grind a new edge using a whetstone. If the smooth rod is not grinding away metal - as the microscope seems to show and as the gentleness of our steeling would suggest - how is it making a seemingly dull edge feel sharp again? That is, I believe, the edge re-alignment that I mentioned. Note that all my experience is with Western knives. Victorinox, Wusthof, Henkels, etc. I have never owned a genuine Japanese knife with the much harder steel that they use. Though I sure hope to, someday. I know it is considered absolutely verboten to use a steel on a Japanese blade. I don't know why, not having personal experience, though I have theories (e.g. ruining the single-bevel geometry of some Japanese blades). I have sharpened a genuine Japanese knife once, for a friend. She asked me to sharpen a whole bunch of knives. She has dozens of knives, all thrown together in a big drawer, the fine ones with the cheap ones, all as dull as can be. Really sad. I used my waterstone on that knife, got it very sharp though I'm sure not nearly as sharp as it could have been, and wrapped it up in paper before replacing it at the very back of the drawer. It took several hours to sharpen a couple dozen of her 40 or 50 knives. I gave her a Chef's Choice after that. Stropping - I don't do it, and didn't study it under the microscope. I'd guess it is simply polishing the edge a bit. After you sharpen a blade on even a very fine whetstone, under the microscope you see a pattern of diagonal furrows on the bevel of the edge, that show how you ground the bevel on the stone. Those furrows continue all the way to the edge itself. So the V-shaped cutting edge has a very slight micro-level serration. If you want to polish out that serration, I would suspect stropping could help do that. But I don't mind the micro-serration. Here is something fun. My son's science class will have an electron microscope for a few months. I have no idea how good it will be, or how a middle school classroom gets loaned such an instrument. The science teacher asked for parent volunteers to be trained on the electron microscope and to then supervise kids. Naturally, I have signed up. He said we could use it on our own too. If it is able to give a useful picture of a knife edge, I'm bringing a whole quiver of knives in different stages of sharpening, steeling, and even stropping....See More- 10 months ago
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