Love the Wusthof Icon. I've owned mine for a little over a year. It made me realize just how dull the knives I've been using were. Seriously changed my perspective and expectation when is comes to knife upkeep.
Your information has been so helpful for my wife and I since were switching from stamped steel knives to something better or should I say special. Thanks
Regarding the sharp spine on a Wusthof, in a pinch I have used the spine to peel carrots and potatoes. It worked so well that I wondered if it was actually a design feature.
I personally love my Wüsthof! Use it every time I'm in the kitchen. Never had a chance to use a Gyuto but hope to sometime. Love watching your videos, they are very informational.
actually would you please consider adding the info about the spine thickness? you do speak about the weight but its hard to see or eye-ball how thick the blade is, thank you :)
dandajzz Quality blades have distal taper, the spine is thicker thick by the handle, and narrows toward the tip. i preffer about 1/8 thick by the handle, but thinner is fine too.
well ofc, but every knife has a diffrent thickness and it affects the weight and balance and overall feel, usually (with pocket knives) the end of the handle is where you measure it and this info along with the weight can tell alot about a knife - i prefer handeling it myself ofc, but in case where @Burrfection shares link and you cant find one in local store, it is helpful info
DudeNumberOnePlus using the spine to remove fish scales?.... that sounds pretty hack to me. How well you think u can clean that fish? Why not use an actual fish scaler?
Have you rated global knives? I have invested in a few (they are also spendy ) and would like to your thoughts. Thanks for your fantastic honest tutorials and info videos.
New subscriber, great video. I am also leaning towards the Wusthof. One big question regarding sharpening: - Wusthof also sell a hand held pull through 2 stage sharpener, do you have any experience with that type? I have seen a couple of reviews stating that after a couple of months, the sharpener isn't as effective and in fact leaves a blunt cutting edge. - Is a whet stone better?
So does the wusthof come in different types of steel? I'm looking at a price comparison and there's two with the same size but one says 4596/23 and the other one 4996/23 where 23 is the length in metric, and the 4996 one costs around $160 as you said and the 4596 about $100.
Great video I really like your work! Question, for a wustof set of knives, do you think I should buy the king kds? And do you think it's okay to go directly from 1000 to 6000 or should I buy a 3000 to go in between. Thanks a lot ! Lastly, other than the king is there something else I could buy, a stone set, under 100$?
you can go from 1000 to 6000 and for Wusthof, the KDS is just right for it. neither the stone nor steel are very hard, so they are very easily mixed. for under $100, for antoher combo.... there aren't many.
Hi @burrfection , I've owned a Wulstoff Classic for 4 years, and recently had it taken in to reprofile the double bevel into a single bevel (chisel) edge for thin slicing. My question is about hand sharpening it. On the stone should I only sharpen on one side of the knife and what about the flat side? Please help.
On a single bevel knife, you "sharpen" the flat side by laying it flat against the stone and sharpening as normal. You can see the technique in the video where he tries to sharpen a budget yanagiba
I have a Masamoto. It was recommended by a Japanese trained sushi chef I frequented the restaurant of. I am definitely a novice cook, but getting that knife and learning to sharpen it with a whetstone made me feel like a much more a whole cook. The packaging of the Masamoto definitely makes it feel like an epic vegetable weapon :D
I also bought a Wusthof knife, but I am dreading sharpening it. Not sure whether I can use my presto eversharp electric sharpener or it may ruin it. I will be unable to use a wet stone for sure. Can you please answer my question?
So which one holds an edge I better between sharpening? I have a less expensive set of wurstof henkels. Which sharpen pretty easy, hold an edge ok, but have to spend 20-30 seconds on the steel after or even during a meal prep. For me a sharpe knife is one I can shave my arm or legs with.
Just got the masamoto, but i havent used it at work yet. Way excited to see what it can do. Its my 2nd real kinife. I was more pumped to use my mercer renassaince 10 inch, when i felt it before use. Hope i'm not let down. The light weight, was the first thing u i noticed
I have not seen this anywhere but would you do a vid about cutting boards? Compare plastic vs. wood. What kind of wood board you recommend, what is best for a life of a knife, thickness of board, etc. In one vid you were using dark wood board and that looked very nice so I wondered what kind of wood it was. Thank you. Your vids are very informative and useful.
Good job. I have had both of these knives for a few years and like them for very different reasons. As you mentioned, the weight difference and also the thickness of the blade.
I actually have that Wusthof at home, and I was just as surprised as you were about how fast I can sharpen it ... I originally thought (Damn it, now I have to sharpen my knife every 3-5 days for 20-30 minutes. But in literally 30 seconds, this knife gets so sharp... it's unbelievable). I live in Romania, and I bought a set of 4 Wusthof knives for 100 euros, the best deal EVER, however the only downside is that I could only buy it from 1 website that ships to my country and their HQ is in Slovakia, and that company does not simply have Wusthof knives ready, they have to make an order and purchase it from their main HQ in Germany. So I had to wait 2 months for them to be built and shipped and when they finally arrived... omg was the wait worth it... you have no idea.
I´ve bought a Wusthof Classic Ikon chef´s knife, but I didn´t feel so great about the handle. It´s quite strange and heavy . The balance is too much towards the end of the handle. I´m thinking about selling it and buy a Zwilling Pro instead. What do you think? Is it a good change? Is the steel as good as the wusthof? Or should I just try harder to get used to the handle ? Nice channel by the way!!
I have a few of the Wustof classic ions now. I started my knife collection with global knives and didn't like them too much so went looking for something nicer. Have been very happy Mainly cos of how they feel in my hand. And as you said. Really fast to get a useable edge on.
I’m planning to buy a Wusthof knife set for my mom, her knives are really cheap and crappy so I think this would make her cooking experience better. My question is, when I buy the Wusthof Knife are they sharp and ready for use? Because I don’t know how to sharpen knives yet and I don’t know which wet stones to even use! Please help
Based on your comments on my other videos, you seem to know quite a bit about knives and sharpening. To answer your question, yes the Wusthofs come out of the box quite sharp. You mom would probably enjoy the handles on this line of Wusthofs best amzn.to/2wJZRJF
I found my Wusthof to be frustrating not keeping an edge, it has to be sharpened with every use. I purchased a Miyabi today I am hoping it will hold an edge better. I use your rolled buffalo strop and it sharpens it right up, but would like to give a Japanese knife a try.
Osteoarthritis! destroyed my career....... I DO miss it but I jut consider myself lucky that I have control of thumb& forefinger.......Things could ALWAYS be worse!!! ;0)~
Man did you say that on the first take? (At 0:24) I would have spent the day trying to say that. Been watching your videos all most non stop for the past 3 days now. I’m so grateful I found your channel! Just bought my first Japanese chef knife (Miyabi Artisan chefs knife) because of you. I chose the Artisan because of your video explaining how by doing so would support the craftsman. Now if you’d just stop buying out Yoshimi Kato Diamond Damascus for a minute I’ll add that to the collection to;) im excited to add the Artisan to my Zwelling professional S and Pro collection and also to learn how to sharpen both, After I practice on some cheap knives of course! Thanks again
Hi there! Really love your videos! I do have a question. Do your wusthof knives get superficial scratches on the sides of the blade? Mine got quite a few on both side from nowhere. Would you recommend also using sandpaper to remove the scratches? Thanks!! I got the creme set and they are just too beautiful to bear scratches..
My knives do, and I used the blade angle apparatus from sharp pebble and it put ugly scratches all down the edge of my knife 😢. I’m sure it can be buffed out, just don’t know how yet.
Your reviews are awesome and your channel as a whole is just fantastic! I'm buying a Wüsthof Classic Ikon Creme Chef's Knife probably on Monday.I think that the Classic Ikon is better than the Classic because there's no full bolster and for my hands,the C.I. handle is better. Thank you!
Ikon...shmikon. Up your game by taking cooking classes-it’ll mean much more than what knife your using. The Classic is a great knife and more than what’s needed in the kitchen.
My top 3 gyutos are: Takeda 250mm Sasanoha AS Stainless Anryu Aogami #2 Blue Steel 240mm Misono UX10 210mm Dimpled But there is the dimpled Misono Molybdenum 210mm for 159.00 that I would purchase 10times over the Masamoto/Wusthof... My main focus is food release. Thanks for the informational video..don't know how I ended up here. lol.
Great review. Thank you! I "invested" in a Wusthof Classic and I love it.. my only complaint is that the logo has worn off within a few months. It sounds petty but I am proud of the knife and I like to see the logo. It also helps at a glance to see which one it is. Any suggestions?
are you asking if there is any way to protect the logo? if so, you are out of luck. unfortunately, their logos are heat stamped, which has no way to being protected. try not using any hard washing sponges directly on the logo, and when sharpening, try to not let it touch any sharpening surfaces. other than that, it will come off completely at some point
Thanks for all the great vids - These are clearly great classic knife choices. But there are so many awesome hand made knife makers out there - are you considering looking into this world? Soo many cool woods and blade options. I really can't wait to see your reviews of the shapton glass stones
Hmmmm.... Well, without much information of what you are looking for, it's hard to really recommend you something. But, when you say you want to upgrade, I'm guessing you simply want something different, that's also a great performer. Here are my recommendations of knives I think are superb. Yoshihiro is based in Los Angeles, and I've visited their business a number of times. They do very interesting things, and they have been able to get really high quality blades made by skilled craftsmen in Japan, and they rebrand them. Masamoto VG is not as hard as what you are using, but it's a bit thinner of a profile, and slices really well. The Miyabi knives are stunning, and their birch handles are some of the most handsome out there. The new Shun Kiritsuke line are simply stunning. I'll be doing an exclusive review on that line when this current series is over. I simply love the way they are crafted. Take a look and see if any of these may in the right direction for you. Yoshihiro NSW 46 layers Hammered Damascus Gyutoamzn.to/2f5SUuC Yoshihiro Mizu Yaki Aogami Super amzn.to/2fe63ks YOSHIHIRO Ice Hardened High Carbon Stainless amzn.to/2dUP0SB Masamoto VG amzn.to/2dUR0ul Miyabi Birchwood SG2 amzn.to/2fe1E0W Shun VG0008 Blue Steel 10-Inch Kiritsuke Knifeamzn.to/2eEEoFM Shun VG0014 Blue 8-Inch Kiritsuki Knifeamzn.to/2dUPCrK
burrfection Thanks I'm really interested in the Masamoto. I like the more hybrid gyuotous. Would you recommend this above something like a MAC or a Nenox g-type? Also can you recommend steps to learn about maintenance?
Hey Macs are nice and the steels are hard. their handles aren't great, and their distribution REALLY stinks, which makes them really difficult to find. the Nenox g-type have REALLY heavy handles - much heavier than the Shun you are using. if you are trying to move toward improving your knife skills, i think a knife like the Masamoto would be perfect. it's got a great profile, very good steel, and extremely nimble.
So am I correct that ,the harder the steel the longer it keeps a sharp edge? If I am correct what is the hardest knife out there? I only ask because I'm a newbie to quality knifes. I've just recently become somewhat efficient at sharpening knives but I get frustrated that some of my knifes don't keep a sharp edge that long. I'm ready to invest in a high quality knife but I don't want a knife that won't keep an edge that long. Thanks!
hey, i just found your channel and i simply love it, unfortunately my wallet will not :D i like your list and i'd like to ask if you have any Nakiri for recommendation -or similar style vegetable knife - i have some cheap in my kitchen and really like using it also, what do you think is the best 'universal' grit for whetstone, like 800 - 1200 for just keeping the edge once in a while? thanks in advance, and i will be looking forward for more videos :)
thanks for watching, and trusting my advice. i personally use the chosera 800 quite often, and probably my top 1-2 sharpening stone in the 800-1200 range. amzn.to/2iFlqn2 a really good and affordable nakiri is the tojiro amzn.to/2hVfDWj, good steel, and overall good construction
thank you, i actually look at these in my local web store a while ago and its not listed as vg-10 unlike on amazon so i did not pay much attention to it -i might now, wonder if you use any knife for vegetable only edit: not that im some kind of steel snob but knife listed just as a '3 layer cobalt alloy' hasnt sound good :D
no, not at all. i use these knives for EVERYTHING in the kitchen. the only knives i use ONLY for vegetables are nakiris, which are very specialty knives. will do a series on them soon
Very professional presentation; I'm surprised you don't have more subscribers. Anyways, I've subbed. I'd like to see Tuna sushi prep if you can show us how to do a simple meal.
Have you ever used Iseya G-series 33 Layer VG-10 Damascus Chef Knife or Sakai Takayuki 33-Layer VG10 Damascus Hammered Chef Knife? I am looking at hochi knife store online.
I'm from Slovenia and I'm looking at hocho knife site: which one would you buy? www.hocho-knife.com/sakai-takayuki-33-layer-vg10-damascus-hammered-chef-knife-gyuto-210mm/ or www.hocho-knife.com/iseya-g-series-33-layer-vg-10-damascus-chef-knife-gyuto-210mm/ or maybe this one Yaxell? www.hocho-knife.com/yaxell-yo-u-69-layers-vg-10-damascus-chef-knife-gyuto-210mm/
Ill say this, I have both European and Japanese knives in my kitchen. when it comes to any task that may chip a blade, i grab my victorinox 10 inch chefs knife. it takes a good enough edge to part up a chicken, but is soft enough i don't have to worry about it chipping if it knocks into a bone.
Very good assessment and accurate info. The Masamoto can get sharper and hold an edge longer. The Wusthof is more versatile. It's a trade off. I own both as well as a MAC pro.
When is your next video out. The suspense is killing me. By the way, surprised you didn't get the Shapton Pro 2k, apparently it's a lot different than the 1k and great with Carbon steel knives.
A lot of good comments here and they're right. It comes down to your own cutting style, what type of cutting and kinds of food you intend to prepare, how sharp does it need to be, how hard does the metal have to be, but more importantly, at least for me, it's how willing you are in maintaining your knife. A $1000 knife is not worth a penny if it's dull and not taken care of. Keep up the good work Mr Tran.
I have few wusthof knives and I sharpen them about once a month or so. I made myself something that looks like an apex sharpener, except I use proper sized wet stones. This way I can set my angle to 14 degrees and polish cutting edge as precisely as it gets with 3000-5000 grit stone. I never use steel because I can't hit an angle by eye. This way, my knives stay razor sharp for most of the time. So for my kind of use, this 58 HRC steel is perfect. Not too hard to sharpen and not too soft to be a butter knife.
Thanks a lot! I have almost bought a Japanese knife. But after watching your videos, I realized that a European chef knife would suit me better. And most importantly, I now know why. 👨🍳
I prefer the wusthof by far for everyday cooking.. it’s so versatile and durable compared to the Japanese knife.. Japanese knife was great as a novelty experience initially but after a month, maintaining it was too much of pain..
Finally someone who has a good attention to detail when it comes to culinary knives. Subscribed. Also, what are your favorite Japanese double beveled chefs knives under $200? Thanks!
here is a list of the knives i really like, and have reviewed My Top Recommendations Chef Knives Dalstrong amzn.to/2fB4Apd Kramer amzn.to/2hF7cA3 Wusthuf Ikon amzn.to/2gzdLWM Victorinox amzn.to/2gp3oSp Masamoto amzn.to/2gzemb3 Tojiro amzn.to/2gbM7yB Shun amzn.to/2fFluy2 Shun amzn.to/2gbJrRj Shun amzn.to/2fFmTor Miyabi amzn.to/2gp7KZO Yoshihiro amzn.to/2gbOlOk Dalstrong X amzn.to/2hYZ0K3
i'm waiting to get some kiritsukis, and will do a series on them. main difference, in my opinion, is they cannot rock at all. their straighter profiles, and pointed tip is for chopping and slicing. less forgiving than a chef knife, but REALLY fun to use, if you are comfortable handling a knife and food in your hands.
I have that exact Wusthof and prefer it to almost all of my japanese knives. For santokus and stuff though I definitely go with japanese, but for a straight up Chef's knife I think Wusthof makes the best.
I've read a story about buying knife in Japan. Before packing it, merchant grabbed his knife and cut a mark in customers blade's spine. He calmly explained to surprised buyer that new knife needs his characteristic mark - thus starting it's working life as a knife. That's a Japanese concept that real stuff doesn't have to look like new, it needs marks, scratches and imperfections - they make it personal and beautiful. So your knife came initialized straight from factory) As for me - I remembered this when buying used bike with scratches all over frame. Surprisingly I like and ride this bike more than my other bike which is like new. My scratched bike can't be damaged so I use no matter what.
Hey, would be nice to see the balance of the knife. I think it is really important for handling a knife (if you are used to it) for a longer time. Ideally it balances right between handle and blade. Also: Steel might have been discussed now a lot. But Wüsthof uses "Solinger Standard" steel for their Ikon line if I'm right. Which is just their standard steel (Solingen = City with a lot of knife making history in Germany). It is something like X50 Cr Mo V 15, which means there is also Molybdenum and Vanadium in there just in other concentration as in the japanese knife. Which makes for the difference in hardening. Otherwise nice review. Keep it up. Another german chefs knife manufacturer is "Friedrich Dick" which is used in A LOT of professional kitchens. They are a real bargain. But they are not available in normal stores. So you would have to buy them online as a private person.
@Burrfection Hi sir. For a non-english speaking man, sometime the name of the knives are not really clear to me. It could be really nice to just write in the descriptino something like "knives that appaear on this video are: *name of the knives". Thank you very much for your work !
Very well done video. I think once you get a good copy of either of the knives you had here they would both perform great. Although getting two duds from masamoto is quite disheartening to say the least. And as for the chip in the handle you had on the 2nd masamoto, well that also poses a health risk because it's going to also turn into a haven for bacteria to grow and fester in. Not good, so I'm glad you sent that copy back as well! As for me, I really agree that having a company that at least has some sort of US based branch for purposes of customer service issues is quite important to me as well. That's why for Japanese styled blades, I chose to go with SHUN. They have a stellar reputation and so far I've purchased their Premier 7" Santoku and Premier 8" Kiritsuke knives. Being a professional blade sharpener, I can say without any question that they were both the sharpest knives I've ever received new out of the box! I was extremely impressed because being a professional sharpener myself, I know just how much extra attention went into putting that scalpel-like edge on those knives, and for them to take the time to do that was very good indicator that they really take pride in their products! So I wouldn't hesitate to recommend Shun.
any nagura within 1000 grit will be fine. i'm currently using the Suehiro Naguas, which I'm loving. they are good sized, and extremely high quality for money. this is what i'm using amzn.to/2dwgcGl
are you referring to this one? amzn.to/2dEoEo0 i have used it in many of my videos, and it works fine. there are 2 things to consider though. it leaves a slight yellowish tint on your stones, which i do not believe will harm them in any way. also, i seriously doubt it's a 8000 nagura. it wears fairly quickly, and is no better than the 5000 Suehiro nagura i currently use. if you want a good quality nagura, i would go with the Suehiro. it's twice the size of the King, it's a true 5000 nagura, and wears much slower. suehiro nagura i'm referring to amzn.to/2ed5gSg
I tend to prefer my classic ikon over my HRC62+ japanese knives for my daily use as well. I quite like the angular spine of the wusthof for some tasks such as, descaling fish, crack a coconut or tenderising cutlets.
Wüsthof's HQ is in Germany though, not in the US. But they have a subsidiary and enough distribution centres in the US to make it easier for people there to import them indeed, compared to Japanese knives.
I like to use the spine of my Wüstof to peel carrots, ginger, etc. It is very quick and effective. Pet peeve: roommate or house guests using my knives incorrectly. I've found my knives loaded in the dishwasher too many times. Thanks for the video!
Clint Priestley OMG loading my knives in the dishwasher would push me over the edge for sure. And I have people come over and do some cooking from time to time and they are like “wow your knives are so friggen sharp” as they are pounding the blade into the cutting board. It takes all I have not to take them away and give them a butter knife.
I have henckels and the miyabi morimoto x henckels. I can tell that the Japanese knife is little sharper than German but I still prefer German due to the durability.
Wow you actually reply back too That's really cool watched your Shun knife video with the so called liquid metal as you called it. That knife was beautiful sorry I missed out on that give away But hope one day I'm lucky enough But thank you I'll stay in touch your awesome with cutlery knowledge thank you !!!
I wonder about the viability nowadays of a self run sharpening business. I am very passionate about it but with so many different machines and whatnot available to sharpen knives, it makes me feel as though there isnt a need to pay someone to do it with stones. Either way thanks for the great content!
nrtanrl r in my opinion, you should look into Wüsthof’s Grand Prix line. It’s the same quality steel and construction that you’ll find in their classic, or classic ikon lines, but with a really comfortable, smooth handle that’s slightly textured so that it stays securely in the hand when wet with water, grease, chicken gunk, etc. it’s similar to the handle design of the victorinox ones that a lot of cooks love, but with a higher quality construction and feel, and a better balance.
I just bought Victorinox Forschner Forged Professional Chef Knife. I'm not professional as you, but I like to cook. I wanna hear your toughts about my knife I bought because from what I saw it is like the same Wusthof Chef Knife and it is little cheaper
is this the forged knife you own? amzn.to/2iYkirN if so, i have used it in a quick demo. the handle is nice, though not as comfortable as the ikon, but definitely more comfortable than 90% of the japanese knives i have used. the profile, is very good, with a bellow bit less pronounced than the ikon, so it slices better, but doesn't rock as well. overall, though, a good knife. it can be viewed as the ikons "little brother," and for the price, it's a great knife. what else is in your collection? how are you sharpening your knives?
Burrfection thank you for your answer i really appreciate it. i have honing steel for now, im still a rookie when it comes to knifes. im so glad you like it i feel a lot better now i didnt mess up :) thank you again for your answer, you are great. i wish you great and happy year
Strokes on the steel do not sharpen your knife. They straighten the 'feathers' (microscopic steel flakes) on the cutting edge.This is for every day use. Once this is not sufficient you put it to the wetstone. Than I polish the edge to a mirror finish. That will keep your 'german' sharp for a very long time.
Admiral LongStash I’ve my zwilling knives for 17 years of kitchen use. Had only ever used a steel on them until recently. And they could get shaving sharp but not hold an edge. After true sharpening they were fantastic held an edge longer. So thanks for your input.
Young man that is an excellent presentation. I am a BlackFoot Indian who had a knife before a bottle. You didn't mention that the method of sharpening is different. I use a 'one side shave' technique on all of my Japanese knives. I use a dual side technique on those EU knives. The one side technique will give a much sharper blade but it does not last! A blade test to be fair should compare edge retention in a short demonstration. I like 440C steel and F the BS about so many Crucible additives to steel fancy stuff. (my Microtech stuff is 125 cbm ???) my kitchen stuff is the wooden handle handmade from Japan, that will rust. It will rust, (I coat it every 5 days with a WD 40 spray). Very good my friend I like your style.
Love the Wusthof Icon. I've owned mine for a little over a year. It made me realize just how dull the knives I've been using were. Seriously changed my perspective and expectation when is comes to knife upkeep.
Your information has been so helpful for my wife and I since were switching from stamped steel knives to something better or should I say special. Thanks
Regarding the sharp spine on a Wusthof, in a pinch I have used the spine to peel carrots and potatoes. It worked so well that I wondered if it was actually a design feature.
Thanks for the video. Just bought a Wusthof Chef knife. Looking forward to using it.
I personally love my Wüsthof! Use it every time I'm in the kitchen. Never had a chance to use a Gyuto but hope to sometime. Love watching your videos, they are very informational.
Thank you for your review. May I ask if I should hone 420hc knives, or just go with stones?
Thanks a lot! I can't wait to watch your new video serie!! Keep up the good work
right on!
The sharp spine is there for a purpose. You can use it to scrap scales off a fish.
thanks for the feedback
actually would you please consider adding the info about the spine thickness? you do speak about the weight but its hard to see or eye-ball how thick the blade is, thank you :)
dandajzz
Quality blades have distal taper, the spine is thicker thick by the handle, and narrows toward the tip. i preffer about 1/8 thick by the handle, but thinner is fine too.
well ofc, but every knife has a diffrent thickness and it affects the weight and balance and overall feel, usually (with pocket knives) the end of the handle is where you measure it and this info along with the weight can tell alot about a knife - i prefer handeling it myself ofc, but in case where @Burrfection shares link and you cant find one in local store, it is helpful info
DudeNumberOnePlus using the spine to remove fish scales?.... that sounds pretty hack to me. How well you think u can clean that fish? Why not use an actual fish scaler?
Have you rated global knives? I have invested in a few (they are also spendy ) and would like to your thoughts. Thanks for your fantastic honest tutorials and info videos.
New subscriber, great video. I am also leaning towards the Wusthof.
One big question regarding sharpening:
- Wusthof also sell a hand held pull through 2 stage sharpener, do you have any experience with that type? I have seen a couple of reviews stating that after a couple of months, the sharpener isn't as effective and in fact leaves a blunt cutting edge.
- Is a whet stone better?
So does the wusthof come in different types of steel? I'm looking at a price comparison and there's two with the same size but one says 4596/23 and the other one 4996/23 where 23 is the length in metric, and the 4996 one costs around $160 as you said and the 4596 about $100.
i hope you keep making these videos! very high quality vids
doing my best!
Great video I really like your work!
Question, for a wustof set of knives, do you think I should buy the king kds? And do you think it's okay to go directly from 1000 to 6000 or should I buy a 3000 to go in between. Thanks a lot ! Lastly, other than the king is there something else I could buy, a stone set, under 100$?
you can go from 1000 to 6000 and for Wusthof, the KDS is just right for it. neither the stone nor steel are very hard, so they are very easily mixed. for under $100, for antoher combo.... there aren't many.
Hi @burrfection , I've owned a Wulstoff Classic for 4 years, and recently had it taken in to reprofile the double bevel into a single bevel (chisel) edge for thin slicing.
My question is about hand sharpening it. On the stone should I only sharpen on one side of the knife and what about the flat side? Please help.
On a single bevel knife, you "sharpen" the flat side by laying it flat against the stone and sharpening as normal. You can see the technique in the video where he tries to sharpen a budget yanagiba
What is the music in the background pls?
+Burrfection what is the best blade of these three: 7cr17mov, German 1.4116 Steel, 5CR15
I have a Masamoto. It was recommended by a Japanese trained sushi chef I frequented the restaurant of. I am definitely a novice cook, but getting that knife and learning to sharpen it with a whetstone made me feel like a much more a whole cook. The packaging of the Masamoto definitely makes it feel like an epic vegetable weapon :D
it's a great knife. i still use it regularly. thanks for watching and stay in touch.
I bought a Wusthof just last month and I love using it. Every time I just marvel at how it handles.
right on. got to love what you use, so good on you, for finding a knife that work for you.
I also bought a Wusthof knife, but I am dreading sharpening it. Not sure whether I can use my presto eversharp electric sharpener or it may ruin it. I will be unable to use a wet stone for sure. Can you please answer my question?
@@Gemini.5 I use a whetstone so I don't know how am electric sharpener would work on it, unfortunately
Would you do a segment on the Cutco 10 inch chefs knife.
So which one holds an edge
I better between sharpening? I have a less expensive set of wurstof henkels. Which sharpen pretty easy, hold an edge ok, but have to spend 20-30 seconds on the steel after or even during a meal prep.
For me a sharpe knife is one I can shave my arm or legs with.
Just got the masamoto, but i havent used it at work yet. Way excited to see what it can do. Its my 2nd real kinife. I was more pumped to use my mercer renassaince 10 inch, when i felt it before use. Hope i'm not let down. The light weight, was the first thing u i noticed
I bought a Wüsthof Classic set 25 years ago.
Lost one paring knife and the steel fell off its handle but the others are still practically like new.
can you demonstrate/recommend your regular maintenance or preparation of the knife before/throughout a cooking session and weekly?
will make a video explaining that soon
Great video and informative!
I have not seen this anywhere but would you do a vid about cutting boards? Compare plastic vs. wood. What kind of wood board you recommend, what is best for a life of a knife, thickness of board, etc. In one vid you were using dark wood board and that looked very nice so I wondered what kind of wood it was. Thank you. Your vids are very informative and useful.
can you do or have you done a review on the K Sabatier knives? I've been thinking about getting their carbon steel knives
ok. i'll see what i can pick up
@@Burrfection just wondering if you ever did this review. I dont see it but I could be missing it. Your videos are great btw!
Some humour and great video! Very direct.
Im looking for a good and cheap kitchen nife. Can anybody tell me whitch one to get?
Good job. I have had both of these knives for a few years and like them for very different reasons. As you mentioned, the weight difference and also the thickness of the blade.
right on. thanks for the feedback
My Wusthoff is on the way from Amazon, really excited to get it.
Great video, thank you for the education!
Your very beneficial to my choosing a new knife and I've used both as a professional chef. Keep up the great you tube videos !!!
right on. stay in touch.
I actually have that Wusthof at home, and I was just as surprised as you were about how fast I can sharpen it ... I originally thought (Damn it, now I have to sharpen my knife every 3-5 days for 20-30 minutes. But in literally 30 seconds, this knife gets so sharp... it's unbelievable). I live in Romania, and I bought a set of 4 Wusthof knives for 100 euros, the best deal EVER, however the only downside is that I could only buy it from 1 website that ships to my country and their HQ is in Slovakia, and that company does not simply have Wusthof knives ready, they have to make an order and purchase it from their main HQ in Germany. So I had to wait 2 months for them to be built and shipped and when they finally arrived... omg was the wait worth it... you have no idea.
4 Wusthof knives for 100 euros? Are you sure its not a fake?
Great video, just subscribed! Have you tried the Fällkniven alpha? Thinking of getting one, not sure thought haha
will look into it. i make a list of all requests so i'll see what i can do
great!!
what steel sharpener do you recommend for the Wusthof?
Steels do not sharpen a knife blade. What they do is align the sharp edge already there - and that works only if the edge is sharp to begin with.
I´ve bought a Wusthof Classic Ikon chef´s knife, but I didn´t feel so great about the handle. It´s quite strange and heavy . The balance is too much towards the end of the handle. I´m thinking about selling it and buy a Zwilling Pro instead. What do you think? Is it a good change? Is the steel as good as the wusthof? Or should I just try harder to get used to the handle ? Nice channel by the way!!
to each his/her own. nothing wrong with not loving a knife. there is one for everyone.
I have a few of the Wustof classic ions now. I started my knife collection with global knives and didn't like them too much so went looking for something nicer. Have been very happy Mainly cos of how they feel in my hand. And as you said. Really fast to get a useable edge on.
right on. glad i was not just making it up
questions maestranzi knife chef is good or bad knife
I’m planning to buy a Wusthof knife set for my mom, her knives are really cheap and crappy so I think this would make her cooking experience better. My question is, when I buy the Wusthof Knife are they sharp and ready for use? Because I don’t know how to sharpen knives yet and I don’t know which wet stones to even use! Please help
Based on your comments on my other videos, you seem to know quite a bit about knives and sharpening. To answer your question, yes the Wusthofs come out of the box quite sharp. You mom would probably enjoy the handles on this line of Wusthofs best amzn.to/2wJZRJF
I found my Wusthof to be frustrating not keeping an edge, it has to be sharpened with every use. I purchased a Miyabi today I am hoping it will hold an edge better. I use your rolled buffalo strop and it sharpens it right up, but would like to give a Japanese knife a try.
I used the wustoff "Trident" series for 15 of my 26 yrs of cooking professionally. I LOVED those knives!
what are you using now?
Osteoarthritis! destroyed my career....... I DO miss it but I jut consider myself lucky that I have control of thumb& forefinger.......Things could ALWAYS be worse!!! ;0)~
hey Grace, sorry to hear about that. you hang in there, and Merry Christmas to you.
Thank you! Yes, hanging in there, staying positive! Happy Holidays to you as well!
Man did you say that on the first take? (At 0:24)
I would have spent the day trying to say that.
Been watching your videos all most non stop for the past 3 days now. I’m so grateful I found your channel! Just bought my first Japanese chef knife (Miyabi Artisan chefs knife) because of you. I chose the Artisan because of your video explaining how by doing so would support the craftsman. Now if you’d just stop buying out Yoshimi Kato Diamond Damascus for a minute I’ll add that to the collection to;) im excited to add the Artisan to my Zwelling professional S and Pro collection and also to learn how to sharpen both, After I practice on some cheap knives of course! Thanks again
The ICON is an awesome knife . Second only to my Kramer
Great review. Much appreciated.
thanks for watching and the positive comment!
Great videos keep up the good work
I forgot, around how many sharpening could i do on the king kds before one of the two side wear off?
Thanks again
you probably have a good 5 years
Hi there! Really love your videos!
I do have a question. Do your wusthof knives get superficial scratches on the sides of the blade? Mine got quite a few on both side from nowhere. Would you recommend also using sandpaper to remove the scratches? Thanks!! I got the creme set and they are just too beautiful to bear scratches..
hmmmm. i'll see if i can put together a video to help you out
My knives do, and I used the blade angle apparatus from sharp pebble and it put ugly scratches all down the edge of my knife 😢. I’m sure it can be buffed out, just don’t know how yet.
Direct and straight forward! Thumbed up!
thanks for the encouragement!
just subscribed!! nice job with the video!!
right on. thanks for watching. drop me a line whenever you need help with anything knife/whetstone related.
Burrfection thank you for taking the time to share your knowledge. Really appreciate it! Keep up the great work!
Your reviews are awesome and your channel as a whole is just fantastic! I'm buying a Wüsthof Classic Ikon Creme Chef's Knife probably on Monday.I think that the Classic Ikon is better than the Classic because there's no full bolster and for my hands,the C.I. handle is better.
Thank you!
Ikon...shmikon. Up your game by taking cooking classes-it’ll mean much more than what knife your using.
The Classic is a great knife and more than what’s needed in the kitchen.
My top 3 gyutos are:
Takeda 250mm Sasanoha AS Stainless
Anryu Aogami #2 Blue Steel 240mm
Misono UX10 210mm Dimpled
But there is the dimpled Misono Molybdenum 210mm for 159.00 that I would purchase 10times over the Masamoto/Wusthof... My main focus is food release. Thanks for the informational video..don't know how I ended up here. lol.
Great review. Thank you! I "invested" in a Wusthof Classic and I love it.. my only complaint is that the logo has worn off within a few months. It sounds petty but I am proud of the knife and I like to see the logo. It also helps at a glance to see which one it is. Any suggestions?
are you asking if there is any way to protect the logo? if so, you are out of luck. unfortunately, their logos are heat stamped, which has no way to being protected. try not using any hard washing sponges directly on the logo, and when sharpening, try to not let it touch any sharpening surfaces. other than that, it will come off completely at some point
Great review!
Thanks for all the great vids - These are clearly great classic knife choices. But there are so many awesome hand made knife makers out there - are you considering looking into this world? Soo many cool woods and blade options. I really can't wait to see your reviews of the shapton glass stones
i have, but man, where to start? i have LOTS of shapton glass videos coming out, so stay tuned.
Awesome first review video! Also great info on where to buy and all the links thank you.
hey A, thanks for the comment. really appreciate it. lots of people ask about LINKS LINKS LINKS, so, i thought it would be appropriate. thanks again!
Awesome stuff Ryky, the best.
Looking for a new knife. Currently using a shun 8 inch western knife and looking to upgrade. Any recommendations are welcomed.
Hmmmm.... Well, without much information of what you are looking for, it's hard to really recommend you something. But, when you say you want to upgrade, I'm guessing you simply want something different, that's also a great performer.
Here are my recommendations of knives I think are superb. Yoshihiro is based in Los Angeles, and I've visited their business a number of times. They do very interesting things, and they have been able to get really high quality blades made by skilled craftsmen in Japan, and they rebrand them. Masamoto VG is not as hard as what you are using, but it's a bit thinner of a profile, and slices really well. The Miyabi knives are stunning, and their birch handles are some of the most handsome out there. The new Shun Kiritsuke line are simply stunning. I'll be doing an exclusive review on that line when this current series is over. I simply love the way they are crafted. Take a look and see if any of these may in the right direction for you.
Yoshihiro NSW 46 layers Hammered Damascus Gyutoamzn.to/2f5SUuC
Yoshihiro Mizu Yaki Aogami Super
amzn.to/2fe63ks
YOSHIHIRO Ice Hardened High Carbon Stainless
amzn.to/2dUP0SB
Masamoto VG
amzn.to/2dUR0ul
Miyabi Birchwood SG2 amzn.to/2fe1E0W
Shun VG0008 Blue Steel 10-Inch Kiritsuke Knifeamzn.to/2eEEoFM
Shun VG0014 Blue 8-Inch Kiritsuki Knifeamzn.to/2dUPCrK
burrfection Thanks I'm really interested in the Masamoto. I like the more hybrid gyuotous. Would you recommend this above something like a MAC or a Nenox g-type? Also can you recommend steps to learn about maintenance?
Hey Macs are nice and the steels are hard. their handles aren't great, and their distribution REALLY stinks, which makes them really difficult to find. the Nenox g-type have REALLY heavy handles - much heavier than the Shun you are using. if you are trying to move toward improving your knife skills, i think a knife like the Masamoto would be perfect. it's got a great profile, very good steel, and extremely nimble.
Have you already reviewed zdp189 kitchen knives?
not yet. on my next round of purchases, i'll make sure to pick one up
So am I correct that ,the harder the steel the longer it keeps a sharp edge? If I am correct what is the hardest knife out there? I only ask because I'm a newbie to quality knifes. I've just recently become somewhat efficient at sharpening knives but I get frustrated that some of my knifes don't keep a sharp edge that long. I'm ready to invest in a high quality knife but I don't want a knife that won't keep an edge that long. Thanks!
hey, i just found your channel and i simply love it, unfortunately my wallet will not :D
i like your list and i'd like to ask if you have any Nakiri for recommendation -or similar style vegetable knife - i have some cheap in my kitchen and really like using it
also, what do you think is the best 'universal' grit for whetstone, like 800 - 1200 for just keeping the edge once in a while?
thanks in advance, and i will be looking forward for more videos :)
thanks for watching, and trusting my advice. i personally use the chosera 800 quite often, and probably my top 1-2 sharpening stone in the 800-1200 range. amzn.to/2iFlqn2
a really good and affordable nakiri is the tojiro amzn.to/2hVfDWj, good steel, and overall good construction
thank you, i actually look at these in my local web store a while ago and its not listed as vg-10 unlike on amazon so i did not pay much attention to it -i might now, wonder if you use any knife for vegetable only
edit: not that im some kind of steel snob but knife listed just as a '3 layer cobalt alloy' hasnt sound good :D
no, not at all. i use these knives for EVERYTHING in the kitchen. the only knives i use ONLY for vegetables are nakiris, which are very specialty knives. will do a series on them soon
Very professional presentation; I'm surprised you don't have more subscribers. Anyways, I've subbed. I'd like to see Tuna sushi prep if you can show us how to do a simple meal.
haha. thanks for writing. i'll see what i can do with the tuna
Great video!!! Keep the good work up! :D
right on. stay in touch
Have you ever used Iseya G-series 33 Layer VG-10 Damascus Chef Knife or Sakai Takayuki 33-Layer VG10 Damascus Hammered Chef Knife? I am looking at hochi knife store online.
i have used the sakai, but not the iseya. sakai is very nice. where are you located?
I'm from Slovenia and I'm looking at hocho knife site: which one would you buy?
www.hocho-knife.com/sakai-takayuki-33-layer-vg10-damascus-hammered-chef-knife-gyuto-210mm/
or
www.hocho-knife.com/iseya-g-series-33-layer-vg-10-damascus-chef-knife-gyuto-210mm/
or maybe this one Yaxell?
www.hocho-knife.com/yaxell-yo-u-69-layers-vg-10-damascus-chef-knife-gyuto-210mm/
I am looking for my 1st Japanese gyuto knife.. looking for smtg ~100 usd +-30% :)
Ill say this, I have both European and Japanese knives in my kitchen. when it comes to any task that may chip a blade, i grab my victorinox 10 inch chefs knife. it takes a good enough edge to part up a chicken, but is soft enough i don't have to worry about it chipping if it knocks into a bone.
Very good assessment and accurate info. The Masamoto can get sharper and hold an edge longer. The Wusthof is more versatile. It's a trade off. I own both as well as a MAC pro.
Same for me it depends on the task
I don’t mind a corner on top of a knife because I use that to peel ginger.
When is your next video out. The suspense is killing me. By the way, surprised you didn't get the Shapton Pro 2k, apparently it's a lot different than the 1k and great with Carbon steel knives.
soon soon... had some technical problem last week.
I have that Masamoto, but I have it with virgin carbon steel. Had it 4-5 years now and I love it.
that's a great knife. so crazy how their prices have SOARED.....
A lot of good comments here and they're right. It comes down to your own cutting style, what type of cutting and kinds of food you intend to prepare, how sharp does it need to be, how hard does the metal have to be, but more importantly, at least for me, it's how willing you are in maintaining your knife. A $1000 knife is not worth a penny if it's dull and not taken care of. Keep up the good work Mr Tran.
thanks D!
How does Wusthof compare with Gude? .. both are German.
I have few wusthof knives and I sharpen them about once a month or so. I made myself something that looks like an apex sharpener, except I use proper sized wet stones. This way I can set my angle to 14 degrees and polish cutting edge as precisely as it gets with 3000-5000 grit stone. I never use steel because I can't hit an angle by eye. This way, my knives stay razor sharp for most of the time.
So for my kind of use, this 58 HRC steel is perfect. Not too hard to sharpen and not too soft to be a butter knife.
Thanks a lot!
I have almost bought a Japanese knife. But after watching your videos, I realized that a European chef knife would suit me better. And most importantly, I now know why. 👨🍳
you said that you rate your knife an 8? do you mean 8 out 10? and for a premium price $160 is there a knife that you score a 10?
Hey nice to see you on the new channel here i like so far :-) hope you enjoy all you new gear
lots of fun to be had. thanks for keeping in touch
Thanks for that.
German steel seems to be the go for day to day home use.
yeah, they are great for that. i find myself grabbing my Germans for quick sessions in the kitchen as well. what do you use?
I prefer the wusthof by far for everyday cooking.. it’s so versatile and durable compared to the Japanese knife.. Japanese knife was great as a novelty experience initially but after a month, maintaining it was too much of pain..
Finally someone who has a good attention to detail when it comes to culinary knives. Subscribed.
Also, what are your favorite Japanese double beveled chefs knives under $200?
Thanks!
here is a list of the knives i really like, and have reviewed
My Top Recommendations
Chef Knives
Dalstrong amzn.to/2fB4Apd
Kramer amzn.to/2hF7cA3
Wusthuf Ikon amzn.to/2gzdLWM
Victorinox amzn.to/2gp3oSp
Masamoto amzn.to/2gzemb3
Tojiro amzn.to/2gbM7yB
Shun amzn.to/2fFluy2
Shun amzn.to/2gbJrRj
Shun amzn.to/2fFmTor
Miyabi amzn.to/2gp7KZO
Yoshihiro amzn.to/2gbOlOk
Dalstrong X amzn.to/2hYZ0K3
stay in touch and drop me a line anytime
I'm really digging the Yoshihiros. Do you have anything to comment on the difference between kiritsuki knives vs chef knives?
i'm waiting to get some kiritsukis, and will do a series on them. main difference, in my opinion, is they cannot rock at all. their straighter profiles, and pointed tip is for chopping and slicing. less forgiving than a chef knife, but REALLY fun to use, if you are comfortable handling a knife and food in your hands.
You've come along way in 3 years compared to your 2019 videos
oh hello an hour-old comment from a very old video
I have that exact Wusthof and prefer it to almost all of my japanese knives. For santokus and stuff though I definitely go with japanese, but for a straight up Chef's knife I think Wusthof makes the best.
I've read a story about buying knife in Japan. Before packing it, merchant grabbed his knife and cut a mark in customers blade's spine. He calmly explained to surprised buyer that new knife needs his characteristic mark - thus starting it's working life as a knife. That's a Japanese concept that real stuff doesn't have to look like new, it needs marks, scratches and imperfections - they make it personal and beautiful. So your knife came initialized straight from factory)
As for me - I remembered this when buying used bike with scratches all over frame. Surprisingly I like and ride this bike more than my other bike which is like new. My scratched bike can't be damaged so I use no matter what.
yes! thank you for sharing
Hey, would be nice to see the balance of the knife. I think it is really important for handling a knife (if you are used to it) for a longer time. Ideally it balances right between handle and blade.
Also: Steel might have been discussed now a lot. But Wüsthof uses "Solinger Standard" steel for their Ikon line if I'm right. Which is just their standard steel (Solingen = City with a lot of knife making history in Germany).
It is something like X50 Cr Mo V 15, which means there is also Molybdenum and Vanadium in there just in other concentration as in the japanese knife. Which makes for the difference in hardening.
Otherwise nice review. Keep it up.
Another german chefs knife manufacturer is "Friedrich Dick" which is used in A LOT of professional kitchens. They are a real bargain. But they are not available in normal stores. So you would have to buy them online as a private person.
thanks for the feedback. always appreciate it. stay in touch
Thank you
@Burrfection
Hi sir. For a non-english speaking man, sometime the name of the knives are not really clear to me. It could be really nice to just write in the descriptino something like "knives that appaear on this video are: *name of the knives". Thank you very much for your work !
molybdenum is an element, it's an alloy steel, completely different from the stainless steel from the other knife.
Molybdeen is lead.
@@admirallongstash8056 No? It's the one labeled Mo on the periodic table dude
Very well done video. I think once you get a good copy of either of the knives you had here they would both perform great. Although getting two duds from masamoto is quite disheartening to say the least. And as for the chip in the handle you had on the 2nd masamoto, well that also poses a health risk because it's going to also turn into a haven for bacteria to grow and fester in. Not good, so I'm glad you sent that copy back as well! As for me, I really agree that having a company that at least has some sort of US based branch for purposes of customer service issues is quite important to me as well. That's why for Japanese styled blades, I chose to go with SHUN. They have a stellar reputation and so far I've purchased their Premier 7" Santoku and Premier 8" Kiritsuke knives. Being a professional blade sharpener, I can say without any question that they were both the sharpest knives I've ever received new out of the box! I was extremely impressed because being a professional sharpener myself, I know just how much extra attention went into putting that scalpel-like edge on those knives, and for them to take the time to do that was very good indicator that they really take pride in their products! So I wouldn't hesitate to recommend Shun.
hey Dan. thanks for the feedback and your input. stay in touch.
What nagura stone you would recommend for 6000 grid stone?
any nagura within 1000 grit will be fine. i'm currently using the Suehiro Naguas, which I'm loving. they are good sized, and extremely high quality for money. this is what i'm using amzn.to/2dwgcGl
thank for fast responce. i hope i find something similar that ships To finland
burrfection What about King #8000 nagura for the King S1 stone? Its only 7.5$ in amazon.
are you referring to this one?
amzn.to/2dEoEo0
i have used it in many of my videos, and it works fine. there are 2 things to consider though. it leaves a slight yellowish tint on your stones, which i do not believe will harm them in any way. also, i seriously doubt it's a 8000 nagura. it wears fairly quickly, and is no better than the 5000 Suehiro nagura i currently use. if you want a good quality nagura, i would go with the Suehiro. it's twice the size of the King, it's a true 5000 nagura, and wears much slower.
suehiro nagura i'm referring to amzn.to/2ed5gSg
I tend to prefer my classic ikon over my HRC62+ japanese knives for my daily use as well. I quite like the angular spine of the wusthof for some tasks such as, descaling fish, crack a coconut or tenderising cutlets.
right on. thanks for the feedback. stay in touch!
Wüsthof's HQ is in Germany though, not in the US. But they have a subsidiary and enough distribution centres in the US to make it easier for people there to import them indeed, compared to Japanese knives.
I like to use the spine of my Wüstof to peel carrots, ginger, etc. It is very quick and effective. Pet peeve: roommate or house guests using my knives incorrectly. I've found my knives loaded in the dishwasher too many times. Thanks for the video!
ouch.... hate to find quality knives in the dishwasher! thanks for watching!
Clint Priestley OMG loading my knives in the dishwasher would push me over the edge for sure. And I have people come over and do some cooking from time to time and they are like “wow your knives are so friggen sharp” as they are pounding the blade into the cutting board. It takes all I have not to take them away and give them a butter knife.
because Molybdenum is an element which is used in some steel alloys. other metals in the steel , other properties of the steel
appreciate the insight
How would a miyabi kaizen tank up against these? The fit and finish is just amazing
I love your hair💜
IKEA 365 + knife also Made of molybdenum/vanadium stainless steel, will it as good as the Masamoto?
probably not, though i'm sure they can get sharp
I have henckels and the miyabi morimoto x henckels. I can tell that the Japanese knife is little sharper than German but I still prefer German due to the durability.
a sharper spine is useful when scraping things such as horseradish root, peeling ginger...
i suppose you are right. thanks for sharing. i'm just not that good of a cook to know all of the tricks you can do with a knife.
Use a spoon to peel ginger, it’s safer and more effective.
Wow you actually reply back too
That's really cool watched your Shun knife video with the so called liquid metal as you called it.
That knife was beautiful sorry I missed out on that give away
But hope one day I'm lucky enough
But thank you I'll stay in touch your awesome with cutlery knowledge thank you !!!
I wonder about the viability nowadays of a self run sharpening business. I am very passionate about it but with so many different machines and whatnot available to sharpen knives, it makes me feel as though there isnt a need to pay someone to do it with stones.
Either way thanks for the great content!
Hey I am a professional line cook and I want to buy a new chef knife what do you Could recommend up to a $150 I love and New York
nrtanrl r in my opinion, you should look into Wüsthof’s Grand Prix line. It’s the same quality steel and construction that you’ll find in their classic, or classic ikon lines, but with a really comfortable, smooth handle that’s slightly textured so that it stays securely in the hand when wet with water, grease, chicken gunk, etc. it’s similar to the handle design of the victorinox ones that a lot of cooks love, but with a higher quality construction and feel, and a better balance.
I just bought Victorinox Forschner Forged Professional Chef Knife. I'm not professional as you, but I like to cook. I wanna hear your toughts about my knife I bought because from what I saw it is like the same Wusthof Chef Knife and it is little cheaper
is this the forged knife you own? amzn.to/2iYkirN
if so, i have used it in a quick demo. the handle is nice, though not as comfortable as the ikon, but definitely more comfortable than 90% of the japanese knives i have used.
the profile, is very good, with a bellow bit less pronounced than the ikon, so it slices better, but doesn't rock as well. overall, though, a good knife. it can be viewed as the ikons "little brother," and for the price, it's a great knife.
what else is in your collection? how are you sharpening your knives?
Burrfection
thank you for your answer i really appreciate it. i have honing steel for now, im still a rookie when it comes to knifes. im so glad you like it i feel a lot better now i didnt mess up :) thank you again for your answer, you are great. i wish you great and happy year
i couldnt find the quick demo you made for this knife on youtube :/
it'll be up in a day or so
check my playlist "demos and tutorials" on my channel page
Strokes on the steel do not sharpen your knife. They straighten the 'feathers' (microscopic steel flakes) on the cutting edge.This is for every day use. Once this is not sufficient you put it to the wetstone. Than I polish the edge to a mirror finish. That will keep your 'german' sharp for a very long time.
thanks for the input
Admiral LongStash I’ve my zwilling knives for 17 years of kitchen use. Had only ever used a steel on them until recently. And they could get shaving sharp but not hold an edge. After true sharpening they were fantastic held an edge longer. So thanks for your input.
Young man that is an excellent presentation. I am a BlackFoot Indian who had a knife before a bottle. You didn't mention that the method of sharpening is different. I use a 'one side shave' technique on all of my Japanese knives. I use a dual side technique on those EU knives. The one side technique will give a much sharper blade but it does not last! A blade test to be fair should compare edge retention in a short demonstration. I like 440C steel and F the BS about so many Crucible additives to steel fancy stuff. (my Microtech stuff is 125 cbm ???) my kitchen stuff is the wooden handle handmade from Japan, that will rust. It will rust, (I coat it every 5 days with a WD 40 spray). Very good my friend I like your style.
thanks for writing. i'll see if i can expand upon what you wrote in a future video.