Це відео не доступне.
Перепрошуємо.
Why I Chose the Wüsthof Classic Prep Knife (and what I wish I'd bought instead)
Вставка
- Опубліковано 4 гру 2021
- In this video, I'm unboxing, demonstrating, and reviewing the Wüsthof 6-inch prep knife. From their classic series of cutlery, this forged steel knife is manufactured by the highly-regarded maker of German knives who has equipped professional chef's for literally hundreds of years. I'll show lots of footage of me using the knife, talk about what led me to choosing it, how I like it after having used it, and why I ultimately wish I'd bought something else.
----------------------------------
See the Wüsthof 6-inch Kiritsuke Prep Knife Here:
amzn.to/3CsumSG
----------------------------------
The Great Lakes Prepping and Great Lakes Kitchen Channel shares our knowledge and experiences relating to all things prepping, cooking, outdoors, and everything DIY. Be sure to check out our original weekly videos and other online content. Please note that we sometimes share links to products or services for which we may earn a small commission, though this does not affect any prices on your end.
Check out our website and social media:
Website: www.greatlakes...
Facebook: / greatlakesprepping
Instagram: / greatlakesprepping
Twitter: / greatprepping
Reddit: / greatlakesprepping
@GreatLakesPrepping Do not scratch the cutting board with the sharp side of the knife. this quickly dulls the blade. twist it and use the blunt side instead;)
This was an excellent video. Please continue making content like this. Very enjoyable.
I have 2 of this brands knives. I love them. My first is the bread knife one. I got it for cutting brisket and prime rib. Last year I got the boning knife.
Ty for the review! Was debating purchasing some and this definitely convinced me
I'm loving my set of Henckles. Wouldn't trade them for anything. It was interesting, however, to see how the Wusthof performed. Thanks for the review, Great Lakes!
Is anyone going to mention the fact this is a gyuto? I adore wusthof for a restaurant environment they take a absolute beating without needing a crazy amount of sharpening. Rockwell hardness is around 56-58 ... generally as previously mentioned MAC are exceptional...there a hy rid blade between German and Japanese, slightly harder at around 60-61 , half the weight and they whetstone to razor sharp!! They are both amazing and both have there place in a kitchen!!! I have both and love both!!!!!!!
Love your logical and well structured approach, I am an amateur looking to get his first high end chef knife and follow the same thought process! I am currently inclined towards Wüsthof Ikon.
Thanks Nikola. The Ikon is a very nice line of knives. Some people find the curve of the handle takes a bit of getting used to, but it's a quality knife.
I've been using a Victorinox 8" chef's knife, I will have to revisit my Wüsthof 8" chef's knife. Personally I don't like the Wüsthof classic handle. I'm looking to get a new Santuko, I can't wait for that review!
Forgot to add, I bought the brands electric sharpener with the boning knife.
Its same length of petty knife we use for fine prep
Thanks for your review. Is there a update?
Knife is still going strong. It's not my primary chef knife, but it's great for smaller, finer work. Still has a great edge, as I would expect.
@@GreatLakesPreppingand what is
Hmmm. I didn't know this knife existed. It seems like a little shorter version of my Wusthof Santoku.
The reason we want the Wusthof is our hands are small and we want something not to heavy.. And these are made just for us.
Did you have any trouble finding a left hand version? ;-)
Ha, yea it was tricky to find.
The majority of Japanese knives out there do NOT use carbon steel. It's becoming an increasingly rare choice, in fact.
Japanese stainless steels can be almost as soft as the steel in your Wustoff, or much, much harder, depending on the steel. But the idea that Japanese knives chip easily is over-played. The reality is that if what you're doing will chip a Japanese knife, then it will at least roll the edge on your Wustoff (assuming it's a similar type of knife).
For your uses. Get an 8+ inch chef knife, or Japanese equivalent. Judging by what I saw you preparing you're way better off going with a western knife. If that was a dollar store knife you would've struggled hard. Whereas even a dollar store chef's knife would be able to handle that job much better (at least until it breaks.) The larger the vegetable, the larger a knife you're going to want to reach for. It's a matter of physics. There's less friction on the knife.
Thanks for the feedback. My usual go-to knife these days is a 7" Santoku, though I've been eyeing a couple 8" chef knives I rather like.
Thumbs up for you mentioning Glocks.
Hollow edges don't do shit.