I’m a Chef of over 25 years and have tried a ridiculous amount of different kitchen/Chef’s knives… and in my book Wusthof stands alone at the top!! I need to have that 8” Chefs knife!! It’s beautiful!!
@grizzlyaustin1 no nothing. I use only wooden cutting boards and I'm sharpening it once a month. Don't know if it's really necessary but i like sharpening knifes 😀
Very nice great looking knives. I'm still using Old Hickory. We had them about 30 years. They take a little more mantance. But they have been great. Thanks 😊 🙏
I have been using the knife for a week. I am very pleased with it. Give me advice on what to sharpen it with. I have a massat, a diamond. Should I try with him?
There are two basic rules that will keep knives sharp and without etches- don’t put them in the dishwasher and don’t cut on anything harder than the knife steel(stone, glass, ceramic, etc). There are obviously more than those two, but following those go a long way towards longevity.
Those scallops don't do anything in a chopping action! They are there to create air gaps when you're SLICING food with a forward-backwards slicing action, where the air gaps reduce the tenancy for food to stick to the blade. They're often referred to as a "Granton Edge", although only true Granton knives manufactured in Sheffield, England, have the original design that is importantly on the blade's cutting edge (rather than further up the sides) as this blade "edge" technology is 'patent protected'; hence the name "Granton EDGE". They'll do absolutely nothing when you're chopping, but have a really noticeable effect in cleanly slicing meats like hams and brisket. These Granton-like scallops are still very effective, but you should always check that the scallops on each side, left and right, are staggered such that a scallop on one side is opposite solid steel on the other, as this isn't just more effective, but is a sign that the knife is of quality manufacture.
A little off the beaten path, but I use a Borka SB1 in M390 made by Fox in Italy as my all around chef's knife in the kitchen and it works great. Took a little adjustment in the beginning to the 4 inch blade size which is basically the amount of blade you are using on a 8 inch chef's when utilizing the front, middle or rear third of the knife. And the Borka blade shape gives you the flexibility of draw and rocking cuts, slicing, dicing and chopping with a pinch grip. The harpoon cutout also gives you very comfortable thumb-forward or index finger forward grips for more precise tip work.
@@SalVitroNY it’s a Kramer by zwilling at the end of the day and wusthof doesn’t make carbon….i also own a wusthof ikon. So I might know what I’m talking about…
@@mikechivy well allow me to correct you cause Wusthof does make carbon knives I own many including a very rare Damascus carbon. But what’s your big stink about this carbon? It’s just a metal that rusts & takes a nice edge fast! I’ve used my cousins Zwilling kramers they cut nice but the weight is off balance & the blade geometry goofy not to mention they’re just fugly. That said Zwilling makes good knives, especially Miyabi. The only Kramer I would want is the one Anthony Bourdain had
Well the first 4mins 30 secs of video was a load of waffle and the rest of the video told us nothing really about the knives nor any demonstration on their sharpness etc 🤦♂️🤦♂️🤦♂️🤦♂️
I’m a Chef of over 25 years and have tried a ridiculous amount of different kitchen/Chef’s knives… and in my book Wusthof stands alone at the top!! I need to have that 8” Chefs knife!! It’s beautiful!!
Thanks for watching Carl and if you have any recipes you want to share fill free!
is zwilling pro knifes good?
@@randomrazr yes, they make good knives
@@randomrazr most of my knives are Zwilling, but I am planning on getting this knife just to have one super great knife
@@jbbourbon178 it looks nice...but im worried the black paint would scratch or peel off?
I own the 8 inch knife since a week. Love it... best knife ever in my kitchen. you inspired me with your video 😀 thanks
🙌🙌🙌
How’s it holding up now?
@grizzlyaustin1 still my favorite kitchen knife in my little collection
@@harrybo1422 has the coating of the black blade faded or anything?
@grizzlyaustin1 no nothing. I use only wooden cutting boards and I'm sharpening it once a month. Don't know if it's really necessary but i like sharpening knifes 😀
Very nice great looking knives. I'm still using Old Hickory. We had them about 30 years. They take a little more mantance. But they have been great. Thanks 😊 🙏
We love Old Hickory as well👍
Santoku is my favorite style blade in the kitchen. Also I hand wash any knife I use immediately after use. That's just me though.
Great way to take care of your knife
Just ordered one. Can't wait
I love the kitchen knives. Need more videos on them.
Thanks for watching Mike!
I am seriously thinking about buying this for myself to celebrate 7 years of sobriety.
Congrats on the 7 years!
@@SMKWcom thank you
Heck yeah. Fantastic job!
Let's have a cook off with some awesome kitchen knives. Thanks T.c,
I am in all for this as long I get to judge!
would the black finish easily scratch or wear off?
Doubtful if it' legitimate. DLC is used on AR-15 bolt carriers and stands its ground since it is chemically bonded and reduces friction.
even when u sharpen or hone? black stays on?@@J-RockKC
@@randomrazr Doesn't seem to have DLC on the edge. Just looks layered above it like Damascus.
I just bought a Boker carving knife and thought I was fancy. Dang those are really nice.
Feel great in hand and beautiful to look at as well
Have a great set already but thank you for video TC
Thank you Marcos!
Greatest radio voice I've ever heard. Similar to Randy Carell
You just made TCs day
Will you do an update on these knives?? I’m thinking about buying and wanna know how they held up!
I have been using the knife for a week. I am very pleased with it. Give me advice on what to sharpen it with. I have a massat, a diamond. Should I try with him?
How do you like yours? Is it holding up ok? Thinking of purchasing.
Would you prefer the 8 in over the 6 in knife?
TC: I prefer the 8". The 6" is more controllable but the 8" is more useable for a wider range of task.
My 1 thing I look for in Kitchen knives , is it Dishwasher safe? If not it better be a gorgeous walnut handle
No food prep or steak knives should ever see the inside of a dishwasher.
@@coprolite_steve 🤔
There are two basic rules that will keep knives sharp and without etches- don’t put them in the dishwasher and don’t cut on anything harder than the knife steel(stone, glass, ceramic, etc). There are obviously more than those two, but following those go a long way towards longevity.
@@coprolite_steve thanks
nice
Thanks for watching
Yo when are those new CRKTs dropping?
Those scallops don't do anything in a chopping action! They are there to create air gaps when you're SLICING food with a forward-backwards slicing action, where the air gaps reduce the tenancy for food to stick to the blade. They're often referred to as a "Granton Edge", although only true Granton knives manufactured in Sheffield, England, have the original design that is importantly on the blade's cutting edge (rather than further up the sides) as this blade "edge" technology is 'patent protected'; hence the name "Granton EDGE". They'll do absolutely nothing when you're chopping, but have a really noticeable effect in cleanly slicing meats like hams and brisket. These Granton-like scallops are still very effective, but you should always check that the scallops on each side, left and right, are staggered such that a scallop on one side is opposite solid steel on the other, as this isn't just more effective, but is a sign that the knife is of quality manufacture.
Yes we
Thanks for watching
Look like Aeon limited edition just different handle also cheaper.
A little off the beaten path, but I use a Borka SB1 in M390 made by Fox in Italy as my all around chef's knife in the kitchen and it works great.
Took a little adjustment in the beginning to the 4 inch blade size which is basically the amount of blade you are using on a 8 inch chef's when utilizing the front, middle or rear third of the knife. And the Borka blade shape gives you the flexibility of draw and rocking cuts, slicing, dicing and chopping with a pinch grip. The harpoon cutout also gives you very comfortable thumb-forward or index finger forward grips for more precise tip work.
If I bought my wife a knife for the kitchen, she’d scalp me with it. Even it was from the heart.
🤣
The steel sucks, how the hell are you not talking about it?!?
You will never convince me for the money, that you don’t get a better knife getting a Kramer over this.
thanks for watching
Exactly
Another Kramer fanboy… Kramer is overrated & yes Wusthof is far superior to Kramers mass produced run-of-the-mill consumer knives
@@SalVitroNY it’s a Kramer by zwilling at the end of the day and wusthof doesn’t make carbon….i also own a wusthof ikon. So I might know what I’m talking about…
@@mikechivy well allow me to correct you cause Wusthof does make carbon knives I own many including a very rare Damascus carbon. But what’s your big stink about this carbon? It’s just a metal that rusts & takes a nice edge fast! I’ve used my cousins Zwilling kramers they cut nice but the weight is off balance & the blade geometry goofy not to mention they’re just fugly. That said Zwilling makes good knives, especially Miyabi. The only Kramer I would want is the one Anthony Bourdain had
Wüsthof is German for " messy Yard" 😁
I have a 100 dollar chefs knife I like it!
Thank you for watching 👍
Well the first 4mins 30 secs of video was a load of waffle and the rest of the video told us nothing really about the knives nor any demonstration on their sharpness etc 🤦♂️🤦♂️🤦♂️🤦♂️
seriously? three minutes of absolutely NOTHING to go to the subject?
Thanks for watching and for the advice. This is one of our older videos so we hope you check out some of our newer content
@@SMKWcom actually did it they`re great! had to say that tho haha cheers!
That gigantic logo is hideous
To rich for my blood
Thank for watching