Quote:
Originally Posted by vash
i dont do knife sets. super annoying to me when you get knives that look just like a chef's knife,but shorter and called a "sandwich-knife" sure.
i have a Wustof chef's knife. two of them. a 10" i use and a 6" my wife loves. i find them way superior to the Henckles i use to have. (i still have a paring knife from Henckles)
Wustof has one line of knives with respect to steel. there might be different handles or whatnot, but only one steel. you wont find Wustof at any discount stores because they don't have that line.
just my 2 cents.
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I agree. Of the department store german knives - wustof >> henkels. The steel's better and so is the workmanship. I like the deeper belly of the wustof, too. The henkels are too straight for my tastes.
And no to sets, too. You don't need all of that. 8-10" chefs and 6" utility of high quality then a few more as you figure out what you need. Nobody really needs a $100 bread knife or $70/ea steak knives. I have a (grown too big) ragtag collection of nice german, nicer japanese and <$20 chinese/food service blades.
Consider how you're going to sharpen these. Both of the above german knives usually have fat bolsters that extend below the handle to the cutting edge - interfering with sharpeners like the Chefs Choice electric ones. Some other makes have a "clean" end of the blade.