Quote:
Originally Posted by einreb
Is there actually any real difference between the Wustoff and the Henkels blades?
I do prefer the molded 'no slip' grip.
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I think the blades are probably the same. Wustof are made of CroMo and hold their sharpness a good long time. German knives tend to be heavy and durable. Japanese knives are thin, lightweight, and you can cut with them all day. I prefer the heavy German knife, and the Wustof is really heavy. Grand Prix is slightly lighter than Wustof classic. Better knives tend to use a better steel with more scuplted handle and blade.
All knives need to be re-sharpned, so a lot of pros use thinner cheaper knives that they can sharpen and throw away when they get too ground down. They also buy color coded handles so you can tell if it's a meat or veggie knife.
Cutco claims to make a knife that holds it's edge longer than any other knife.