Published on May 30th, 2012 | by Kira0
Wusthof: Two Sharp Chef’s Knives
What is the most important tool in a kitchen? A good knife, if not on the top of the list, is certainly in the top few. Any cook, novice to professional, needs to have a few good knives in the kitchen. Even the New York restaurant hounds with tiny kitchens on staff here at TrulyNet can appreciate the sleek slicing of a high quality blade.
Wusthof, the well-known family owned company, has been designing and manufacturing high-end precise cutlery in Germany since 1814. They have an extensive collection of over 350 different gourmet cooking knifes and accessories. We’ve had the pleasure of testing out two of their Classic Chef’s Knives: the Classic Wide Cook’s Knife (8″)and the Classic Cook’s Knife (6″) in our kitchens recently.
The Classic knifes are known for their riveted polypropylene handle and full-length tang. The blades are hand-forged from a single piece of stainless steel, which ensures that they are as strong and sturdy as needed for a bustling kitchen. The hand-polished blade is designed to be robust enough to resist dulling, but soft enough to be easily sharpened to a very keen edge. We especially appreciated the extra surface and weight on the ‘wide’ model, it’s perfect for those instances where you’re doing a lot of chopping and want a little extra room on the blade.
Each blade undergoes multiple tests to determine the ideal sharpening angle for each edge and is measured by a laser before sharpening. A whetstone and precision robots carry out the task of sharpening the knife and each blade is given a final polish before being sent out. That all being said, like most knives, the initial factory sharpness will dull a bit after the first couple of weeks of using the blade.
The Classic series of knifes continues to be top rated by Cook’s Illustrated Magazine. Since these are professional-grade cooking knives, they have become a favorite to many top chefs, not limited to Martha Stewart, Gordon Ramsay, and Jamie Oliver.
Both the 8″ and the 6″ are great blades and very useful to have around the kitchen. However, since they come with professional grade prices, with the Classic Wide Cook’s Knife (8″) at $150 and the Classic Cook’s Knife (6”) at $100, the novice cook or cook on a budget might only need to purchase one of them. In this case, I found that I use the 6″ classic more that the 8″. Similar in many regards- well made, sharp, well balanced, and comfortable to hold- they are a bit heavy and I found that the 6″ could handle most everything I would have used the 8″ for. Both are workhorses, well-rounded, and suited for many tasks. Available now, online and in stores.