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    Kitchen 1202

    Published on August 27th, 2010 | by Greg

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    Wusthof Waves Hello With A Twist

    We can’t help but respect and appreciate German engineering. They have brought us some of the classiest cars and best cooking utensils. We have been familiar with Wusthof for quite some time, and carefully watch the knife-maker for anything new or interesting.

    We’ve recently been slicing and dicing with the 7-inch Classic Wave Knife. It’s as unusual a blade as the name would have you imagine. At first, there was notable confusion as our box said 8 inches but the the blade and knife itself say 16 cm. It’s safe to say after doing some research this is indeed a 7-inch knife.

    Some background might help you understand Wusthof’s preparation in knifemaking. The Wave knife is forged from one sheet of high-carbon, no-stain steel, and though the handle is made from polypropylene, the construction is literally seamless. And the look is therefore fairly classic- a knife that wouldn’t be out of place in any traditional black-and-silver kitchen, but with a very modern appearance of the blade itself.

    The reverse serrated scalloped blade cuts in a wave action hence the name, instead of the typical ripping and tearing. This makes it versatile and functional for cutting up veggies and meat, as well as bread. We tended to use it like a utility knife, and though the weight didn’t feel quite right, it was still fairly comfortable. Our dinner of homemade stew was the perfect setting to use the Wave. The blade is certainly well-honed and it cut precisely through our rotund of vegetables including potatoes, celery, carrots, onion, and especially tomatoes. As far as cleaning the knife goes, it is recommended that you hand wash as is usual for most good knives.

    If you are looking for other Wusthof knives to add to your collection, we recommend the 8-inch Classic Cook’s Knife and can be used for just about any job in the kitchen or the Classic Nakiri Knife The Nakiri knife is perfect for slicing food thin or cooking quickly and expertly. The fine edge is angled and sharpened on both sides, as opposed to the majority of blades that are angled from one side. The dual-angle is great for thin slices for stir-fry or julienne veggies as well as meat. Use an appropriate sharpener, though, to maintain the effective edge of this double-bevel blade.

    We were able to purchase the Wave knife from Amazon for under $100.


    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.



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