Kitchen Knife-Display

    Published on December 1st, 2013 | by Greg


    Wusthof: A Bicentennial Of Excellent Knives

    We recently were thrilled to be invited to Wüsthof’s bicentennial pre-celebration. While the company will celebrate 200 years of business in 2014, they jumped out of the gate with a lovely lunch at the James Beard House, featuring three guest chefs and several courses that topped off the introduction of some of the new line of cutlery. Since the event, we’ve been trying out several of these, and wanted to highlight the single most important blade we’ve tried this year.

    Wüsthof’s Classic 9-inch Double-serrated Bread Knife is a small wonder- our new best kitchen pal, and the perfect addition to our Thanksgiving. It’s been a couple of days since the feast, but we’re still making our way through leftovers. And each time we do, we grab some of our trusty bread or rolls, and add some potatoes, turkey, stuffing, and have an instant holiday sandwich. But the worst part of your average biscuit is the crumbs, sure to make a mess when you slice. Wüsthof claimed “no crumbs”, and we were mighty impressed at how the blade held up to that promise.

    The secret is in the precision double-serrations and scallops, which wind up requiring less pressure for cutting too. Wüsthof knives have long been some of our favorites, perhaps because their knives are forged from a single piece of steel, which makes them durable and easy to care for. Manufactured in Solingen, Germany, the “Knife Capital of the World”, Wüsthof offers a complete line of options, with a blade for every purpose. The Classic Bread Knife is not the most versatile of knives, it’s true- but for the specific task of cutting bread and minimizing clean-up, it’s fantastic. Available now, online and in stores, it’s a great buy at around $100.

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    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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