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    Kitchen wusthof-8802-extra-wide-2

    Published on August 30th, 2015 | by Greg

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    Wusthof CLASSIC IKON Extra Wide: A Sharp Set

    Two blades are almost always better than one- that much should be obvious, regardless of which room or purpose that you’re talking about. We don’t expect anyone to be dual-wielding today’s knives, since in the kitchen, it’s probably a good idea to focus on a single one. No matter what you’re cooking slicing, making or baking, you’ll want a variety of options for cutting. And we’ve got an ideal pairing, with two different sizes of tools to fit the appropriate circumstance.

    The WÜSTHOF CLASSIC IKON Extra Wide Set is new for this year from one of the foremost cutlery companies in existence. It builds upon many of their previous models, keeping the CLASSIC IKON style that balances a modern look, smooth lines, ergonomic grip, and durable construction. The knives are precision-forged from a single blank of high carbon stain-free steel, razor sharp from heel to tip, perfectly balanced for precise control. WÜSTHOF has been around over 200 years now- they celebrated their bicentennial last year in fact as we’ve mentioned in previous coverage- and they still manufacture their gear in Solingen, Germany.

    This set includes a 6-inch extra wide chef’s knife, perfect for slicing thicker slabs of meat and vegetables, as well as a 4-inch extra wide paring knife that’s made for peeling, trimming, handling garlic cloves and herbs. We’ve tried out WÜSTHOF chef’s knives in the past, and always found them well-balanced companions. This handle is made of a material called polyoxymethylene (POM)- which they claim can resist fading and discoloration over time- and the wider blades make for easier batching, allowing you to life and slide materials on and off. They’re a bit heavier as well, which is nice for chopping if perhaps a little harder for finer work. WÜSTHOF also brags about their Precision Edge Technology (called PEtec), which makes for a sharper edge (and tends to last a long time between sharpening sessions).

    In fact, one of our favorite knives  in recent memory was the WÜSTHOF CLASSIC 9-inch Double Serrated Bread Knife, and we continue to rely on it to avoid crumbs when handling bread. This little set, though, is the perfect starter set, with easy matching across their CLASSIC IKON line if you need additional pieces. For those who want something sleeker, the GRAND PRIX II family might be the ticket, and there is a Professional line as well. But the CLASSIC IKON Extra Wide pair is a perfect gift package, with the two primary knives that anyone will need to begin a new collection. Available now, online and in stores, for around $199.99, and the basic CLASSIC set is a bit cheaper at $139.99.

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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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