Cutlery and More via Amazon has
6" Wusthof Legende Series Forged Chef's Knife on sale for
$59.95.
Shipping is free.
Cutlery and More has
6" Wusthof Legende Series Forged Chef's Knife on sale for
$59.95.
Shipping is free.
Thanks to Community Members
GimmeYoTots and
Drewbieeee for finding this deal.
Note, product must be sold/shipped by Cutlery and More
Features:- Fully forged, full tang high-carbon stain resistant stainless steel with reduced bolster
- Precision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention
- 58 Rockwell Hardness; 14° blade angle on each side offers superior sharpness
- Pebbled thermoplastic handle is ergonomically sculpted to reduce fatigue
- Made in Solingen, Germany with a lifetime warranty; 4.6-oz. (130 grams), 2.5mm spine thickness
Leave a Comment
Top Comments
https://bladeadvisor.co
As the review mentions, they are both great knives...the thermoplastic handle of the Legende is every bit as good as the poly handle of the classic. For me (30+ years cooking) the real difference is in weight. I personally prefer a well balanced knife and wood feel. Out of these two synthetic handles, the Poly is going to give me more of a natural feel and a better balanced knife overall. The thermo will be lighter in the hand and may tilt forward more dulling the tip of the knife faster than the edge.
Price is nice though, this would be good to get used to how Wusthof makes their knives.
Cheers,
Forged vs Stamped: This Wusthof is forged so the knife is thicker and heftier vs the Global which is stamped and thus thinner and lighter. Depending on application or preference that's a pro/con, like a thinner knife is better for fish or squash, but a thicker knife is better of meat and other tougher foods. But in general forged > stamped.
Handle: Global handles are metal with dimples. Reviews are polarizing, its love or hate. You really have to try it out in person first. Additionally I read that long chopping sessions results in blisters. This Wusthof is thermoplastic, looks basic, but it is function over form: Its nearly indestructible and provides grip when wet. This is the material you'd usually find in restaurant kitchens for the aforementioned perks as well as it being non-porous so to not allow to absorb juices of chicken for example so its food safe. End of day, if you've never held a Global, probably shouldn't risk it.
Length: Preferred length depends from person to person, but the "standard" chef knife is 8". This Wusthof at 6" is already pretty short imo for an all purpose knife. At 5" for the Global, I'd say its a utility knife, not that its a bad thing but it'll just feel like a slightly oversized steak knife.
52 Comments
Sign up for a Slickdeals account to remove this ad.
https://bladeadvisor.co
As the review mentions, they are both great knives...the thermoplastic handle of the Legende is every bit as good as the poly handle of the classic. For me (30+ years cooking) the real difference is in weight. I personally prefer a well balanced knife and wood feel. Out of these two synthetic handles, the Poly is going to give me more of a natural feel and a better balanced knife overall. The thermo will be lighter in the hand and may tilt forward more dulling the tip of the knife faster than the edge.
Price is nice though, this would be good to get used to how Wusthof makes their knives.
Cheers,
This will give me something sharp and reliable to use on my plastic cutting boards. My Tojiro Gyuto chef's knife is fantastic, but It's pretty much relegated to my big wood cutting board to keep it sharp longer.
Love that knife, but hate dragging out the big board and cleaning it… then treating it with oil to keep it from splintering.
Sign up for a Slickdeals account to remove this ad.
Pepin said that he has around 200 knives but only uses maybe three of them, something a lot of knife aficionados can relate to. He also said that the surest way to put him in a bad mood is to hand him a dull knife.
I like watching his shows best because the food is basic and the recipes simple; everything is about technique. If you ever come across one on PBS, just watch his knife work. It's fantastic.
But yeah, super recommended that you the knife first. A lot of times with knives at this price point, it really depends on the users subjective preferences so make sure you hold the knife before committing to buying it. Stores like Sur La Table let you hold and test a kitchen knife before purchasing (if you have one near you).
If you feel $60 is too pricy for a chef knife, start with a cheaper basic knife first. I always recommend the 8in Victorinox Fibrox knife that can usually be found around $30 or less as a beginner knife. Mercer also makes some good cheap beginner knives too and both can be found in Amazon on sale from time to time. Then, you can graduate to better/fancier knives as your cooking journey progresses. Good luck!
Is it fairly easy to sharpen this knife?
Is it fairly easy to sharpen this knife?
Sign up for a Slickdeals account to remove this ad.
Leave a Comment