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
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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.
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The edge retention on the forged Wusthofs is excellent... so, you won't really need a power grinder sharpener to keep your edge. You don't want to make a NEW edge at a NEW angle. That said, I'd highly recommend just using a high quality sharpening steel (anything from Henkels, Wusthof, Shun, Global, and the other big knife brands should be more than acceptable).
Here, you might consider something like this from Shun, which is on clearance now for only $30 (made in China, but it's a Shun, and will w/o a doubt be high quality):
https://www.cutleryandm
C&M is offering free shipping on everything now, as well... so this will ship for just $30.
The edge retention on the forged Wusthofs is excellent... so, you won't really need a power grinder sharpener to keep your edge. You don't want to make a NEW edge at a NEW angle. That said, I'd highly recommend just using a high quality sharpening steel (anything from Henkels, Wusthof, Shun, Global, and the other big knife brands should be more than acceptable).
Here, you might consider something like this from Shun, which is on clearance now for only $30 (made in China, but it's a Shun, and will w/o a doubt be high quality):
https://www.cutleryandm
I have been using the Presto sharpener with a Victorinox Fibrox 8" chef knife and it has worked well. That particular knife requires to be sharpened fairly often. Maybe I ruined it by using the Presto sharpener?
Edit: I ordered the sharpener you linked to. Thanks again for your help!
- Zwilling J.A. Henckels Pro 8" Smart Ridge Chef's Knife [cutleryandmore.com] - $80
- Zwilling J.A. Henckels Pro 7" Slim Chef's & Rocking Santoku Knife Set - $150 for 2 knives
That being said you won't go wrong buying this one.Definitely recommend a wooden knife block to help protect the blades. Some people use a piece of wood with a strong magnet behind it to store their knives, but that way generally works better if you have just a few knives. So, I'd recommend a good knife block with a sufficient number of slots for future expansion due to future SD-related purchases (I must have more than 20 knives in my knife block as an ex). I'd just add that you can be a little less careful with the German knives, but if you end up buying some Japanese-made Shuns, Yaxells, and Miyabis, just be extra careful with their edges when you place them into your knife block and you should be fine. ✌🏻
Btw, I checked, and found this... looks like its only 82 cents off an all time low according to the Camel. Regardless, at only $23 w/ free shipping for a 20 slot block made of solid wood (not certain if it's solid Acacia or not, but should be solid wood) -- it's a pretty good buy. Personally, I'd spend the extra money for a Wusthof block (about $55), but if you don't have a block and don't want to spend $55, then this seems like a good deal.
https://www.amazon.com/Cook-Home-...r=8-5&th=1
Btw, I checked, and found this... looks like its only 82 cents off an all time low according to the Camel. Regardless, at only $23 w/ free shipping for a 20 slot block made of solid wood (not certain if it's solid Acacia or not, but should be solid wood) -- it's a pretty good buy. Personally, I'd spend the extra money for a Wusthof block (about $55), but if you don't have a block and don't want to spend $55, then this seems like a good deal.
https://www.amazon.com/Cook-Home-...r=8-5&th=1
The important thing is to always know where those knives are and put them away at night, not so much out of fear of a bloody, massacre-type death, but rather simply putting your hand in the wrong place at the wrong time. If you know where they are, then you also know where they're not.
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And tbh getting name brand one (like a wusthof one) is not going to be much different than a generic wooden one like https://a.co/d/7SaYDH0.
I got the wusthof block from Goodwill and there's nothing special about it.
For anyone who wants to enter the arena of high-end powdered steel kitchen knives… https://knifeworks.com/tops-knive...10-handle/
Regardless, learn to use a strop and compound, before breaking out the sharpening stones.
For anyone who wants to enter the arena of high-end powdered steel kitchen knives… https://knifeworks.com/tops-knive...10-handle/ [knifeworks.com]
Regardless, learn to use a strop and compound, before breaking out the sharpening stones.
Wusthof uses a more than 40 step forging process to forge their knives, and, again, they're not as hard as the Japanese premium steel (deliberately, due to higher Rockwell numbers being more likely to have blade edge chipping). So, again, why doubt the number?
As an ex of Wusthof vs Victorinox sharpness:
Wusthof sharpens its edges at an angle between 10 and 14 degrees per side (20 to 28 degrees total) while Victorinox blades leave the factory with an edge angle between 15 to 20 degrees per side, or 30 to 40 degrees total depending on the knife.
Therefore, Wusthof edges are slightly sharper than Victorinox edges.
Fortunately, Wusthof knives are both razor-sharp and incredibly durable.
How is this possible?
Wusthof invented a proprietary sharpening process called Precision Edge Technology (PEtec).
The PEtec process produces knives that are 20% sharper than knives produced before PEtec became available. Also, PEtec significantly improves edge retention, which means you won't need to sharpen them as often.
Also, see an excellent review I found online that compares Wusthof vs Victorinox. They declare that Victorinox is the bang for the buck winner, however, state that Wusthof is clearly the best knife overall. It's a great article - very detailed. Please take a read, even if it does not change your mind. It mentions 4 different reviewers that all rate Wusthof not only better than Victorinox, but the best chef knife period. You can add to that, as I recall, Consumer Reports also gave Wusthof (Classic I believe) their overall highest rating in their reviews, as well.
Independent product testers are continually recognizing Wusthof knives as the best you can buy.
The Wusthof Classic 8-inch Chef's Knife was recently named "Best Overall Chef's Knife" by Good Housekeeping, an iconic, go-to resource for the testing and reviewing of a multitude of home products.
Food and Wine named the Wusthof Classic 8-inch Chef's Knife the Best Tough Workhorse for its superior durability.
The Wirecutter, a New York Times Company, praised the Wusthof Classic Ikon chef's knife. They love how it's sharp, sturdy, and easy to maneuver.
We've reviewed several different Wusthof knives here at Prudent Reviews, and we named the Wusthof Classic 6-inch chef's knife the Best Chef's Knife Under $100.
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As an ex of Wusthof vs Victorinox sharpness:
Wusthof sharpens its edges at an angle between 10 and 14 degrees per side (20 to 28 degrees total) while Victorinox blades leave the factory with an edge angle between 15 to 20 degrees per side, or 30 to 40 degrees total depending on the knife.
Therefore, Wusthof edges are slightly sharper than Victorinox edges.
Fortunately, Wusthof knives are both razor-sharp and incredibly durable.
How is this possible?
Wusthof invented a proprietary sharpening process called Precision Edge Technology (PEtec).
The PEtec process produces knives that are 20% sharper than knives produced before PEtec became available. Also, PEtec significantly improves edge retention, which means you won't need to sharpen them as often.
Also, see an excellent review I found online that compares Wusthof vs Victorinox. They declare that Victorinox is the bang for the buck winner, however, state that Wusthof is clearly the best knife overall. It's a great article - very detailed. Please take a read, even if it does not change your mind. It mentions 4 different reviewers that all rate Wusthof not only better than Victorinox, but the best chef knife period. You can add to that, as I recall, Consumer Reports also gave Wusthof (Classic I believe) their overall highest rating in their reviews, as well.
Here is a link to the video and if you want to skip to the microscope part, it starts around the 5 minute to 5.5 minute mark.
https://www.youtube.com/watch?v=e50gujs
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