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Keep in mind that the "gourmet" collection is their bottom tier, you'll find them in TJ Maxx/Ross/etc... type outlets.
It didn't take me long to put them in the drawer with the rest of my crappier knives. I'd highly suggest just buying a couple Mercer or similar budget knives, they're honestly better and cheaper. Or, hold out for Classic/Ikon/etc... collection knives.
Not a dumb question. You don't want to put ANY knife (cheap or expensive) in the dishwasher if you want it to retain its performance. The chemicals can ruin it, bumping against other silverware can ruin it. It's 100% gonna get ruined!
Hand wash, hand dry immediately after using any knife will keep it sharp, and occasional honing (straightening the edge) should be enough to keep it performing well, only sharpening when you need to (the softer the steel, the more often it needs to be sharpened, but the easier it is to sharpen).
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Damn, this is a good deal. I was waiting for the "classic" set to go on sale because those are forged VS. "gourmet" are stamped, but at this price i'm in for 1.
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Keep in mind that the "gourmet" collection is their bottom tier, you'll find them in TJ Maxx/Ross/etc... type outlets.
It didn't take me long to put them in the drawer with the rest of my crappier knives. I'd highly suggest just buying a couple Mercer or similar budget knives, they're honestly better and cheaper. Or, hold out for Classic/Ikon/etc... collection knives.
Keep in mind that the "gourmet" collection is their bottom tier, you'll find them in TJ Maxx/Ross/etc... type outlets.
It didn't take me long to put them in the drawer with the rest of my crappier knives. I'd highly suggest just buying a couple Mercer or similar budget knives, they're honestly better and cheaper. Or, hold out for Classic/Ikon/etc... collection knives.
For $100 it's not terrible... handles do look pretty awful, though. Sadly these are stamped and not forged.
Still better than the overwhelming majority of "knife block sets."
56HRC compared to my shun classics at 61 so is a bit softer... still not so bad as the cuisine art nonsense at ~50hrc
Have been recently researching the knives, esp steak knives. The best of course would be forged, either Wusthof or Zwilling part of Henckels/Zwilling, if choosing between German knives. But these rarely go on sale, otherwise they're too expensive for me. Finally decided to go with for forged but Chinese-made German-steel Henckels.
Have been recently researching the knives, esp steak knives. The best of course would be forged, either Wusthof or Zwilling part of Henckels/Zwilling, if choosing between German knives. But these rarely go on sale, otherwise they're too expensive for me. Finally decided to go with for forged but Chinese-made German-steel Henckels.
People pay a lot for shelf appeal, and so long as that's the case these knives will continue to be made in Germany. I buy a lot of Henckels knives in thrift stores and such to feed my sharpening hobby and can say from a performance perspective, there's no difference. In fact, the ones I keep for myself are all made in Spain because of the unique bolster they used on one series of knives made there. I flip the German made ones because they fetch more money so, everything else being equal, there's no point in keeping them. I also have an 8" full bolster Henckels made in China that I've been alternating for a long time with the Wusthof classic and have yet to detect a performance difference.
Very stupid question from someone who is new to actual quality knives: are there quality knife sets that are dishwasher safe or is it par for the course that they aren't?
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Quote
from Smaxor5
:
Very stupid question from someone who is new to actual quality knives: are there quality knife sets that are dishwasher safe or is it par for the course that they aren't?
Not a dumb question. You don't want to put ANY knife (cheap or expensive) in the dishwasher if you want it to retain its performance. The chemicals can ruin it, bumping against other silverware can ruin it. It's 100% gonna get ruined!
Hand wash, hand dry immediately after using any knife will keep it sharp, and occasional honing (straightening the edge) should be enough to keep it performing well, only sharpening when you need to (the softer the steel, the more often it needs to be sharpened, but the easier it is to sharpen).
Very stupid question from someone who is new to actual quality knives: are there quality knife sets that are dishwasher safe or is it par for the course that they aren't?
There are very good knives you can buy that are dishwasher safe. Dexter Russell, Montana, First Street, Tramotina and other brands market knives that hold up well in the dishwasher and are excellent knives to work with. Best of all, they don't cost very much. Look for the NSF certification and look for the molded handles. Some riveted handled knives claim to be dishwasher safe and carry the NSF endorsement but I have my doubts.
Not a stupid question at all because the mere mention of putting knives in a dishwasher will send some people into hysterics. These knives are designed for heavy duty commercial use and will hold up in the dishwasher and everywhere else in the kitchen.
Made in Germany, but stamped and not forged. This is Wusthof's bottom tier which is better than Henckel's Chinese made bottom tier. If I was buying stamped, I'd go for the Swiss Made Victorinox Fibrox line. To be fair, this is a good deal, but not the knife line I'd personally recommend. Wusthof forged Legend from C&M would be the lowest entry point for Wusthof's best forged blades (the Legend line just sports cheaper plastic handles, but the same blades as their ICON line).
Last edited by GimmeYoTots February 7, 2024 at 02:13 PM.
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It didn't take me long to put them in the drawer with the rest of my crappier knives. I'd highly suggest just buying a couple Mercer or similar budget knives, they're honestly better and cheaper. Or, hold out for Classic/Ikon/etc... collection knives.
Hand wash, hand dry immediately after using any knife will keep it sharp, and occasional honing (straightening the edge) should be enough to keep it performing well, only sharpening when you need to (the softer the steel, the more often it needs to be sharpened, but the easier it is to sharpen).
31 Comments
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Our community has rated this post as helpful. If you agree, why not thank HitechRedneck
It didn't take me long to put them in the drawer with the rest of my crappier knives. I'd highly suggest just buying a couple Mercer or similar budget knives, they're honestly better and cheaper. Or, hold out for Classic/Ikon/etc... collection knives.
It didn't take me long to put them in the drawer with the rest of my crappier knives. I'd highly suggest just buying a couple Mercer or similar budget knives, they're honestly better and cheaper. Or, hold out for Classic/Ikon/etc... collection knives.
Still better than the overwhelming majority of "knife block sets."
56HRC compared to my shun classics at 61 so is a bit softer... still not so bad as the cuisine art nonsense at ~50hrc
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Our community has rated this post as helpful. If you agree, why not thank Rakron
Hand wash, hand dry immediately after using any knife will keep it sharp, and occasional honing (straightening the edge) should be enough to keep it performing well, only sharpening when you need to (the softer the steel, the more often it needs to be sharpened, but the easier it is to sharpen).
Here's an example of such a knife.: https://www.webstaurant
Not a stupid question at all because the mere mention of putting knives in a dishwasher will send some people into hysterics. These knives are designed for heavy duty commercial use and will hold up in the dishwasher and everywhere else in the kitchen.
https://www.amazon.com/gp/product...=UTF8
https://www.amazon.com/gp/product...=UTF8&th=1 [amazon.com]
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