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Our research indicates that this offer is $90.02 lower (40% savings) than the next best available price from a reputable merchant with prices starting from $225.
About this store:
Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
I have a Henckel's 8" chef knife that is very similar to the Wusthoff, but there are a lot of less expensive options nowadays on Amazon. Here's a chef knife comparison on youtube that seems to conclude you don't need to spend nearly as much. Interestingly he didn't include Victorinox in the comparison, but it's worth a watch. https://www.amazon.com/dp/B0B1T6M...k_detail_2
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I really like the Wusthof Classic Chef Knife 8" and pairing knife. It's comparable to Zwilling Pro S series which has sold around $90 on sale last year for a 3 pair set. However given all the sales are over, this is a solid set even at a higher price. If you only need a 8" chef knife, Mercer Culinary M23510 Renaissance, 8-Inch Chef's Knife is solid for around $50-55 is another good option that holds it edge well but not quite as well balanced.
I still love my cheap Victorinox chef knife Fibrox 8" which used to go on sale regularly for $20-25, but it need to be sharpened far more often compared to the Zwilling Pro S (and Four Star), Wusthof Classic, and Mercer Culinary Renaissance knives. So if you want to spoil yourself, these are good knives compared to the cheap stuff you can find everywhere.
I got a few 8" knives that look just like that large one. It's a Cuisinart and I paid $8 a piece a couple years ago. Comes with a sheath and built in sharper. Maybe some of you remember the deal.
I'm sure there's nice stuff to say about a very expensive chiefs knife but I promise my $8 knives will hang with any on meal prep
I've come to the same conclusion. There are a ton of inexpensive, high quality, chef knifes out there, and they go on sale a lot too. It's a good time to be alive for people with chef knife fetishes (like me).
As a pro knife sharpener, I can tell you that a full bolster does NOT make it any harder to sharpen. Not one bit. Note, that no knife sharpening shop on earth charges more to sharpen a bolstered knife.
It doesn't make it harder but it does make the knife look increasingly worse over time as you sharpen it
It doesn't make it harder but it does make the knife look increasingly worse over time as you sharpen it
How exactly?
The operator doing the sharpening, rolls the bottom of the bolster over the medium grinding belt; to keep the bolster depth from ever exceeding the sharpened bevel. This keeps the knife looking factory, and maintains the balance.
The operator doing the sharpening, rolls the bottom of the bolster over the medium grinding belt; to keep the bolster depth from ever exceeding the sharpened bevel. This keeps the knife looking factory, and maintains the balance.
I have to agree with others on this. As a home cook it is definitely harder to sharpen my knives with a full bolster. You can't discount the extra work it takes to maintain the bolster after sharpening. Not everyone has a belt grinder just laying around to do this, and paying a professional to grind the bolster is not ideal. I rather not have a bolster and be able to sharpen at home with just a whetstone and strop.
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Note, that no knife sharpening shop on earth charges more to sharpen a bolstered knife.
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Our community has rated this post as helpful. If you agree, why not thank gastoncards
Our community has rated this post as helpful. If you agree, why not thank vid1900
Note, that no knife sharpening shop on earth charges more to sharpen a bolstered knife.
If you're looking for a cheaper but high quality workhorse of a chef knife you can't go wrong with Dexter-Russell. I love this knife. https://www.amazon.com/Dexter-Rus...ref=sr_1_
Mercer culinary (Genesis) is the best at a reasonable price point.
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Our community has rated this post as helpful. If you agree, why not thank DarnCrazy
I still love my cheap Victorinox chef knife Fibrox 8" which used to go on sale regularly for $20-25, but it need to be sharpened far more often compared to the Zwilling Pro S (and Four Star), Wusthof Classic, and Mercer Culinary Renaissance knives. So if you want to spoil yourself, these are good knives compared to the cheap stuff you can find everywhere.
I'm sure there's nice stuff to say about a very expensive chiefs knife but I promise my $8 knives will hang with any on meal prep
The operator doing the sharpening, rolls the bottom of the bolster over the medium grinding belt; to keep the bolster depth from ever exceeding the sharpened bevel. This keeps the knife looking factory, and maintains the balance.
The operator doing the sharpening, rolls the bottom of the bolster over the medium grinding belt; to keep the bolster depth from ever exceeding the sharpened bevel. This keeps the knife looking factory, and maintains the balance.
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