frontpagephoinix | Staff posted Apr 26, 2026 04:29 AM
Item 1 of 3
Item 1 of 3
frontpagephoinix | Staff posted Apr 26, 2026 04:29 AM
2-Pc Wüsthof Classic Hollow Edge Chef's Knife Set (6" & 3.5")
+ Free S&H$129
$225
42% offAmazon
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Pair it with a $8 Victorinox.
It may take some years, if you are really careful to select a highly skilled person, who doesn't take much of the knife's edge off - but many of the highly rated sharpeners will take off more than is necessary. I think of my best kitchen knives as a (more than a) lifetime investment - but these hollow edge knives have a much more limited life than the ones without the hollow.
Some of the reviews on Amazon include photos of the knife breaking an inch or more from the tip. The hollow probably weakens the knife. Of course, with careful use and storage, this is probably less likely to happen than the way some people treat knives, but it's one more reason to pass on the hollow edge knives. Another reason is I really don't think they're any better than the regular Wusthof classic.
Looking through reviews on Amazon for various Wusthof Classic knives, some of the problems being reported (cracks along the spine of the knife, breaking of the blade far from the tip, rust spots along the tang, etc.), you have to wonder whether the knives being sold on Amazon are all authentic Wusthof. I'd wait for a sale at a retailer you know has authentic Wusthof Classic. And be sure to buy a honing steel if you don't already have one, and learn to use it properly.
I do have the 3.5" as well and it never gets used.
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It may take some years, if you are really careful to select a highly skilled person, who doesn't take much of the knife's edge off - but many of the highly rated sharpeners will take off more than is necessary. I think of my best kitchen knives as a (more than a) lifetime investment - but these hollow edge knives have a much more limited life than the ones without the hollow.
Some of the reviews on Amazon include photos of the knife breaking an inch or more from the tip. The hollow probably weakens the knife. Of course, with careful use and storage, this is probably less likely to happen than the way some people treat knives, but it's one more reason to pass on the hollow edge knives. Another reason is I really don't think they're any better than the regular Wusthof classic.
Looking through reviews on Amazon for various Wusthof Classic knives, some of the problems being reported (cracks along the spine of the knife, breaking of the blade far from the tip, rust spots along the tang, etc.), you have to wonder whether the knives being sold on Amazon are all authentic Wusthof. I'd wait for a sale at a retailer you know has authentic Wusthof Classic. And be sure to buy a honing steel if you don't already have one, and learn to use it properly.
https://a.co/d/04ARLHXX
Pair it with a $8 Victorinox.
For those that are sharpening these often, what are you using for a cutting board?? Are you using the knife when it has a bent edge and needs to be honed first? Are you hacking at bones without reaching for the cleaver?
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That said, a 6" chef's knife is likely shorter than most people would want for their main chef's knife.
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