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Random Food Questions Thread - Page 453

post #6781 of 7255
Quote:
Originally Posted by philosophe View Post

There are various knife threads. Here's the gist. For an inexpensive option, try Victorinox. For a step up. Try Wusthof classic. After that, the sky is the limit.

I thought the gist was to skip the Wusthof classic since the Victorinox is essentially a better knife at a fraction of the price (at least that's what my side by side test told me). The step up is probably one of the cheaper japanese knives. A MAC Pro or Shun (looks like they are more discounted these days) or one of those with japanese names that I can't remember.
post #6782 of 7255
I second what Philosophe said, with the addition that if you are banging out dinner for a family of five every day, Wustof is probably the best overall solution and not a stepping stone.
post #6783 of 7255
Quote:
Originally Posted by itsstillmatt View Post

I second what Philosophe said, with the addition that if you are banging out dinner for a family of five every day, Wustof is probably the best overall solution and not a stepping stone.
+1
post #6784 of 7255
Another +1. The Victorionox is fine for a cheap knife, but the Wusthof is definitely better. Not the world's best knife, but it does a great job and is a workhorse.
post #6785 of 7255
How often would one need a Wustof sharpened? One of the reasons I do not buy a good knife is I doubt I could sharpen it properly.
post #6786 of 7255
Quote:
Originally Posted by aravenel View Post

Another +1. The Victorionox is fine for a cheap knife, but the Wusthof is definitely better. Not the world's best knife, but it does a great job and is a workhorse.

Maybe I just hate the bolster that comes down to the bottom of the knife (since it can create sharpening issues). The ikon series blades are otherwise identical, but the bolster is trimmed down to not interfere with the edge (and the handle is different), so those might be another option.

But when I played with pile of carrots, potatos, and onions with a brand new victorinox and brand new classic, I really did prefer the victorinox. I like the way the wusthof looks much more, but the victorinox felt like the better blade.
Part of the reason is probably that it has a bit thinner blade (at least at the spine). This may make it a little less durable, but you can buy 5 of them for the price of a wusthof classic.
post #6787 of 7255
Tojiro dp for value Japanese knife. Sharp enough to put a serious dent on a tomato dropped on top of it
post #6788 of 7255
Quote:
Originally Posted by otc View Post

Maybe I just hate the bolster that comes down to the bottom of the knife (since it can create sharpening issues). The ikon series blades are otherwise identical, but the bolster is trimmed down to not interfere with the edge (and the handle is different), so those might be another option.

But when I played with pile of carrots, potatos, and onions with a brand new victorinox and brand new classic, I really did prefer the victorinox. I like the way the wusthof looks much more, but the victorinox felt like the better blade.
Part of the reason is probably that it has a bit thinner blade (at least at the spine). This may make it a little less durable, but you can buy 5 of them for the price of a wusthof classic.

I don't own a Wusthof, but I doubt that would cause much of a problem sharpening. Besides, how often are you sharpening? Should only be a few times a year unless you are a butcher hacking apart whole cows all day. Steel between uses, but you really don't need to sharpen much.

Trust me, I have a Victorionox as a beater knife (was actually my first "real" kitchen knife) and many friends that have the Wusthof, and the Wusthof is a superior knife in every way. If you can't afford it, then the Victorionox would definitely be my budget recommendation, but it is absolutely an inferior knife.

All that said, however, a knife is a very personal choice. If you really like the Victorionox better, it fits your grip better, whatever, then by all means, go for it.
post #6789 of 7255
Quote:
Originally Posted by Piobaire View Post

How often would one need a Wustof sharpened? One of the reasons I do not buy a good knife is I doubt I could sharpen it properly.
I sharpen my wusthof probably every 3-4 months. I steel it every time i use it (theoretically, anyway). those european knives are a little softer steel than the japanese and while they won't hold an edge as long, they sharpen up really easily.
post #6790 of 7255
Wow thanks for all the help . Actually I rarely sharpen my knives but I do steel @ every time I use them . I am aesthetically attracted to the Shun . Just not sure if its worth the price
Just researched my old knife def a cheepo so no matter pretty much any way I go will be a step up
I noticed nobody mentioned Henkels do they have issues
post #6791 of 7255
A major issue with Shun is that it has the reputation for having a pretty delicate edge, so if you don't want to sharpen a lot on stones, and you cook big dinners regularly, it probably isn't the best call.
post #6792 of 7255
Thanks all just pushed the button on a Wustof Classic . As a contribution does every one know about this . I just found it :
post #6793 of 7255
Appears to be a device that sculps mangos into vaginas.
post #6794 of 7255
Quote:
Originally Posted by shibbel View Post

Appears to be a device that sculps mangos into vaginas.

Want.
post #6795 of 7255
My friends have one and I was surprised how well it worked.
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