Gourmet Chef's Knife: 8"

I've got a few Mercer knives and I was getting kind of offended on my own knives' behalf. The one they picked, while totally valid pick as a very high-rated Amazon one, is a bit of a strange shape by chef knife standards, so it's little wonder it was a bit questionable in this comparison. The Mercer

Pretty low measured HRC (around 55-57) means it’s pretty soft, it doesn’t hold an edge very well. The full length bolster on the heel is super annoying when sharpening, it’s really fat and forces you to sharpen a specific way (which might not be apparent for newbies to sharpening). The Ikon series g

Short cleavers don't work well on big pieces of meat. Unless you are going to hack your way through which makes for ugly meat. I have a 12-inch Wusthof chef knife I use. It is thicker so it performs better when the cutting gets tough. It still needs to be mostly thawed. A long butcher knife will wor

I like my Wusthof 8 inch chef knife. It has nice weight and feels sturdy. It's classic shape lets me do that pro-chef pinch grip with ease. Good steel holds an edge so you are not having to constantly strop it.

I own both the Wusthof classic 8-inch and 10-inch chef knives. I like the 10-inch knife better. It is more powerful and can do more since it is longer. The 10-inch is a scaled-up version of the 8-inch knife. I only bought the 8-inch classic Wusthof because it was recommended by internet people sayin

I am sure this will come as no surprise but knife sets are usually not really that good of a deal. I have like 500 bucks in wusthof knives but I only use 2 a 8 inch chefs and a 4 inch chefs knife. Then from there you can expand to what you need. There are a bunch of knives in those sets that you wil

Depending on your needs, you really don’t need a knife “set” and you definitely shouldn’t get those sets in the knife block. They are usually not that great of quality and you end up not using most of the knives. I would recommend starting with one 8 inch long chef’s knife. It can be all purpose and

I own several wusthof all great. I have clsssics and ikons. I use my 6 inch chef for small tasks. I much prefer my 8" and 10".

I have some Wusthof classics that I like. I sharpen them at 15 degrees. My favorite is the 10-inch chef knife. An 8-inch is too short for me. A 9-inch starts getting good. A 12-inch is a little long. I sharpen my 12-inch at 20 degrees because I cut through small bones and it holds an edge better cut

I prefer a 10-inch chef knife. It is my workhorse. I own a 6", 8", 9", (4) 10", 11.5", and a 12". These are all chef knives either Wusthof or Zwilling. I have 35 knives I keep out in 2 knife blocks. I mainly use my 10". I sharpen all my knives at 15 degrees except my 2 biggest which I sharpen at 20