Gourmet Chef's Knife: 8"

For anyone who upgraded from a Victorinox (Wüsthof, MAC, Shun, Japanese stuff, etc.) — did you feel a noticeable improvement? Or is Victorinox already good enough for 90% of people and the upgrade is more of a luxury thing? I mean, both? Especially if you venture into the more expensive knives it be

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

No way am I going to sharpen my German knives at 20 degrees. They cut much better at 15 degrees. I sharpen all my German knives at 15 degrees. I have a Wusthof 12-inch and Henckels 4star 11.5 inch knife that I sharpen at 20 degrees for cutting through small chicken bones and cutting hard things. The

I see no reason for a serrated tomato knife. You should buy a knife sharpener instead. All knives should be able to cut tomatoes well. All mine do. My guide for sharpening is when 1 on my knives will not slice right through tomato skin, I sharpen it. The other option would be to save the money and u

Ugly. I don't use serrated knife except for bread the cut is ugly. I like using my 12-inch Wusthof chef knife it cuts it in 1 motion right through. We have big watermelons in Texas. They are grown about 20 miles from me. They have a watermelon festival every year. I don't know the Jambo offset smoke

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

Wusthof Ikon chef knife. My dad gave me a set of Wusthof classics when I got into cooking in college and at the time I thought they were the nicest things in the world. I eventually got the Ikon and then stepped up my game tremendously into Japanese knives etc….but I still have a white handled 8 inc

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 set my Worksharp Ken Onion at 15 degrees and sharpen my Wusthof knives. There is no 14 degree setting. I only use 20 degrees for my 12-inch Wusthof chef knife as I use it as my light chopper. I have a Salmon knife and if I sharpen it at 20 degrees it will not skin a fish well. You need 15 or 14 de

They are nice, but the harder the steel the more likely the are to chip. Also, high end Japanese carbon still will rust. Also, single-bevel knives are a pain in the ass to sharpen. I have a Shun 6 inch that I use a lot (chipped), and a Wusthof 10 inch chef's and they pretty much do 90% of my knifewo