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".

Maybe if you buy cheap knives. But Wusthof and Zwilling, mine are Henckels all sharpen at 15 degrees and work well. I use my knives almost every day at home. I am old and retired so I have time to cook. My favorite is a 10-inch chef's knife. I have 4 and I don't have to sharpen all 4 in a year. I to

I like the Worksharp Ken Onion sharpener. It will sharpen at 15 degrees with a guide which makes it pretty easy. I sharpen all my German knives at 15 degrees. My favorite is a 10-inch chef knife. I do have a Wusthof 12-inch that I sharpen at 20 degrees to handle small chicken bones and hard things.