Gourmet Chef's Knife: 8"

Nem csak a kesen mulik, azon is, hogy mit vagsz, es min vagsz. Wüsthof kesek eletre szolnak, de azt is elezni kell, viszont azt profihoz vidd, vagy tanuld meg a feno koves kes elezest valami gagyi kesen. Nekem ez a fo kesem, 9 eve hasznalom, 16 cm elhossz, CLASSIC sorozat. Meg van hozza ket fenokove

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

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.

Under your UPDATE you are considering changing from the Victorinox Chefs Knife in favor of the Wusthof Classic Ikon 8 Inch Chef's Knife. For the cost difference I would be hesitant. I would suggest going to a shop that lets you hold the knives and see which knife fits your hand most comfortably. Aft

I use a Mercer renaissance 8 inch as my primary chef’s and I’ve been quite pleased with it. I grew up with wusthofs and can definitely tell the difference of how long it stays sharp but it’s definetely a really good one.

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

Try using a 10-inch Wusthof chef knife. It is heavy enough it goes right through a carrot with no chance of chipping.

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

This is really the way. Screw shun, mayabi, and the big brands. Go to r/truechefknives and ask for a solid and beautiful workhorse knife. Or better yet, call the good people at knifewear.com. Tell them you want a special workhorse chef knife. Let them guide you! Or get a wusthof 9 inch. Not as fun a

Chezpopp has good recommendation if your Mom will prefer Wusthof & excellent suggestion on getting hook up on pro sharpening. QRK is right to mention cutting board. If your Mom is fancier than Wusthof I'd suggest some relatively inexpensive knives with HAP40 steel. They aren't exotic looking but the