I have had a set of Felix Solingen Platinum knives for some 15 years now and confess to not caring for them as I should. I don’t find many references to them, https://www.allaboutpocketknives.com/knife_forum/viewtopic.php?t=47412&start=15 but can say they have weathered my neglect over the years. I am tossing up whether to buy afresh or just get them professionally sharpened on a regular basis.
But don’t let this mislead you, because this knife-I found out-is a workhorse in the kitchen. And the combination of it’s lightness and ergonomic design makes it comfortable to work with for long periods.” Wusthof’s 8-inch classic chef’s knife is a workhorse in the kitchen. The heavier knife weight helps guide the blade in consistent movements as you use it, but this Wusthof knife isn’t so heavy that you ever feel controlled by the blade. The first step in evaluating a knife is getting a feel for the tool. We then used each knife to chop raw sweet potatoes and onions and mince a pile of herbs.
Zwilling ® J A. Henckels Pro 8″ Chef’s Knife
I am quite new to cooking and realize the importance of having good, sharp knives. I’m a bit unclear as to why this knife doesn’t get more praise. There are very few kitchen knives made of https://allaboutpocketknives.com this high-end material. Most of the brands in the above article make slicers that would work wonderfully. Some will come from the factory sharper and probably hold their sharpitude longer.
- I’m looking to buy my wife a small set (2-5) of very good knives.
- Sorry to keep harping on this, but the sooner you buy and use it, the longer your factory sharpened edge will last.
- Slices of squash stuck to the blades of every knife we tested, but removing them from the Mac’s blade was much easier.
- They’re not as long and unwieldly as 8-inch chef knives, yet they’re wide enough to handle chopping onions and larger jobs with ease.
- It’s versatile and comfortable, and its high carbon steel forged blade will keep a sharp edge as well as nearly any other knife — Mac and Global excluded — in this price range.
I did have a chance to hold the Wusthof Ikon and I kinda liked the handle and how it felt. I know you recommend both and that Wusthof is also known for quality knives, but was wondering if you had further thoughts comparing the two… how they feel and how you think the blades hold up. I like that they both are available in the 9-inch size and both have partial bolsters.
In addition to handling the heft and toughness of something like a potato, we wanted a knife that could slice through herbs without crushing them. A good chef’s knife shouldn’t muddle or mush a pile of parsley. The most popular style for bartenders and pastry chefs. I just received a Wusthof Classic Ikon 7″ Santoku. It is different than your photo or photo on Amazon—there’s no red stamp, no steel type. Even on the Wusthof pages this knife is without a red stamp.
On the other hand, the Global’s less-hard steel will make it less brittle, less delicate, less prone to crack or chip. If you are accustomed to treating your kitchen knives with respect and care, this should make little difference to you. But if you are not, then the Global would be a less risky choice. In addition, I would say that my Global has taken a very fine edge and held it beautifully for quite a long time.
A Classic German Knife: Wüsthof Classic Ikon 8
Check out the section on how to keep your knife like a pro for tips on extending the life of the most important tool in your kitchen. The Mac MTH-80 has dimples on both sides of the blade to reduce the chances of food sticking to the knife. We don’t think this feature is its biggest selling point. In our tests, the dimples were merely mildly effective, and we noticed the difference only when cutting butternut squash. Slices of squash stuck to the blades of every knife we tested, but removing them from the Mac’s blade was much easier. In our tests, the MTH-80 always made clean cuts through fibrous carrots.
Here it is 19 years later and I am thinking about sending them back for a sharpening and repair for the first time. Perhaps you are being too rough on your edges and either cutting on surfaces that or too hard and/or cutting through foods that your blades were not designed to cut through. This kind of treatment will easily dull a fine-edged, super-sharp knife in no time flat. OK, here’s what I can dig up on Felix Solingen Knives. Looks like they are a classic, longtime German knifemaker similar to Henckels and Wusthof. They are located in the same knife-making capital of the world, Solingen, and they use the same X50 CrMoV15 steel to fashion the majority of their knives.
Wusthof ® Classic 6″ Hollow Edge Chef’s Knife
Yes, you obviously want a sharp knife, but also a safe one. That’s where stability comes into play, specifically thanks to the bolster, since that’s what helps evenly distribute weight from the tip of the blade to the bottom of the handle. The area between a knife’s handle and blade is called the bolster. It factors into the tool’s overall durability and strength, counter-balances the less-heavy handle and weightier blade for better control when you’re cutting. High-carbon stainless steel is the gold standard for most cooks. The material is extremely hard, stays sharp, and is resistant to rust and discoloration.
I have not personally used a GW knife and I have read some positive reports. Nonetheless, when it comes to sharpitude and edge retention, I think there are more dependable choices out there with better track records. I would recommend starting with something from the above Best Chef Knives list. .in a totally different direction, buy her a ceramic knife set like the one I mention in my article on Knife Edges 101.
Shun Classic 10″ Chef’s Knife
6) If you buy a Japanese knife, your best bet for sharpening (and touch-up) would be a waterstone. And if you still wanted to hone for maintenance chef knife , please make sure to only use a ceramic hone. Otherwise, you risk damaging the edge of the blade which is much harder steel than your Wusthof.