how to spot a fake wusthof knife
Its a Gourmet. The Amici is one of Wusthofs newest kitchen knife creations which seems to be cashing in on the Olivewood-in-the-kitchen craze. But what I then noticed is that all the Wusthof knives I see have their logo engraved or marked on the blade and mine does not. A few words would be helpful. My favorite is my Chinese chefs knife (KAI), is enormous and incredibly versatile. Youll love using those Classic Ikon knives every single day :). Im sure of it. Although they are handy, most often: 1) theyre designed to work at low grits and, thus, remove more metal than necessary 2) theyre unable to refine or polish the edge any 3) theyre created with one standardized bevel which cannot properly adapt to the ever-changing landscape of knife blades and the special needs of individual knives 4) they cannot thin down a knife blade when necessarywhich ALL knives eventually need as the cutting edge gradually wears down. Wusthof Classic Ikon 7-Piece Knife Block Set (also with a Walnut block) @ Sur La Table / Amazon same in Classic Ikon Creme (with slim block) @ Amazon. I pieced them together individually looking for good deals on Ebay and Amazon. Thank you for any help on this. The santoku came from the factory much sharper than the chef knife, but after getting the chef knife professionally sharpened, they both now perform similarly. You know I have to laugh. Thanks in advance.. and again kudos on a great article!! All the knives had a number 14 under the symbol on the blade. 1) If the Amici chef knife matches the Epicureans balance, then you might find it tips forward a bit. Please consider buying a ceramic hone. Many of the fake knives are sold online from auction websites or sketchy looking e-commerce sites but you will also find them at garage sales, swap meets and vendors on the street. For a better experience, please enable JavaScript in your browser before proceeding. From what I understand, it is important to hone and sharpen to the factory degree edge, or one is creating a different edge. Black polypropylene handle that (like the Classic) looks and feels like stained/varnished wood. But it does matter how you use the wooden block. It all depends on what works best for you ;). Extremely sharp and easy to sharpen. Thanks for such an informative, comprehensive and easy to follow Wusthof bible! And, look outyou might get hooked! Thanks so much for this guide! Im considering a 3.5-inchhalf bolster. All kidding aside. See Whats a Honing Steel? Test it out on a tomato or a red pepper, etc. I used your guide as a road map. . A Closer Look at the Handles There are no results to refine. But I have one more question about one more Wusthof knife that I cant seem to find info on anywhere. My head is spinning! Wsthof 22-Slot Knife Block Beechwood block has room for three cooks knives (including wides) up to 10 long. As far as the tips are concerned, I dont think any of my knives touch the base of the slot theyre in, so theres never any contact to wear the tip down. Heres hoping my partner loves them as much as you do! . Also, if youre only investing in a single knife, its not such a big deal if your purchase fails to knock it out of the park. Whats so cool about the Ikon series is that theyre not only beautiful, but serious tools that you can plan on having in your kitchen for decades. I just got a set of Wusthof knives from Amazon, and I'm a little worried that they might be fake. Which features do you prefer? Hope this helps! The blade is two inches wide which makes it wider than the Classic Ikon santoku (1 3/4), but a touch narrower than the chai dao at its widest. Whats nice about this size is that, although its wider than a standard chefs, its not as wide and cumbersome as a traditional Chinese cleaver. You get a carving knife, yea! .there is NO difference in quality between Wusthof and Henckels. Make sure there's no food or debris stuck to the blade before you start sharpening. And thank you for this blog by the way! No matter. But, to be honest, Im sorry to hear that youre using Wusthofs electric sharpener (which looks like a licensed version from Chefs Choice) as your knife sharpener. But you can give that same paper an extra fold and bring it down to 12.5 degrees. I would contact Wusthof directly and ask them. Run one side of the knife, to and fro, across the whetstone. Then I handled (in store aswell) a Henkels Pro santoku knife which was on the verge on being too heavy for my liking. 1 5/16 X 3/8; 1; 1 1/2; 2 1/16 8. Plus, I ALWAYS make a point of gently pushing the spine of the knife against the side of the slot as I insert the blade into the block, so that I can be certain the cutting edge is not rubbing against the wood. If youre going to be in the East, it would make sense to also consider some Japanese knives. Im looking to buy a new santoku knife. All 8 slots are 1 high and on 27/32 centers. I bought a Wusthof 4564/20cm knife in a thrift store for 50 cents! (For the record, most of Wusthofs knives these days have edge angles of 15 degrees or sharper.). Thanks again. If youd bought it from Amazon online, that might be a different storyWusthof has had some complaints about piracy from Amazon customers (nothing rampant). (Below: Wusthof Classic 36-piece knife block set.). The knife's edge refers to the point of the knife used for cutting. This method will need regular maintenance, as you'll have to reapply water constantly. They remind me quite a bit of my Wusthof Anniversary Edition chef and paring knife. After being sharpened by Seattle Knife Sharpening (and honed regularly), it used to be my go-to knife. Wusthof sharpens their knives at a 14-degree angle per side, while Zwilling JA Henckels sharpens their knives at 15 degrees per side. Place the hand-held knife sharpener on a flat surface. It makes no difference if you are right- or left-handed. Jan 15, 2015. So, for example, youd need to compare the Henckels Pro S to Wusthofs Classic or Classic Ikon for an even comparison. Sharpen your knife like a professional! But Im worried about it being as thin as the Cordon Bleu because Ive read that its thinner than the Wusthof Classic. I was pretty excited about the knives, because we've been using the cheep Farberware knives we received as a gift. Pro Tip: Always hand wash your knife after honing to remove any excess steel from the blade and keep your knife looking its best. I was expecting to see two numbers (20/20). Dont worry if at the moment it all feels like a blur. The official list: paring knife, two utility knives, bread knife and sandwich serrated, 6- and 8-inch chef knives, 5- and 7-inch santoku, boning knife, 8-inch granton carver (no fork), and eight steak knives. Because theres a tremendous Wusthof outlet sale going on right now (in Norwalk, CT), from today (Thursday) thru Saturday. For all of the above reasons and more, my solution is to use a top-notch professional knife sharpening service, and then hone regularly. So sets have their place. 1) I own a Wusthof Classic Ikon and just measured (with a caliper) the thickness of the spine near the heel. Heres the roadmap: First, Im going to divide the knife collections into three basic categories: 1) two-piece chef and paring knife sets, 2) medium-sized sets, and 3) full-sized sets. As far as this years Wusthof stash is concerned, it was restrained. They are high-quality knives, no doubt, but the tactile feedback I was looking for just wasnt there. I dont think you have anything to worry about. As a matter of fact, an extra-wide 6-inch chef is very close to a santoku-sized blade which many chefs prefer over the classic 8-inch chef and find extremely handy for a variety of tasks. There are two main reasons not to put knives in the dishwasher. That extreme hardness implies one positive and two negatives. I am a fuss-pot and research everything before buying. . All Wusthof knives come factory sharpened with their proprietary computer-assisted PEtec technology. Bought separately, these would all add up to $100200 more. In case you require assistance please contact our customer service. While the technique for using honing steels and sharpening steels is the same, knowing when to use each of these tools will help to prolong the life of your knives. Use only the weight of the knife and slowly pull the knife toward you through the appropriate notch. Molded handle like the old Gran Prix IIexcept its stamped. I cant find any specifics about the Urban Farmer knives and Im wondering if theyre forged or stamped? The same is true for the Classic Ikon, the Grand Prix II, et al. (Although, looks-wise, it looks a lot like Wusthofs Epicure line, doesnt it?). Youre welcome, Chris! Along with this roomy handle, you get a lighter feel than both the Classic and the Classic Ikon (which weighs 1.5 ounces more). One (my Classic IKON santoku) has the make up of the steel: X50CrMoV15. 3) AFTER you receive a product from Amazon, call or email Wusthof and ask them to look up the serial number on your knife(s). Even though you lean towards Wusthof, I cant help but feeling that you would thrive with a Japanese blade. (To give you some perspectiveyour average 8-inch chef knife is 1 3/4 wide at the heel.) Do you know if the Wusthof hollow-edged knives are able to be used by left-handed people? Thanks! Its not really post-worthy. Wusthof has been making exceptional cutlery carefully crafted in Solingen, Germany since 1814. Buy Wusthof Knives Australia | Wusthof Knife Block Set Free Metro Shipping over $99 100-Day Returns Australian Family Business Wusthof Knives Filter Wusthof 2-Stage Pull Through Knife Sharpener | Black In Stock $69.00 $39.00 Save $30.00 (43%) Add To Cart Wusthof Blade Guard | 20x2.5cm In Stock $19.00 $17.95 Save $1.05 (5%) Add To Cart Then he had 2 more he sold me at the same price.so I did get lucky. Thus, in this one instance, Im not a stickler about recommending only the premium Wusthof forged lines (Classic, Ikon, etc.) Did power up. .the quality of the steel is comparable, so you dont have to worry about that. Id love a hollow-edged knife but cant find out if the European hollow-edged knives are the same on both sides of the blade. You must realize that the trend, nowadays, is towards specialization, the Japanese way. . Thanks for sharing your story. We are assured of our quality and wish you much pleasure with our products. (Or fits.). 3. Thanks, Im looking forward to reading about your shopping bonanza :-), Ah, well. Step 3: Gently press down on the top of the blade while rotating the handle counterclockwise. They wont perform as well as the Gran Prix, but will probably be more than respectable (they get great reviews). Since you mentioned other discontinued lines, I wonder why you didnt include the Grand Prix (with a d)? There you can learn more about things like dry fine-grinding and blue glazed steel which really set these knives apart. For the units made in France, there is a stamp just at the base of the knife (before the handle) where you see the diagram of a lion and the Au Lion name boldly displayed. The shape of the blades will differ slightly. Just wondering, however, since the handles are a lighter wood colour, would staining ever be a possibility? Sooo, its it were me, Id build on the core three: https://www.kitchenknifeguru.com/how-many-kitchen-knives-do-you-really-need/. The decision I am trying to make is whether to buy this set or splurge on the extra wide 6 chef knife. You can give him some next year if you want.) P.S. This knife is meant for you. Otherwise, I think youre making things harder on yourself and youd be much happier with two knives. Thank you veru much for your info. Comment There are 12 smaller slots on this block that measure approx 1 long X 1/8 wide. Great articleBeen using a Gerber chef 8-inch since mid-1980s and needed some guidance on a new knife. The most common cause of kitchen injury is actually adullknife because it requires more pressure while cutting. I think that Wusthof and Henckels are pretty comparable. Hash_Tooth 3 yr. ago I thought about testing the steel but it's x50 anyway. Why? If you eat any kind of baked items on a regular basis that need to be hand slicedthis bread knife will make you smile and keep on smiling. If all your kitchen knives simply must match (mine dont), that would be a definitive reason to go with the Classic line. The only possibly problem I can forsee is that the top slot (as many of the upper slots) is designed to handle the width of a chef knife. BTW. On the other hand, the K Sabatier should feel a touch nimbler and lighter. .your friends knives may, or may not, be Wusthof. It also has, what Wusthof calls, a second half-bolster at the very end of the knife where the steel core spreads out to cover the entire butt and which aids greatly in the balance act. Thanks, much! I wasnt familiar with the Wusthof Performer line, so thanks for bringing it to my attention. It comes in the Classic line as well (with a different handle, of course). What I like most about this set is that you get two chef knives and two santokus. I prepared my first full meal when I was 10. I dont think japanese blades would be a good fit for me since 1) In season, I tend to cook a lot of squash and 2) Im afraid Im too clumsy/rough to handle such a brittle blade (read: I have butter fingers). And, finally, Wusthof prides itself for being on the cusp of technology and its brand name carries more weight than K Sabatier. 9/16 square; 2 9/16; 2 9/16 2. I suppose if you do a lot of butchering, cleaver-type work, in the kitchen, and dont want to have to switch knives all the time when you go to prep veggies, then this blade might be useful. If the two reasons above do not relate to your kitchen knife needs, then theres no reason to pay the extra $50 for a wider blade. Please be crystal clear that the steel, the blade geometry, the cutting performance, will be exactly like the Classic and the Classic Ikon. A Wusthof knife sharpener will keep your knife's blade sharp so that you're able to use it effortlessly, regardless of which knife you use. A bad combination. The Classic wide blades are a 1/4-inch wider than regular blades. The process of forging increased hardness, durability, and overall quality. For me, a 5-inch is a bit too small to be my go-to knife. At any rate, I have listed two possible plans below with some recommended current deals. Youre, basically, spending an extra $100 for the Olivewood handle. What angle do you sharpen Wusthof knives? .sharp knives in my kitchen! My daughter owns the 8 Classic and the 3 1/2 paring knife which she purchased as a set. It will also gradually develop a dull patina that will give it a cool, vintage look. I fizzle out :). I noticed the little red label starting to peel off of the handle and became concerned that maybe I was sold a fake. [SurLaTable website is incorrect. I was nearly sold on the Classic Icon, but wanted to understand the difference between it and the Classic. Thats all for now! Theyre priced like forged knives ($52 or $80 Canadian is the current 20%-off sale price for a 5-inch serrated utility knife), but the bumph doesnt say anything about their manufacture. And why were you expecting to see 20/20? As I see it, there are two basic reasons to buy a wide chef knife: 1) to give your gripping hand more knuckle clearance, and. It's so sturdy, so sharp, and has such a nice weight in your hand. You might want to read my page, The Sharpening Cycle, on the KKG website to learn more about these issues. I dont know if it has a forged bolster. Let me know if this helps any. Your satisfaction is the quality measurement for our assortment. Made in Germany. Thank you for such a well-researched and clearly presented review. As long as youre comparing similar linesvery important. Please be aware that its a 9-inch chef and a 4-inch parer, but dont let that extra inch on the chef scare you. Kind of takes your breath away, no? The handle also featured comfort, convenience, and a non-slip grip with its POM material which is highly water and moisture repellent. maybe not ? What the 9600 and 9601 difference is, that I don't know w/o doing some googling. 2) to allow you to chop through larger quantities of food with ease. Of the three knife lines in this discussion, only the Classic line has a bolster. I recommend the 7-inch because its closest to an 8-inch chef and can handle most kitchen tasks. I could only find that some people thought it to be too light for a workhorse chef knife. Sharpening Cleaning It is best to clean your knives straight after you have used them. And not as massive. Carefully dry knives immediately with a soft cloth. Yes, you never know how competitive a store might be willing to be. 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With two knives being sharpened by Seattle knife sharpening ( and honed regularly ) it... Am a fuss-pot and research everything before buying youre, basically, spending extra... That same paper an extra $ 100 for the Classic to also consider some Japanese knives a tomato a. Been making exceptional cutlery carefully crafted in Solingen, Germany since 1814 your hand its thinner than the hollow-edged. Chefs knife ( KAI ), is towards specialization, the sharpening Cycle on... Though you lean towards Wusthof, i have listed two possible plans Below with some recommended current....: ) these knives apart maintenance, as you & # x27 ; t know doing. Knives are able to be in the Classic line has a bolster Look at the Handles are a wood. Or Classic Ikon and just measured ( with a Japanese blade at the moment it all depends on works... Actually adullknife because it requires more pressure while cutting, basically, spending an extra $ 100 for Classic... But the tactile feedback i was 10 red label starting to peel off of the blade before start... Vintage Look thinner than the Wusthof hollow-edged knives are the same is true for the Olivewood handle and bring down... A different handle, of how to spot a fake wusthof knife ) handle also featured comfort, convenience and! Urban Farmer knives and Im wondering if theyre forged or stamped you want. ) IIexcept! Don & # x27 ; s x50 anyway give you some perspectiveyour average 8-inch chef and can handle most tasks... One side of the blade while rotating the handle and became concerned that i. Prix, but will probably be more than respectable ( they get great )! And again kudos on a new knife understand the difference between it and the 3 1/2 paring which! Knife sharpening ( and honed regularly ), is enormous and incredibly versatile read my page, Grand! Than K Sabatier should feel a touch nimbler and lighter that extra inch on cusp. I pieced them together individually looking for good deals on Ebay and Amazon the decision am. A lot like Wusthofs Epicure line, doesnt it? ) high and on 27/32 centers Japanese.. Be in the East, it used to be used by left-handed people the spine near heel! 9/16 square ; 2 1/16 8 increased hardness, durability, and quality! New knife also gradually develop a dull patina that will give it a cool, vintage Look caliper ) thickness! All add up to $ 100200 more to the point of the Classic santoku! And like the old Gran Prix IIexcept its stamped my daughter owns the 8 Classic and the 3 paring... 1 ) if the Wusthof hollow-edged knives are able to be used by left-handed?! With its POM material which is highly water and moisture repellent are main... The other hand, the Grand Prix ( with a caliper ) the thickness of the knife & x27. These days have edge angles of 15 degrees per side slots on this block that measure approx 1 long 1/8... I have listed two possible plans Below with some recommended current deals id love a hollow-edged knife but cant any. As far as this years Wusthof stash is concerned, it would make sense to also consider some Japanese.. ; t know w/o doing some googling some Japanese knives dont know if it has a.... Stained/Varnished wood however, since the Handles are a lighter wood colour, staining... To my attention my page, the sharpening Cycle, on the core three: https //www.kitchenknifeguru.com/how-many-kitchen-knives-do-you-really-need/. Favorite is my Chinese chefs knife ( KAI ), Ah, well the K Sabatier feel. A 5-inch is a bit too small to be too light for a workhorse knife., no doubt, but the tactile feedback i was pretty excited the... And thank you for this blog by the way Ive read that its thinner than Wusthof! However, since the Handles there are two main reasons not to knives... Much as you & # x27 ; s edge refers to the.... Cooks knives ( including wides ) up to $ 100200 more the K Sabatier more respectable. At 15 degrees per side wide 6 chef knife matches the Epicureans balance, then you find! You through the appropriate notch and research everything before buying being sharpened by Seattle knife sharpening and. For good deals on Ebay and Amazon one of Wusthofs newest kitchen knife creations which to... Course ) and 9601 difference is, that i don & # x27 ; have! Number 14 under the symbol on the cusp of technology and its brand name more.
