Although I am not a trained chef, I cook and prepare gourmet meals, spending many hours with a knife in hand. The use of a good knife is very important in the kitchen. The comfort in the hand, the sharpness of the blade, the time it remains sharp and the balance in the hand are my criteria. These are my opinions only and may not apply to how someone else uses them.
Wusthof Classic 8 inch chef knife
I have owned the Wusthof Chef’s Knife for 14 years. The first thing that matters about Wusthof Classic is that the handles are made of resin and not wood. I’m constantly chopping and chopping and washing the knives, though never in the dishwasher. Wooden handles dry out and need oil, just a reality. I am looking for tranquility. This was a point in Wusthof’s favor. Wusthof uses high carbon steel, which has a sharp edge much longer than blades with a lower carbon content. With a little work, the knife maintains a good edge and works perfectly. The Wusthof Chef’s Knife weighs better than any knife you’ve owned before, it’s also a solid point in its favor. It is relatively well balanced and has a full tang, which means that the steel runs the entire length of the knife, all the way to the handle, where it is riveted in place.
Cutco 9.25 inch chef knife
About 3 years ago I bought the Cutco kitchen knife. First, it is much longer than most chef’s knives. This is good when I am cutting a larger amount of food, but it is generally long. I am less used to length so it is inconvenient. The weight or weight of the knife is light compared to the Wusthof Classic chef’s knife. It looks good, but it is less balanced in my hand. It has a full tang and the handles are riveted in place. It’s a sharp knife, but the company wants it shipped to you for sharpening. This is good, in the sense that you know it will be sharpened properly. It is a hassle to have to carry the knife to another place. Overall, it’s not a bad knife, but it’s not my first choice or recommendation.
Wusthof Grand Prix 7 inch Santoku
In 1998, the Wusthof Classic line did not have a Santoku knife, so I got the Grand Prix Santoku. It doesn’t suit me, although I do wear it from time to time. The Santoku blade has small holes cut into the blade, in order to easily release food when chopping food or carving meats. The Grand Prix line does not have the good weight of the Classic line, it does not have a full tang and the blade has a straighter edge. To chop straight down this works well. I make a lot of rocker cuts, using the tip of the knife as a pivot and going down again and again. The Wusthof Grand Prix Santoku does not work well for this application.
Stahl 7.5 Inch Santoku Hammer
This year I bought a 7.5 inch Santoku Hammer Stahl knife. I have been using it almost exclusively ever since. This knife is also made of high carbon steel. The weight of the knife is impressive, although very well balanced in the hand. The weight makes cutting seem effortless. The shape of the handle fits well in the hand. It is a Santoku blade, although the small pits are much further back than the edge of the blade. The blade line is more curved, unlike the Wusthof Grand Prix Santoku, which allows great ease with the pivot chop. The blade has a full tang, and the knife is a beauty with the resin impregnated Pakka wood handles. For great grip, weight, and balance, this is the best knife I have. It is still very sharp after half a year of constant use.
Any really good knife will be relatively expensive. These knives range from $ 60 for the Wusthof Grand Prix Santoku to $ 160 for the Hammer Stahl Santoku. The wusthof chef’s knife costs about $ 130, while the cutco chef’s knife costs about $ 150. If possible, go to a store that sells high-quality knives and try them out first. Decide what type of knife you will use the most, and invest in at least one good knife.
Thanks for taking the time to read my article. I hope it was informative and helped you on your own culinary journey.