Wusthof Classic 8-Inch Cook's Knife
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Model Of Item : 4582-7/20
Product Brand : Wüsthof
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Wusthof Classic 8-Inch Cook's Knife
Kitchen German
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Kitchen German
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Customer Review :
Buy once, keep a lifetime : Wusthof Classic 8-Inch Cook's Knife
Let me begin by saying that i cook professionally. I am the Sous-Chef of a Fine dining Gastro-Pub specializing in Southern American Cuisine. I switched from Henckel Pro-S knives to Wusthof classic knives 2 years ago, and was immediately happy with my decision. While all the steel in Solingnen comes from the same yield factory and is the basis for Henckel, Wusthof, and Messermeister knives, the major distinction is in the blade and deal with design. My old Henckels, while comparable to the Wusthofs, had blocky handles that, after a 17 hour shift, I found to be quite uncomfortable. The Wusthofs are far more comfortbale, with good weight distribution, and the whole knive has a very aero-dynamic look and feel to it that can't beyond doubt be understood until you julienne a 50lb bag of onions or brunoise a 6th pan of golden bell peppers. This knife will make any pro cook happy.
Like any knife, it will loose its factory edge after a few days (or hours, if you work in a prep-intensive kitchen like i do) of use. This knife is worthless without a steel, and i've found that after about a dozen proper passes over a diamond or sharpening steel (not a honing steel, so use a flat one, not a round one for all you home cooks out there) the knife can be returned to a state just short of its factory edge, which is practically unheard of with most knives. So if this is your first, or only knife, Buy A Steel. And not jsut any steel, buy the Wusthof steel for this series (or if you want to get technical, any steel that has a higher rating on the Moh's Hardness scale than the knife does).
The one drawback I have found with this entire series of knives (i had 12 distinct wusthof classics) is that the polypropelene handles are prone to cracking after about a year of use. This can be due to heat, stress, dropping (i know some of you gasped at the thought, but in a fast-paced kitchen it happens) or other things, but after a time the deal with will completely shatter. This happened first to my Santouku to the point that the knife was no longer usable. 5 of my other knives have hairline fractures running throught the handles. Recently, while opportunity a new belief in South Park, Charlotte, Nc, my deal with beyond doubt fell apart while i was using it. The blade and tange were still fine and i was able to glue the deal with back together, but this knife will be retire to home-use only. 2 years is a long time for a pro knife, but part of me still thinkable, more. I am unsure if Wusthof knives come with a factory or lifetime warranty, but be aware that deal with fracture or shattering is a possibility after extended use. This also why i gave these knives a 4 instead of a 5.
In summary, these knives rock and beat out the competiton by a longshot. good than japanese brands (Mac, Misono, Kikuichi, Global) by far a a straight-up workhorse for its durability and capability ot keep and hold an edge. After about a year of heavy pro grade use, however, look at replacing or upgrading as deal with fracture could lead to the deal with shattering. All around spectacular knife.
If You Are A Homecook Only: Buy this knife. It will be the only one you ever need.
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