Ha Ha, this was so funny. So much misleading info. here. Wusthofs are so overrated. Buy Japanese it is much sharper. Our Certified Chefs buy knives @ chefdepot.com/cutlery.htm . Get Cooking.
ChefGiovanni for a home cook and a family party these are perfect. After a few beverages I’m sure they’ll be dropped. Theirs a time and place for Japanese blades
Very informative. Thanks. I recently purchased a Wusthof 10" bread knife and it quickly became one of the favorites in my knife collection. Every serious cook needs one of these.
+Rehdman6444 I don't like bread knives. Make that, I don't like serrated knives. I've found very little that would not part to my Chef's knife, at least prior to toasting. For everything else, there is always a cheap bread knife that I keep about.
You sold me. I just ordered the classic ikon 8'' chef knife, the wusthof classic paring knife and the wusthof classic 10'' honing steel. I'm just starting to cook and when I got the opportunity to try a good set of knives to chop vegetables, I was astonished how fun it could be to prepare dishes. I'm pretty poor since I'm a student but I figured that if I take care of them, these could last me a lifetime. I'm looking to expand my collection as time goes on!
+NoSociaISkills This is an investment for life. They will never fail you..and if they ever do, you can send them back to the factory. they will refurbish them for you. You will love them
PMX- There are hundreds of RUclips knife videos and this is one of the best in my opinion. I use exactly the same basic knives but I replaced my chefs knife with a Henkels Japanese style cleaver. Wusthof makes beautiful, functional cutlery. I prefer a fatter handle so Mine are a combination of Henkels, Dexter and Victornox. But basically the same idea as your set.
I bought the 8" Wusthof Classic Ikon Chef Knife and the 3 1/2" Wusthof Classic Ikon Paring Knife a couple weeks ago and I'm totally in love with those two knives. A bit on the heavier side, but I like to feel the weight of the knife in my hands when I'm working. Looking forward to complete the set. Great knives!
I have both the Wusthof Santoku and Nakiri. I find the Santoku is a much nicer knife to use and more versatile. The fact it has a somewhat pointed front adds balance to me. Of course, it's up to the individual.
I would also suggest the 10in super slicer, i believe they are carried in the ikon series, its serration makes it great for brisket, bread, and fibrous fruit/vegetable
Pretty cool! One remark: a serated knife - unlike the others - you can not sharpen. And: if you need a serated knife to cut through tomatoes and other produce with "a hard skin and a soft internal", that just means your chef's knife is not sharp enough... I can cut slices less than .5 mm off of a ripe tomato - with a chefs' knife :-) Other than that: I have used my Wüsthof Dreizack for 20 years now and I love 'em :-) Thanks for the vid! Keep it up!
+Harald Franzen I too have knives which are sharper than they necessarily need to be. It's always fun to slice things absurdly thin just because you can. I also dislike any knife that I am unable to sharpen, which extends to all serrated knives.
Robert Coffey Not to be contrary but I do use a serrated knife for ripe tomatoes, bread,etc. I've found I can put an edge of the side of the blade opposite the serrations and use a tubular Diamond stone on the serrated side. Not sure if this is recommended but it seems to work OK.
I've heard you can't sharpen serrated knives from a Cutco dealer that claimed Cutco could resharpen their knives. Cutco sucks, and I can sharpen serrated knives.
it's a bit late according with your comment but still... if u give a look online you will find a lot of good reasons because you sshould use a serated knife to cut tomatoes or lemons. basically it's not because the chef knife has problem to cut it but because it's bad for your chef knife.
Nice video around hardware! I also love the Wüsthof knives, but collect the standard Classic line. Have you ever tried the super slicer (4532)? It is also a very nice one and cuts though bread and roasts without squeezing it so everything stays in shape.
Thanks Sasha I love the standard classic line as well. It looks like a great knife.. I do have a breadknife from the culinary line which does a great job as well.
Excellent video on the various knives and their potential uses. Even though you didn't mention it, it's clear that you like the Wusthof Ikon series of knives which have a very comfortable and easy to hold handle. They are also one of the better series of knives in the Wusthof line-up of quality cutlery.
Excellent video!!! I have 2 natural steel Japanese knives to go with my 3 main Wusthof. Love them!!! The Japanese knives are a bit high maintenance, but they're heavier than the "chef" knife and works well as a "cleaver", esp. when quartering a chicken. Wusthof is expensive, but you're paying for quality!
Amen!! My wife got me my first three and the honer 3 years ago for my birthday... Sharpened them back in October first time. I'm looking to upgrade to a few more soon... including your filet-knife and honkin' long carver knife :D Where is Edward Scissor-fingers when you need him???
A lot of people would like to see that in a set, with table knives that match and butcher block to hold them--and display them. Problem with "sets" is they never seem to include a fillet knife, of any kind. I like the set you put together. I just looked at this brands' five hundred dollar "set", no fillet knife. Thanks.
I will stick to my victorinox knifes. Have had them for about 10 yrs. Have never let me down. Always sharp keep them sharp with Ken onion edition work smart sharpener. My 14 inch Carver cuts through Brisket like butter and way cheaper than Wusthof. There made by the same people that make Swiss Army knifes and American test kitchen uses them as there every day knifes. Plus there NSF approved. So you can take them into and use them in any restaurant or commercial kitchen in America. Great video on the knifes you need as Pit Master but I'd suggest a 14-in carver over a 12. I have both. For the simple reason is you need the longer knife to slice through 18 to 20 LBS Brisket. With out running out of knife in 2 to 3 passes.
Great video, I just got my first wusthof knife. I got the 9 inch carving knife primarily for my thanksgiving turkey and the ability to use it on my BBQ meats. When first using it, it seemed extremely sharp then seemed to dull as the day goes on. I ran out and bought a wusthof steel rod. Haven't used it since but how often do you sharpen the knife? Would it hurt the knife if it was sharpened before every use? Thank you, huge fan!
Hi Brian.. thanks for watching my videos. I would recommend getting the mix of a honing steel and diamond steel. Use the diamond steel for sharpening once a month , the honing steel for every day use. This way you will get to enjoy your knives for the rest of your life. :D Diamond steel: amzn.to/2syjSgU
How do the Ikon range compare weight wise to Global and Shun knives? I have knives from both of those companies but I have also Scan Pan knives, the scan pan knives are very comfortable to hold but I find they are far too heavy for me, especially the chefs knife and because of this I find it tiring to use and I no longer use it after having the option of Global and Shun knives.
As classic German knives Wüsthofs are on the heavier side (270 grams for the 20-cm chef knife), Shun is in the middle (215 grams for the Shun Classic 20 cm chef knife), and Globals are the lightest (175 grams for the G2 chef knife). The Wüsthof is the only one though you can cut a chicken bone with, the Shun and the Global woukd be too thin and brittle for this. The Shun uses the hardest steel and will stay sharp for longer than the other two.
Great video, and a bit freaky as I've been looking for knives the past week before stumbling upon this video. I do a lot of BBQ and was looking mostly at Wüstof Ikon and Shun Kaji. Quick question. I do not do a lot of fish, so I am wondering if I should do the salmon slicer or the super slicer in the Ikon to cut brisket and other smoked meat. I like the idea of slicing without corrupting the bark, but am wondering if the super slicer would do that as well. Thoughts?
I would recommend the salmon slicer with hollow edge.. the hollow edge creates an air bubble and seperates the meat from the blade of the knife. The serrated edge of the super slicer might do damage to the bark as well. Let me know what you deside and how it works out for you. 👍
A question about grip-- I hold my chef's knife with my thumb and index finger on the back of the blade itself ahead of the handle and I wrap my other fingers around the handle. Does the curve of the Ikon handle make this grip difficult? Will it push my hand into an uncomfortable position? (By the way, I'm a woman and I'm sure my hands are smaller than yours, if that makes a difference). My son has the Wusthof Classic and loves it, but I think the Ikon might work better for me. Advise me, and thanks so much!
Hi Malia... most chef's hold their knife the way you describe it. The reason they do that is because it gives them better control on the knife. I do this as well with knives which are not properly balanced, however I don't do this with the classic ikon. Its so well balanced and works so accurate that I found there was no good reason to hold the knife in this uncomfortable way. My advice is to try and find a store which carries the classic ikon series and give it a try, or shop at an online store which will you allow to return the knife. Not that I worry that you won't like ;)
Thanks, Pitmaster X! I haven't been able to find a local store that carries the Ikon series, so I might have to just order it and give it a try, which of course I can't wait to do. :) Looking forward to having this knife in my kitchen!
michael landry Thanks Michael, not even a Chef's knive? You buy them one at the time and collect a good set over time Michael Best start with Chef's knive :D
Stuart M www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Wusthof+Classic+Ikon Way too much for me your better off with set of Ontario Knife Co. 5-Piece Old Hickory Knife Set 705 www.amazon.com/gp/product/B000M2R6C6?psc=1&redirect=true&ref_=oh_aui_detailpage_o09_s00
They are worth it ...and then some. I have used a lot of other knives, never found ones that are more durable and high quality as these. They will truly last a lifetime
I've always learned to use a plastic or other type of cutting board over wood because wood traps bacteria. I will say though I like the look of wood better. cool video btw.
This is an everlasting discussion they say plastic is better on short term and wood better in long term. I just make sure I clean my board with boiling water 😃
+Schroeder_2000 Pitmaster X is basically correct. Wood has properties(like tanins and phosphates) in it that discourages bacterial growth. Plastic has none of these properties, and the cuts left behind from knife use can sometimes seal in pockets of bacteria that expose themselves with use and can escape a standard sanitizer treatment.
Since you are inclined to use plastic, this is the only way to use it safely. Meats that are safe to not cook well done, use one cutting board. Meats that are only safe cooked well done use another cutting board, and cooked meats, use another cutting board. Never use any of them to cut veggies that aren't going to be cooked well. I am not kidding about trapped pockets of bacteria.
Hahaha yes they are... and yes they are expensive.. still one of these knives will last a life time and is such a high quality tool will bring you joy for ever!
I personally found the balance to be wayyy off on these. Compared to the classic line which balances perfectly if you put your fingers just under the bolster, these are very heavy in the handle.
+Eric Justice I love that about these knives. To me they are not way of. Most people grab their knives by the blade while they shouldn't. These knives only have to be held by the handle for the perfect balance. Takes a little getting used to, but o ce your used to it... all other knives feel like crap
+Pitmaster X unless there is some very specialised method you're referring to, most chefs will tell you a pinch grip is the best and safest method and gives you much more control. I just found the counterbalance to be very distracting. the blade itself is awesome though.
Gonna disagree on the fillet knife for a sec. In my experience, it's mostly useful for precision in trimming fat, sinew, certain soft cuts, and perhaps skinning. Would not recommend filleting for fish at all. The knife is flexible, but it's too long and thin for precise cutting and makes it very difficult to precisely separate meat from bone proportionately and efficiently. I especially wouldn't recommend it for work, as you will need to take your time with how imprecise it can be. I let my colleagues use it to see what they thought. We all came to the same conclusion, for fish filleting, the knife is a nightmare. Boning processes can provide precision, but to an extent.
No mention of the steel used or the hardness of the heat treatment. I much prefer the very high-quality Hitachi steel and the asymmetrical grind options that Japanese knives have and I don't like stainless steel near as much as Japanese carbon steels. Western knives are primitive compared to real Blacksmith made Japanese knives. If I was going to buy a Western knife, I'd probably just get a Forschner with the grippy handles. They cut just as well and much less expensive.
+Pitmaster X i would love to buy those set, but some of them wont be useful for me, so far i only want the small one, santoku and chef knife.. How much for the set tho?? Thank u, i dont like the hella long sword for slicing the salmon, lol
+SNSDsunny4ever Links for prices are in the video description... the best knife set is one that you have put together yourself. You can start with Chefs knife and a paring knife and build from that. Oh yeah the salmon slicer...its really awesome..I cold smoke salmon regularly, but Its also handy fro brisket and larger cuts of meat
do you not like scimitars aka butchers knives, oh P.S. not to be impolite but you do know that for health reasons plastic broads are much cleaner to use than wood even if not as aesthetically pleasing.
Hi Elias, thanks for your comment. I have a buthers knife and like it. I find that a can use the knives in this set for all the things I would use a butchers knife for. There is a lot of debate and research about the type of cutting board. Some say wooden is best. Here is a little cut and paste- According to Rodale News, expert Dean O. Cliver, PhD from University of California, Davis, conducted research on the subject and found that wood cutting boards contained less salmonella bacteria than plastic. On wood cutting boards, the bacteria sank "down beneath the surface of the cutting board, where they didn’t multiply and eventually died off." On plastic boards, however, bacteria got caught in knife grooves that were near impossible to clean out, whether the board was washed by hand or dishwasher. So while sparkling new plastic cutting boards might be easy to disinfect, any weathered plastic board will hold onto bacteria
Pitmaster X my sincerest apologies I didn't know about the research done about the long term vs the sort term bacteria build up thank you for the info.
LOL That's how they get you. "Oh, hey look! There's a guy on RUclips who cooks. Let's get him OUR products for FREE and asking him to market them FOR us" ... and so the "indentured service" begins. LOL See it happen all the time to guys on RUclips. Especialy gamers. Next thing I know, they aren't talking about games anymore, but instead the "free" hardware that they were sent. Could have saved a lot of time just by saying ... "GO BUY SOME WUSHTOF GEAR. HERE'S THEIR LINK." lol But we get it...
+MessengerOfTruth Hahahahah... live is a bitch and then you get free stuff!!! :D Just kidding.. I have been using Wusthof knives for 10 years now and I am somewhat of a wusthof fanboy. So thats why I share it with you guys!!
This is just a commercial all those knives are brand new never used. i bet he does not even use Wusthof in his real kit. if your looking for a good knife get a MAC.
+Evan Urdang Hi Evan... as you can see in my other 240 I am using wusthof for a long time. In the title it does say Wusthof fanboy, its not about the brand its about the type of knives. Thanks for watching and thanks for your comment
I dont get these. was a butcher for years. OTC old hickory was what I always grabbed for at home. Standard old school carbon 1095 steel beats even the highest grade stainless in edge ability and edge retention, it will also take a beautiful patina. Wusthof makes good knives (for what they are) but when you can buy a old hickory set for the price of one knife and hold a better edge why would you buy anything else? Our grandparents would have never spent $850.00 on a knife set and would probably smack you silly if they found out you did. Dont knock it till you try it... carbon steel is still king in the knife world.
ok, now i'll Sound like a smart ass, and i wont teach you in pronouncing, but ist always funny how amer/ eng saying "uh" to an "u" !in this case (actually Wüsthof) it is even not an "u" but an"ü". I know you dont have this letter, so in that case we usually use an "ue" instead an "ü".With other words, it had been more correct if you'd say "ooh" (pronounced as in Book) W -oo- sthof.Strange i know )))
+MisterBenne Hi... sorry for not pronouncing it right.. I am live in The Netherlands and I pronounce it like the Dutch and German people pronounce it. Gotta give me credits for trying though ;)
I've just never been very impressed by Wusthof knives. They look very standard, they aren't made of a particularly exotic steel, nor are they terribly hard. The only thing that is impressive is the price. They are very expensive for a mass-production knife of such low material investment. The only thing that is forged is the bolster, everything but the final edge is ground by machine, and it's all stamped production. While I will give you that choosing knives is a personal matter with the ideal feel of a knife being subjective and dependent upon the person, it just seems like there are better options. Global, for instance, uses very hard steel, so it holds an edge longer without needing to be honed incessantly. Miyabi, Shun, Zhen, Calphalon Katana, etc, use laminated steel with a VG-10 or other high vanadium and chromium steel, and have a much higher finish to their products. Miyabi and Shun, obviously, tend to be expensive, even more so than Wusthof, but it seems obvious why their pricier lines are that expensive. I've found that I can get everything I need done with two, maybe three knives. I use a 8" Chef's knife in the gyuto style and a 5" or so utility knife. The only thing I might ever need to cut that those knives won't make it through is crusty bread, which I keep a cheap bread knife kicking around for. No point spending a lot on a small kitchen saw. The main thing to be concerned with is always the sharpness of your blades. My knives are kept honed at somewhere between 3000 and 5000 grit and sharpened to an angle no greater than 15 degrees per side, often between only 10 and 12 degrees per side. This allows me to easily chop through any tough-skinned vegetables with ease, slice meat as though I were a sushi chef, or pretty much do anything else that I might want to do in the kitchen with greater ease. This is the other main reason I don't often use serrated knives: I can't sharpen serrated knives. Because I don't like serrated knives, I simply come up with workarounds for many things that I would otherwise need one for. Most crusty bread is not sold nearly as crisp as it is intended to be and can be cut relatively easily before it is toasted, using my chef's knife. By slicing the bread and leaving it assembled in a loaf shape, I can essentially toast it as it would have if it were whole, but then I have the benefit of not needing a bread knife and making jagged cuts.
+Robert Coffey Wow Robert... you in my record book for longest comment. Seriously I have a wusthof culinairy set for 10 years now and there are great. These knives are the most durable knives I know thats why I recommend them. I love global knives as well, you can make them a bit sharper the wusthof, but they wont stay sharp as long as wusthof. Loved the comment and all the details of it!! Thanks for stopping by
this is wrong...wusthof high end knives are machine hammer forged, not stamped. One can do this by machines or by hand, machines are faster, quality is the same. Also, if you have a bread knife with semicircle round serrations, a round file of appropriate diameter can sharpen it. Also, if you buy japanese carbon steel knives made by artisans on amazon, you can get amazing blades for $50-$100 each, and I'm talking 7-9 inch santokus, nakiris, gyotos, with white steel, aogami blue steel, etc. Super sharp, really hold an edge. Or if you like stainless, vg-10 is available. Amazon seller Honmamon offers super high quality steels for affordable prices. These aren't "Shun" pretty but much cheaper and the performance will likely exceed shun, global, etc, bc carbon steel is better in many ways, gets sharper and sharpens easier.
Wusthof as Zwilling have forged knifes and stamped knives. And even the stamped ones are not bad. Yes some Japanese knives are probably better however most people would not appreciate then and it will be a waist of money for them. The Wustof Classic ikon (not to mention the Blackwood) are more than most people would require.
Robert Coffey I would put wusthof up against any other. When I want Japanese, I go Shun, for everyday production in the kitchen I've never had a problem with any of my knives. Global is trash.
Robert Coffey I think that your point about the hardness of the steel is at least partially invalid. For european cuisine, the knife technique is different from how the japanese do it. If you slice sashimi, the knife should be as sharp and with as hard of a steel as possible, but the way many european chefs and amateur cooks "abuse" their knives, many japanese knives would chip. At least for me, a western style boning knives work better, as the steel doesnt chip if I merely touch a piece of bone. And my wusthof 14cm boning knive is the best in terms of balance, feel, quality and longevity that I have used. But of course thats just my opinion, and I cant force you to share it. Cheers!
Awesome informative video....could I pls have the link for your knife roll...I would like to purchase the exact one....thanks
Here is the link to the knife roll - amzn.to/2uTcnSo
Ha Ha, this was so funny. So much misleading info. here. Wusthofs are so overrated. Buy Japanese it is much sharper. Our Certified Chefs buy knives @ chefdepot.com/cutlery.htm . Get Cooking.
ChefGiovanni for a home cook and a family party these are perfect. After a few beverages I’m sure they’ll be dropped. Theirs a time and place for Japanese blades
I loved the video! Great job explaining what each type of knife is used for. I'm a huge Wusthof Classic fan and have several of those knives also.
T-ROY COOKS Cool T... love them 2
Very informative. Thanks. I recently purchased a Wusthof 10" bread knife and it quickly became one of the favorites in my knife collection. Every serious cook needs one of these.
+Rehdman6444 Yep thats right... I got it in my whusthof collection in the kitchen
+Rehdman6444 I don't like bread knives. Make that, I don't like serrated knives. I've found very little that would not part to my Chef's knife, at least prior to toasting. For everything else, there is always a cheap bread knife that I keep about.
You sold me. I just ordered the classic ikon 8'' chef knife, the wusthof classic paring knife and the wusthof classic 10'' honing steel. I'm just starting to cook and when I got the opportunity to try a good set of knives to chop vegetables, I was astonished how fun it could be to prepare dishes. I'm pretty poor since I'm a student but I figured that if I take care of them, these could last me a lifetime. I'm looking to expand my collection as time goes on!
+NoSociaISkills This is an investment for life. They will never fail you..and if they ever do, you can send them back to the factory. they will refurbish them for you. You will love them
PMX- There are hundreds of RUclips knife videos and this is one of the best in my opinion. I use exactly the same basic knives but I replaced my chefs knife with a Henkels Japanese style cleaver. Wusthof makes beautiful, functional cutlery. I prefer a fatter handle so Mine are a combination of Henkels, Dexter and Victornox. But basically the same idea as your set.
I bought the 8" Wusthof Classic Ikon Chef Knife and the 3 1/2" Wusthof Classic Ikon Paring Knife a couple weeks ago and I'm totally in love with those two knives. A bit on the heavier side, but I like to feel the weight of the knife in my hands when I'm working. Looking forward to complete the set. Great knives!
+Ariel Cordero They are really fantastic aren't they! It really is a great investment Ariel.
+Pitmaster X They sure are great!
Ikons are beastly. I only have a few, but yeah. Love them.
+Justin Horne Yeah they are Justin... I love them to
Yep... Wüsthof is my rock solid standard as well.
You have a hell of a set of Knives there Roel. One day i plan on getting a set built up. Thanks for sharing Brother!
I use the Classics for nearly 20 years and I love´em.
Der Rurtalgriller Thats cool... these things are indestructible
working on a similar set, I'd add the santuko or the nakiri for hard vegetables. They are great within the Classic Ikon collection.
I have both the Wusthof Santoku and Nakiri. I find the Santoku is a much nicer knife to use and more versatile. The fact it has a somewhat pointed front adds balance to me. Of course, it's up to the individual.
I get it.........I'm a Wusthof fan also. Well, for most knives. Thanks so much for the video!! Very helpful!!❤️
very nice breakdown of how all the knives are used. nice knives too!
Thanks very happy with this set.gonna be enjoying them for a long time
Beautiful piece of kit, Mr. PMX
I would also suggest the 10in super slicer, i believe they are carried in the ikon series, its serration makes it great for brisket, bread, and fibrous fruit/vegetable
I appreciate the explanation of how each knife is used..... always wondered how to use a deboning knife.
Marty Brown Thanks Marty
Thats a really nice set of knives Roel! Looking forward to the pizza oven review :)
Smoky Ribs Thanks Rus.. me to. I am still looking for an opportunity to fire it up cook some pizza's and measure some temps :D
Really good vid, man. For some reason I loved that carving knife in particular. Looks absolutely perfect, and I don't have one.
You will love this one for sure!!
Beautiful set.
This is old video, but I like your knife roll bag, where you get it? Been trying to find it in Google.
I only have one Wüsthof knife and that is the fillet knife. And I love it.
+lettuce b frank I can imagine Frank it is great
Pretty cool!
One remark: a serated knife - unlike the others - you can not sharpen.
And: if you need a serated knife to cut through tomatoes and other produce with "a hard skin and a soft internal", that just means your chef's knife is not sharp enough... I can cut slices less than .5 mm off of a ripe tomato - with a chefs' knife :-)
Other than that: I have used my Wüsthof Dreizack for 20 years now and I love 'em :-)
Thanks for the vid! Keep it up!
+Harald Franzen I too have knives which are sharper than they necessarily need to be. It's always fun to slice things absurdly thin just because you can. I also dislike any knife that I am unable to sharpen, which extends to all serrated knives.
Robert Coffey Not to be contrary but I do use a serrated knife for ripe tomatoes, bread,etc. I've found I can put an edge of the side of the blade opposite the serrations and use a tubular Diamond stone on the serrated side. Not sure if this is recommended but it seems to work OK.
I've heard you can't sharpen serrated knives from a Cutco dealer that claimed Cutco could resharpen their knives. Cutco sucks, and I can sharpen serrated knives.
it's a bit late according with your comment but still... if u give a look online you will find a lot of good reasons because you sshould use a serated knife to cut tomatoes or lemons. basically it's not because the chef knife has problem to cut it but because it's bad for your chef knife.
... knives*
Thank you for the Tutorial Video on Knifes! I love my cooking tools and enjoyed this very much.
Which knife would be best for slicing beef for jerky?
No link for knife roll. That would be nice to find.
Excellent video!
My favorit knifes! I use only Wusthof! Very happy!!!
+Ольга Д Thanks ..me too!!
... knives*
Nice video around hardware! I also love the Wüsthof knives, but collect the standard Classic line. Have you ever tried the super slicer (4532)? It is also a very nice one and cuts though bread and roasts without squeezing it so everything stays in shape.
Thanks Sasha I love the standard classic line as well. It looks like a great knife.. I do have a breadknife from the culinary line which does a great job as well.
I like Rhineland Cutlery. My 8 inch chef's knife; like you said. Is my most used. The for the videos. I like hearing others perpective.
Excellent video on the various knives and their potential uses. Even though you didn't mention it, it's clear that you like the Wusthof Ikon series of knives which have a very comfortable and easy to hold handle. They are also one of the better series of knives in the Wusthof line-up of quality cutlery.
Yes they definitly are Mike.. I really love how they fit the pal of your hand
I love their Vegetable knife. Doesn't let the onions and potatoes stick to the blade.
You should redo this video. You are so much more comfortable now. Also great refresher for Holidays.
The is a great knife set...awesome
Ray Mack's Kitchen and Grill Thanks Bro
Are all of these available as a set to buy please
Excellent video!!! I have 2 natural steel Japanese knives to go with my 3 main Wusthof. Love them!!! The Japanese knives are a bit high maintenance, but they're heavier than the "chef" knife and works well as a "cleaver", esp. when quartering a chicken. Wusthof is expensive, but you're paying for quality!
ruckers1624 Thanks.. I don't mind paying that price when they will last a life time.
Amen!! My wife got me my first three and the honer 3 years ago for my birthday... Sharpened them back in October first time. I'm looking to upgrade to a few more soon... including your filet-knife and honkin' long carver knife :D Where is Edward Scissor-fingers when you need him???
A lot of people would like to see that in a set, with table knives that match and butcher block to hold them--and display them. Problem with "sets" is they never seem to include a fillet knife, of any kind. I like the set you put together. I just looked at this brands' five hundred dollar "set", no fillet knife. Thanks.
I was very very pleased with the knife set i bought from the "Kitch N' Wares" brand, bought on Amazon
Excellent!!
@@PITMASTERX
Hello,how to buy and how much for 1set?
I will stick to my victorinox knifes. Have had them for about 10 yrs. Have never let me down. Always sharp keep them sharp with Ken onion edition work smart sharpener. My 14 inch Carver cuts through Brisket like butter and way cheaper than Wusthof. There made by the same people that make Swiss Army knifes and American test kitchen uses them as there every day knifes. Plus there NSF approved. So you can take them into and use them in any restaurant or commercial kitchen in America. Great video on the knifes you need as Pit Master but I'd suggest a 14-in carver over a 12. I have both. For the simple reason is you need the longer knife to slice through 18 to 20 LBS Brisket. With out running out of knife in 2 to 3 passes.
Ikon honing steel is much more expensive than other wusthof steels, what's the difference?
great choices, the only thing i think you should get is edge guards. you will decrease the amount of sharpening and protect your knife roll
+ian long Thanks Ian and agree. I already got them. I kept on cutting my fingers while taking out the knives 😅
Great video, I just got my first wusthof knife. I got the 9 inch carving knife primarily for my thanksgiving turkey and the ability to use it on my BBQ meats. When first using it, it seemed extremely sharp then seemed to dull as the day goes on. I ran out and bought a wusthof steel rod. Haven't used it since but how often do you sharpen the knife? Would it hurt the knife if it was sharpened before every use? Thank you, huge fan!
Hi Brian.. thanks for watching my videos. I would recommend getting the mix of a honing steel and diamond steel. Use the diamond steel for sharpening once a month , the honing steel for every day use. This way you will get to enjoy your knives for the rest of your life. :D
Diamond steel: amzn.to/2syjSgU
How do the Ikon range compare weight wise to Global and Shun knives? I have knives from both of those companies but I have also Scan Pan knives, the scan pan knives are very comfortable to hold but I find they are far too heavy for me, especially the chefs knife and because of this I find it tiring to use and I no longer use it after having the option of Global and Shun knives.
As classic German knives Wüsthofs are on the heavier side (270 grams for the 20-cm chef knife), Shun is in the middle (215 grams for the Shun Classic 20 cm chef knife), and Globals are the lightest (175 grams for the G2 chef knife). The Wüsthof is the only one though you can cut a chicken bone with, the Shun and the Global woukd be too thin and brittle for this. The Shun uses the hardest steel and will stay sharp for longer than the other two.
I can get the set with the block for 120 at the BX. Gonna get it
+donnsald trump oh wauw that's a good price
wow you bought quality...how much for all knives, roll, hone, and cutting board??
+John Craftenworth links to prices are below in the video... total price around €1000
Pitmaster X They will last a lifetime...worth every penny! Buy quality knives when you are young folks, you'll get more use out of em!
+John Craftenworth that's it John.. when you buy these you will never have to buy new knifes ...unless they get stolen 😉
Would you mind giving the the name or a link for the knife roll? Don't see it in the links or comments. Thanks!
Found it! :D took me a while, but eventually... amzn.to/2uTcnSo
Pitmaster X many thanks - the Velcro is the bomb!
Nice video really like
my favorite is Santoku knife
boricuastone Thanks! Thats a great knife as well
Great video, and a bit freaky as I've been looking for knives the past week before stumbling upon this video. I do a lot of BBQ and was looking mostly at Wüstof Ikon and Shun Kaji. Quick question. I do not do a lot of fish, so I am wondering if I should do the salmon slicer or the super slicer in the Ikon to cut brisket and other smoked meat. I like the idea of slicing without corrupting the bark, but am wondering if the super slicer would do that as well. Thoughts?
I would recommend the salmon slicer with hollow edge.. the hollow edge creates an air bubble and seperates the meat from the blade of the knife. The serrated edge of the super slicer might do damage to the bark as well. Let me know what you deside and how it works out for you. 👍
Is the blade is flexible too on the chef knife ?
It's has very little flexibility. .. only so it doesn't break when you apply pressure. Not enough to use it as a functionality
I own an 8" and a 10" Chef knife and no they do not bend it's a very hard steel blade 🙂
why buying a 160 euros knifes if it's not flexible. I ll stick with my 60 euros stiff chef knives who do the job perfectly
Hello dud,how much the 1set (pack of bag)?
Thanks and god bless
A question about grip-- I hold my chef's knife with my thumb and index finger on the back of the blade itself ahead of the handle and I wrap my other fingers around the handle. Does the curve of the Ikon handle make this grip difficult? Will it push my hand into an uncomfortable position? (By the way, I'm a woman and I'm sure my hands are smaller than yours, if that makes a difference). My son has the Wusthof Classic and loves it, but I think the Ikon might work better for me. Advise me, and thanks so much!
Hi Malia... most chef's hold their knife the way you describe it. The reason they do that is because it gives them better control on the knife. I do this as well with knives which are not properly balanced, however I don't do this with the classic ikon. Its so well balanced and works so accurate that I found there was no good reason to hold the knife in this uncomfortable way.
My advice is to try and find a store which carries the classic ikon series and give it a try, or shop at an online store which will you allow to return the knife.
Not that I worry that you won't like ;)
Thanks, Pitmaster X! I haven't been able to find a local store that carries the Ikon series, so I might have to just order it and give it a try, which of course I can't wait to do. :) Looking forward to having this knife in my kitchen!
You will never regret it..this is the kind of knife that will last a lifetime
excellent Roel! I don't have any nice knives.
michael landry Thanks Michael, not even a Chef's knive? You buy them one at the time and collect a good set over time Michael
Best start with Chef's knive :D
I have a chefs knife but it's old dull and bent.
I have got the same and even my name in it. Great knives....
+Trident Offenberg They really are.. will last you a lifetime
worth the price, very good choice
+dragonhunter250utub Thanks... I love them
Awesome set up thx for the vid ☺☺☺
Thanks man... 😃yeah I love these knive.. will last a lifetime
Do you have experience with the Xline series?
+thirstbuster78 Sorry I don't... I have the culinary series and the classic ikon, both are great. I can't imagine the x series not being great
Don't you think that the classic ikon chef's knife is a bit overpriced when compared with the Mercer Renaissance?
what prices are you talking about?
Wow! Watching this in 2019. The channel has come SO far since these days. 👍🏻 still a great episode though 🔥
Nice video!
Michi Kipsy Thanks Michi
Nixe Knifes Roel. And I See you have the Uuni. I really would like to See Videos with them ;-)
Nice* knives*
any info on where to purchase this set ?
+Charles Riley Hi Charles... the links are in the video description
How much would a set like that cost?
Stuart M www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Wusthof+Classic+Ikon Way too much for me your better off with set of Ontario Knife Co. 5-Piece Old Hickory Knife Set 705 www.amazon.com/gp/product/B000M2R6C6?psc=1&redirect=true&ref_=oh_aui_detailpage_o09_s00
Stuart M Hi STuart, everything including the board is about $950
I'm looking to buy a Wusthof set. Are they really worth it? Have you ever used other knives?
They are worth it ...and then some. I have used a lot of other knives, never found ones that are more durable and high quality as these. They will truly last a lifetime
Thank you for the advice! -)
wat is het prijs van dat hele set eigenlijk?
+Jingxin Yang rond de €1000
thank you! Excellent list
Thanks!
Great videos
+Amitai Oliver Thanks Amitai
Great tutorial on your knives.,
Mother's BBQ Thanks Chris
Those are razor sharp
Cookin with Surfin Sapo They are Sapo shaving sharp
Pitmaster X show us some paper cutting tests 😀
I've always learned to use a plastic or other type of cutting board over wood because wood traps bacteria. I will say though I like the look of wood better. cool video btw.
This is an everlasting discussion they say plastic is better on short term and wood better in long term. I just make sure I clean my board with boiling water 😃
+Schroeder_2000 Pitmaster X is basically correct. Wood has properties(like tanins and phosphates) in it that discourages bacterial growth. Plastic has none of these properties, and the cuts left behind from knife use can sometimes seal in pockets of bacteria that expose themselves with use and can escape a standard sanitizer treatment.
+seancoyote well they both have pros and cons I use a wood board occasionally but not for meat.
Since you are inclined to use plastic, this is the only way to use it safely. Meats that are safe to not cook well done, use one cutting board. Meats that are only safe cooked well done use another cutting board, and cooked meats, use another cutting board. Never use any of them to cut veggies that aren't going to be cooked well. I am not kidding about trapped pockets of bacteria.
+seancoyote yeah I'm saying I use the wood for veggies and plastic for meats.
Great Knifes, but like all good things, they are expensive. But hey - X-Mas is coming up soon.
Hahaha yes they are... and yes they are expensive.. still one of these knives will last a life time and is such a high quality tool will bring you joy for ever!
I personally found the balance to be wayyy off on these. Compared to the classic line which balances perfectly if you put your fingers just under the bolster, these are very heavy in the handle.
+Eric Justice I love that about these knives. To me they are not way of. Most people grab their knives by the blade while they shouldn't. These knives only have to be held by the handle for the perfect balance. Takes a little getting used to, but o ce your used to it... all other knives feel like crap
+Pitmaster X unless there is some very specialised method you're referring to, most chefs will tell you a pinch grip is the best and safest method and gives you much more control. I just found the counterbalance to be very distracting. the blade itself is awesome though.
Nettes Messerset Roel will haben !!!!
lg from Vienna
Herbie
Herbie Grillt Danke Herbie!!
These knife are not in indian retail market ....why these are not available in indian local market .....
Plz make available in our local market....
What you call utility is for sausage !
Wusthof calls it a utility knife.... you can use it for sausage as well
DUDE.. . UR USING YOUR KNIFE ROLL WRONG. HANDLES GO IN POCKETS NOT THE BLADES. YOULL RUIN YOUR SET.
Gonna disagree on the fillet knife for a sec. In my experience, it's mostly useful for precision in trimming fat, sinew, certain soft cuts, and perhaps skinning. Would not recommend filleting for fish at all. The knife is flexible, but it's too long and thin for precise cutting and makes it very difficult to precisely separate meat from bone proportionately and efficiently. I especially wouldn't recommend it for work, as you will need to take your time with how imprecise it can be. I let my colleagues use it to see what they thought. We all came to the same conclusion, for fish filleting, the knife is a nightmare. Boning processes can provide precision, but to an extent.
No mention of the steel used or the hardness of the heat treatment. I much prefer the very high-quality Hitachi steel and the asymmetrical grind options that Japanese knives have and I don't like stainless steel near as much as Japanese carbon steels. Western knives are primitive compared to real Blacksmith made Japanese knives. If I was going to buy a Western knife, I'd probably just get a Forschner with the grippy handles. They cut just as well and much less expensive.
you only need one French cooks knife save yourself some money get fork steel and pairing knife and you wont need to change for 5-10 years
Whats up with the sword? Lol
+SNSDsunny4ever Hahahah they the coolest skewers ever :D
+Pitmaster X i would love to buy those set, but some of them wont be useful for me, so far i only want the small one, santoku and chef knife.. How much for the set tho?? Thank u, i dont like the hella long sword for slicing the salmon, lol
+SNSDsunny4ever Links for prices are in the video description... the best knife set is one that you have put together yourself. You can start with Chefs knife and a paring knife and build from that.
Oh yeah the salmon slicer...its really awesome..I cold smoke salmon regularly, but Its also handy fro brisket and larger cuts of meat
do you not like scimitars aka butchers knives, oh P.S. not to be impolite but you do know that for health reasons plastic broads are much cleaner to use than wood even if not as aesthetically pleasing.
Hi Elias, thanks for your comment. I have a buthers knife and like it. I find that a can use the knives in this set for all the things I would use a butchers knife for.
There is a lot of debate and research about the type of cutting board. Some say wooden is best. Here is a little cut and paste-
According to Rodale News, expert Dean O. Cliver, PhD from University of California, Davis, conducted research on the subject and found that wood cutting boards contained less salmonella bacteria than plastic. On wood cutting boards, the bacteria sank "down beneath the surface of the cutting board, where they didn’t multiply and eventually died off." On plastic boards, however, bacteria got caught in knife grooves that were near impossible to clean out, whether the board was washed by hand or dishwasher. So while sparkling new plastic cutting boards might be easy to disinfect, any weathered plastic board will hold onto bacteria
Pitmaster X my sincerest apologies I didn't know about the research done about the long term vs the sort term bacteria build up thank you for the info.
No apologies needed Elias.. thanks for the comment
LOL That's how they get you. "Oh, hey look! There's a guy on RUclips who cooks. Let's get him OUR products for FREE and asking him to market them FOR us" ... and so the "indentured service" begins. LOL See it happen all the time to guys on RUclips. Especialy gamers. Next thing I know, they aren't talking about games anymore, but instead the "free" hardware that they were sent. Could have saved a lot of time just by saying ... "GO BUY SOME WUSHTOF GEAR. HERE'S THEIR LINK." lol But we get it...
+MessengerOfTruth Hahahahah... live is a bitch and then you get free stuff!!! :D
Just kidding.. I have been using Wusthof knives for 10 years now and I am somewhat of a wusthof fanboy. So thats why I share it with you guys!!
OK. THAT I'm cool with. We all have our "fanboy" things. I'm a BMW fanboy. Don't care who knows it! LOL
+MessengerOfTruth Hahaha... I used to be an audi fanboy until mine broke down..... twice Grrr.. 😈
Pitmaster X That's Audi engineering for you. LOL Like they say, the TRUTH is in the engineering. LOL
i hear a dutch accent
This is just a commercial all those knives are brand new never used. i bet he does not even use Wusthof in his real kit. if your looking for a good knife get a MAC.
+Evan Urdang Hi Evan... as you can see in my other 240 I am using wusthof for a long time. In the title it does say Wusthof fanboy, its not about the brand its about the type of knives.
Thanks for watching and thanks for your comment
I dont get these. was a butcher for years. OTC old hickory was what I always grabbed for at home. Standard old school carbon 1095 steel beats even the highest grade stainless in edge ability and edge retention, it will also take a beautiful patina. Wusthof makes good knives (for what they are) but when you can buy a old hickory set for the price of one knife and hold a better edge why would you buy anything else? Our grandparents would have never spent $850.00 on a knife set and would probably smack you silly if they found out you did. Dont knock it till you try it... carbon steel is still king in the knife world.
+matthew rentz awesome Matthew great comment 👍
Patina looks awful. Clean and shiny is the way to go. But to each their own.
ok, now i'll Sound like a smart ass, and i wont teach you in pronouncing, but ist always funny how amer/ eng saying "uh" to an "u" !in this case (actually Wüsthof) it is even not an "u" but an"ü". I know you dont have this letter, so in that case we usually use an "ue" instead an "ü".With other words, it had been more correct if you'd say "ooh" (pronounced as in Book) W -oo- sthof.Strange i know )))
+MisterBenne Hi... sorry for not pronouncing it right.. I am live in The Netherlands and I pronounce it like the Dutch and German people pronounce it. Gotta give me credits for trying though ;)
that's not a deboning knife. you're gonna destroy it.
cutting bones with a chefs knife is also stupid.
@@JPK1337 agreed
I've just never been very impressed by Wusthof knives. They look very standard, they aren't made of a particularly exotic steel, nor are they terribly hard. The only thing that is impressive is the price. They are very expensive for a mass-production knife of such low material investment. The only thing that is forged is the bolster, everything but the final edge is ground by machine, and it's all stamped production. While I will give you that choosing knives is a personal matter with the ideal feel of a knife being subjective and dependent upon the person, it just seems like there are better options. Global, for instance, uses very hard steel, so it holds an edge longer without needing to be honed incessantly. Miyabi, Shun, Zhen, Calphalon Katana, etc, use laminated steel with a VG-10 or other high vanadium and chromium steel, and have a much higher finish to their products. Miyabi and Shun, obviously, tend to be expensive, even more so than Wusthof, but it seems obvious why their pricier lines are that expensive.
I've found that I can get everything I need done with two, maybe three knives. I use a 8" Chef's knife in the gyuto style and a 5" or so utility knife. The only thing I might ever need to cut that those knives won't make it through is crusty bread, which I keep a cheap bread knife kicking around for. No point spending a lot on a small kitchen saw. The main thing to be concerned with is always the sharpness of your blades. My knives are kept honed at somewhere between 3000 and 5000 grit and sharpened to an angle no greater than 15 degrees per side, often between only 10 and 12 degrees per side. This allows me to easily chop through any tough-skinned vegetables with ease, slice meat as though I were a sushi chef, or pretty much do anything else that I might want to do in the kitchen with greater ease. This is the other main reason I don't often use serrated knives: I can't sharpen serrated knives. Because I don't like serrated knives, I simply come up with workarounds for many things that I would otherwise need one for. Most crusty bread is not sold nearly as crisp as it is intended to be and can be cut relatively easily before it is toasted, using my chef's knife. By slicing the bread and leaving it assembled in a loaf shape, I can essentially toast it as it would have if it were whole, but then I have the benefit of not needing a bread knife and making jagged cuts.
+Robert Coffey Wow Robert... you in my record book for longest comment.
Seriously I have a wusthof culinairy set for 10 years now and there are great. These knives are the most durable knives I know thats why I recommend them. I love global knives as well, you can make them a bit sharper the wusthof, but they wont stay sharp as long as wusthof.
Loved the comment and all the details of it!! Thanks for stopping by
this is wrong...wusthof high end knives are machine hammer forged, not stamped. One can do this by machines or by hand, machines are faster, quality is the same. Also, if you have a bread knife with semicircle round serrations, a round file of appropriate diameter can sharpen it.
Also, if you buy japanese carbon steel knives made by artisans on amazon, you can get amazing blades for $50-$100 each, and I'm talking 7-9 inch santokus, nakiris, gyotos, with white steel, aogami blue steel, etc. Super sharp, really hold an edge. Or if you like stainless, vg-10 is available. Amazon seller Honmamon offers super high quality steels for affordable prices. These aren't "Shun" pretty but much cheaper and the performance will likely exceed shun, global, etc, bc carbon steel is better in many ways, gets sharper and sharpens easier.
Wusthof as Zwilling have forged knifes and stamped knives. And even the stamped ones are not bad. Yes some Japanese knives are probably better however most people would not appreciate then and it will be a waist of money for them. The Wustof Classic ikon (not to mention the Blackwood) are more than most people would require.
Robert Coffey I would put wusthof up against any other. When I want Japanese, I go Shun, for everyday production in the kitchen I've never had a problem with any of my knives. Global is trash.
Robert Coffey I think that your point about the hardness of the steel is at least partially invalid. For european cuisine, the knife technique is different from how the japanese do it. If you slice sashimi, the knife should be as sharp and with as hard of a steel as possible, but the way many european chefs and amateur cooks "abuse" their knives, many japanese knives would chip. At least for me, a western style boning knives work better, as the steel doesnt chip if I merely touch a piece of bone. And my wusthof 14cm boning knive is the best in terms of balance, feel, quality and longevity that I have used. But of course thats just my opinion, and I cant force you to share it.
Cheers!
fanboy lol
Hehehe