Wusthof Knife Overview - Epicure, Classic, Gourmet, IKON, Pro, Grand Prix - Types of Wusthof Knives
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- Опубликовано: 9 сен 2024
- New collections have been released and some have been retired since the release of this video -2022
Learn more - Wusthof Cutlery: evkitch.com/2nO...
Wusthof has been making quality cutlery for over 200 years. Chef Austin takes a look at the different knife lines offered from this family-owned German knife company so you can see what Wusthof knife line is best for you!
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As a cook with 5 years of cooking experience, I would recommend a knife with no bolster. Because bolster will interfere with the sharpening of the knife. If you work in the kitchen, and slice, and chop vegetables for about 7-8 hours each day get a Pro series, or if you have money a Classic IKON series without a bolster. Also, don't forget to buy a good sharpener, or sharpen stone, and special plastic sharpener-corrector (relevant only for stone sharpening) If you need a home-yse knife then a knife with the bolster will be okay. The main problem with the bolster is: bolster will limit the sharpener and cannot be sharpened. With the time after using your bolster knife for a year or two, you will lose some amount of metal near the bolster. Which will affect the precision of your slicing (Relevant for those who work professionally, and need super chop precision)
In other words, after sharpening your knife three times a week, a notch appears on the blade near the bolster, creating unwanted space between the cutting board and the blade. So my suggestion is a knife without bolster+ a good sharpener.
Great pro tips mfstudio!
Knife sharpener checking in. It is certainly easier to sharpen a knife without a bolster, but you can also grind the bolster down to meet the heel of the edge. I usually use my tormek for that because it goes a lot quicker, but I’m sure it can be done on stones as well. It took a while for me to figure out, but it’s not too bad. That being said, I do get a lot of practice compared to a lot of people.
Damn. I just bought the full bolster. Now that you mention after a couple of years the the blade will be shorter than the bolster with sharpening. I guess I’ll buy an ikon in a couple of years!!
Good video dude
Intermediate cook here; which one works for small hands and has a handle supporting a solid grip. I find that my current knife is constantly a scare for me due to slipping.
Hello, Do they make Classic Ikon Blackwood sets? Also, are the blackwood handles better than the ones such as Classic's handles?
Yes, the blackwood handles feel more natural than the classic's handles. You can see the Ikon Blackwood knives here: evkitch.com/2WJXJgp
what is the best or recommended way to sharpen a classic, do I need to get a diamond rod or will a steel be ok. It's for home use.
Hey, John! We actually have an article on best knife practices in the link below, which includes knife sharpening and honing. Hope this helps!🔪
www.everythingkitchens.com/knife-education-guide.html
Check out the Knife Wizard channel, he gets so much more information like steel type, forge/stamped, edge retention, bevel angle and practical tips.
Good job on this vid but it could be way more detailed! 💪😙
What is the best method for sharpening the ceramic coated Epicure blade?
William Hites, for everyday maintenance, using a honing steel is perfect for the Epicure blade. So you know, the ceramic coating is for the sides of the blade to add a protective layer preventing rust and wear but also for food to slide more easily off the knife while slicing. For annual sharpening, Wusthof offers a mail-in sharpening service evkitch.com/2PUf40U they will professionally sharpen your knives for only $4 a piece. If you wanted to sharpen yourself, a high-quality whetstone is the way to go: evkitch.com/PrideAbrasive - I hope this helps! -Chef Austin 👨🍳
You forgot to introduce Wüsthof 200 year anniversary carbon steel knife
Thats limited edition
I'm tired of everyday, cheaper knives that never were sharp out of the box and eventually rusted. My research brought me to Wusthof and I'm ready to pull the trigger. I just don't know which style to buy from your video. I want a high carbon forged steel with a half or full tang if possible. I've been told that a half bulster is better for sharpening the whole blade, but do I need to sharpen the whole blade? I don't know. I just need guidance and want quality without spending a house note on a set of knives and I'm sure these knives in the video have different price ranges. I don't entertain special guests or cook gourmet meals for family enough to say I need the best knives made. We live in a cabin in the mountains and live a simple life but enjoy cooking/chopping our own food and finally want knives to compliment our way of life and throw away the ones we got. Please help!
Hi Tony! It is an overwhelming decision on choosing the right knife. Maybe our new guide can give you some more insight on Wusthof Knives: evkitch.com/wusthof-knife-guide - I personally like the Ikon Blackwood Series or the Epicure Series. I will say that the half-bolster is more comfortable to hold and use when chopping food. We have chefs here at Everything Kitchens that you can talk to and we can answer any questions you have! Give us a call and ask for Tracy 866-852-4268.
Please look up the urban farmer line offered by wusthof. The line is made for harvesting vegetables and cooking, and very affordable on eBay. Perfect for you.
@@EverythingKitchens I just got your response. Have no idea why it took so long. Wish I got it sooner. Bought some knives 9 days ago and I'm happier than ever. Thanks for sharing your insight.
@@4taquito already took the plunge with another set but tks for the comment.
Personally I like Miyabi I'm thinking of getting the Wusthof classic Ikon. But as for full blade sharpening yes this is important, I use my 8in chef knife (Miyabi) for about everything, I use the front quarter for fine slicing such as garlic, and I use the middle or back half for rocking through meat and veggies prep. So yes sharpening the full blade is very important, bit I have never heard that half or full tang is easier to sharpen, usually the argument is that one is more clean than the other as well as cheaper (half tang)