Wusthof Forged vs Stamped Knives (Classic vs Gourmet)
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- Опубликовано: 5 окт 2024
- What is the difference between Wusthof's forged and stamped knives?
www.cutleryand...
If the price difference worth if for a great German forged knife? Watch before you buy your next knife. Founded in 1814, Wusthof has been crafting high-quality, forged cutlery in Solingen, Germany for over 200 years. We are proud to offer one of the world's largest selections of Wusthof, including several exclusive knife lines and sets.
I have a classic. It was a present from my mother about 20 years ago. I use it every day. It is showing some wear, but it cuts like the first day.
how often do you sharpen?
I got them for my 18th birthday the full classic set. Used them everyday until real how sharp they are
Great review thanks. I have the Wusthof Grand Prix set that I’ve owned for over 30 years. I sharpen them every five or six years if that much and then touch them up with the honing steel that came with the set. They are always razor sharp.
Hubby got me the black pairing knife and I'm in love. Now I must replace all my knives with wusthof knives.
A great review full of succinct information helping to make the right knife choice from the Wusthof line, which can also be used to choose knives from other manufacturers..
I just upgraded my gourmet set to the signature and holy cow with a difference!
I got a Classic set with a 7" and 5.5" santoku in addition to that as a Christmas gift for my mom (from Cutlery and More, as luck would have it). I haven't had a chance to use them yet, but she told me they're amazing.
What a great review...
I wish I'd subscribed to your channel when I worked prep years ago, I got to learn on my own, hear, and steal my own methodology. I've worked along side those that would purposely blunt an edge or idly tap a beat with blade edge. On. SS. Surface.
With a diamond sharpening steel and honing steel I could shave... learned to never let my babies out of my sight. I'll look up your steel and rod videos either here or burrfection.
It's never too late, as long as you are still learning something new. Will be posting many more sharpening videos.
and even the "stamped" ones are laser cut, not cookie cutter cut like many other companies do
Wusthof knows what they are doing!
Yes! You beat me to the punch. I was gong to comment about laser cut blades on the Gourmet knives because once when I was speaking to a Wusthof Rep about the Gourmet knives I referred them as "Stamped" blades, and he immediately corrected me to the fact they are Laser cut not Stamped. So just FYI to all that may not be aware of that issue.
I had a forged wusthof trident 10" chef for 20+ years, and some time ago I used to be one of its primary reviewers on amazon. It is a great all purpose multi role chef knife, albeit a tad soft (HRC 56ish at the time i bought it ... AFAIK most are 58 now), but the one and only thing i grew to dislike about it was the obsolete and downright annoying full bolster. Most casual users who are generally clueless about regular edge maintenance and proper knife skills probably wont notice, but as someone who does, I know better from long experience - over time, with wear and tear and repeated sharpenings, the bolster gets increasingly in the way of sharpening the knife and maintaining a profile that is flush with your cutting surface. Eventually I got so annoyed i bought a diamond lapping plate and ground it back out of the way of the edge. Eventually, after having lost a full 1/2" of height to years of regular use, I regifted it to a friend with a new profile and edge. Ive since moved on to a better knife ... one with harder and tougher steel that supports a much more aggressive edge angle.
Bottom line - with modern steel, good design, and proper handling, full bolsters that extend all the way to the heel of the knife are not just obsolete, they're unnecessary and are actually a deterrant against purchase by heavy regular users who know better.
In addition to upgrading to a more modern high performance steel, I really wish wusthof would ditch the full bolsters. Just because they look nice does not mean they belong on the blade.
Thanks for your comments! The newer Ikon series has addressed this point and features a reduced bolster that does not extend down to the heel/edge, so you'll always be able to sharpen the entire blade.
Cutlery and More Good to hear, but what about a harder/tougher steel ? The surgical stainless of my trident was great when it first debuted for use in kitchen knives, but has since gotten rather long in the tooth. The Wusthof line is overdue for an upgrade, to bring it closer to, or just inside of, HRC 60. Plenty of formulations exist now that are both stainless and tough enough to resist chipping (Ex: Uddeholm AEB-L Superstainless).
Btw, I edited and expanded my earlier post, as you were composing yours.
Wusthof still believes that 58 HRC is the best hardness for the particular steel that they use exclusively in all of their product lines. It's highest hardness achieved while keeping the edge stable and strong. We have asked them to explore other steels, but we haven't seen anything yet!
Cutlery and More The current 58 was/is certainly a step in the right direction from the 56 they were hardened to back in the late 1990's. I certainly would like to see a newer steel debut, because I really liked the full belly and fit & finish of my old trident, whereas a lot of japanese 240mm gyutos that are making inroads in the same niche in western chef knives are a bit too flat in the belly, and a tad chip prone. Just as an example, one steel I think would be a great candidate is a Swedish stainless called (if I recall) AEB-L by Uddeholm, which supports HRC 60 and is tough enough not to chip easily. Mass producible too.
You can always just get a one-off knife with no bolster, or switch to a different of the knives in the set (like the santoku). I don't personally have an issue with the bolster because I can't imagine keeping a knife for so long that it becomes difficult to sharpen.
Thanks a lot for the video! It helped me to chose a knife for my home kitchen.
Great review!! Thanks!
Not to burst your bubble, but that poly... of the Classic series handle is also plastic, just a different kind...
I love my wusthof knives…
You promised to explain more about Rockwell hardness 56 vs 58 later in the video. Did I miss that?
I don't know much about kitchen work specifically, but generally a harder steel will hold an edge better and for longer, but will be more difficult to sharpen and will chip more easily (this can happen on a microscopic level too). Softer steels will be easier to sharpen, but will dull more quickly and the edge will roll more easily. In some applications it's desirable to have a softer steel rather than a harder one because softer steels will bend more and are less brittle, but I don't think this really applies to kitchen work.
With that said though, I'm fairly sceptical of the claim that one is definitely 56 and the other definitely 58 - steel will vary from billet to billet and even from knife to knife. For example, CPM S30V, a highly homogenised and widely-used standard of stainless steel, will vary from HRC 58-61 even given the standardised and very formulaic manufacturing process.
Even with that aside, there's not a huge difference between HRC 56 and 58. If you were a professional chef working with the knife 10 hours a day, 6 days a week, you might notice that one needs sharpening more often than the other, but I think for a home cook or similar there's really not much difference. They will have similar characteristics in terms of brittleness, etc. If anything, I might even say that HRC 56 would be preferable because it's slightly easier to sharpen.
I think the hardness rating of 56 vs 58 should only warrant minor consideration, it seems like whether you like the feel of the knife, etc. would be a more significant factor in everyday use.
Hope this was helpful, just my take on it.
Thank you
Very informative. Great vid. Thinking about a purchase of classic ikon creme 16 piece set. Came here for info. Thanks!
Why do you need 16 pieces lol
@@Birdyflu03I wish he had answered this. I'd love to know too.
I have wüsthof 8 piece block in ikon and classic.
Overkill.. yes.. but I love both too much
Man, going from pocket and outdoor knife enthusiast reviews to kitchen knife enthusiast reviews is like going from a materials science class to a marketing class.
According to Wustoff, the Gourmet handle IS made of Polyoxymethylene.
Just curious. Were you given these knives by Wusthof? Thx, nice info.
I've been a sous chef for almost 20 years and after picking up the stamped Pro knife, I will NEVER go back to full tang knives.
Automatic No Static Also the victorinox Fibeox 8 inch chef knife is fantastic
can you give more info on why?
Right, great, thanks for that. Why is that? No more information? Cheers for nowt...
@@CLINT-THE-GREAT I think that's for him to know and for us to guess.
@@georgemorley1029 They are generally thinner than forged full tang knives. Once sharpened, they create less resistance as you cut through stuff. Possibly easier to sharpen? Or maybe it's the ergonomics? Dunno.
The reduced resistance is what I found going from Victorinox French bolster and tapered bolster forged knives to a Baccarat Damashiro. Shittier steel and a cheaper knife, but being such a thin blade and such a light knife, fatigue is reduced and my arthritis doesn't flare up as much.
Nice video Ricky....... I have ikon and classic ......... I like classic very much.
nice knives.
I was going to buy one of their "Classic" knives, but then I heard that they are forged.
SCNR
Forgery is bad!
Forging makes for a better blade than stamping, why would this be a negative ? 🤔
@@leewagner942 Forged can also mean counterfeit… it was a joke.
@@TruthNerds lol... doh ! 😷😂
Could you please tell us a few things about silverpoint as well?
Is there any difference between the Wusthof Ikon and Wusthof Classic Ikon??
Check out our video comparing the three Wusthof Ikon series here: ruclips.net/video/SRRlPaZ-x50/видео.html
The Wusthof Ikon basically is what that handle shape is called -- the Ikon series consists of the same handle design with different handle materials -- the Wusthof Classic Ikon has a black plastic handle scales, the Classic Ikon Creme has an off-white cream color plastic handle scales, and the Ikon Blackwood knives have African Blackwood handle scales. All have the same blades, three stainless steel rivets and rear bolster.
the shape of the ikon handle is also found on a few other lines. There is a GP2 and a Culinar with the ergonomic handle.
Wusthof website says the Gourmet line has Polyoxymethylene (POM) Handles.Not plastic.
Polyoxymethylene is a plastic. (It is also known as delrin)
I have never had a proper chef knife, and was looking into acquiring Wusthof piece. I opted for a classic, though after many videos I am now concerned about the bolster it has. Would it be comfortable to hold, would that save my fingers as inexperienced knife handler. I have no way to test them as I can only order them online in my country. Any tips or pors and cons? Thanks
A good knife is like a good pair of shoes.... it has to fit to you.... so better try first.. but they make perfect knifes/shoes.... so you will like them both.... and they both are safe... what about sharpening? do you sharp yourself or let sharp? (maybe most about the "bolster question".....)
How did the Classic work out for you after a few years? I personally love having the traditional full bolster, but possibly it is what I am used to. I just enjoy the way it feels in the hand and I love having that extra mass there if I need it.
@@michaelfeliciano5731 It is great. Best knife that i own to this day! I also purchased a small, probably called paring knife as well that i use every day
Different steel?? Classic vs not fullteng
No, as mentioned in the video, they are all made from the same steel. (It's a stainless steel called X50CrMoV15.) However, the stamped versions have a thinner spine, and, consequently, the blade flexes more easily. They are also hardened to a lesser degree, as explained in the video (~56 HRC vs. ~58), which means you need to hone or sharpen them more often.
As a professional cook i use the ikon series.
I don't quite understand the PEtec claim. Are they claiming that every single blade angle varies according to the thickness of the forging??! or are they saying that the forgings are pre-ground to the correct thickness and finished to an edge angle which suits that thickness? If the angle of a forged blade is 28 deg inclusive then what is the purpose of PEtec? It sounds a bit like snake-oil to me.
The Precision Edge Technology ensures that every knife has an exact 14 degree angle.
@@cutleryandmore Thanks for taking the trouble to reply. So essentially Wusthof have found that 14 degrees gives their blades the best compromise and they just use a laser to check the set up of the grinding wheel. or belt. I use an edgepro for accurate v angles but you are absolutely correct when you say that consistency of angle is the most important aspect of sharpening.
I have never been able to master the art of sharpening on a whetstone.... my edges always end up being slightly convex, although they sharpen well enough. Thanks for all your posts.
I'm a barback. Is getting one of these for cutting citrus over-kill? Price really isn't really a problem.
You could go with a 6 inch blade vs an 8 inch blade. It is the proper tool for the job though.
id suggest a 12inch. its a multi-role knife. Cut fruit or a server that isnt running their own drinks. its all about versatility.
just got a steal on a NIB 4586/36..
Stopped at the “carbon stainless steel “ for a second… they are two different categories of steels. But thanks for the sharing!
How do you hone the blade ? I need to learn
Honing steel. Gordon Ramsay has a video I believe. Just look up how to hone a blade with a honing steel. Just note, honing does not mean sharpening. Honing is just to keep the blade sharp. If it’s too dull, it will need to be sharpened.
I have Ikon knives that say on the blade "Made in Germany/Solingen" and other Ikon knives that just say on the blade "Solingen Germany". Is there a difference which factory the knives are manufactured as I'm concerned between those two wordings.
Theres Just one factory that produce the Wüsthof knifes.
All wusthoff knives are only made in solingen in Germany, no where else. Just a variation on their printing, they're made no where else 👍
Would love set but in RSA only for rich people like our mps....
What is the website again please you speak fast but fa website impossible
You can find Wusthof knives here: www.cutleryandmore.com/wusthof.htm
The stamped knives are fine for most people just being a snob, yes a 56 Rockwell will blunt easier but will also be much easier to sharpen.talking about knives as art when it takes half a weeks wages to buy the knives your on about not everyone is a pro and not everyone knows how to sharpen knifes by hand so why waste money on a Miyabi when a stamped Wusthof or Victorinox will do.
My local cookware store is going out of business because of covid. Unless you’re a chef I can’t see myself spending 100 dollars or more on a knife while a knife with good weight and whetstone is good enough. Also to spend that much on a knife will force anyone to baby it. I’ve broke the tip on knives before and can’t imagine doing the same to it. It’s better to just spend that money on pots and pans. Own an All Clad and it has done wonders for my cooking.
@@TheWutangclan1995 Simple. Cheap knives have cheap metal. If you can't afford to spend a hundred bucks on a knife, great. Don't. Plenty of us can.
Good video.
What about the pro line ?
nice vid !
Cutlery and less
That's kind of funny in a world populated by pre-adolescent morons
What's the difference between forged knives Vs stamped knives?
Forged knife means someone grabbed a piece of metal, putting it in a forge and hammering it then put it in forge again and hammer and dip in water or whatever. After doing that enough times they piece of metal is trimmed down into a knife shape then grinded/sharpened/polished.
Stamped knife is someone take a large sheet of aluminum foil, and take a scissor to cut out a knife shape piece then sharpen/polish it. Except instead of aluminum foil it's the actual knife metal and instead of scissor it's the metal cutting machine.
So stamped knife never turned red and hammered, the only time it was ever red was when the metal sheet was made.
I'm surprised your skin doesn't burn when you touch German knives
I dont want to be cocky but its wÜsthof not wust. u talk about a knife and dont even know how to spell it correctly
Lame Nils
Woah.we got a badass over here
stfu
FÜ
I can’t do stamped knives. They make Daddy saddy.
Thank you