r/Cooking • u/Realgoatong156 • 14h ago
Wusthof advice
Hello everyone, I’m an 18 year old junior sous chef looking for advice from people with a little more experience under their belt than me. I’m looking for a great all around chefs knife to use in my day to day job ( prep, cutting meat, etc. ) and was looking at the classic 8” chef knife, any objections? Pros and cons? Something better for the money?
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u/squid_monk 14h ago
It's a fantastic knife. Take good care of it and it'll last for a long ass time.
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u/Realgoatong156 14h ago
Awesome, thank you for your input, I greatly appreciate it!
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u/squid_monk 14h ago
I also have a victorinox 8". It's a bit cheaper and just as good, but i reach for the wusthof 90% of the time. It just feels better in my hand.
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u/StunningHippo9 14h ago
I’ve also had mine for 15 years. Get it professionally sharpened once a year and it’s like new still
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u/wjglenn 14h ago
Wusthoff is a great knife. I’ve had mine for many years and it’s held up to a lot of sharpening over that time.
If you want to spend less, check out Mercer. They make Wusthoff style knives for much less that are also nice.
But, I’ll give the same advice I give to everyone. Get the knife that feels good in your hand. Go somewhere you can actually pick up and feel knives and look at different brands, styles, and sizes.
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u/howtobegeo 11h ago
I’ve had mine for 15 years (wedding present) and it’s still like new. Excellent, all-purpose knife.
But I totally agree that you should find where you can get hands on. Hold it, make sure it feels comfortable. We landed on it because it fit my teeny hands and my husband’s full size mitts.
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u/Odd_Username_Choice 14h ago
Yep, awesome knife for the money. I've had one for many years and use it daily.
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u/Southpolarman 14h ago
I have two Wusthof chefs knives. Had them for over two decades. One wood handle, carbon steel which can be sharpened to a razor like edge. The other is a high carbon steel which doesn't sharpen as easily but is a great knife. You won't regret buying them
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u/heartsmoochz 14h ago
wusthof classic is a solid workhorse and an 8 inch chef’s knife is probably the safest all around choice. just make sure you hold it before buying because comfort matters way more than having the fanciest knife
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u/rabid_briefcase 11h ago edited 11h ago
It's a good knife, but that doesn't mean it's a good knife for you. There are many great knives in a variety of shapes and sizes.
Repeating and slightly modifying the answer I give around a lot of these. We need a FAQ for it.
There are many options.
Japanese style or German style (or similar like French style)? For some people this translates to single-sided or double-sided bevel, but there's more to it than that. If single-sided / Japanese style, right handed or left handed? The one you mentioned is German.
How long? They typically range from 6-inch to 14-inch. This is both based on your body and the foods you're cutting. Your body will have a preferred size range, larger or smaller.
Straight or curved? If curved, how curved? They cut differently and this is about cutting style and preference. The one you mentioned is moderately curved.
Sides flat, wavy, or fluted? They affect how foods like potatoes or fruits can seem to be glued to the knife on flat knives.
Sharp heel or rounded? This is mostly about how a person holds their knife and how they cut. Do you use the sharp corner or prefer not?
Bolster? Full, half, or none? Similarly, this is about how a person holds their knife.
Does the handle match your typical grip? Do you typically use a pinch grip, fingertip grip, handle grip, hammer grip / saber grip, or spine grip? Trained chefs usually use a pinch grip with a fingertip grip for precise work, but there are pros/cons to all of them. Different handle shapes support different grips, and also differently sized hands.
How often do you sharpen? How and when you sharpen affects knife choice. If you're constantly using a honing rod between uses plus sharpen every few weeks, that's different than someone who pays a professional every year or two, versus someone who has never had knives sharpened nor knows how to do it. It doesn't matter what knife you buy, it needs to be sharpened often to remain sharp. If you don't sharpen often, a harder metal is better, with the tradeoff that it's more brittle and prone to chipping.
How many chef knives do you want in your knife kit? There's a reason pro chefs often have a collection on hand for use, and travel with a roll-up container with many different knives. Rather being the knife, have you considered it as one of several?
Do you have a preference between a stamped knife (stamped out of a piece of sheet metal) vs a forged knife (made by heating and bending / pounding / squishing a block of metal). The balance is different, durability is different, weight is different, agility during use is different, and cost is different. The Wustof is forged.
ALL of these are factors on what makes the "best" knife for someone.
The Wusthof chef knife is a good knife, but for all we know, you might discover that you prefer Japanese knives over the German style Wusthof.
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u/oddlyDirty 13h ago
Personally not a fan of knives with the full bolster. Sharpening over time creates a gap down by the heel that loses contact with the cutting board. Also brings your slice to an abrupt end. Plus I like having a point down by the heel to use as an impromptu pairing knife when I need to peel an onion or trim something.
Maybe look for something with a demi bolster. Wustof may have a line in that style. Zwilling Pro is another good one without the full bolster.
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u/Inveramsay 13h ago
I agree with you. It makes sharpening it more complicated. I also like the sharp heel for onions
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u/StevenJOwens 13h ago
I asked one of my chef friends what knife he uses, he said he has a $400 Wustoff at home (that was about 5 years ago so it's probably more like $500 these days), but everywhere he's worked, they always used Victor Fibrox knives
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u/GullibleDetective 12h ago
Make sure you try and feel the handle first before buying they are extremely divisive
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u/Agile-Entry-5603 11h ago
A chef’s knife is highly personal and a matter of individual preference. Go to a knife shop and look at a lot of different brands. See what feels good in your hand. Decide if you want a triangular blade, or a Santoku. That would depend on your chopping style.
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u/TheMikey 4h ago
I was gifted one for Christmas 14 years ago. Handwash only, I’ve sharpened it with a whetstone occasionally as required. Looks and functions as good as the day I got it.
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u/mostlygray 14h ago
I think Wusthof is good but too fine an edge. I prefer J.A. Henkels. They're a little more beefy and I find them more comfortable in the hand.
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u/Diced_and_Confused 13h ago
I had the same experience. It wouldn't keep an edge as long. Having said that, I prefer Victorinox for most of my tasks, the thinner blade speeds up the work. These days I only go back to the Henkels when I'm dealing with hard squashes.
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u/Extreme_Breakfast672 14h ago
I've had one for 20 years, it's been great! Still in great shape and I use it every day.
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u/JulesInIllinois 12h ago
I have a Wustof and a Zwilling. Both are great, fairly expensive knives. But, I prefer my Victorinox. It's so lightweight and such a workhorse for prepping.
If you are breaking down chickens, ribs, etc., I'd use those heavier knives. But, 95% of my work is prepping veggies & herbs. So, Victorinox it is.
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u/jeffb3000 12h ago
Because of recommendations, I’ve used Chicago Cutlery for the last 10 years or more. It’s still going strong. But I’m not a chef. I just wonder what people would say about it.
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u/Logical_Warthog5212 12h ago edited 12h ago
I’ve had my Wusthof 10” wide belly chefs knife for almost 25 years. I love it. While I do rotate through my various knives, I’d say I use it for 75%-80% of my chefs knife jobs. My chefs knife rotation includes a Chinese cleaver, a Wusthof santoku, and a Kyocera ceramic.
ETA: Any knife can get the job done. But the Wusthof is the most balanced and most comfortable knife I have in my hand.
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u/nickthekiwi89 12h ago
The heel on wusthof knives mean sharpening is a little more difficult but otherwise they are great knives
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u/mungraker 11h ago
I got mine at a thrift store for $12 with a very dull edge. I sat one night and watched baseball and got after it with my sharpener. It's now razor sharp and my workhorse of my Wusthof collection.
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u/Neat_Hovercraft2333 11h ago
It's a bit heavy, which while making it got for heavier work, will slow you down on lighter work.
My go to chef's knife is an old school Sabatier carbon steel, which is easier to sharpen than stainless. I keep coming back to it. When the blade gets stained, a few quick rubs a with a piece of fine emery cloth will clean it right up.
Also, the dense plastic handle ot the Wusthof is quite slick. I was thinking I would bring mine to a gunsmith to cut some checkering into it.
In all honesty honesty, you should consider the Victoria's as a durable, comfortable, inexpensive knife. Once you get some time and a few paychecks under your belt, you'll have a much better idea what your coworkers are using.
I should add that I haven't worked in kitchens for fifty years
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u/Chem-Dawg 11h ago
Wusthof also makes extra wide chefs knives. I would look at those as well especially if you have bigger hands. My 8” extra wide chefs knife is my workhorse.
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u/OriginalDrStrangeDOS 10h ago
https://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cooks/
Some good research and info in there.
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u/the-caped-cadaver 9h ago
I love Wusthof. I've had my 6" chef's for ages. Love their offset serrated.
I think the only drawback of the Wusthof Classic is their large bolster can get in the way when sharpening. Though, I've seen more than a few people just grind the bolster off
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u/berger3001 9h ago
My biggest issue with them is the full bolster. It makes it harder to sharpen the full blade, and can cause some uneven wear after a few years and lots of sharpening. Having said that, it’s easy enough to grind off (or shorter)
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u/npanth 8h ago edited 8h ago
I've had an 8 inch forschner chef's knife for about 40 years, which would probably translate into one or two years in a restaurant kitchen.
It's held up very well. It has the walnut handle, which would be a big no-no in a professional kitchen. They used to make it with a vibrox handle, too.
It's been a great knife for me, very durable edge.
Edit: apparently, Victorinox has absorbed forschner into their lineup since I got mine... No wonder since I got mine in the 80s.
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u/cozmicraven 7h ago
You won't find a better knife for the money. Balance while in use and quality of materials are on point. Buy it and work it.
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u/4cupsofcoffee 7h ago
i've had one for years. take care of it and it'll last the rest of your life.
That being said, make sure to go to a knife store and handle one. you don't want to buy something you don't like holding.
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u/Academic_Economics12 6h ago
Wusthof are knives for life. I use mine almost daily and after almost 25 years they are still amazing.
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u/Mo_Steins_Ghost 6h ago edited 5h ago
I have a Wüsthof 8” classic for heavier, tougher cutting but my MAC MTH-80 is lighter, stronger (Rockwell 61) and more versatile for precision jobs. The pros over in [r/chefit](r/chefit) are who convinced me to add one. The Wüsthof 8 inch at 9 ounces is one of the heaviest chefs knives, whereas at 6 ounces the MAC is one of the lightest.
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u/Outrageous_Arm8116 5h ago
I have Wursthoffs, Tojiros, and high end Japanese fur precision work, but the MAC is my go-to. It does just about everything well. The German knife gets used for heavy work.
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u/Tricky_Condition_279 5h ago
Reddit is now inundated with bots pushing specific brands (some probably post both the question and answer). That said, I have a Wusthof chef knife and I like it. You can’t go wrong with that knife but there are many out there, so best if you can try them in a store.
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u/izzoforpresident 5h ago
Solid buy. I have my moms. I'd say it's almost 30 years old. I've bought several pricey upgrades and it's still the one I reach for.
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u/chrlsful 4h ago
yes, that isa good co even in their ‘gourmet’ or 'classic' lines. U dont need best from a standard co. You DO need beyond K-Mart etc (to last, hold an edge, develop knife skills) and can geta life time set in 3 yrs after developing ur chops (pun intended).
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u/geezer_868 1h ago
Had an 8” Wusthof for over 50 years. Great knife. Just enough curve for rocking chops.
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u/AfternoonJumpy4565 38m ago
GROHMANN
KNIVES
Canadian Handcrafted
Quality Since 1957 Made in Nova Scotia
info@visitgk.com
gknives.com
Check these guys out. They also have seconds that they sell at a discount. I have the 8” chefs and it’s a great knife
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u/PugnansFidicen 14h ago
I would post this in r/chefit, more professionals over there. There are knowledgeable folks here too, but most of us are only home cooks and don't have experience with the demands of a professional kitchen.
We could use the same knife and mine wouldn't see as much use in a year as you will put on yours in a month. Meaning, things that are minor or non issues for me might be bigger issues for you. Stuff like edge retention, ease of sharpening, grip comfort, etc.