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Old 01-03-2014, 08:04 PM   #11
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To answer the question of the quality, Since I first used my brother in law's knives, I started reading and speaking to a few people about the knives prior to purchasing the Classic Set. A guy at work told me that his wife had purchased the gourmet set and brought the chef, pairing and the boning knives in for me to test. I brought in a few apples, tomatoes and a head of iceberg lettuce. I also brought in a piece or roast that I had cooked the day before . Leftovers. Another lady in the lady had the Classic (its amazing how when you become aware of a few things and start asking around similar interests come to life.) The difference was noticeable to me between the classic and gourmet sets. I also brought in my no name knives and those were terrible. I went a head and went with the classic set after that test. I am very happy with our set. I have a question for those with the Classic set, will the logo on the handle eventually fade or come off after years of usage?
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Old 01-03-2014, 09:57 PM   #12
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Originally Posted by katwill View Post
To answer the question of the quality, Since I first used my brother in law's knives, I started reading and speaking to a few people about the knives prior to purchasing the Classic Set. A guy at work told me that his wife had purchased the gourmet set and brought the chef, pairing and the boning knives in for me to test. I brought in a few apples, tomatoes and a head of iceberg lettuce. I also brought in a piece or roast that I had cooked the day before . Leftovers. Another lady in the lady had the Classic (its amazing how when you become aware of a few things and start asking around similar interests come to life.) The difference was noticeable to me between the classic and gourmet sets. I also brought in my no name knives and those were terrible. I went a head and went with the classic set after that test. I am very happy with our set. I have a question for those with the Classic set, will the logo on the handle eventually fade or come off after years of usage?
It will if your mom comes to visit and runs them through the dishwasher then the logos can come off.
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Old 01-03-2014, 10:10 PM   #13
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I have a small Buck knife steel I use to sharpen my Classics.
It's only 3" long and fells really smooth now but just 3 or 4 swipes
on each side brings back a nice edge. A couple of the knives are 15
years old.
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Old 01-03-2014, 10:42 PM   #14
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It will if your mom comes to visit and runs them through the dishwasher then the logos can come off.
Hahaha that sounds just like my mom. she is notorious for putting things in the dishwasher that shoudnt be put in there.
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Old 01-04-2014, 09:01 AM   #15
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Hahaha that sounds just like my mom. she is notorious for putting things in the dishwasher that shoudnt be put in there.
I've had a nonstop battle with my wife ever since I took a cooking a class (quite a few years ago now) and found out that dishwashers and knives don't mix well. She has never really bought into the theory, but at least she accedes to my wishes about it. For whatever reason, she just can't comprehend how a dishwasher can hurt a steel knife. Although I think she is a bit more aware of the vulnerability of metals in general since we moved here to a windy beach and she sees just how bad this environment is on steel, even stainless steel.

When we got married she was one of those people for whom a knife was sharp if she could work her way through an onion, but the only possible way to cut a tomato was with a serrated blade, and I wasn't much better. I've learned a lot since then, and she has at least picked up on just how much difference there is between what she thought was sharp, and what really is sharp.
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Old 01-04-2014, 09:26 AM   #16
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It will if your mom comes to visit and runs them through the dishwasher then the logos can come off.

First she would have to buy me a dishwasher.....
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Old 01-05-2014, 09:35 AM   #17
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What is the proper way to clean a Wusthof Classic? Towel, sponge, water, soap?

I've never owned a chefs knife worth taking care of like a baby. But now I'm looking to.
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Old 01-05-2014, 12:09 PM   #18
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What is the proper way to clean a Wusthof Classic? Towel, sponge, water, soap?

I've never owned a chefs knife worth taking care of like a baby. But now I'm looking to.
I use a soapy sponge to wash and either lay my knives on a towel to dry or dry immediately and put them away. I also made sure get a knife block that stores my knives horizontally, to protect the blades.
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Old 01-05-2014, 12:24 PM   #19
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I regularly wash my knives in the dishwasher, in separate compartments so they only touch plastic.

I steel them before use and get them sharpened pretty regularly.
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Old 01-05-2014, 12:36 PM   #20
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I steel them before use and get them sharpened pretty regularly.
That was another question I forgot to ask.

How often would you sharpen these knives?

Lets say you work in a professional kitchen 40-60 hours a week

Compared to

At home daily for about 30 minutes a day, if that.
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