"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 05-27-2005, 12:44 PM   #1
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,046
Thumbs up New Wustoff Knives

I broke down and bought a couple of Wustoff knives last evening. It was my last class session for the course I was taking (Classic Techniques: Essentials) and we got a 10% discount while we were taking the class, I decided to fill a couple of gaps in my knife set. I bought a 6” chef and a 5” boning knife in the Classic series. They feel really good in my hands, and that’s what counts.I’ll give them a good test tomorrow, having most of my family over and cooking for 8.


It really drives home the importance a chef places on his knives, when most of the class came over to see what I had and talk knives for a while. One of the next classes I’m planning on taking is “Knife Skills”, and it’s the only piece of kitchen/cooking equipment that has a special class devoted exclusively to it.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 05-27-2005, 12:59 PM   #2
 
choclatechef's Avatar
 
Join Date: Sep 2004
Location: USA
Posts: 1,680
Wusthof classic knives are good knives. I have a small set myself. Have fun in your knife skills class.
__________________

__________________
choclatechef is offline   Reply With Quote
Old 05-28-2005, 12:20 AM   #3
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Those are some good knives. I think you'll love them!
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 05-28-2005, 10:30 AM   #4
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I believe I have the small Wustaff boning knife. I love mine. It's razor-sharp, and I keep it that way. I like the quality build.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 05-28-2005, 12:24 PM   #5
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,046
This morning I halved 2 chickens to marinate, removing the backbone and breastbone, and chopped garlic for the marinade. Then, after finely dicing 8 shallots, half to caramelize for the vinaigrette dressing and half to crystallize for a garnish, peeling and segmenting 4 oranges, also for the salad and dressing, I'm in love with these knives.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 05-30-2005, 11:28 AM   #6
Senior Cook
 
Join Date: Mar 2004
Location: USA,Colorado
Posts: 358
HI, I'm in Colorado too - you can often get really good discount prices on Wusthoff knives if you regularly look in stores such as Ross, Marshalls, and Tuesday Morning. They often have overstock & discontinued lines on really great cookware, pans etc., too. Worth popping in and checking out any time you are near a store...

Best wishes, Paint.
__________________
British ex-pat living in Colorado, USA
Paint is offline   Reply With Quote
Old 05-30-2005, 08:27 PM   #7
Senior Cook
 
SpiceUmUp's Avatar
 
Join Date: May 2005
Location: The bustling metropolis of Butler NJ
Posts: 276
Send a message via AIM to SpiceUmUp
I have several Wustoff knives and like them all. I have learned one inescapable rule: KEEP THEM SHARP. No knife is worth a good gol' darned if it is let to go dull. I sharpen my knives at home with a whet stone and oil. I keep them edge keen with a diamond steel. and every few months I take them for a professional sharpening.
__________________
SpiceUmUp is offline   Reply With Quote
Old 07-20-2005, 11:49 AM   #8
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
Well, i too picked up couple of knives, sushi knives that is here is the site: http://www.nipponkitchen.com/acatalog/index.html

I got the Narihira 24cm yanagiba , the other one I got, i already do not like so no reason to post about.
__________________

__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.