Chef knives: Gunther Wilhelm or Wüsthof Ikon?
I have been thinking of getting a better chef's knife, having used a Calphalon brand knife for the past several years. After reading many of the posts on this forum, I am interested in trying out the Gunther Wilhelm 8" Chef and comparing it to the Wüstof Ikon 8", which I've handled at the store recently.
My knowledge of 440 steel (grades a,b, and c) is limited to what I've read on this forum, but I'd still like some opinions of those that have used either knife, or both; ergonomics, sharpness retention, ease of use, etc.
Thanks in advance!
Red meat isn't bad for you. Fuzzy, green meat is a different story, however.