A better day out is if you simply drop the kids off outside Ikea at 0900 (with the neighbours kids if you so wish) and pick them up again at 1700.
Plenty of parking as there will only be fire engines and police cars there by then.
How much would you/have you paid for a kitchen knife?
- Thread starter Dave7
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Plenty of parking as there will only be fire engines and police cars there by then.
Gets in the way when sharpening the heel...unless you put some silly high angle
If these are really that old they are prob better than anything wusthoff makes today and could be worth some serious money...I just realised that some generous friend gave us a set of Wustof knives when we got married decades ago. I've never managed to sharpen them very well. I tend to use makes that are far, far less expensive.
[ No, I don't want extensive lectures about the merits of Arkansas water stones etc etc.]
BTW, there is a hidden army of tooled-up knife-wielding fiends out there.....
https://www.kitchenknifeforums.com/threads/deng-xiaowen-a-cleaver-from-dazu.27283/
Profpointy
Legendary Member
I just grind a bit off ever now and again. I quite like having it there and it's no longer a nuisance
What do you mean by bolster ??
Is that where the blade goes thicker close to the handle ?
Yep
Standard on all classic European knives, be it French or German style
slowmotion
Quite dreadful
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Thirty two years old.
Serious question now..i am looking to buy my chef son a knifey type present.
If you want to sell them pm me with some details.
Feel free to ignore this question.
Profpointy
Legendary Member
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lucidone
Active Member
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- Near Bicester
@Eziemnaik - as a home gamer only I'd assumed that Wusthoff would still knock out a decent knife (I have some classic's from ~20 years ago which have served me well enough), when did it go wrong and what's the issue with them? Just interested!
Fit and finish on lower lines has become questionable
At some point they changed their sharpening and started putting v shaped edge instead of convex, which is not best suited to steel they use
In any case almost everyone is moving towards harder alloys and they are stuck in the past.
The way I see it it is Victorinox level performance for a lot of money
At some point they changed their sharpening and started putting v shaped edge instead of convex, which is not best suited to steel they use
In any case almost everyone is moving towards harder alloys and they are stuck in the past.
The way I see it it is Victorinox level performance for a lot of money
Nice patina
lucidone
Active Member
- Location
- Near Bicester
Thanks for the reply - just nice to know these things. The only other chef's knife I would buy in my life (barring catastrophe) would be old, 12-14" and carbon steel .
