- Joined Aug 25, 2015
I was ok with your comments until you start talking about wusthof as a worthwhile knife. I would take a cheap Paula Deen knife over a wusthof. The victorinox is a decent knife but I would stick them at dexters level and in terms of handles... they have several series like any brand and so it really is just taste. you got some classy prep cooks if they are all rocking a tojiro japanese knife. The only thing that amazes me about my prep cook's knifes is how amazingly skilled they must be to make such precise cuts with such dull pieces of crap and how none of them know how to use a sharpening stone or a honing steel..Originally Posted by harrisonh
And it's going to be hard to command ANY respect at all if you're using a victorinox when you're prep cook is using a Tojiro DP or a Wusthof Grand Prix2.
At the same price point, Wusthof Pro is FAR superior. Same steel, but much better handles. Much better ergonomics and less slip handles with just a hint of "tackiness" to them. Just go to a restaurant supply house or knife company and compare them side by side. Dirt cheap and not bad. They will be replacing victorinox as house knives in most kitchens. dexter v-lo and mercer millennia are also superior to victorinox at the same price point, but not as nice as the wusthof pro. Wusthof has lowered their gourmet series to be competitive with victorinox and at least you won't have prep cooks laughing at you behind your back.
a knife is a knife and if you have a preference thats great; I have mine but their are soo many out there. The best and only advice I would give on buying a new knife is to educate yourself about the different types of steels and modern knife making techniques than take that knowledge and go to a knife shop and pick up some knives and ask the owner of the store some questions about the products he is willing to display and sell in his shop. if you dont have that option than just educate yourself and buy accordingly online.