Wusthof Ridge Chef's Knife -- Worthwhile or Gimmick?
Does anyone have experience with this knife?
Since no one has replied, I might as well take a stab. No, I have no experience in using this particular knife, but I have seen it a few times at stores, and have used a similar (not same) knife before.
The Wusthof Ridge Chef's knife is within the Gourmet knife series and is a stamped knife:
I have seen this design a long time ago before Wusthof adapted this. The design is supposed to reduce food sticking to the knife blade by the holes and the raised ridge. However, the ridge will also increase the food wedging -- thus you will need extra force to cut thorough large items. In addition, the ridge is only risen on one side. It will work if you are right-handed, but probably not if you are left-handed.
Not a gimmick in my opinion, but also not worthwhile.
No, but the low end / stamped blades from Wusthof, ime are horrible. You're better off with their forged models or a Victorianox. That hump on the side blade is akin to a convex grind ( helps to push the food away from the blade), but without a smooth transition, will feel like a speed bump. I've never used a blade with holes on the side.
Not sure what steel it's made from, but I very much doubt it's anything great - possibly not even anything good. The ridge will probably work in a few situations and not add much in others. Probably will be cumbersome or prone to wedging and steering in some situations as well. The holes in the blade would probably offer a little benefit for cutting some kinds of cheese, but that's about it. More difficult to clean well. No good for lefties.
Seems like it's probably overpriced unless you find it on sale. I'd stick with well made traditional knives (though the glestain rec is also a good one).