HOME > Chowhound > Cookware >
Aug 5, 2013 09:11 AM
Discussion

Wusthof Ridge Chef's Knife -- Worthwhile or Gimmick?

Does anyone have experience with this knife?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. 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:

    http://www.cutleryandmore.com/wusthof...

    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.

    http://www.cutleryandmore.com/content...

    Not a gimmick in my opinion, but also not worthwhile.

    3 Replies
    1. re: Chemicalkinetics

      The ridge also doesn't work if you are left handed.

        1. re: mike0989

          Thank you for mentioning this! Much appreciated.

      1. 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.

        1. http://www.japanesechefsknife.com/GLE...

          I don't know about the knife in question but, the Glestain works really well. It seem gimmicky but, it really does work well.

          1. 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).

            1. Okay, now that all the Knife Snobs have chimed in, allow someone who actually owns one to offer a rebuttal.

              After reading all the reviews on Amazon, I asked the Birthday Chicken for this very knife. As a right-hander, I was unconcerned about the negative comments made by left-handed users/readers.

              Well, the BC came through and I find that for slicing and chopping vegetables (which I do often) I reach for this knife more than any other in my block. The combination of the holes in the ridge really do keep things from sticking. This is particularly appreciated when preparing onions or potatoes.

              Yes, it's stamped steel, but then so are several of the knives rated highly by Cooks Illustrated. It has a comfortable grip and is properly balanced. It was properly sharpened right out of the package and I've had no problem keeping a good edge on it since.

              Is this the one knife for all reasons? No, of course not! As an old-timer told me many decades ago, "The right tool for the right job." But for the every day, mundane tasks I described above this knife fits the bill perfectly.