Wusthof Vegetable Knife - Does anyone own one and if so do you like it?
- Fowler Oct 17, 2013 10:16 AM
One of the hammered/dimpled knives from Japan would be an excellent choice.
What do you do with this knife after you sharpen it a few times?
There are two similar knife from Wusthof. One is from the Classic series and the other one is from the Gourmet series. Your photo is of the Gourmet series. A few of us (on CHOWHOUND) has a discussion about it, and we did not like the design. You can read the reasoning here.
Thank you for the link, Chemicalkinetics. My question was if anyone owned one and if they like it. It appears that none of the people that replied in the link you provided own one let alone have experience with using one.
It is still good speculation and of value, just not what I was asking about.
I have the 'other' Wustof vegetable knife. I like it a lot for things like cabbage, broccoli, potatoes, carrots. It may not be 'good' enough for many but, I find it efficient and easy to use.
Do I own it, no. I do have the Classic version. If its the same steel, here's my take. You need to keep it sharp. We have a Wicked Edge, a diamond extra fine sharpening rod and a ceramic rod. All it takes to keep them sharp. If you don't want to deal with this, get a Shun or similar. Since we bought the Shuns, this knife gets very little use. We have 3 relatively short Wusthof's and have noticed none of them hold an edge. Its like the steel is butter. The big chef's knives are fine though.