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Can I love this knife?

I inherited an older 10" Wusthof chef's knife from the liquidation process of MIL's kitchen. It is virtually unused. It has been sitting in my knife drawer because I always reach for my 8" chefs knife or 7" (?) santuko instead.

Is there some application that will make me love the 10"? Or should I sell/regift it and not bother?

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  1. Over time I've migrated towards longer and longer knives. The extra blade length is useful - provided you have the space and organization to use it - and the extra weight might make certain things easier for you. Larger vegetables like cabbages, squashes, rutabagas, etc. are much easier to process with a 9+ inch blade.

    Why not give it a spin for a month and see if you like it? You could always sell or re-gift it later if you find you don't like it as much.

    1. I use my vintage 10" Sabatier carbon steel chef's knife more than any other. I used to use its mate, an 8" slicer, but I feel I have better control and use less effort with the larger one.

      I also have a 10-1/2" Foster Brothers curved carving knife that I inherited from my grandfather, a professional butcher. It looks great and impresses guests but it's impractical for most everyday uses. I had it sharpened by a specialist last summer and she said it's called a scimitar in the trade.

      2 Replies
      1. re: BobB

        I think Dexter still makes that design (scimitar). I used to work in a butcher shop and we had one there. it definitely has its uses (I I liked it for shallow, long, wide cuts -think taking fat of primal cuts of beef). I have seen tohrs use it for slicing cooked roast beef. It DOES look cool.

        Which Sabatier is it? I think thye made a numebr of lines (or had licensees).

        1. re: Westy

          How can I tell? There is nothing written on the blade. The black (plastic?) handle is attached with three brass plugs and has Sabatier embossed in an oval on one side. I bought them new around 1980.

          Because of its curve, the scimitar makes an excellent pizza-slicing knife.

      2. I'd keep it as a family heirloom. But I get sentimental with anything from lost family...

        1. You're more than welcome to store it at my house if your knife drawer is too cluttered.

          1. I have 8" & 10" chefs knives. Mostly use the 10" but my board is a 12" x 18". Don't know how it would be on a small board.

            I have not looked in a while but a like new 10" Wusthof Classic Chef's knife would probably bring $75.00 or more on ebay.

            Like new means just that, clear markings, never sharpened, no nicks or blade damage & no scratches. Nicks & sharpening bellies near the bolster really bring the $$ down.

            1. It may fill a void you're not aware of yet...yech, that sounds pretty crappy, but you know what I mean.

              1. I'd give it a whirl for a few months and many uses (and a 10" is best for breaking down a chicken), but if you don't like it, soup kitchens are always happy to receive decent tools (actually even half-decent ones).

                1. I don't know the make/s of your other knives, but Wusthof is solid. Sharpen it (or get it sharpened), and it should serve you well. You will come to like the 10" I predict. I'd say lucky you, plus the emo connection. Enjoy!

                  1. You should use for a couple or three weeks to see how you like it. I like my 10" Henckels and I use it as my main knife. I learned to manipulate it well. A good knife will perform well.

                    By the way, you could get it sharpened, or you could buy a knife sharpener unit to get the blade the sharpest.

                      1. It's what you get use to. When I got my first Japanese 270mm/~10" knife it felt awkward and large. It has become my go to knife. Now my 8" chef feels small. 10" is a great size once you get use to it unless you have a small cutting board

                        1 Reply
                        1. re: scubadoo97

                          That is it, I'm just accustomed to using an 8". Anyway, yesterday I used the 10" to slice cabbage and to chop massive, planet sized Costco yellow onions. I'm getting more comfortable. Need to take it to be professionally sharpened, though.

                        2. For a 10" German knife, your limitation either will come from length or weight. For a small counter or a small cutting board, the length can be a problem. A German knife usually weight much more than a Westernized-Japanese knife (like gyuto), so weight can be a problem for some people.

                          I think you just have to force yourself to use your 10" Chef's knife for a week or two. It usually takes a person awhile to get use to a new style. It took me about 1-2 weeks before I really fell in love with my first CCK slicer. In the first two days, I thought it was overrated. After a week, I started to doubt my initial assessment. After two weeks, I thought it was the best knife I have ever had.

                          1 Reply
                          1. re: Chemicalkinetics

                            Thanks, I am commencing immersion therapy.

                            Cutting boards and counter space is not a limiting factor for me and I can handle the weight and size (tall w/ big hands). I just need to use it.

                          2. Reenact the scene from Julie & Julia where JC chops an obscene amount of onions, then decide!

                            2 Replies
                              1. re: tcamp

                                I have a pair of onion goggles and they are amazing!