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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.