This was an excellent video. Please continue making content like this. Very enjoyable.

Ty for the review! Was debating purchasing some and this definitely convinced me

I have 2 of this brands knives. I love them. My first is the bread knife one. I got it for cutting brisket and prime rib. Last year I got the boning knife.

I'm loving my set of Henckles. Wouldn't trade them for anything. It was interesting, however, to see how the Wusthof performed. Thanks for the review, Great Lakes!

Love your logical and well structured approach, I am an amateur looking to get his first high end chef knife and follow the same thought process! I am currently inclined towards Wüsthof Ikon.

@GreatLakesPrepping

Жыл бұрын

Thanks Nikola. The Ikon is a very nice line of knives. Some people find the curve of the handle takes a bit of getting used to, but it's a quality knife.

Forgot to add, I bought the brands electric sharpener with the boning knife.

⁠​​@GreatLakesPrepping Do not scratch the cutting board with the sharp side of the knife. this quickly dulls the blade. twist it and use the blunt side instead;)

I've been using a Victorinox 8" chef's knife, I will have to revisit my Wüsthof 8" chef's knife. Personally I don't like the Wüsthof classic handle. I'm looking to get a new Santuko, I can't wait for that review!

Is anyone going to mention the fact this is a gyuto? I adore wusthof for a restaurant environment they take a absolute beating without needing a crazy amount of sharpening. Rockwell hardness is around 56-58 ... generally as previously mentioned MAC are exceptional...there a hy rid blade between German and Japanese, slightly harder at around 60-61 , half the weight and they whetstone to razor sharp!! They are both amazing and both have there place in a kitchen!!! I have both and love both!!!!!!!

Thanks for your review. Is there a update?

@GreatLakesPrepping

9 ай бұрын

Knife is still going strong. It's not my primary chef knife, but it's great for smaller, finer work. Still has a great edge, as I would expect.

@dr.angerous

7 ай бұрын

​@@GreatLakesPreppingand what is

Its same length of petty knife we use for fine prep

Hmmm. I didn't know this knife existed. It seems like a little shorter version of my Wusthof Santoku.

Did you have any trouble finding a left hand version? ;-)

@GreatLakesPrepping

2 жыл бұрын

Ha, yea it was tricky to find.

The reason we want the Wusthof is our hands are small and we want something not to heavy.. And these are made just for us.

The majority of Japanese knives out there do NOT use carbon steel. It's becoming an increasingly rare choice, in fact. Japanese stainless steels can be almost as soft as the steel in your Wustoff, or much, much harder, depending on the steel. But the idea that Japanese knives chip easily is over-played. The reality is that if what you're doing will chip a Japanese knife, then it will at least roll the edge on your Wustoff (assuming it's a similar type of knife).

Thumbs up for you mentioning Glocks.

For your uses. Get an 8+ inch chef knife, or Japanese equivalent. Judging by what I saw you preparing you're way better off going with a western knife. If that was a dollar store knife you would've struggled hard. Whereas even a dollar store chef's knife would be able to handle that job much better (at least until it breaks.) The larger the vegetable, the larger a knife you're going to want to reach for. It's a matter of physics. There's less friction on the knife.

@GreatLakesPrepping

9 күн бұрын

Thanks for the feedback. My usual go-to knife these days is a 7" Santoku, though I've been eyeing a couple 8" chef knives I rather like.

Hollow edges don't do shit.