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04 March 2010

Comments


I love the scalpel-like edge of my new santoku, but there will be no teasing of my chef's knife, thank you very much. My Wusthof is my go-to knife and has been around the world with me. It even has its own (Cr Mo) frequent flyer card. What do you use?

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A new comment from “Joe McConnell” was received on the post “A HOLE IN MY KNIFE” of the blog “simon says french food blog”.

Comment:
Your Wüsthof knife is made of consumer grade stainless steel that is far too soft to keep a reasonable edge; I suggest replacing it with a japanese made, western-shaped chef's knife -- Shun is a reasonable option -- and then learning to do your own sharpening. Chad Ward's book, An Edge in the Kitchen, is a good starting place.


Commenter name: Joe McConnell
Commenter email: mccon@ic.net
IP address: 99.57.163.167
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Enjoy!

Your Wüsthof knife is made of consumer grade stainless steel that is far too soft to keep a reasonable edge; I suggest replacing it with a japanese made, western-shaped chef's knife -- Shun is a reasonable option -- and then learning to do your own sharpening. Chad Ward's book, An Edge in the Kitchen, is a good starting place.

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