Wusthof Classic Icon Line - Cooking.com Interview

[wendighoul]

I have a Wusthof Classic Ikon 20cm chef's knife, and it is probably my most prized posession. My roommate once tried to put it in the dishwasher, he should be out of the hospital in a few weeks...

[peeweesherman]

dude sounds like he uses wusthof...for murder tools.

[arm625]

cutco

[majorpainful]

amateurish interviewer. doesn't even know how to handle the microphone. asshole.

[6pipers]

Cool

[kristupha]

@metariane i've been trying to find out the difference between culinar and the ikon line, but i can't find a store where i live that carries the culinar to test it out.

between the two, what is the biggest difference? i've read that the culinar is heavier, but the ikon is heavier than classic. any other differences?

[kragier]

People already beat me to it!

Japanese knives (even the western models) are supposed to be much thinner, lighter, and logical.

I am interested in getting a Nakiri and/or Chnese Cleaver. Tojiro is a good brand I've heard. Shun knives get free sharpening for life, so the extra cash may be worth it.

[duke4life231]

Can't go wrong with Wusthof, ive been using them for years now. theyre definitely worth the money and usually you can find them for a discount, i got my most recent Wusthof knife at all4achef, i recommend this knife!

[cgtrademark]

@duke4life231 Cutco can go better :)

[squareroot99999999]

I just got me a set of Wushof Classic Ikon knives and there is nothing cheap or crappy about them.

They ooze quality from every inch and they are razor sharp right out of the box.

[sandieman666]

i agree, seems like japanese knifes and santokustyleblades are so much more thought through, easy, more comfortable, more intelligent:) changed the way I prep too, I have 3 masahiro`s, one small peelingknife, a santoku and the nr210 chefknife, the best knifes ive ever worked with

[laughingtiger123]

After using my Moritaka Hamono japanese knives for a few years, I can never go back to heavy, clumsy german steel. They are well made, but I can do things easily with a japanese blade that I cannot do with a old euro type knife. Changed the way I prep.

[RastatouilleMan]

This guy just totally put down the Wusthof Classic. Its ok to speak of improvements on the new line up, but don't make the former obsolete or put it down.

It's a matter of personal taste, the classic, still is an excellent knife.

[mormonjoe]

I own several Wusthof knives, and know they are very good...but I gotta say, listening to this guy talk about them doesn't inspire me very much. If you're going to be selling a product, you should have a little bit of enthusiasm. Not Billy Mays enthusiasm, but some.

[arm625]

@mormonjoe if you think that wusthof is good try Cutco its way better and cheaper.

[RebelWrestler45]

@arm625 Wrong, market price of Wusthof is about the same as Cutco for their classic series. With Wusthof, you get forged 440C blades, versus Cutco's inferior stamped 440A junk. However, Wusthof's gourmet series (thinner, stamped blades) is even cheaper than Cutco. Cutco is overpriced mediocrity; KIA quality with a Lexus price markup. Don't buy into the garbage peddled to you by your vector marketing manager, and the bogus sales spiel handed to you by Cutco corporate.

[mormonjoe]

I like the red emblem on the Classic's handle, but the Classic Ikon are so much more comfortable to hold.

[JmasterJr]

Cutco looks way better and is sharper and has a forever guarantee and cheaper wusthof is crap and is fucking German cutco is all American

[RebelWrestler45]

@JmasterJr Cutco uses cheap 440A steel (good rust resistance, terrible edge retention and durability), with cheap polymer handles, and a cheap hollow grind (full flat grind is a must for kitchen cutlery). For 440A steel, Cutco is way overpriced; cough up the cash for a stainless with an HRC of around 60 for kitchen use; 440C at a minimum, but I prefer VG-10.

[arm625]

@RebelWrestler45 wushof is only 440c which is crapier

[RebelWrestler45]

@arm625 Completely wrong, 440 A, B, and C denote different levels of carbon content, not steel quality. In fact, 440C is about twice as expensive as 440A, it has far better edge retention, strength, toughness, and overall blade performance; 440A has less carbon, and therefore better stain resistance, but far worse wear resistance. Don't buy into the marketing package handed down to you by Vector management; 99% of it is complete bullshit.

[arm625]

@RebelWrestler45 oh trust i know vector lies through teeth ive seen it 1st hand. but its not the steel that makes cutco good though its the double d edge which you cant deny really does the work. if you get a regular straight edge from them it wont last long and be as sharp. the double edge though really do what was said.

[RebelWrestler45]

@arm625 I do like Cutco's carving knives and bread knife, and the double d edge is one of the better serration patterns out there, but if used against bone or any other hard cutting matter, it will dull very quickly. Instead of dulling after one use like Cutco's straight edge knives, their dd knives will stay sharp for a month or two. Furthermore, the 'dd' edge is limited in most kitchen application; you cannot chop, dice, or mince with the dd edge.

[1Enkyo]

Why is Wustof more expensive then Henkels? not raggin, just wondering...

[nothotbutspicy]

in my opinion(i'm not asking for any trouble) is that whustof knives are always good quality. there are some good henckels out there but be ware, henckels also markets super cheap pressed steel serrated blades that tear food instead of a clean cut. if u wanna buy henckels, just make sure u r getting the good stuff. it's more expensive but worth it

[daaniel20]

Hm, i think i would choose Masahiros over any of the mentioned knives here. They come in a great variety, many models and different kinds of steel. You find something for your taste, and they are sharpened to perfection rigth out of the box!

[isthereonethatsnot]

Try Cutco

[rpang10]

wow excellent i really want the wustof santoku 17inch knife

[isthereonethatsnot]

get it from cutco it lasts forever and if it doesn't they replace it for free and they are 10 times better

[RebelWrestler45]

@isthereonethatsnot Cutco uses crap 440A steel, and charges way too much for it. Don't buy into their marketing propaganda; they use cheap materials and even cheaper finishing processes (hollow grind on a kitchen knife, seriously?). 440A has good rust resistance, but due to a Rockwell hardness in the mid 50's, can't hold and edge long at all. Take it from a person who has sold thousands of dollars worth of Cutco.

[albie886]

ive used wustofs, globals and shun. all are mint. i rank the shun then wustof

[sektor333]

It's the Ikon line, not the Icon line.

[aaronbaron54]

Personally, I hate Wustof knives. They're uncomfortable, and blunten fast.

Shun knives are the way to go

[teabaggervance8]

i was circumsized with a 14 inch classic chef from wustof--great memories

[1rael00]

@teabaggervance8 i laughed so hard when i read this my eyes started watering, thanks!

[CutcoNtony]

Anyone who wants a knife of better quality, with a better guarantee message me and I'd be happy to tell you about it.

[TheChangeling9]

global

[CutcoNtony]

Global is an excellent knife. But anyone who owns Cutco will tell you that nothing out performs it. Some are just as good as far as cutting ability but they lose when they get to the guarantee.

[TheChangeling9]

and?

[Sparky12311]

i think hes trying promote his crappy knives lol

if your going to buy knives, get well known makes... Global, Wustof etc... not some advice of their own stock lol

[sektor333]

Ugh, here comes the Cutco MLM cult.

It's more of a scam to recruit you and the knives are too expensive. Wusthof & Henkels are the best. Kasumi make a line with titanium, but I haven't tried them yet. They are very stylish tho.

[ploscar337]

i have this knifes... and they suck lol use global or CIA or... kyosera

[MetalGrannie]

They are good knives, but beware if sending one back for repair/replacement. I sent in a top-of-the-line Classic to Wustof and they sent me some refurbished crap, not even the same kind I had.

[IamSteelManS]

How did it get broken?

[MetalGrannie]

The rivet closest to the blade came off and it caused the blade to have a lot of "play." I thought it was unsafe and sent it in to Wusthof. They didn't send me back a Classic - sent me what turned out to be a low-end knife. Then Wusthof had the audacity to tell me I hadn't sent in a Classic, and that they had a picture of what I had sent in. Which turned out to be false. I spoke to someone else that claimed she had been there 14 years and they've never taken any pictures.

[IamSteelManS]

O! thats really crazy!

I thought they were pro, how do they make a mistake like that...

And I wonder why they do not have replacement service in my country?

[billy356]

The biggest and most important difference is the tapered bolster. Now you can properly sharpen the knife set where before you would have to actually grind the bolster down. The handle & heft have been altered by a small degree and this makes the Ikon line a bit heavier than the Classic line so that is where personal preference comes in. The tapered bolster is a HUGE and important change!!

[stanrenkens]

the best knives the get:D i got the whole serie of the classic ikon:D

[sohndi]

In korea Henckels knife are more popular than Wusthof!

But Wusthof seems to be more popular in US...

Wusthof Classic Icon Line are what I want to have...

[goodbyeforgood]

So, what exactly is different? That was the most ackward interview ever. He didn't even answer the freaky interview guy's questions... "uh, there are 6 to 7 differences, but I have no idea what they are, so... hey look over there!"

[n7cav]

1. Contour Handle vs. Classic Panels

2. Half-Bolster vs. Full Bolster.

3. Blade Thickness is thinner (Less "wide")

4. Edge profile is polished.

5. Pommel added (Back of knife handle has steel, instead of just neing between grips)

6. Slightly different landing contour (Blade has a different curve to it)

There are acually a few more differences, but those are the ones a chef would notice off the bat.

[porcellian]

With the exception of:

1. Contour Handle vs. Classic Panels

5. Pommel added (Back of knife handle has steel, instead of just neing between grips)

Classic Icon is just Le Cordon Bleu with higher retail price.

[number1Schumacherfan]

They make fantastic knives. Probably the best professional chef's knives made.