Ah yes, I miss my dad, he was an arrogant and self-occupied bloke with a spoiled rotten childhood.
Well, I suffered a disappointment. I like my knives sharp and was planning to indulge myself a nice Christmas gift; ordered a Wusthof 200th anniversary set from amazon like shown in this photo. I like the idea of carbon steel, a bit of nostalgia perhaps. It arrived yesterday, supposedly a new set. Well, the blades were spotted, which, given that it's carbon steel, would not be a tragedy since I was planning to use the knives it for cooking and they do get that patina. The worst part is that the chef knife is quite badly bent. The blade goes to the left as much as one cm at the tip. I don't want to try to bend it back for fear it snaps; these are reportedly tempered to an HRC of about 59. Sniff sniff... 
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I think the 9" chef is way too large, if they made a 7" that would be ideal
I have both the 8 and 6 chefs classic, I use the 6" 80% wishing it had lil more. I'm not a small handed guy
the stone I use https://www.razoredgesystems.com/
I have both the 8 and 6 chefs classic, I use the 6" 80% wishing it had lil more. I'm not a small handed guy
the stone I use https://www.razoredgesystems.com/
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I have no problem with my 10" UX-10 Guytou helped by a couple small knives like a bird's beak paring knive. I actually don't find in between sizes that useful save a Chinese cleaver.
I think my problem with Wustof is more the width of the blade, not the length. and I tend to use more for utility than slicing.
I think the Chefs classics all feel real good and balanced, you can tell its quality as soon as you hold it.
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I have a nice hattori Damascus about 7.5"... It takes an edge like no other. Mostly I use my 10" or 12" forschner. They don't hold an edge as well but I keep a wet stone by the sink so the blades get a quick touch up pretty often.
My wife learned early on (read stitches) to appreciate and be cautious with the kitchen tools.
My wife learned early on (read stitches) to appreciate and be cautious with the kitchen tools.
some find how long it holds an edge to be a better tool, I see meat cutters and Chefs have way different tools.
I grew up with a 10" Henkil chef (not sure how to spell it). Good and heavy.
Later when wife and I lived together, I got an 8" Wusthof santuko. Good and sharp, perfect balance too. If I hold my finger at the end of the handle nearest the blade, the blade and handle have equal weight.
Several months later, I got a farberware 8" chef just to have something while the Wusthof was out to be sharpened. I am to this day surprised by the weight of this $20 knife. It's balance sucks, but it will take an edge and hold it for a long time.
Later when wife and I lived together, I got an 8" Wusthof santuko. Good and sharp, perfect balance too. If I hold my finger at the end of the handle nearest the blade, the blade and handle have equal weight.
Several months later, I got a farberware 8" chef just to have something while the Wusthof was out to be sharpened. I am to this day surprised by the weight of this $20 knife. It's balance sucks, but it will take an edge and hold it for a long time.
So whilst we are talking knives do people sharpen to a 15 degree blade or a 25? I currently do 15 as that's what the rails I have are, but wonder if I am just making work for myself.
As all my knives started out second hand I've never got a perfect edge, but enough to slice through a nail when I was being careless. I do find the whetstone very theraputic though.
As all my knives started out second hand I've never got a perfect edge, but enough to slice through a nail when I was being careless. I do find the whetstone very theraputic though.
Bill, I know many might find the electric sharpener to be sac religious or blasphemous thing, but this works great!
The three pairs of slots are:
15^ angle course (for Asian blades such as santuko)
20^ angle course (for American / European such as Chefs knife or French knife)
15/20^ fine for finishing any blade.
It usually takes one slow pull through each side of the appropriate angled course slot, then a few quick pulls through the fine slot. My knifes are sharp! Steel before each use, and few minutes of sharpening a few times a year. Avoid the dishwasher.
In answer to your question, I believe Asian blades have a finer angle, but it won't last as long unless it's a really high tensile strength blade. Other knifes 20 or 25 degrees I guess.
