The Idiot Gardener

WARNING: This site contains information on gardening, brewing, curing meat,

building shit and hunting, all done in a piss-poor manner. It is not suitable for the

feeble-minded, the weak and lame, those of a nervous disposition, vegans and

vegetarians (and those other ones that only eat fish and the occasional bacon

sandwich - I think they're called 'hypocrites'), those who practice any

manner of folk singing or dancing, people named Colin or fans of Barry Gibb.

Wusthof Classic Knives Review

If you’re experienced in the artistry of the charcutiere, then – to be honest, and as is already obvious – you’ll learn next to nothing here, apart from the fact that I’m a bloody idiot. However, if you – like me – are stood gazing into the abyss that is charcuterie, then it’s nice to know that the curing I have done thus far hasn’t required any special equipment. One thing that I will stress at the start is that I was fortunate to have a good set of knives! I bought my Wusthof Classics a few years back, and everything I’ve done so far has been simplified because of them.

As someone who cooks a lot of Asian food, I appreciate the trend for Japanese knives. These items are great, very light and very sharp. They’re pricey, but so are the Wusthofs. However, you try to go through a bone with a Japanese knife, and before you can say, ‘Oh shit, I’ve put a knick in the blade of my significant investment’, you will have put a knick in the blade of your significant investment. Go through a bone with a Wusthof, and it laughs in your face, screaming, ‘C’mon, you tart, is that the best you can do?’

Japanese knives are sharp. You’ll know it, because you’ll spend ages sharpening them. In my experience they lose an edge too quickly. Wusthofs take longer to sharpen, because the blade is thicker and the steel harder (ooh, missus), but they’ll stay sharp for an age, even if you abuse them.

The Classic has a one-piece carbon steel construction, with a fully tanged triple-riveted handle. The steel is alloyed to keep them clean. The balance is fantastic (well, for me it is), and when the marketing bumph bangs on about how sharp they stay, it’s bloody true!

The boning knife is the one that gets most use, along with the Santoku. A slicer would be good too. I’d recommend those as a minimum. To give you an idea of how good Wusthofs are, I don’t have a slicer and use the fish filleting knife – usually one of the flimsiest knives in any set of knives – to cut really thin slices of bacon, and it does so with minimum flex.

I did have one handle crack after going at some frozen pork. A quick email to Wusthof resulted in a free-of-charge replacement. Top marks for service, which you should get with a quality brand like this.

One last point; I have paid for all my Wusthof Classics with my own money, and have no association whatsoever with Wusthof, aside from owning a number of their knives. These views are my own, based upon using the kit, and I have had no inducements to write this. That said, if anyone from Wusthof reads this dribble, I’ve got a real yearning for a 10 inch narrow slicer, ja!

A score? 10 out of 10; I wouldn’t use anything else!

5 thoughts on “Wusthof Classic Knives Review

  1. Tom Gowans

    Well IG, I have tracked you down to here. Blogger too plebish for you, eh? you snobby bastard.

    Must be an incredibly easy interface you are using because you haven’t ballsed it up. Looks nice, is easier to read and is full of the same old idiocy! The feed from your site to my blog seems to work so, if you thought you had lost me, sorry.

    I hoisted in your remarks about a good drop forged knife laughing when faced with a bone. And then I laughed. I shall now put up a quick post in the morning of what an African can do to a very expensive knife when asked to cut up a fish. Yes, a fish. Just a fish. An ordinary fish.

    Now. let’s see what happens when I click on the post comment button below having laboriously filled in my name, my parent’s names, my date and place of birth, my blood group, my bank account details and sample signature on the power of attorney and rights to the wife and nieces forms and my website address and password.

  2. Adele

    Thanks for the post. I’m looking for a new chef’s knife to replace my J.A. Henckels’ full tyne, its handle seems to be splitting apart. I’m always sharpening the knife blade because it can’t keep it’s edge for any length of time. I’ll definitely check out a Wusthof.


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