Victorinox, or Wusthof?

[JM Aggie08]

I'm looking at getting my SO a couple new chef's knives for her upcoming birthday, and am on the fence between these two brands.

Any recommendations?

 

[Hayabusa Rider]

I'd go with the former.

If the Wustofs are anywhere near the same price as the Victorinox they won't be as good.

Out of curiousity, why multiple chef's knives?

 

[Drako]

We have some Wusthof Classic Ikons. I would recommend them if you can get them for a decent price.

 

[GagHalfrunt]

At any given price point Victorinox will be 5 times better than Wusthof.

 

[highland145]

Victorinox

 

[JM Aggie08]

I'd go with the former.

If the Wustofs are anywhere near the same price as the Victorinox they won't be as good.

Out of curiousity, why multiple chef's knives?

We cook together - I don't want to be using a beater any longer

 

[JM Aggie08]

Went with a Victorinox 10" chef and 6" utility in rosewood - thank you all for the help.

 

[uhohs]

the victorinox are great values, but unfortunately their prices have increased quite a bit over the past year or two.

 

[Scarpozzi]

NEITHER!!! GINSU!!!!!

My go-to knife is a Wusthof 5" Santoku...in-fact, it's the only Wusthof knife I own. The rest of my current set are Henckels chinese crap. I really like Wusthof, but like the weight and balance of Messermeister better. (my Messermeister knives were stolen 5 years ago)

You can't go wrong with either Victorinox or Wusthof as long as you buy the right knife for the job. I like the size of the 5" Santoku as it's light and easy to use when slicing onions, celery, carrots, etc... Vegetables are less likely to stick to the side than a chef's knife when slicing & dicing.

 

[Drako]

Went with a Victorinox 10" chef and 6" utility in rosewood - thank you all for the help.

You should have gone with forged not stamped.

 

[shortylickens]

i only know Victorinox from their pocket knives. not sure about their kitchen knives.

 

[twinrider1]

the victorinox are great values, but unfortunately their prices have increased quite a bit over the past year or two.

Jeez you aren't kidding. Just checked Amazon and I paid $21.20 for my 10" chef's knife in 12/08. Now it's almost $43.00

 

[lxskllr]

NEITHER!!! GINSU!!!!!

I got my first Ginsu a few weeks ago. I wanted a bottom end beater knife to take to work for lunch. I usually use my pocket knife, but food gets stuck in the joints. Anyway, I got a bag of knives for $1 at the thrift shop, and it had a couple Ginsus in it. What a piece of shit :^D They're worth the ~10¢ I paid, but not much more. Bad as a saw, and bad as a knife. It does nothing especially well.

 

[seepy83]

I have 6 or 7 Wusthof Classic's in my kitchen. They're great knives. I use them relatively heavily (for home house), and I plan to take good care of them and hand them down to grandchildren at some point in the very distant future.

 

[highland145]

I got my first Ginsu a few weeks ago. I wanted a bottom end beater knife to take to work for lunch. I usually use my pocket knife, but food gets stuck in the joints. Anyway, I got a bag of knives for $1 at the thrift shop, and it had a couple Ginsus in it. What a piece of shit :^D They're worth the ~10¢ I paid, but not much more. Bad as a saw, and bad as a knife. It does nothing especially well.

Hmmm cut up hoes?

 

[lxskllr]

Hmmm cut up hoes?

Chainsaw's best for them :^D

 

[DaWhim]

http://www.cutleryandmore.com/shun-edo/paring-knife-p129038?dow=1
http://www.cutleryandmore.com/shun-sora/paring-knife-p129102

these r on sale, look like nice knives

 

[seepy83]

http://www.cutleryandmore.com/shun-edo/paring-knife-p129038?dow=1
http://www.cutleryandmore.com/shun-sora/paring-knife-p129102

these r on sale, look like nice knives

I looked at Shun's (also some of the nicer Henckels) when I was buying my knives. I ended up with Wusthofs because they felt the best in my hand. I went to a restaurant supply shop where I could "test drive" before I bought. I think it's important to see how they feel when you use them...the Shun's look very cool, but nothing felt better in my hand than the Wusthof Classic. They're all good, quality, knives...but comfort and balance is important.

 

[highland145]

Chainsaw's best for them :^D

Frozen +chippers...or so I hear.:whiste:

 

[Exterous]

Frozen +chippers...or so I hear.:whiste:

Expanding your Fragmentation business into other areas I see...

 

[xanis]

Looking for a good 8" chef's knife + whetstone myself. I'll watch this thread.

 

[OBLAMA2009]

forged wusthof knives like classics look way better than the stamped victorinox stuff. the victorinox are pretty nice though, are easier to sharped/throw away when they get dull

 

[brainhulk]

Miracle Blade

 

[Don Vito Corleone]

I have a complete block set of Wusthof Classics but have replaced all the key ones (chef's, santoku and paring) with Shuns. Wusthofs are made of rather pedestrian steel, though they are well constructed, and hence tend not to hold an edge well. To me Wusthofs are a waste of money, and I would either go for a similarly-priced Shun (which is made of far better steel) or a Victorinox Fibrox, which is probably a better cutting tool than a Wusthof and far less expensive.

 

[Hayabusa Rider]

I have a complete block set of Wusthof Classics but have replaced all the key ones (chef's, santoku and paring) with Shuns. Wusthofs are made of rather pedestrian steel, though they are well constructed, and hence tend not to hold an edge well. To me Wusthofs are a waste of money, and I would either go for a similarly-priced Shun (which is made of far better steel) or a Victorinox Fibrox, which is probably a better cutting tool than a Wusthof and far less expensive.

You might consider a CCK slicer, being a knife person and all. I find that a "go to", in carbon steel. I've taken to applying Renaissance Wax to my carbon steel. Rust and staining by acidic foods do not happen now, and twice a year application works for me.