BEST KNIVES SET for PIT MASTERS - warning Wusthof Classic Ikon fanboy😀 

Awesome informative video....could I pls have the link for your knife roll...I would like to purchase the exact one....thanks

I loved the video! Great job explaining what each type of knife is used for. I'm a huge Wusthof Classic fan and have several of those knives also.

Thank you for the Tutorial Video on Knifes! I love my cooking tools and enjoyed this very much.

Beautiful piece of kit, Mr. PMX

You have a hell of a set of Knives there Roel. One day i plan on getting a set built up. Thanks for sharing Brother!

I get it.........I'm a Wusthof fan also. Well, for most knives. Thanks so much for the video!! Very helpful!!❤️

Really good vid, man. For some reason I loved that carving knife in particular. Looks absolutely perfect, and I don't have one.

Excellent video!

Beautiful set.

Very informative. Thanks. I recently purchased a Wusthof 10" bread knife and it quickly became one of the favorites in my knife collection. Every serious cook needs one of these.

PMX- There are hundreds of RU-vid knife videos and this is one of the best in my opinion. I use exactly the same basic knives but I replaced my chefs knife with a Henkels Japanese style cleaver. Wusthof makes beautiful, functional cutlery. I prefer a fatter handle so Mine are a combination of Henkels, Dexter and Victornox. But basically the same idea as your set.

I use the Classics for nearly 20 years and I love´em.

very nice breakdown of how all the knives are used. nice knives too!

Yep... Wüsthof is my rock solid standard as well.

Ikons are beastly. I only have a few, but yeah. Love them.

I would also suggest the 10in super slicer, i believe they are carried in the ikon series, its serration makes it great for brisket, bread, and fibrous fruit/vegetable

I appreciate the explanation of how each knife is used..... always wondered how to use a deboning knife.

The is a great knife set...awesome

I like Rhineland Cutlery. My 8 inch chef's knife; like you said. Is my most used. The for the videos. I like hearing others perpective.

Thats a really nice set of knives Roel! Looking forward to the pizza oven review :)

Awesome set up thx for the vid ☺☺☺

I bought the 8" Wusthof Classic Ikon Chef Knife and the 3 1/2" Wusthof Classic Ikon Paring Knife a couple weeks ago and I'm totally in love with those two knives. A bit on the heavier side, but I like to feel the weight of the knife in my hands when I'm working. Looking forward to complete the set. Great knives!

Nice video really like my favorite is Santoku knife

thank you! Excellent list

You sold me. I just ordered the classic ikon 8'' chef knife, the wusthof classic paring knife and the wusthof classic 10'' honing steel. I'm just starting to cook and when I got the opportunity to try a good set of knives to chop vegetables, I was astonished how fun it could be to prepare dishes. I'm pretty poor since I'm a student but I figured that if I take care of them, these could last me a lifetime. I'm looking to expand my collection as time goes on!

working on a similar set, I'd add the santuko or the nakiri for hard vegetables. They are great within the Classic Ikon collection.

Nice video around hardware! I also love the Wüsthof knives, but collect the standard Classic line. Have you ever tried the super slicer (4532)? It is also a very nice one and cuts though bread and roasts without squeezing it so everything stays in shape.

My favorit knifes! I use only Wusthof! Very happy!!!

Excellent video on the various knives and their potential uses. Even though you didn't mention it, it's clear that you like the Wusthof Ikon series of knives which have a very comfortable and easy to hold handle. They are also one of the better series of knives in the Wusthof line-up of quality cutlery.

Great video, I just got my first wusthof knife. I got the 9 inch carving knife primarily for my thanksgiving turkey and the ability to use it on my BBQ meats. When first using it, it seemed extremely sharp then seemed to dull as the day goes on. I ran out and bought a wusthof steel rod. Haven't used it since but how often do you sharpen the knife? Would it hurt the knife if it was sharpened before every use? Thank you, huge fan!

Great tutorial on your knives.,

Which knife would be best for slicing beef for jerky?

Great video, and a bit freaky as I've been looking for knives the past week before stumbling upon this video. I do a lot of BBQ and was looking mostly at Wüstof Ikon and Shun Kaji. Quick question. I do not do a lot of fish, so I am wondering if I should do the salmon slicer or the super slicer in the Ikon to cut brisket and other smoked meat. I like the idea of slicing without corrupting the bark, but am wondering if the super slicer would do that as well. Thoughts?

I have got the same and even my name in it. Great knives....

This is old video, but I like your knife roll bag, where you get it? Been trying to find it in Google.

Hello dud,how much the 1set (pack of bag)? Thanks and god bless

Excellent video!!! I have 2 natural steel Japanese knives to go with my 3 main Wusthof. Love them!!! The Japanese knives are a bit high maintenance, but they're heavier than the "chef" knife and works well as a "cleaver", esp. when quartering a chicken. Wusthof is expensive, but you're paying for quality!

Great videos

Pretty cool! One remark: a serated knife - unlike the others - you can not sharpen. And: if you need a serated knife to cut through tomatoes and other produce with "a hard skin and a soft internal", that just means your chef's knife is not sharp enough... I can cut slices less than .5 mm off of a ripe tomato - with a chefs' knife :-) Other than that: I have used my Wüsthof Dreizack for 20 years now and I love 'em :-) Thanks for the vid! Keep it up!

I only have one Wüsthof knife and that is the fillet knife. And I love it.

great choices, the only thing i think you should get is edge guards. you will decrease the amount of sharpening and protect your knife roll

No link for knife roll. That would be nice to find.

Nice video!

Are all of these available as a set to buy please

worth the price, very good choice

I will stick to my victorinox knifes. Have had them for about 10 yrs. Have never let me down. Always sharp keep them sharp with Ken onion edition work smart sharpener. My 14 inch Carver cuts through Brisket like butter and way cheaper than Wusthof. There made by the same people that make Swiss Army knifes and American test kitchen uses them as there every day knifes. Plus there NSF approved. So you can take them into and use them in any restaurant or commercial kitchen in America. Great video on the knifes you need as Pit Master but I'd suggest a 14-in carver over a 12. I have both. For the simple reason is you need the longer knife to slice through 18 to 20 LBS Brisket. With out running out of knife in 2 to 3 passes.

A lot of people would like to see that in a set, with table knives that match and butcher block to hold them--and display them. Problem with "sets" is they never seem to include a fillet knife, of any kind. I like the set you put together. I just looked at this brands' five hundred dollar "set", no fillet knife. Thanks.

You should redo this video. You are so much more comfortable now. Also great refresher for Holidays.

I was very very pleased with the knife set i bought from the "Kitch N' Wares" brand, bought on Amazon

Ikon honing steel is much more expensive than other wusthof steels, what's the difference?

Nixe Knifes Roel. And I See you have the Uuni. I really would like to See Videos with them ;-)

How do the Ikon range compare weight wise to Global and Shun knives? I have knives from both of those companies but I have also Scan Pan knives, the scan pan knives are very comfortable to hold but I find they are far too heavy for me, especially the chefs knife and because of this I find it tiring to use and I no longer use it after having the option of Global and Shun knives.

wow you bought quality...how much for all knives, roll, hone, and cutting board??

excellent Roel! I don't have any nice knives.

I love their Vegetable knife. Doesn't let the onions and potatoes stick to the blade.

Would you mind giving the the name or a link for the knife roll? Don't see it in the links or comments. Thanks!

I can get the set with the block for 120 at the BX. Gonna get it

A question about grip-- I hold my chef's knife with my thumb and index finger on the back of the blade itself ahead of the handle and I wrap my other fingers around the handle. Does the curve of the Ikon handle make this grip difficult? Will it push my hand into an uncomfortable position? (By the way, I'm a woman and I'm sure my hands are smaller than yours, if that makes a difference). My son has the Wusthof Classic and loves it, but I think the Ikon might work better for me. Advise me, and thanks so much!

Don't you think that the classic ikon chef's knife is a bit overpriced when compared with the Mercer Renaissance?

Do you have experience with the Xline series?

I'm looking to buy a Wusthof set. Are they really worth it? Have you ever used other knives?

Great Knifes, but like all good things, they are expensive. But hey - X-Mas is coming up soon.

any info on where to purchase this set ?

Is the blade is flexible too on the chef knife ?

Wow! Watching this in 2019. The channel has come SO far since these days. 👍🏻 still a great episode though 🔥

wat is het prijs van dat hele set eigenlijk?

I've always learned to use a plastic or other type of cutting board over wood because wood traps bacteria. I will say though I like the look of wood better. cool video btw.

How much would a set like that cost?

Those are razor sharp

I personally found the balance to be wayyy off on these. Compared to the classic line which balances perfectly if you put your fingers just under the bolster, these are very heavy in the handle.

Nettes Messerset Roel will haben !!!! lg from Vienna Herbie

These knife are not in indian retail market ....why these are not available in indian local market ..... Plz make available in our local market....

No mention of the steel used or the hardness of the heat treatment. I much prefer the very high-quality Hitachi steel and the asymmetrical grind options that Japanese knives have and I don't like stainless steel near as much as Japanese carbon steels. Western knives are primitive compared to real Blacksmith made Japanese knives. If I was going to buy a Western knife, I'd probably just get a Forschner with the grippy handles. They cut just as well and much less expensive.

What you call utility is for sausage !

you only need one French cooks knife save yourself some money get fork steel and pairing knife and you wont need to change for 5-10 years

Whats up with the sword? Lol

do you not like scimitars aka butchers knives, oh P.S. not to be impolite but you do know that for health reasons plastic broads are much cleaner to use than wood even if not as aesthetically pleasing.

Gonna disagree on the fillet knife for a sec. In my experience, it's mostly useful for precision in trimming fat, sinew, certain soft cuts, and perhaps skinning. Would not recommend filleting for fish at all. The knife is flexible, but it's too long and thin for precise cutting and makes it very difficult to precisely separate meat from bone proportionately and efficiently. I especially wouldn't recommend it for work, as you will need to take your time with how imprecise it can be. I let my colleagues use it to see what they thought. We all came to the same conclusion, for fish filleting, the knife is a nightmare. Boning processes can provide precision, but to an extent.

i hear a dutch accent

I dont get these. was a butcher for years. OTC old hickory was what I always grabbed for at home. Standard old school carbon 1095 steel beats even the highest grade stainless in edge ability and edge retention, it will also take a beautiful patina. Wusthof makes good knives (for what they are) but when you can buy a old hickory set for the price of one knife and hold a better edge why would you buy anything else? Our grandparents would have never spent $850.00 on a knife set and would probably smack you silly if they found out you did. Dont knock it till you try it... carbon steel is still king in the knife world.

DUDE.. . UR USING YOUR KNIFE ROLL WRONG. HANDLES GO IN POCKETS NOT THE BLADES. YOULL RUIN YOUR SET.

LOL That's how they get you. "Oh, hey look! There's a guy on RU-vid who cooks. Let's get him OUR products for FREE and asking him to market them FOR us" ... and so the "indentured service" begins. LOL See it happen all the time to guys on RU-vid. Especialy gamers. Next thing I know, they aren't talking about games anymore, but instead the "free" hardware that they were sent. Could have saved a lot of time just by saying ... "GO BUY SOME WUSHTOF GEAR. HERE'S THEIR LINK." lol But we get it...

This is just a commercial all those knives are brand new never used. i bet he does not even use Wusthof in his real kit. if your looking for a good knife get a MAC.

ok, now i'll Sound like a smart ass, and i wont teach you in pronouncing, but ist always funny how amer/ eng saying "uh" to an "u" !in this case (actually Wüsthof) it is even not an "u" but an"ü". I know you dont have this letter, so in that case we usually use an "ue" instead an "ü".With other words, it had been more correct if you'd say "ooh" (pronounced as in Book) W -oo- sthof.Strange i know )))

fanboy lol

that's not a deboning knife. you're gonna destroy it.

I've just never been very impressed by Wusthof knives. They look very standard, they aren't made of a particularly exotic steel, nor are they terribly hard. The only thing that is impressive is the price. They are very expensive for a mass-production knife of such low material investment. The only thing that is forged is the bolster, everything but the final edge is ground by machine, and it's all stamped production. While I will give you that choosing knives is a personal matter with the ideal feel of a knife being subjective and dependent upon the person, it just seems like there are better options. Global, for instance, uses very hard steel, so it holds an edge longer without needing to be honed incessantly. Miyabi, Shun, Zhen, Calphalon Katana, etc, use laminated steel with a VG-10 or other high vanadium and chromium steel, and have a much higher finish to their products. Miyabi and Shun, obviously, tend to be expensive, even more so than Wusthof, but it seems obvious why their pricier lines are that expensive. I've found that I can get everything I need done with two, maybe three knives. I use a 8" Chef's knife in the gyuto style and a 5" or so utility knife. The only thing I might ever need to cut that those knives won't make it through is crusty bread, which I keep a cheap bread knife kicking around for. No point spending a lot on a small kitchen saw. The main thing to be concerned with is always the sharpness of your blades. My knives are kept honed at somewhere between 3000 and 5000 grit and sharpened to an angle no greater than 15 degrees per side, often between only 10 and 12 degrees per side. This allows me to easily chop through any tough-skinned vegetables with ease, slice meat as though I were a sushi chef, or pretty much do anything else that I might want to do in the kitchen with greater ease. This is the other main reason I don't often use serrated knives: I can't sharpen serrated knives. Because I don't like serrated knives, I simply come up with workarounds for many things that I would otherwise need one for. Most crusty bread is not sold nearly as crisp as it is intended to be and can be cut relatively easily before it is toasted, using my chef's knife. By slicing the bread and leaving it assembled in a loaf shape, I can essentially toast it as it would have if it were whole, but then I have the benefit of not needing a bread knife and making jagged cuts.