Wusthof Classic Ikon 8” Chef Knife Review 

It’s not nearly the issue many make it out to be for sure! Takes a bit of extra care to not cause trouble over time though not developing a recurve and dressing back the bolster.

I can’t speak for the true Pros out there but man they do just work for me!

I don't like the harder rockwell steels in my kitchen knives, too chippy. Also the softer steels are easier to touch up with a strop or hone.

Victorinox makes a serviceable but economic chef knife if you can't spring for a Wusthof or similar. Victorinox Fibrox Pro, think they go for just under $40 on Amazon or cheaper if on sale.

@@johnruiz6743 The fibrox mine has a special place in my heart. Have a video on my travel kit that’s essentially all fibrox. I particularly love the 7” santoku and the 6” curved super-flex boning knife.

Usually with either an angle cube and hold it against a sharpening stone as if I’m going to match the angle sharpening or put it in my KME and use the angle cube.

I haven’t handled the Demi bolster chef so keep that in mind. According to cutlery and more the Demi bolster classics have a 2.5mm spine instead of the full 3mm. If that’s true then the lighter weight, thinner blade, neutral balance and lower price would make the classic the better buy. But if you want a notably more comfortable and roomy handle with the prestige of an “Ikon” then that may be worth it. The last thing is the ikon has my favorite rocking profile of any German knife. I’d assume the classic is the same but not for sure. That could push me toward the ikon possibly too but I’d have to feel the classic to know.

@@EngineersPerspective701 ok thanks! I'd be interested to know if you ever get to try one out! 😃

Trouble is the demi bolster classic doesn't have matching steak knives! They seem to only have the full bolster with the classic line

@@YoToddYo personally don’t worry about matching! My block is a mixture of blades I like!

Thoughts as to why?