*****Products Featured in This Video***** Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases. Wusthof Classic 8-Inch Chef's Knife: amzn.to/3YM7dJ1 (Amazon) Wusthof Gourmet 8-Inch Chef's Knife: amzn.to/46GolSB (Amazon) Wusthof Classic Series (all knives): amzn.to/3SJlH8I (Amazon) Wusthof Gourmet Series (all knives): amzn.to/46IWNfk (Amazon) Read the full comparison for more details: prudentreviews.com/wusthof-classic-vs-gourmet/ Want to know when Wusthof knives goes on sale? Join our free newsletter to get deal alerts, giveaways, and exclusive content: prudentreviews.com/newsletter/
Ive owned the gourmets for about 3 years. We cook a lot and use the knives at least 3-4 times a week. Just bought the wusthof knife sharpener and they are like new.
@@PrudentReviews because in the company RU-vid channel there are a few videos of the manufacturing process. That is how I know. Check also Zwilling-Henckels channel, they have the same manufacturing process Only a few artisan knife makers in Japan forge their knives.
Wish I’d known a month ago, I bought the Gourmet and whilst they are lighter, I need to sharpen them very frequently. Actually the 4” pairing is almost blunt even after a few weeks of use once or twice per day. I’ve reached out to Wusthof, lets see
У меня есть Wüsthoff, хороший нож... 👍 Закалка на 58 HRS, а у гурмана на 56 HRS , вот и вся разница. В отличии от японских ножей, режущая кромка не выкрашивается....😂 ✌️
I always hand wash mine to avoid the risk and it only takes a few seconds to wipe them down. It’s up to you though. Here’s what Wusthof says: DO Hand-wash your knives right after use Use warm water and mild dish soap Carefully dry knives immediately with a soft cloth Return to safe storage using a knife block, in-drawer knife tray, knife roll, or blade guards Pro Tip: To help keep wooden handles looking their best, use a few drops of food-grade mineral oil directly on the knife handle and buff in with a soft cloth to polish and preserve its original luster DON'T To avoid any damage that could be caused by the high temperature or knives rubbing during the washing cycle, do not place knives in the dishwasher Do not use abrasive sponges, cloths, or cleaners as they can scratch the blades of the knives Do not leave knives sitting or soaking in the sink. Food remains (spices, sauces, juices) can damage the blades and spots can form, causing corrosion. Pro Tip: Keep crème and white-handled knives out of direct sunlight as the handles may be sensitive to UV rays.
Yeah don't buy any of these, you're just paying for a brand name. Better buy a less famous/Japanese knife instead. The bolster is really stupid and a pain to sharpen indeed
@@PrudentReviewsThe most popular chef knife in professioal kitchens is Victorinox and it's a very cheap knife. TOJIRO DP is also a very good Japanese knife Another cheap knife could be the Mercer Chef's Knife Other more expensive Japanese knives could be the Masamoto 8.2 Inch VG Gyuto and many more
I have the classic series and let me tell you I’ve had them over eight years and they are bad ass… I first started with a set of gourmet steak knives, but they are garbage not worth the money at all. The classic is 1000% worth it they get very sharp and they hold an edge for quite some time before needing sharpening.
@@PrudentReviews There are a ton of Japanese brands that make great knives. One that I think is pretty interesting is Moritaka Hamono. They weld a stainless tang to the blade to keep it from rusting from water ingress with long term use.
