How Much Do Culinary Chefs Make A Year Comparing Three Brands of Chef Knives: Function Form and Style

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Comparing Three Brands of Chef Knives: Function Form and Style

Although I am not a professional cook, I cook and cook delicious food, and I spend many hours with a knife in my hand. Using a good knife is very important in the kitchen. The comfort in the hand, the sharpness of the blade, the length of the blade being sharp, and the limits in the hand and my points. This is just my opinion, and may not apply to how it is used by someone else.

Wusthof Classic 8 inch chef knife

I’ve had a Wusthof chef’s knife for 14 years. The first thing about the Wusthof Classic is that the handles are resin, not wood. I’m always cutting and chopping and washing knives, even if I’m not in the dishwasher. Wooden handles are dry and need oil, a matter of life. I look for ease. This was a point in Wusthof’s favor. Wusthof uses a high carbon steel, which has a much longer cutting edge than low carbon blades. With little work, the knife maintains a sharp edge and performs well. The Wusthof chef’s knife weighs better than any knife I’ve ever held, and it’s also a solid point in its place. It fits perfectly and has a full tang, meaning that the blade extends the length of the knife, to the handle, where it swings into place.

Cutco 9.25 inch chef knife

About 3 years ago I bought a Cutco chef’s knife. First, it is much longer than most other chef’s knives. This is great when I’m cutting a lot of food, but it’s usually too long. I’m not used to the length, so that’s a discount. The weight or heft of the knife is lighter compared to the Wusthof Classic chef’s knife. It looks good, but it is small in my hand. It has a full tang and the handles are set in place. It’s a sharp knife, but the company wants it sent to them for sharpening. This is good, because one knows that it will be well sharpened. Taking the knife away is annoying. All in all not a bad knife, but not my first choice or opinion.

Wusthof Grand Prix 7 inch Santoku

In 1998 the Wusthof Classic line did not have a Santoku knife, so I got the Grand Prix Santoku. It doesn’t fit me well, although I use it sometimes. The Santoku blade has small holes cut into the blade, so that the food doesn’t have to suffer when cutting food or carving meat. The Grand Prix line does not have the good weight of the Classic line, it does not have a full tang, and the blade has a straight edge. For straight cutting, this works well. I like to jump rocks, using the tip of a knife as a pivot and drop down again and again. Wusthof Grand Prix Santoku does not work properly on this app.

Hammer Stahl 7.5 inch Santoku

This year I bought a Hammer Stahl 7.5 inch Santoku knife. I have been using it almost ever since. This knife is also made of high carbon steel. The weight of the knife is impressive, although it feels very comfortable in the hand. Weight makes cutting look easy. The shape of the handle fits well in the hand. It is a Santoku blade, although the small wells are far from the edge of the blade. The line of the blade has more curves, unlike the Wusthof Grand Prix Santoku, allowing more flexibility and cutting the pivot. The blade has a full tang, and the knife is a beautiful piece with Pakka wood handles. For grip, weight and stability, this is the best knife I own. Still very sharp after half a year of continuous use.

Any good knife is going to be expensive. These knives range from $60 for the Wusthof Grand Prix Santoku to $160 for the Hammer Stahl Santoku. A Wusthof chef’s knife costs about $130, while a Cutco knife costs about $150. If possible, go to a store that sells high-end knives and try them out first. Choose the type of knife that you will use the most and trade for one good knife.

Thank you for taking the time to read my article. I hope it was informative and helped you on your culinary journey.

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