Wusthof 1040134318 Classic Craftsman Knife, 7-Inch, Black
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According to the manufacturer, the blade angle is 15 degrees. To be honest, it's the most razor-sharp knife I've ever held or used. I wasn't expecting it to be as good as my Enso and Shun (from Cutlery and More), but this Wusthof knife has pleasantly surprised me. In hindsight, I wish I had spent a little more money on the Ikon handle rather than the Classic handle. Still, I have no complaints and am in awe every time I make a large batch of gumbo and this knife helps me get through all of the fixings quickly.
Dishwashers are not recommended for knives. It's also not a good idea to put them in a sink full of water. This is not only ineffective at soaking the knife, but it is also potentially dangerous. As a registered nurse, I've seen numerous injuries from people reaching into the dishwasher and cutting themselves on a knife, some of which are quite serious, with cut tendons, serious lacerations, and so on. By the way, I'm very happy with this brand of knife, and I now own several different types of them. They're very sharp, so be careful.
At the top of the back strap, it measures 37 millimeters.
1 9/16 inch tall
Selected User Reviews For Wusthof 1040134318 Classic Craftsman Knife, 7-Inch, Black
Please bear with me on the first point. To be completely honest, I bought this primarily because the clip point and hollowing on the blade looked really cool (and they do), not because I couldn't cook with my trio of Santoku, Chef, and Paring knives anymore. br>br>This knife is made in the same way and with the same care as my 25-year-old knife. year- I have an old Classic 6" chef knife that has been my primary knife since I purchased it. The blade appears to be thinner by a fraction of a millimeter. The handle is the same as I've used for decades, with the squared off profile that helps prevent twisting against your handle--it's still very grippable with a pinch grip, but it's just slightly thinner at the spine. grip. (I don't like modern grips with their smooth, rounded profiles. ) In the presence of grease, I find that they don't provide much mechanical resistance to slippage (as we all know). never- (This can be found in our kitchens. ) br>br>Like Wüsthof's Santoku knives, the hollows on the blade appear to be effective at preventing food stickage, which is a big plus. In addition, the edge itself was razor sharp, as expected. br>br>I like the design. I initially found the clip point unwieldy, as it has an upturned point like a boning knife but is longer than most boning knives I've used, and I found myself catching the tip on certain foods (indicating, of course, that my technique needs some work). Finally, the weight is noticeably lighter than the Chef in the same size group. br>br>I got used to it fairly quickly, but it was disturbing at first. br>br>Finally, the weight is noticeably lighter than the Chef in the same size group. This will also necessitate more technique refinement, as I find that the mass of the chef blade helps stabilize my strokes, making me a little smoother (much like when using a fine pen). As a result, the first few times I used it, I was a little "twitchy. " " But, once I got used to it, I was a lot more fluid. " I believe the noticeable difference in mass is due to the missing chunk of blade versus the chef, the hollowing on the sides, and the ever-so-slight difference in blade thickness. br>br>As an added bonus, everyone who has purchased a Wüsthof since the beginning of time either peels the Trident sticker off of the left handle scale or watches it slowly deteriorate into ugliness as the handle is used and washed over time. Note that, while this new handle is functionally identical to the old classic handle, it has the red Trident molded into the handle scale material, which means you won't be able to remove it if that's your thing, and it won't ever wear, giving the knife a splash of red when it's in its block or on its magstrip. The scale on the Trident is so smooth that scratching it with your fingernail leaves no trace. I admire how meticulous you are with the smallest of details.
Except for the way it looks, this knife isn't particularly noteworthy. I double-checked the cutting profile and it's identical to one of my other Chef knives. The Craftsman is sculpted into a lighter version, which is the only real difference. Some people may miss the extra height that has been lost. In general, I find that the Craftsman knife has no real performance advantage over my Chef knife, but it does have a nice appearance.
This is without a doubt the best knife I've ever purchased; it's extremely sharp, and I warned my wife not to touch it; she only had to touch it once, and it cut her only slightly. I only wish they had included a blade protector; as a result, I had to order one to protect the blade and our fingers.
This thing, man, it's incredible. For Christmas dinner, I made cochinita pibil and purchased the bone-in ribs. skin-on pork shoulder (less expensive, and I prefer to do my own cooking). In less than 15 minutes, this thing had broken down that 12 pound cut into small cubes. Sharp, comfortable, and well-made. Wüsthof produces excellent blades.
So far, I haven't needed to sharpen this knife. When using, I advise using finger guards. Aside from that, the knife is one of my favorites.
This knife has replaced two knives in my kitchen and I am very happy with it. In my collection, I have three knives.
This was bought for my father as a Christmas present. He liked it at first, but after only a few uses, he informed me that the stainless steel blade had already been scratched. We're left to wonder about its quality. There shouldn't be scratches on such an expensive knife after only cutting fruits and vegetables and cleaning it with a soft and smooth soapy cloth; I understand that stainless steel can scratch, but given the extra care taken to clean it, it shouldn't have scratched so quickly. The price does not appear to be justified.
Working with a tool like this is a lot of fun. It's incredibly sharp and easy to use, so I mostly use it for chopping up salad bits. Also excellent at cooking meats. It will cut whatever you point it at, including your fingers, so use caution.
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