Wusthof Classic High Carbon Steel Knife Paring Knife, 3.5 Inch
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Germany. br>br>I have a few of these knives that I've had for 40 years. They're fantastic. br>br>The only reason I bought something recently was because my paring knife got stuck in the garbage disposal.
Solingen is a German town. History and standards necessitate having a name stamped on a blade that is easily identifiable on any internet search engine. libne sesarch libne sesarch libne sesarch
The hardness of the Classic, Ikon, and Classic Ikon is 58.
Selected User Reviews For Wusthof Classic High Carbon Steel Knife Paring Knife, 3.5 Inch
I got this paring knife as a gift from Williams Sonoma and loved it so much that I ordered a second one from Amazon. J. has been good to me. Knives by Henckels (not the best, but still good). This paring knife is the ideal size, and the blade has a razor-sharp cutting edge. If you're used to using dull knives, you'll be surprised at how quickly this slices. Treat any blade with extra caution in order to keep it sharp. I wash them by hand, dry them, and store them in a wooden block. This is something I would strongly recommend to anyone who cooks frequently.
This thing has a SHARP edge to it! I'm actually a little hesitant to use it on certain things where I am 100% confident that I won t cut myself (that is probably more of a reflection of my knife using skills than something wrong with% It's easy to maneuver and hold, and I've never had a problem with it failing to cut something it should. I don't think I'll need to replace this knife anytime soon.
Because the benefit of carbon steel is the super-strength, I was willing to put up with having to wash and dry it right after use. When compared to stainless steel, it can withstand a sharp blade. Although this Wusthof knife claims to be made of "Carbon steel," it lacks the sharpness of my other "true" carbon steel knives. The fact that neither water nor lemon affect the coloration of the Wusthof blade is yet another sign that it isn't carbon steel. Rust is a problem with carbon steel. As far as stainless steel paring knives go, this one is excellent. But I wasn't looking for that kind of knife, and the packaging is designed in such a way that retuning is impossible. Sigh.
If you want to keep your knife sharp, make sure the cutting edge is dry before cleaning and storing it. Wiping the blade's face, the cutting edge is now dry, but is it still sharp? The knife's edge, whether stainless or steel, must be dry or the great oxidizer will dull the cut. To the naked eye, a knife edge appears to be straight, but when examined under a microscope, the cutting edge resembles the cutting teeth of a handsaw. What can you do to stop a knife from quickly dulling? After wiping your face with a towel or a piece of paper towel, keep the knife's edge down. To get rid of any water, keep your grip tight.
There is a difference between knives, and this one is stunning and well worth the investment. It's light and cuts perfectly; go ahead and buy it. I read a number of articles and reviews before making my decision. This is consistently rated as the best, and for good reason.
This is a fantastic knife that is both comfortable to hold and enjoyable to use when cutting up vegetables. The blade is razor-sharp right out of the box, making it ready to use right away. It is unquestionably worth the price tag. I'm so glad I bought this knife; if you're looking for a paring knife, this is it. Although it does not break the bank, it still performs admirably in the kitchen.
5 Inch. Although it is a nice little knife, it is not the best bang for your buck. In that regard, the larger knives offer much better value. But I had my heart set on a matching set. I got this, as well as an 8" chef's knife, a 12" chef's knife, and a nakiri knife. br>br>I would have chosen one of their hatchets as well, but according to some of my friends (who work as professional chefs at some of the resorts here), they aren't well suited to heavy use if you process large animals on a regular basis.
Kitchen knives made by Wusthof are of the highest quality. My previous paring knife vanished. I bought a less expensive replacement, but it only lasted a year before the blade snapped off the handle. I needed to purchase a new Wusthof Classic of superior quality. In my hands, the handle feels solid, and the knife is well balanced and proportioned. A swipe with the sharpening steel every now and then keeps it razor-sharp. This knife, along with the Wusthof 8" chefs knife and the serrated Bread knife, are the only knives a good cook will ever require. Anything else is merely a waste of space in the kitchen. For the feel in my hand, I prefer the classic; the gourmet line isn't as well made, and the Grand Prix line simply doesn't feel the same.
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