The Zwilling Pro and Wusthof Classic are two incredible knives that will surely please any serious home chef. Their striking similarities despite being made by different manufacturers made it hard to pick my favorite. Ultimately, I favored the Zwilling Pro over the Wusthof Classic line because of the simplified maintenance due to the half bolster … Read more
How does the entry level and affordable but discontinued Wusthof Pro stack up against Wusthof’s flagship Classic family of knives? Does the Classic blow away the cheaper Pro or does the scrappy Pro hold its own against its much snobbier cousin? Quick Comparison Wusthof Pro vs Classic: The differences The Wusthof Classic was made for … Read more
The Wusthof Crafter made a big splash when it was first introduced in 2018. A knife just like the flagship Classic in design but with many of the common points of complaint addressed. The Crafter product family is ultra premium– almost double the price of the already high-end Wusthof Classic and comparable to the Wusthof … Read more
No, plastic cutting boards do not dull knives faster than other cutting boards. In fact, the type of plastic used, high-density polypropylene, has similar properties to soft wood, and it is gentle on your knives. Be sure to check the feel of the plastic, though. Very hard plastic can dull your knives. Sometimes plastic cutting … Read more
What are ceramic knives? Ceramic knives are knives made out of zirconium oxide, also known as zirconia. This is a different ceramic than what mugs or bowls are made out of, in case you were confused as how a knife could be made out of fragile ceramic. This ceramic, zirconia, is very hard, significantly harder … Read more
No, you should not put ceramic knives in the dishwasher. While technically they are dishwasher safe, it’s very likely that your ceramic knives will get damaged in the dishwasher. Ceramic blades are much more fragile than stainless steel, and will break in the jostling dishwasher. Honestly, no chef knives should be going in the dishwasher, … Read more
A new Wusthof knife or knife set can be an intimidating purchase. Prices run into the hundreds of dollars and there’s an endless amount of technical jargon to wade through. But a quality chef’s knife can be a once in a lifetime purchase if done right. In the end, it really comes down to a … Read more
What are Santoku Knives? Santoku knives are known as the multi-purpose knife in Japan. They can cut most things, except for very hard bones and shells. They are more brittle than the European counterparts, and require a little extra care. The carbon steel should be handwashed immediately after use, espeically with contact with acidic foods, … Read more
All Your Questions about Japanese Knives, Answered: Are they the right knives for you? Why are Japanese knives so special? There are a few main features that make Japanese knives differ from German/European knives. Firstly, they often are made out of carbon steel, as opposed to stainless steel. This is a harder material, but in … Read more
No, Wusthof knives are not dishwasher safe. The dishwasher will dull the blades of any high quality knife, because the blades rub against the plastic basket. The knives can also damage your dishwasher and shorten the life of that appliance as well. Also, it’s just not safe to try to grab knives that sharp from … Read more
