Quote:
Originally Posted by Clancy
Without going down too far into the rabbit hole, I could use some advice on a quality 8” chef knife. I’ve been looking at the Wustolf Classic but wondering if I’m paying more for the name and if there’s better options known by those in the know. This will be a Christmas gift for my wife who loves to cook and will be replacing an old inexpensive chef knife. Whatever the he brand we will probably stick with that and slowly build up a complete set.
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Brush up on the steel terminology, it won't take long.
My Global 8" Chef knife was a gift to myself when I took on cooking seriously. That was in 1998. And I used it to make Doro Wat, today. I only sharpen it a couple of or, three times a year, and always have to remind my wife or guests to take care. With a 10k grit stone I can get it surgically sharp without an effort.
I gave my wife a much more expensive Damascus steel Shun, which impresses everyone, and lives up to its price, but I still use the Global when I am in the zone and moving fast.