I used Wusthof Grand Prix for many years, but switched to (K-)Sabatier. It wasn't about the quality of the Wusthof - as you say, it is excellent - I just found the shape of the French style blade more to my liking and better suited to my prep style. Long and triangular for more of a slicing motion, compared to rounded (on the German blade) for more of a rocking motion.
Anyone using full carbon ?
French and German Chef's Knives - Profiles in Cutting - ChefTalk.com Community
Quote:
Originally Posted by jdandy
Howie.......I agree with you. The Wustoff Knives are excellent for cooking. It is hard to beat Solingen, Germany made knives for quality and long term durability. This seven piece set is under $300, which is amazing when you consider a single high quality folding knife costs more.
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