Spec me a Kitchen Blade?

[hyper_piper45]

I've got a set of Wusthof 'Le Cordon Bleu', chosen due to their 'pre-ground' bolster (i.e. they don't have one). I wanted this as it's part classic kitchen knife and part modern 'Japanese-style' thin blade and no bolster.

http://www.wusthof.com/desktopdefau...ies-140/tabid-94/184_read-1229/categories-210

Very sharp and high quality. Pleasant to use, the right heft and well-balanced of course.

If you have the money, their Classic Ikon range is superb.

Personally I find the Cordon Bleu Wusthofs a bit to light and the blade is a bit too flexible for me. Also I really dont like the feel of the Ikon Classic range.

I think the thing with knifes is you really need to have a feel of one before you buy as they can be very personal.

 

[Things change I've changed]

I use a cheap Chinese chopping knife (cleaver shape) for just about everything, I'm not one for fancy blades tbh, it's requires sharpening more often no big deal.

 

[ennogs]

As the title really, willing to spend a decent amount on a professional kitchen / Chef knife. I am looking for a universal blade i can use for various culinary tasks.

I have a set of jean patrique knifes and their just Rubbish.

It is hard to find a single knife for various culinary tasks. You have different knifes for different uses.

 

[stickman1]

Gustav Emil Ern

say no more! I have been a chef for 28 years best quality knives i have ever used