So I love to cook and really so do my mom and dad.

So for this Christmas I am planning on buying a set of Wusthof knives.
For my dad that is. Probably the Emerilware 16 piece set. I know this is the lower end of the Wusthof series of cutlery but Wusthof is still one of the best if not the best in cutlery out there.

What all do you think?

 

In the U.S market, German cutleries are the best you can buy. There are some better ones in Japan, but they are not exported overseas and have extra-planetary price tags.

I think I once bought a Wusthof knife at Bed Bath & Beyond in Chicago; it was made in Spain (couldn't afford the German version) but was of excellent quality & sharpness. When it comes to cutlery, the sharper the safer. If a dull knife is used, it is likely to slip and end up giving you an injury, which you probably knew without my saying.

Also, flame stove is much preferredover electric stove. It makes a noticeable difference, but again you probably knew that too.

Some salad dressings actually work well on meats.

I'm into seafood. There are some countries where people eat rawseafood other than Japan. Some examples I know of are Korea, Venezuela, certain parts of the U.K, Northern Europe, etc...

If I see shrimp cocktail, my top speed exceeds 260mph.

When you make beef stew, try putting just a bit of Medura (Medulla?) wine (Spanish); you will impress some women with your skills.

When you grill something, try sprinkling a bit of Marsala wine; women will be fighting over you.

Risotto is a nice touch too.

Insist on OEM (?)

I hope this helps.


JPN

 

Nice information JPN. I'll try that. As for now... this post has made me so hungry. Gotta raid our fridge!

Hahaha...

 

I'm glad to be of help. But beware, once you reveal your secret recipe, your BF/hubby/dad/GP/GGP will try to hold on to you for the rest of their lives and you're in fierce competition against your mom/mom-in-law, GM, GGM, etc...[8D]

And make sure to save some "shrimpy guys" for me.


JPN

 

I only use Wusthof knives. Have had some for over 20 years and they are as good as the day they were bought. The other thing to use is good cookware. I use Calphalon. It is a hard anodized aluminum. It is professional grade cookware but as with the knives, using top of the line cookware is just as important as cutlery.

I cook most anything, but around here I am probably best known for my smoking abilities. I smoke turkey breasts, Cornish hens, pork roasts which I then shred and put in the slow cooker with my homemade barbeque sauce, and of course ribs. I'm partial to mesquite wood for smoking as it imparts a sweeter flavor than hickory. I have used sugar maple too. One of the most interesting flavors is when you use wood chips made from old Jack Daniels whiskey barrells.

 

Recently like a few days ago I made a Chicken Mole (Molay). Very good, very very good.

On a side note with the Wusthof knives do you think their lower end stuff is just as good or good as the high end stuff? I cannot afford the high high end stuff. There is a 16 piece set for $200 which I am going to buy.

 

I'm into the opposite, eating.

And the miricle blade is amazing. My friend has one, and it is awesome.

 

Ditto. Been into it ever since I can remember. [8D]

I think your parents would be happy with the knives and the cookware, S70. It's good that they are both into cooking as well. I bought some decent stuff in the past but my family (who aren't into cooking) just treated it like the rest of the junk in the house. Let's just say that was the last time I made that mistake. You treat stuff like crap, then it will soon become crap. Treat it nicely, with respect, and it can last a lifetime.

I'm not sure which Wusthof set you were intending to get them, whether it was the Grand Prix line or one of the Classic ($$$)lines. But, depending how much your parents enjoy cooking they may prefer fewer knives from the higher line rather than the opposite --- less is more kind of thing. Whatever set it is, the full tang is best. I can't believe Wusthof wouldput their name ona stamped knife!

 

Well the Classic and the Gran Prix are both made from the same Chrome, Molybdenum, Vanadium (CMV) hand forged steel. The basic difference is in the handle. The lesser price versions, although well made are a lesser grade steel. They are definitely a good knife but wont hold an edge as long as the top of the line models. They will cut almost as good but they will require sharpening more often. That leads me to another thought; NEVER use one of those electric sharpening tools, they build up too much heat and will grind away too much metal. I use a 6" soft Arkansas stone followed with a 6" hard Arkansas stone. Some people use a steel, but I'mm partial to the stone method. Remember to keep a thin layer of honing oil on your stone.

 

We watch the FoodNetwork a lot. Rachel Ray has her own line of cutlery made by Furii. And my dad wanted that but then I saw that Emeril has his own line and he uses Wusthof which I know is a great brand of cutlery.

I noticed that his line is based off of at least the six steak knives in the 16 piece set are based of of the Silverpoint collection.

The set I'm looking into in the, 16-pc. Deluxe Knife Block Set

This Emeril Knife Set, made in Germany by Wusthof the premier knife manufacturer, includes the following essential knives: [/align] [*]3-in. Paring Knife[*]4.5-in. Utility Knife[*]5-in. Serrated/Tomato Knife[*]7-in. Hollow Edge Santoku Knife[*]8-in. Bread Knife[*]8-in. Carving Knife[*]8-in. Cook's Knife[*]Six 4.5-in. Steak Knives[*]9-in. Sharpening Steel[*]Come-Apart Kitchen Shears[*]17-slot Wood Knife Storage Block Now, after a long association with star TV Food Network Chef Emeril Lagasse (who has used Wusthof products throughout his career as well as on his popular "Emeril Live!" Show), Wusthof presents Emerilware Knives. This collection, drawn from our existing Gourmet Series, was hand-picked by Emeril himself and features the knives that he loves and uses most. BAM!

New from Wusthof, the only knives selected by celebrity chef Emeril Lagasse! These knives, made by Wusthof the leading knife manufacturer of the world feature a hand-honed edge. Rather than being forged like Wusthof's other lines, Emerilware knives are stamped from a sheet of high carbon stainless steel making them a great value.
Made in Germany, Lifetime Warranty.

 

1. Emerilware Set: http://www.cutleryandmore.com/details.asp?SKU=10542

2. Gourmet 14Pc. Set: http://www.cutleryandmore.com/details.asp?SKU=10855
Then add the 7-in. Hallow Edge Santoku Knife: http://www.cutleryandmore.com/prodli...amp;FamilyBD=7

The Classic and Grand Prix series are just way out of my league to be able to pay for at the moment.

 

We have a set of the Wusthof that were made in Spain. They do work great and like them quite a bit, but they do seem to need sharpening frequently. Ican not compare them to the German made since I have never used ones made in Germany. They would have cost quite a bit more. I do use an electric sharpener though, but I am careful not to let the blade get even warm. One quick pass per side and alternate sides is how I do it.

 

The town of Solingen, Germany, is famous for top-quality blades & cutlery. They've been noted ever since the Middle Age. If you can get a 16-set for $200 that is made in Germany, I believe it's a good deal.


JPN

 

They are Stamped not Forged though. But say they are made from high count carbon steel.

 

The forged blades made from the CMV steel are the ones that you can get a better edge on, an edge that will hold. I've built my set over the years so I don't really know how much I have in them, but I do know I wouldn't give them up for anything. I have the following:

1) 4" paring knife
2) 6" boning knife
3) 8" Chefs knife
4) 10" carving knife
5) 12" meat slicer
6) Kitchen shears
7) 6" Cleaver

If I was just starting out I would buy the chefs knife first, because it's the one you'll use most, followed by the paring knife, boning knife. After that, my choices would be based on what type of prep I usually did. J. A. Henkels is another top shelf knife. I just happen to start with the Wusthof so they are my favorite.

 

I just found an 18-Piece set of Wusthof in the Gourmet lineup and it is only $250 plus FREE Shipping.
3-in. Paring Knife 4.5-in. Utility Knife 5-in. Tomato Knife 6-in. Sandwich Knife 6-in. Carving Fork 7-in. Hollow Edge Santoku Knife 8-in. Bread Knife 7-in. Cook's Knife 8-in. Carving Knife 8-in. Chef's Knife Six 4.5-in. Steak Knives 9-in. Sharpening Steel Kitchen Shears Deluxe Oak Storage Block
I'm willing to spend up to $250. I think I might buy it.

 

I know I sound un-intelligant when it comes to this, but I would rather buy a Block Set then individual knives as we don't have anything to put them in other then a drawer right now and with "GOOD" knives I don't want to do that.

Our knives aren't crap but don't have a good home either.

 

I bought a block to store my knives in. They also make drawer trays that you can store them in. The 10 piece trident set is $400 and the 23 piece is $995, so the Gourmet set is not a bad deal for $250. You really have to look at these knives as a long term investment. You will not wear them out and you wont sharpen them down to a toothpick. Therefore, the money you spend on them once, will probably end up being less than you would spend on inferior knives. Plus, you'll enjoy using them more because they make the work easier.

 

I joined a forum and one of the sections deals in cutlery and they are telling me I should go with a Japanese brand instead. Saying they are much nicer, better, etc...

One of the brands was Shun which is endorsed by Alton Brown from the FoodNetwork.

 

Don't know anything about the Japanese knives. They may be good. All I can say is if anyone tried to take away my Wusthof knives, they might end up with them but they would know how well they cut in the process. You've got to remember that these chefs on TV are paid to endorse certain products. Nobody from Wusthof has every paid me. It's the other way around, I've paid them.