We are going to discuss the Wusthof Classic Ikon Cook’s knife, as we review everything from the blade’s size and strength, to its many uses, pros and cons, and even see how it stacks up to some of the competition.
Wusthof is a German knife company that has been around since 1814 in Solingen, Germany. Their focus is on quality craftsmanship at every stage of the knife’s build, from the design all the way to the product that you bring home for use.
Below, take a look at the interactive table and compare the Wusthof Classic to other very popular kitchen knives:
$ = $1 – $30 | $$ = $31 – $60 | $$$ = $61 and above
|Wusthof Classic Ikon Cook's Knife||Stainless Steel||8”||$$$|
|Kyocera Advanced Ceramic Knife||Ceramic||7”||$$$|
|Shun Premier Chef's Knife||Damascus Steel||8"||$$$|
|J.A. Henckels International Chef's Knife||Stainless Steel||8"||$$$|
|Victorinox Chef's Knife||Stainless Steel||8"||$$$|
|Wusthof Classic Cook's Knife||Stainless Steel||8''||$$$|
|Wusthof Grand Prix II||Stain-resistant Steel||8"||$$$|
Size Options for the Wusthof Classic
Wusthof understands that not all chefs are the same nor are their materials. To offer the best experience with a Wusthof Classic Ikon Cook’s knife, the company manufactures this knife in four different lengths: 6 inches, 8 inches, 9 inches and 10 inches.
Finding the length that suits you requires a little of trial and error, as it is primarily about personal preference. Smaller blades are better for more detailed tasks, as well as people with smaller hands who may not be as comfortable working with a larger knife.
Larger knives do have an advantage over smaller knives, however, particularly when it comes to breaking down items such as a chicken. A heavier knife will also slice through harder objects with less force required from the person holding the blade.
Below, please take a moment to view some of the best-selling chef’s knives currently for sale on Amazon:
- Victorinox 8” Fibrox
- J.A. Henckels Int’l Classic 8″
- Shun DM706 Classic 8”
- Wusthof Classic 8”
- Global G-2 (8”)
Chef or Cook’s knives are designed to handle most common kitchen tasks. They are designed to work well with fruits, vegetables and meats. They are crafted to be the first knife you go to grab when looking to cut anything and should feel comfortable in the hand while doing so.
Primarily designed for the preparation of food, this knife will rarely leave the kitchen, and while they can do detail work, they are most comfortable as a tool used for chopping, slicing and mincing both meat and vegetables.
Tasks such as slicing through a roast, breaking down a pork loin and other heavier duty tasks are where this knife truly excels. The weight on the knife will allow for maximum force with minimal effort.
The handle of a Wustoff Classic Ikon Cook’s knife is where this knife will show the reason you should choose a forged knife over one that is stamped. The steel from this knife extends all the way to the end of the handle, otherwise known as a “full tang.” This provides a boost of control as well as a reduced chance of breakage.
The handle is made with a smooth plastic, which has been riveted to the tang and then sanded to provide a smooth and flawless finish.
The shape of the handle allows it to fit comfortably into any hand and prevents slippage either to the side or further towards the blade.
Wustof vs. Shun
The Shun line of knives is well known throughout the culinary world. The blade is 20 cm made with beautiful Damascus steel and while the edge is not as angled as the rest of Sun’s Classic line, the 22-degree angle gives a sturdier edge that is more accommodating towards the regular abuse of a kitchen. This knife does have a thinner blade than that of the Wusthof and features a PakkaWood handle as opposed to the smooth resin of the Wusthof.
The steel of the Shun is harder than that of the Wusthof, meaning that it will hold an edge longer but at the same time is more difficult to sharpen. The Western version of the Shun Classic is a heavier knife that seems to have taken on more of a Germanic approach while maintaining subtle Japanese features, such as the thinner belly of the knife compared to a true Germanic knife such as the Wusthof.
The balance of the Shun is also more hilt heavy and the balance point is further back than the Wusthof which is centrally balanced.
Both of these knives are exceptional and would be at home in any kitchen. When choosing between these two knives, personal preference is where the deciding factor will reside.
Caring for Your Knife
When purchasing a high quality, high cost knife such as a Wusthof, it is important to learn how to properly care for your knife. The obvious care issues such as washing your blade after every use, thoroughly drying the knife, etc. are all applicable yet there are other aspects to knife care that should be given a closer look.
Sharpening vs Honing the Blade
A $200 knife is worth no more than $5 if the edge is not properly cared for. To obtain the edge these knives are famous for, one must ensure the knife is properly sharpened and honed.
Honing and sharpening are often mistakenly used interchangeably. To give the simplest definition, sharpening is where you put an edge on a knife by removing a thin layer of the blade. Honing is where you take the sharp blade and refine it, smoothing out any tiny nicks or burrs your knife may have obtained the last time it was used, even if not visible.
Knives need to be sharpened once or twice a year with good quality steel. If you need to sharpen more than that, either the blade is being used excessively or the angle is not correct on the blade. Further information on how to sharpen and hone your blade can be found here.
Wusthof takes great pride in the knives they make and therefore have a few suggestions on how to properly store them. They recommend one of 3 options:
- Knife blocks
- Magnetic holders
- Special cases and space-saving rolls
While all of these are viable options, they all have their positives and negatives. Let’s dig into them all individually.
A knife block is designed to keep the knives separated while allowing them to be drawn quickly and efficiently. This allows the knives to also be stored in a small amount of space and displays them proudly. There is a Wusthof knife block that either comes as part of a set or as a stand-alone item.
A disadvantage of the knife block is that if it did not come with the knife set you have, the blades will not necessarily fit. And it’s important to note that and improperly fitting knives into a knife block can cause issues for your blades as time goes by.
One way to avoid this is by ensuring the measurements on all your knives meet those of the block that’s purchased. The preferred method is to purchase a knife block from the manufacturer as your knives are guaranteed to fit seamlessly and will look very professional with all of the slots filled.
The other thing to cognizant of is any form of moisture from being trapped in the block with the knife. This will cause corrosion and damage to the knife. To help mitigate this, make sure your knives are thoroughly dry before placing them in the block. If you wash the knife and immediately place it into a block without drying, you will again likely run into issues down the road.
A magnetic wall rack is an option for those without young children or pets wandering around. These are good for most knives as they take up very little space and will display your knives cleanly. This also has the advantage of allowing air to freely flow around the knife, ensuring that rust cannot form as long as the blade was put on the rack in clean and dry condition.
Another advantage to these racks is that anything made of metal will stick to it, meaning that any small metal trinkets can be added for fashionable embellishments.
The disadvantage these have is obvious, in that if you do have children or have pets that do not stay out of the kitchen, some of these knives could be knocked off causing injury to both the child and pet (or perhaps the knife itself if it fell from a large height).
The other disadvantage is that some of the metal racks are known to cause issues with chipping the blade if the user is not careful. This can be resolved by purchasing a magnetic rack that has a wooden face on it to add the cushioning one demands.
Special Cases and Space-Saving Rolls
Often used by professional chefs, these knife cases are ideal for transporting your knives from one location to another. While they are a viable solution if you are moving your knives on a regular basis, they are generally impractical in a home setting as they would need to be unrolled every time they are to be used. This would be inconvenient, and although the knife will not suffer by doing this, it is not recommended.
- Blade Length Options: 6, 8, 9 or 10 inches
- Overall Length: 11, 13.5, 14, 15.5 inches
- Blade Material: X50CrMoV15
- Handle Material: Resin
- Weight: 6.2, 9.5, 9.4, 10.5 ounces
Overall, the Wusthof Classic knives are a wonderful addition to any home. A knife that is very proud of its Germanic origin, this blade is heavy, bold and incredibly sharp.
This knife is also designed to be the first blade you grab due to its ability to work efficiently with vegetables, fruits or meat and it is not scared of breaking down a chicken or two. Ultimately, the biggest decision you make might just be which of the four sizes you like the most.
And that’s a good problem to have.
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