Blair P. Houghton > wrote in message >.. .
> Maverick > wrote:
> >De-lurking a bit but I've got to ask for comments about the Gourmet Series
> >of knives by Wustoff. I'm working for a company that sells them and I will
> >get a 20% discount on the set if I decide to purchase it.
> >
> >I only know a few things about Wustoff knives:
> >
> >1. They're expensive so I'm presuming they're really good knives.
>
> They rock.
>
> >2. Emeril has made the Gourmet series his "signature line" of knives.
>
> Emeril's name means he got money. No correlation, though
> he does seem always to get attached to stuff that doesn't
> suck, but isn't the top-line expensive model. Combination
> of protecting his image and maximizing his reach. He's a
> smart little hedgehog.
>
> >Can I get some feed back from the group on the pros/cons of Wustoff knives?
>
> Here's a repost of the taxonomy (updated as of April 2003):
>
> >>The Taxonomy of Wusthof Trident:
> >>
> >>Classic: forged blade, full bolster, riveted handles
> >>Grand Prix: forged blade, full bolster, molded plastic handles
> >>Culinar: forged blade, full bolster, (forged/molded?) steel handles
> >>Gourmet: stamped blade, no bolster, riveted handles
> >>Silverpoint: stamped blade, no bolster, molded plastic handles

Thanks for posting the hierarchy. I have never seen that before. I
just knew I loved my classics - now I have a technical reason.

-L.