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Wusthof Classic 7-Inch Hollow Edge Santoku Knife
Steve B wrote:
>
> Fred wrote:
>
> >
> > Here's a good place to help explain this. The purpose of the kullens (the
> > little hollows) on the blade is to reduce the tendency of food to stick to
> > the blade. This is a useful feature on knives that are used for slicing.
> > But the Chef's knife is not intended to be a slicer (although it will slice)
> > but rather a chopper, dicer and mincer. So the kullens don't really help
> > much in this knife like they would with a slicer. So there is really
> > nothing to gain with them in a wide bladed chef knife designed for chopping
> > dicing and mincing.
> >
> > But there is something to lose. As you wear away steel sharpening the edge,
> > you get to a point at some time in which the kullens are exposed and the
> > blade takes on a wavy appearance when viewed edge on. At this point the
> > blade will never cut like it did when it was new because a good portion of
> > the blade can't be sharpened any longer. So the chef's knife will have a
> > shorter life than a chef's knife without the kullens or, at some point,
> > won't cut as well as one without them.
> >
> > The Santuko profile is fine and effective. It makes a perfectly good chef's
> > knife. The kullens, on the other hand, actually represent a negative,
> > unless you use the chef's knife as a slicer. Wusthof does make the same
> > knife without kullens and I recommend you buy that instead. It will last
> > longer and handle occasional slicing duties just about as well as the kullen
> > equipped model. However, everybody wants the kullens because Rachel Ray
> > uses such a knife on TV. Marketing trumps performance. Hope this helps
> > you understand the knife a little better.
> >
> > Fred
> > Knife Outlet
> > http://www.knifeoutlet.com
> >
> >
>
> I have sharpened a fair number of slicers with kullens that were worn
> until the kullens were exposed at the edge, and I have not experienced
> the problem that Fred describes. I use a wide (2") stone, so the edge
> remains straight across the kullens. It is important to remove the
> correct amount of metal from each side so the kullens do not make swales
What's a swale??
> in the edge. The steel in the kullens become sharp but thinner portions
> of the edge, somewhat like serrations.
>
> Remember that a santoku knife is not primarily a chefs knife, but a
> three purpose knife (san = three, toku = uses) for meat, fish and
> vegetables. It is a compromise and not the best for any one of the
> uses. I prefer seperate chefs and slicing knives.
>
> Steve
> --
> Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
> Tools by Steve Bottorff Copyright January 2002 Knife World Publications
> www.sharpeningmadeeasy.com
> E-mail: steve AT sharpeningmadeeasy DOT com
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