Hi gang!

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.
2. Emeril has made the Gourmet series his "signature line" of knives.

Can I get some feed back from the group on the pros/cons of Wustoff knives?

Thanks in advance!

Maverick
(sig line suggestions needed)




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Maverick" writes:
>
>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.

Do you need to buy an entire set or can you buy them one
at a time and still get the discount... what if you don't want
all the knives in a set, it's excedingly rare that anyone would
use all the knives in the typical set.

>Can I get some feed back on the pros/cons
>of Wustoff knives?

How about you buy a knife or three and report back to us,
after all you're the one who has the job selling knives so
you must be the big knife maven who can tell us a thing or
three about cutlery






psst... hey folks, I smell spam.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

I have just treated myself to the Flexible Salmon slicing knife from their
range. Very expensive but as I make a reasonable amount of Smoked salmon it
seemed like a good investment. The knife is SUPERB if you have the chance
of getting them at a reduced price go ahead and buy you will not regret it.
Diane
"Maverick" > wrote in message
...
> Hi gang!
>
> 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.
> 2. Emeril has made the Gourmet series his "signature line" of knives.
>
> Can I get some feed back from the group on the pros/cons of Wustoff
knives?
>
> Thanks in advance!
>
> Maverick
> (sig line suggestions needed)
>
>
>
>
> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----

I've just bought a Paring knife and the so called Sandwich knife.
As Diane says they are superb tools that are very well balanced and
artfully designed.
I agree about not buying a whole set unless you are in dire need of
all of them.


On Fri, 19 Dec 2003 05:57:51 -0000, "Diane Epps"
> wrote:

>I have just treated myself to the Flexible Salmon slicing knife from their
>range. Very expensive but as I make a reasonable amount of Smoked salmon it
>seemed like a good investment. The knife is SUPERB if you have the chance
>of getting them at a reduced price go ahead and buy you will not regret it.
>Diane
>"Maverick" > wrote in message
...
>> Hi gang!
>>
>> 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.
>> 2. Emeril has made the Gourmet series his "signature line" of knives.
>>
>> Can I get some feed back from the group on the pros/cons of Wustoff
>knives?
>>
>> Thanks in advance!
>>
>> Maverick
>> (sig line suggestions needed)
>>
>>
>>
>>
>> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
>> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
>> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----
>

Unfortunately, I can only get the sets from my employer but 20% off of the
Gourmet series 16pc set (reg price is right around $260US isn't something to
sneer at. I figured I could start off with the set and if I like it, I can
add them one at a time from other places.


> wrote in message
...
> I've just bought a Paring knife and the so called Sandwich knife.
> As Diane says they are superb tools that are very well balanced and
> artfully designed.
> I agree about not buying a whole set unless you are in dire need of
> all of them.
>
>
> On Fri, 19 Dec 2003 05:57:51 -0000, "Diane Epps"
> > wrote:
>
> >I have just treated myself to the Flexible Salmon slicing knife from
their
> >range. Very expensive but as I make a reasonable amount of Smoked salmon
it
> >seemed like a good investment. The knife is SUPERB if you have the
chance
> >of getting them at a reduced price go ahead and buy you will not regret
it.
> >Diane
> >"Maverick" > wrote in message
> ...
> >> Hi gang!
> >>
> >> 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.
> >> 2. Emeril has made the Gourmet series his "signature line" of knives.
> >>
> >> Can I get some feed back from the group on the pros/cons of Wustoff
> >knives?
> >>
> >> Thanks in advance!
> >>
> >> Maverick
> >> (sig line suggestions needed)
> >>
> >>
> >>
> >>
> >> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> >> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
> >> -----== Over 100,000 Newsgroups - 19 Different Servers! =-----
> >
>




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"Maverick" > writes:

>Unfortunately, I can only get the sets from my employer but 20% off of the
>Gourmet series 16pc set (reg price is right around $260US isn't something to
>sneer at. I figured I could start off with the set and if I like it, I can
>add them one at a time from other places.

Add what? No one needs 16 different knives, heck, no one needs more than 6
different knives.

Chefs
Parer
Tranchard (carver)
Scalloped bread slicer
Utility
Boner


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
> "Maverick" > writes:
>
> >Unfortunately, I can only get the sets from my employer but 20% off of
the
> >Gourmet series 16pc set (reg price is right around $260US isn't something
to
> >sneer at. I figured I could start off with the set and if I like it, I
can
> >add them one at a time from other places.
>
> Add what? No one needs 16 different knives, heck, no one needs more than
6
> different knives.
>
> Chefs
> Parer
> Tranchard (carver)
> Scalloped bread slicer
> Utility
> Boner

The set comes with 6 steak knives, Kitchen scissors, sharpening steel (I
don't know the real name of this piece) and of course, the wood block.
That's 9 of the 16 pieces so its not really that big of a cooks set as it
were.

As for why I would add more it boils down to my size and my wife's size.
I'm a lot taller than she is and I prefer my Chefs knife in the 8in size
while my itty-bitty wife likes 5in Chefs knives. Also, I'm somewhat anal
about things I like so if I like the Gourmet series I buy, I'll want to get
everything in the whole series. Retailers must absolutely people like me...
;->

Maverick
(sig line for rent)




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"Maverick" > wrote in message >...
> Hi gang!
>
> 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.
> 2. Emeril has made the Gourmet series his "signature line" of knives.
>
> Can I get some feed back from the group on the pros/cons of Wustoff knives?
>
> Thanks in advance!
>
> Maverick
> (sig line suggestions needed)

Everybody has their favorite type of knives, and mine are
Wustof-Trident classics. They are the only knives I can sharpen and
use reliably, without worrying about the handles, performance, bad
wear, etc. They are well worth the price, which IMO, isn't *that*
steep, if you buy them in a set (The 10-piece block set is selling for
around $369 right now). I received my first one (8-inch cook's knife)
as a gift in about 1988 - it is as good as brand new, and I abuse the
heck out of it - wash it in the dishwasher, etc. It is *still* the
first knife I reach for when I start cooking. Some people will say
Wustof are crap, but I love mine.

-L.

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
>>
>>The $30 Silverpoint steak knife set (6 knives and a block)
>>is an excellent value, especially if you sharpen them
>>(Wusthof tends not to apply the best edge at the factory
>>no matter the grade of knife). It took me a long time
>>to justify replacing them with Classics at $25 a knife
>>($40 retail) even to match the rest of my set.

Gourmet will be less expensive than Classic, Grand Prix,
or Culinar, but they will still be some of the best knives
you've ever owned, until you get Henckels 5-star or the
forged Wusthofs. And with the riveted handles, they look
great. Some people prefer the comfort of the molded handles.

One other note: get them professionally sharpened.
Costs a dollar or three per blade. They're pretty
sharp out of the box, but the difference a professional
sharpening makes will blow your mind.

--Blair
"And take off your fingers if you're
not ready for it."

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.

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

Some people prefer the molded handles over the riveted because
they're rounder in shape. I prefer the riveted handles because
they look much better, and they're squarer in shape.

And I don't think the taxonomy was in price order.
The Culinar line is all steel, including the handles,
and probably as expensive as the Classic line, if not a
bit more expensive, for the materials, handle shape, and
futuramic looks.

--Blair
"Hey. If someone can charge $30 for
12 oz of olive oil, Wusthof can get
away with murder."

On Thu, 18 Dec 2003 20:29:08 -0700, "Maverick"
> wrote:

>Hi gang!
>
>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.
>2. Emeril has made the Gourmet series his "signature line" of knives.
>
>Can I get some feed back from the group on the pros/cons of Wustoff knives?
>
>Thanks in advance!
>
>Maverick


Consumer Reports suggests after extensive testing that the Wusthof
Trident Grand Prix is your best eight piece set of knives. They also
tested a huge list of other knives. I've seen them for sale at around
$400 for the set.

Regards,
Bill

I have the Wustoff Classics. I looked at the Gourmet set, for an
engagement present, in Bloomingdales where it is usually on sale for
$299 and they always offer a storewide 15% off, except on Henckel's,
Calphalon...etc. I thought the Gourmets were very light, a little
flimsy and just didn't feel solid but I have no idea what they are
like to chop and cut with. My Classic 8-inch Chef's knife is solid
but heavy. I do find that the Wustoff's don't stay sharp very long
but that may be the way I use them. Sometimes I get the feeling that
the steel that the knives are made out of is too hard but maybe that
means I need to sharpen them more often.



On Sat, 20 Dec 2003 12:39:07 GMT, Bill >
wrote:

>On Thu, 18 Dec 2003 20:29:08 -0700, "Maverick"
> wrote:
>
>>Hi gang!
>>
>>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.
>>2. Emeril has made the Gourmet series his "signature line" of knives.
>>
>>Can I get some feed back from the group on the pros/cons of Wustoff knives?
>>
>>Thanks in advance!
>>
>>Maverick
>
>
>Consumer Reports suggests after extensive testing that the Wusthof
>Trident Grand Prix is your best eight piece set of knives. They also
>tested a huge list of other knives. I've seen them for sale at around
>$400 for the set.
>
>Regards,
>Bill
>

What do folks have to say about the Japanese Global knives?

http://global.japanese-knives.net/

I'm considering buying an 8" chef's knife to join my Henckels
Professional set.