or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › I got decision anxiety..Mac or Wusthof
New Posts  All Forums:Forum Nav:

I got decision anxiety..Mac or Wusthof

post #1 of 11
Thread Starter 

Hi, hopefully this is the right category. I'm looking to buy new knifes. (Chef Knife & a smaller one) I'm not great at honing nor sharpening as I'm fairly new to it. At the moment I own a ceramic honing rod and that's it. My main cutting board that I use the most is wood, oak I believe.

I'd like to get some decent knifes for myself. I got no shops nearby which sells knifes, so I can't go and feel how it lies in my hand.

I'm wiggling between Mac & Wusthof. I'd like sharp knifes which stays sharp if you give it the right care, obviously. On the other side, I want some weight in it as well. So basically, judging from what I've read, I want to take both knifes and merge them.. :P

 

At the moment this Swedish site got two Mac knifes (21,5cm & 13,5cm) for 106,78 EUR down from 151,00 EUR.

 

Or two Wusthof knifes and knifesharpener (20cm & 8cm) for 59,21 EUR down form 86,18 EUR. Which sounds a little bit too good to me. So that makes me wonder, if Wusthof, would it be worth putting out a bit extra for the "Classic" or the "Ikon" set?

 

They also got this 3-set from Wusthof Classic which is not on sale for 172,46 EUR. Description doesn't mention any sizes, but it's one chef's knife, one medium knife and one smaller.

post #2 of 11
o anywhere near göteborg? If you are I can hook you up with a couple places you can go hold the knives in your hand and get the feel.
post #3 of 11
Thread Starter 
Quote:
Originally Posted by Lagom View Post

o anywhere near göteborg? If you are I can hook you up with a couple places you can go hold the knives in your hand and get the feel.

About 80 mil from Göteborg, up north in Timrå. :P Only places that sells knifes are like MediaMarkt, Siba, Elgiganten and Cervera that I know about. The Electronic chains mostly sells OBH Nordic and Cervera sells mostly Morakniv and Global. Don't like the modern look of Global, and it's too light in my opinion.

post #4 of 11
Which Mac are you seeing? Orginal, Superior, or Pro/Mighty?
If you're willing to pick up a sharpening stone or two, or have someone nearby that sharpens with stones, I'd recommend Mac. Ceramic rod is good for maintenance, but you need a way to get back to a fresh edge.

The Mac shouldn't feel like a flimsy light knife, if that is your concern, and the steel quality will sustain a thinner edge better than the wusthof.
What is the motivation for wanting more weight in a knife? What are the main things you cut every day?
post #5 of 11

With a sharp edge you don't need the weight.  Your board contact will be lighter and your edge will hold up much longer.  The MAC has a great handle and better steel than any German stainless knife.  Its has a relatively flat French profile, but many prefer this.  German knives had the same profile until some short time after the turn of the 20th century.  The big belly was adopted to make sharpening easier for those who really didn't know how to sharpen.

 

 

 

Rick

post #6 of 11
Thread Starter 
Quote:
Originally Posted by foody518 View Post

Which Mac are you seeing? Orginal, Superior, or Pro/Mighty?
If you're willing to pick up a sharpening stone or two, or have someone nearby that sharpens with stones, I'd recommend Mac. Ceramic rod is good for maintenance, but you need a way to get back to a fresh edge.

The Mac shouldn't feel like a flimsy light knife, if that is your concern, and the steel quality will sustain a thinner edge better than the wusthof.
What is the motivation for wanting more weight in a knife? What are the main things you cut every day?

The page doesn't say which Mac it is. It just says 2-set.

Anyways, I had such hard time deciding so I went for the Wusthof knifes for now. Will probably buy some Japanese knifes in the future and compare myself and see which I like the most. Either way, I don't think I will be disappointed with the Wusthof for now. My current knifes are very cheap Ikea knifes basically. It's for home-use and not professional use.


Edited by Totte - 1/16/16 at 2:25am
post #7 of 11
Enjoy your new knives! Please have a plan for keeping them sharp to keep the enjoyment going smile.gif
post #8 of 11
Thread Starter 
Usually I always use my honing rod before using my knifes.
post #9 of 11
Quote:
Originally Posted by Totte View Post

Usually I always use my honing rod before using my knifes.

Why?
post #10 of 11
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post


Why?

I believe I read on several pages it keeps the edge straight. Is this wrong?

post #11 of 11

Theoretically yes, but there are other factors to consider, especially in the context of knife maintenance.

 

For knives with steels that are relatively not so hard, when you use the knife enough, the metal on and immediately supporting the knife edge will tend to roll/bend slightly off true. These are the knives that you could use a honing rod on (with good technique!) to realign the edge. But think about this - if the edge  has already been slightly rolled off true, then that metal has already been fatigued somewhat. While using a honing rod (with good technique) can indeed roll the edge back to true, you've introduced yet another event that will lead to further metal fatigue. You would probably experience that it takes more and more frequent usages of the honing rod to regain that feeling of your knife cutting well, because the metal that makes up the edge is getting weaker. After a point, you'd really want to go and do a proper sharpening on the knife, which is creating a clean edge made up of fresh, un-fatigued metal.

 

Another factor that may incline some of the contributors here to not use honing rods, especially in a home usage environment, is that after you use the honing rod, the fineness of your edge is limited in part by the 'grit' of your honing rod. So if my normal sharpening process ends with a 6k or 8k grit stone, I might not want to use a honing rod that has a grit of around 2k when I could touch up my edge by just stropping my knife on my fine stone instead.

This may not be so much of a problem if the grit/abrasion provided by the honing rod is desired or suitable for your intended uses. I am bringing up other considerations that provide a more expanded approach to knife maintenance. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › I got decision anxiety..Mac or Wusthof