ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Any Wüsthof PEtec experience here?
New Posts  All Forums:Forum Nav:

Any Wüsthof PEtec experience here?

post #1 of 10
Thread Starter 
Got recently two new Wussies, Cordon Bleu series. A bit lighter, light handle, neutral balance, lower tip, less belly than the other ones.
Sharpened according to Wüsthof's new PEtec standards. I won't repeat here their marketing stuff, but basically it's a simple V-edge instead of the old convex edge, at an angle of some 13 degree per side.
Fit &Finish OK, spine and choil a bit sharp, normal at this price point.
I normally wouldn't have mentioned the factory edge, but these knives are meant for a general public.
Consistent grinding, nice edges, shoulders should have been eased a bit, but both edges weren't deburred. The first one even had the most spectacular wire edge I've ever seen. Very sharp indeed, but breaking off within a few cuts, leaving a damaged and dull edge behind.
No big deal, I do have a few stones...
But what was the idea of these Wüsthof marketing guys??
post #2 of 10

They probably want you to pay $150 for the "Wusthof 3 stage chefs choice electric PEtec sharpener"

post #3 of 10

Wire, that's how my Ikon came.  Wusties can hold a 13deg edge for a while, even 12, so long as they never touch a board.  I put a conservative microbevel on my Wusty and tried in on the board.  Held up for a day or 2.  Also, thin edge + German stainless + board work = lots of fatigued metal to remove every time you take it to the stones.

 

What's with these marketing guys?  Miyabi takes it to a whole new level when they advertise their SG-2 steel knives sharpened to 9deg. Listen to the birdy, chip chip chip chip.  Though I won't believe they actually deliver them like that till I see it.

post #4 of 10

Gosh, I'd hate to deal with what you just had. Recently used what I believe was a fairly new Henckels Pro S while away from home, maybe some steeling had already occurred, but at any rate a German knife that isn't even super thin or taken to a silly acute angle.

I was unimpressed by the time I got to bell pepper #3. This is the established classic stuff, right?

post #5 of 10
Thread Starter 
These modern Wüsthof edges have a very poor design: straight bevels at far too low an angle, very pronounced shoulders, making them really fat behind the edge. Once you remove these shoulders and convex the edge, ending at some 35 degree inclusive, you get a fairly usable knife. Avoid any refinement in sharpening. I use a Chosera 400, stropping and deburring on a 800 (JIS), rough leather in between perhaps. Further polishing will weaken the soft matrix and undermine edge stability.
Curiously, they stand on crappy poly boards quite well.
While the steel is the same as with the stamped Victorinox, grain and carbides seem much finer -- just from the feeling from the stones. Fibrox Victorinox get with me an even worse treatment: only 400 and deburring with a green Scotch pad.
Edited by Benuser - 8/31/16 at 11:11am
post #6 of 10
Thread Starter 

Update about the Cordon Bleu series who have disappeared as such: they came back in the classic series.

Same model number as the old ones.

http://www.wuesthof.com/international/products/Product-details/cook-s-knife-4581-20

post #7 of 10

I guess that's a good thing...? At least they don't have the full bolster design

post #8 of 10
Thread Starter 
... and a lower tip.
post #9 of 10

Weird, the "old" Classics with the bolster still seem to be on offer, though. I wonder for how much longer. The old ones must be considerably more expensive to produce - one must: heat the stamped sheet of metal partly , squash it together to form the bulge for the bolster, drop forge the bulge into the bolster shape, remove excess metal again, then all the extra work the bolster necessitates when doing the finish work and when fitting the handles ...  IMHO we may be seeing the beginning of the end of the classical German bolstered knife here. People just seem to be over that old and tired thing with the bolster being a "mark of quality".

 

Regarding the poor quality, that seems to be a growing trend, unfortunately. I own three somewhat older F. Dick Premier Plus knives which are pretty nice (but very similar to the Wüsthofs). I recently bought a new 10'' chef's knife to add to my collection and it was so poorly manufactured that I wrote a very long and somewhat acerbic letter to the manufacturer, complaining about the poor workmanship.

 

The profile of the blade was irrgeular, with bumps in the convex curve and even two very small concave parts. The bevel was superwide, which was a clear indication of how thick the blade was at the shoulders (even though they are now sharpening at a 15° angle instead of 20°, but still) and it was also very uneven. The blade was horribly thick at the tip and it would have been no joy when cutting oinions. It is, frankly, a mystery to me how such a poor workmanship is even possible with production almost fully robotized  (I know Wüsthof production is, from their videos, and F. Dick must be on a similar level).

 

BTW F- Dick answered my letter and offered to take the knife back and send me another. I took them up on the offer and got a new 10'' knife ... which was only marginally better than the first one. I have given up on F. Dick and can no longer recommend them.

post #10 of 10
Thread Starter 

These former Cordon Bleu are an addition to the existing Classic series, no replacement. Don' t expect our friends in Solingen to abandon the full bolster and handle-heaviness. 

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 › Any Wüsthof PEtec experience here?