Friedr. Dick Premier WACS 8-1/2-Inch Bread Knife Review

Average Reviews:

(More customer reviews)If I was just reviewing this knife for myself, I'd only give it three stars. I'll explain why, but I think most people would like it just fine, if you ever managed to get past the sticker shock, that is.
Pros:
Excellent materials, including German steel that "rings" like it's auditioning for a Johnny Depp swashbuckler. Proper forged bolster, nicely-riveted handle, great blade curvature, lovely weight and balance.
The teflon is a nice touch, especially for soft, damp breads and non-bread items - this is an excellent tomato knife, for example. The blade also has a really nice extra-sharpened tip.
Cons (my three particular nit-picks first):
I make big, crusty loaves that the knife is sometimes a little too short for.
The scallops are only on one side of the blade, meaning that it doesn't naturally cut straight and is right-handed only, which the description doesn't mention. For the dexterous majority, that's no problem, but for us sinister types, it's a fairly big deal.
I find it too shallow, sometimes scraping my knuckles on the work counter when using thin cutting boards.
I'm not sure how durable the Teflon is: when I did the Johnny Depp "ring" test, I managed to put a ding in it, though I wasn't being remotely rough (or remotely swashbuckling, for that matter).
And finally, back to the sticker shock. I happily shelled out a similar amount for my big Henckels chef's knife, but it's rarely out of my hand when I'm in my kitchen. After writing this, I checked Cooks Illustrated (the definitive source for comparative equipment reviews). They didn't particularly like the (significantly cheaper) F. Dick model they tested, for many of the same reasons I mention above (making me feel simultaneously smug and unnecessary), saving most of their praise for a 10" Victorinox that sells for chump change.
This one would probably work best as a rather spectacular gift, especially if you accidentally left the receipt in the box.

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Fully forged, perfectly balanced, and ergonomically shaped, this 8-1/2-inch bread knife from Friedr. Dick's Premier WACS line is specially developed for edge retention and easy sharpening--perfect for both professional and home-based chefs. Adhering to the high specifications of the World Association of Chefs' Societies (or WACS), the Premier WACS line features a hygienic, antibacterial non-stick coating that effectively prohibits food to stick to it. And thanks to the ceramic particles in the coating, it's highly wear resistant and reduces cutting effort. The knife is complemented by a plastic handle with a stylish mother-of-pearl finish.
Produced from a single piece of red-hot steel under high pressure without any welding, the forged blade, bolster and full tang are optimized for weight distribution. Starting with high-carbon stainless steel, the Premier WACS line undergoes a special hardening technique with the addition of the X 45 Cr Mo V15 alloy--with chromium strengthening the steel against wear and tear, molybdenum giving it resistance to corrosion, and carbon providing absolute hardness. The blade is then ice-hardened for long edge retention, and laser angle-measuring equipment is used to check whether the optimum grinding and honing angle has been achieved.
The handle is made from high-quality, durable, food-safe plastic, and it's designed with a comfortably ergonomic finger guard at the end. A special manufacturing technique results in the blade and the handle being tightly linked so that not even the finest crack or gap is left. Unlike traditional knives with a handle housing, it is impossible for food residue or liquids to penetrate.
Manufactured in Germany, every Friedr. Dick finished knife is sharpened and honed by hand--just as it's been done since the company's founding in 1778 by Johann Friedrich Dick--and each knife is given the unmistakable Friedr. Dick etching. While this Friedr. Dick knife is dishwasher safe, it's recommended that you hand wash it using a mild dishwashing soap; rinse with water and dry thoroughly with a towel. Backed by a lifetime warranty.

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Shun DM0718 Classic 7-Inch Santoku Hollow Ground Knife Review

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(More customer reviews)I should start by saying this is not a true santoku. The reason I say this is because the edge has a considerable rocker to it (curve), unlike the traditional and much flater santoku blade. In fact, the rocker is much closer to the shape of a regular chef's knife. The good news is that this means people accustomed to western chef's knives can jump right into this knife. The bad news? If you're used to a flater santoku this knife will not chop as much (since less of the blade is in play) and it's a little harder to use this blade to scoop the things you've just cut. If you like to rock-and-chop, this knife will do it better than any other santoku. If you like to drop-chop, then this knife isn't going to get quite as long a chop. I like both, so I'm quite happy the knife can perform both jobs.
As advertised, this knife comes with one of the sharpest factory edges you could ever ask for. So far the edge holds up extremely well, a few stroke on the steel and knife edge remains razor sharp.
The knife comes in a nice presentation box, which although pretty, does not present a good way to carry the knife. If you plan on using this outside your house, buy a blade guard or a carrying case. Also, if you're buying a knife this nice, let me recommend that you get a hardwood edge-grain cutting board (or plastic, for you germaphobes). Don't cut on glass or tile, and any other such silly new-tech board. If you're going to pay big bucks for an nice knife, do what it takes to keep it nice.
About actual use: The knife is extremely well-balanced, although I find that the location of the balance take a little getting used to. If you use a standard chef's pinch grip, you will find there are actually two places you could grip the knife. The first place is where the handle curves into the blade. If you look at the picture, you will see this is actually a half inch or so back from the full face of the blade. If you pinch the knife here, you will find the balance to be off slightly, and your index finger will probably fatigue from being wrapped where it is. Also, since you will not be pinching the full face of the knife, you won't get the fine control that the chef's pinch is designed to give.
So, why would you do this? If you're not used to this knifes design you might because of the short part of the tang that extends from the pakka handle. On most chef's knives, your middle finger would wrap around the very front of the handle. You need to break that habit with this knife, because your middle finger actually wraps around the protruding tang, and your ring finger is the first one to wrap around the pakka handle.
If you do this, and pinch the full portion of the blade, the balance of the knife is wonderful. It is lightweight, and chops and slices extremely well. Unfortunately, the knife was definitely made for right handers (good for me, since I'm right handed, but bad for you lefties out there). Not only does the "D" shape of the handle favour a right handed palm, but the blade of the knife is actually off-set from center to the left. That means if you look straight down at the spine of the blade, it is set slightly to the left. This is good for right-handers since it makes the pinch easier (more room to curl the index finger along the face of the blade, and less power needed from the thumb to hold the knife balanced). I tend to think this off set would probably adversely affect left handed use. But, if you're thinking about getting this knife and you're left handed, I'd say go ahead and order it from Amazon. If it doesn't work out, send it back (and post your comments for other left handers!).
As for the scallops, a lot of people ask me if they work. This is what I say: if you're looking for some magical solution that will keep *all* thin-sliced tomatos or mushrooms from sticking to your knife during quick chopping, no, they don't work. If you're looking for something that will help decrease the stickage factor, then yes, they work. Is it worth the $20 price difference? Well, it was for me, but then, I cut a lot of stuff that tends to stick to the blade, so even a little extra help is appreciated.
Overall, for ease of use, Kershaw/KAI has created a superlative product in their Shun line. The knives look great. They are well-balanced. The factory edges are razor sharp. The handles fit a right-handed person extremely well. The materials used are absolutely top notch, and should stand up to a lifetime's worth of residential kitchen use. And, since they are stainless steel, cleaning and maintaining them is a breeze.
I would recommend this knife to anyone who really wants to have a great knife in their kitchen.

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This stunningly beautiful line of cutlery features the look and benefits of Damascus steel, yet without its rusting problems. The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.

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Anolon Advanced Bronze Collection Santoprene Cutlery 17-Piece Block Set, Bronze Review

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(More customer reviews)Although quite sharp, the knives look cheap. Nothing like the simple elegance displayed in the picture. I sent them back immediately.

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Professional chef's or enthusiasts alike will love this large block set that provides for all your cutlery needs. Imagine everything you need right at your finger tips.

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Wusthof Classic Gourmet 3-Piece Knife Set Review

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(More customer reviews)There are really two main competitors in the high-end mainstream kitchen knife market: Henckels and Wusthof. Those who have used both usually have a preference. My preference (and therefore bias you should know about) is for the Wusthofs.
The Wusthof Classic line is the more conservative counterpart to the Grand Prix line. The only difference, however, is the handle style. I personally prefer the Grand Prix, but this is an issue of personal preference. The balance and grip of these knives are as close to perfect as I have found. For those wondering what benefits a higher priced knife provides, one benefit is that the blade (or tang) is one piece all the way through the handle. This makes the blade much stronger, and less likely to snap.
This set includes an 8 inch chef's knife, a 3 ½ inch paring knife and a 6 inch sandwich knife.
The 8 inch chef's knife, is a great knife. Wusthof offers four sizes of chef's knives in the Classic line, 5, 6, 8 and 10 inch. For most home cooks, I think the 8 inch knife is the best choice. The 5 and 6 inch are a bit small for bigger jobs, but the 10 inch is too big for most jobs. While the 8 inch isn't perfect for all uses, if you are only buying one size chef's knife (and most people only buy one), this is the one I would recommend.
As for the 3 ½ inch paring knife, this knife falls into the category of overkill for me. Most cooks will get by just fine with the 4 ½ inch utility knife. There is really no notable difference in size for the vast majority of applications between the 3 ½ inch paring knife and the 4 ½ inch utility knife. I prefer the 4 ½ inch utility knife, but the 3 ½ inch paring knife will do the trick.
I have found very few uses for the 6 inch sandwich knife. I prefer the larger size of the chef's knife or the smaller 4 ½ inch utility knife. This knife is just the wrong width and length for most tasks.
This set is a good deal; however, if compiling a set myself, I would include the chef's knife, the 4 ½ inch utility knife, and the 9 inch bread knife. Judge for yourself.

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Wusthof 9608 Classic 3-Piece Cooks Knife Set

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