#16 in Cutlery & knife accessories
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Reddit mentions of Wusthof 4862-7/20 Pro Cook´s knife, 8 Inch, Black

Sentiment score: 13
Reddit mentions: 24

We found 24 Reddit mentions of Wusthof 4862-7/20 Pro Cook´s knife, 8 Inch, Black. Here are the top ones.

Wusthof 4862-7/20 Pro Cook´s knife, 8 Inch, Black
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    Features:
  • Designed for the demands of the commercial kitchen
  • Nsf approved
  • Ergonomic handle
  • Poly handle
  • Rust-resistant steel
Specs:
ColorBlack
Height1 Inches
Length17 Inches
Number of items1
Size8 Inch
Weight0.625 Pounds
Width3.5 Inches

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Found 24 comments on Wusthof 4862-7/20 Pro Cook´s knife, 8 Inch, Black:

u/KanyeGosling · 33 pointsr/EatCheapAndHealthy

I have this Victorinox and also this Wusthof and I much prefer the Wusthof. Both are great don’t get me wrong, but I’d go for the Wusthof

u/NotaHokieCyclist · 23 pointsr/anime

Poor ass college student's guide to cooking episode 2

Shokugeki no Soma is one of my favorite anime of all time, if nothing else because it showcases the amazing world of cooking to weebs like us. However, it isn't a guide, and it seems that too many of you guys here need a good lesson on how to get stuff done. Trust me, it's worth it and you'll feel much better about yourself after each episode, and maybe even want to try some stuff in the show out!

Lesson 2: Food is good. If you understand good food, you'll be able to make good food. Go eat more good food

One of the most important points in cooking, after the skills and book knowledge I can type here, is to acquire a good taste. Without it you won't progress beyond recipe following level (which is stupid easy, as I'll cover in the future). This is the reason why Soma, Erina, and others in this episode seem to all come from cooking families. They've all been raised while tasting great food made by their parents.

Now, not all of us are this lucky. I personally was lucky enough to be raised with great food, but only in Japanese cuisine. So I acquired my taste for other styles of cooking in other ways. Specifically, I started to really improve on my cooking when I started enjoying great food made by other people. The show will cover this too as Soma encounters different students with unique specialties.

Next time you get the chance, go eat some great food. Don't waste your money on bad fast food. And when you do eat out, try to guess what makes your favorites taste as well as they do, and venture out to try new places with new dishes to offer. Especially those that offer the style of cooking you are trying to imitate.

Ingredients/Spices of the day (two ingredients, one condiment)

Eggs

A god among proteins, it honestly deserves an entire post. They are quite possibly the cheapest, richest, most versatile ingredient in the world. They can be used as the main superstar, or as a supporting agent to enhance other dishes. They are very delicate when used as the main dish however, and are easily under or over cooked with a small region of perfection in between. Practicing cooking fried eggs or scrambled eggs for breakfast is a great way to hone your sense of over/under cooking that you'll make use of in any other dish in the future.

Fresh is better, but last for a good two weeks in the fridge.

Broth or Stock (dashi in Japanese)

An easy way to add the flavor of meat, fish, etc to a dish without actually using it. This is great when you don't want the texture or the bulk of the ingredient, and is often used in soups or sauces. Japanese sometimes like to use it like Soma did to add little bombs of flavor in a complex dish. Very cheap to make or buy since it often uses junk meat or bones.

ネギ negi, scallion?

A staple of Japanese cuisine, Soma uses it here to add a bit of oniony kick and a nice crunchy texture to a predominantly mushy dish. I think chives are used in Western cuisine to similar effect, like that British dude did in the scrambled eggs video above.

Freshness is paramount. Lasts for maybe a week or two, but every day lost beyond 3/4 is that bit of flavour lost.

Skill/Gear of the day: Knife and Cutting Board

The two mainstays of any kitchen. Having good ones are important with quality >>>>> quantity. You honestly don't need more than one each. Maintenance is a very important and different topic.

Learning how to quickly chop veggies will speed up your cooking immensely, and is like the coolest part (It's basically all Soma does to show off). You will impress a lot of your friends and maybe a girl or two if you are lucky.

If you own a knife and cutting board. That's great, you're ready. If not, just buy a chef's knife and as big and heavy wooden board you are willing to buy. And if you are fancy, A steel

Presentation of the day

Pls use proper china and metal silverware. It makes McDonalds look good, not to mention just feel that much better.

---

Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!

u/cipher315 · 19 pointsr/gunpolitics

The UK has seen a huge spike in murders in the last few years. Most of these have been with knives. specifically plain old boring kitchen knives. At present you already have to be over 18 to buy any sort of knife in the UK. They are now pushing for no online sales. There is also talk about bans on any knife with a point and length limits. This would make most kitchen knives illegal.
for example.
https://www.amazon.com/gp/product/B008GRUNOC/ref=s9_acsd_top_hd_bw_b1DP7_c_x_3_w/144-7039686-3166857?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-4&pf_rd_r=NK0G8PBQM2HDACT0JEFW&pf_rd_t=101&pf_rd_p=78067633-c290-5f30-9b97-4f36402ed099&pf_rd_i=289857

See the scary "assault point" and "mil spec length" in the product above.

I assume that after this has no real affect they will add background checks and a knife database, and finish with a ban on pants as they are the perfect strangling tool.

The whole thing is a text book example of how dumb things end up if you let anti's call the shots

u/kerovon · 14 pointsr/Cooking

How does this Victorinox knife compare to the Wusthof Pro chef knife? I was poking around, and I saw that the wusthof was the same price, and I've heard Wusthof mentioned as a good brand.

u/CosmicRave · 10 pointsr/chefknives

Realistically you can use any knife at all, but the one you linked is probably of dubious quality. If you really dont want to spend a lot on a knife, might I recommend you a Kiwi knife instead? It is the same price and many of our users here can vouch for their quality, myself included.

If you are willing to increase your budget a little bit, the Wusthof Pro is even better and will be an excellent blade for home use.

u/zapatodefuego · 5 pointsr/chefknives

A good knife is definitely worth it if you are going to be using it a lot, but it does not have to be expensive. The Victorinox 8", Tojiro DP, and Wusthof Pro all come in uner $70 and are good value options that will perform well.

As for the KUTT, you feel victim to a very common and very shady practice on Amazon where the seller can specify a product's value. It's true sale price is between $30-$50 but Amazon lists the "actual" price at $105 which nothing more than a thinly veiled lie. If you look a the price history you will see that the average price is about $48 and the mode price is about $35. For about a week the price was nearly $115 which of course makes no sense and is just a money grab.

For an alternative at $30 or less I would look at the Wusthof Pro which I've seen recommended before. It should be on par with a Victorinox 8" while costing a bit less.

> I wasn't able to really sharpen them to the point I wanted.

This can mean a lot of things, but in general the softer a steel is the less "sharp" it can get. That's not entirely true as practically any steel can be made razor sharp, but not every steel can stay that way. There are a lot of factors that effect this but for the most part a $30 knife is not going to hold an edge as long as a $130 knife, and there are tradeoffs that come with edge retention as well.

u/anders_borg_finans · 3 pointsr/chefknives

are they very flexible? seem too be some kind of butcher knife set. the knife handles suggest so at least. id sugest keeping them but complimenting the set with a https://www.amazon.com/d/Chefs-Knives/Wusthof-Pro-Cooks-Knife-8-Inch/B008GRUNOC . really reliable knife. otherwise id suggest a global g-55. hope this helps :)

u/awelldressedman · 3 pointsr/lifehacks

There are many knives I would recommend. Personally, I swear by my shun ken onion chef's knife, but if you don't feel like spending around $300 for a knife...
wusthof pro has a decent blade for a few bucks
And the CIA Masters Series has a very nice chef's knife for $100. These were the knives they gave us as students at the Culinary Institute of America, some of them are very nice and some are pure shit, the chef knife, slicing knife, paring knife and bread knife from this series are very nice and a great value. If you're looking for good quality, everyday practicality, at an affordable price stick to the wusthof pro series. As my cooks advance through the kitchen, I reward them with knives. The first knife everyone gets is the wusthof pro cook's knife.

u/HashtonKutcher · 3 pointsr/mildlyinfuriating

The less pretty version works fine too.

u/throwawaypattern · 3 pointsr/Cooking

A popular cooking youtuber just started a series about cooking basics and the first video was about some basic utensils. I was kindof excited to find out he recommends the same $30 knife I have. He also mentions getting a large cutting board in the video. I don't know if it's at every location, but around me Aldi currently has a huge bamboo cutting board for $9.99.

u/GraniteOverworld · 2 pointsr/cookingforbeginners

A Decent Chef's Knife

This is a great knife to start out with, and I can guarantee it'll serve you better than the one that came with your set. It's very sharp, well balanced, and it's design helps train you to use proper technique, which will make your cuts more precise and consistent. I too have a decent knife set, and after I got this I never wanted to use any of them again.

u/db33511 · 2 pointsr/chefknives

Just say no.

I've sharpened to many of these to ever recommend them for anything. They don't hold a sharp edge, the handles come loose, etc.

Suggest your brother would be better served with something like a Wustie Pro or Vnox. They're fairly robust, hold a decent edge and are easily sharpened at a local shop.

https://www.amazon.com/Wusthof-Pro-Cooks-Knife-8-Inch/dp/B008GRUNOC

u/PotatoAcid · 2 pointsr/chefknives

Ludwig Schiff could be good, could be bad. It's unusually thin for a German chef, the company's website is firmly stuck in the 90s, and they're oddly shy about the steel they use. Henckels International knives are made all over the world, and they're simply not as good as Zwilling J.A. Henckels knives made in Germany. The Victorinox is the standard budget recommendation, though IMO at $45 it's not much of a bargain.

I would recommend getting a Wusthof Pro for $30 and a ceramic honing rod.

u/DarkestPhoenyx · 2 pointsr/Cooking

I have one of these, an 8 inch Wusthof Pro. It's probably one of the best knives you can get for $45 (just $30 now). I sharpen it (with a cheap knife sharpener, not a whetstone) every week or two and it stays fairly sharp.

u/king_human · 2 pointsr/knifeclub

I like this one a lot. It's the one I use most often in my kitchen.

This one is also good, though it's not as fancy.

I also like this one due to its ergonomic shape (I have the 6-inch version).

This one is a pretty fantastic value, as well.

As you can see, I like the 8-inch size for general kitchen use. I have a couple 6-inch chef's knives, and a 10-inch and I used to have a 12-inch monster (gave that one away to a vegetarian friend - It was boss as hell for chopping up big veggies).

Those are my suggestions, and they're based on my experience. My top choice is the Wusthof Classic 8-inch, but it's also the most expensive of the ones I've used. The Calphalon Katana is also nice (and is my second choice).

Happy hunting!

u/tunersharkbitten · 1 pointr/samthecookingguy

/u/samthecookingguy and /u/rip1427 check out WUSTHOF pro line of knives. I have the 8 inch pro cooks knife

holds an edge for about a weeks worth of amateur cooking(light daily use and meal prep sundays). but the thing i like about it the most is the grip. it makes the rocking action very very easy.


also, the knife steel isnt meant for sharpening, its meant to hone the edge.

u/JoshuaSonOfNun · 1 pointr/Cooking
u/Boblives1 · 1 pointr/chefknives

The knife you linked has a bolster which makes it hard to sharpen and can get in the way when you are using it. A step up from that would be the Wustoff Classic. Or if you want a slightly cheaper option the Wustoff Pro is great but has a plastic handle.

Edit: Fixed link and capitalization.

u/TrulyMundane · 1 pointr/Cooking

These are my favourites for professional. Nice to use but more importantly, tough for abusing. professionals are not gentle with their knives and they involuntarily 'share' with their colleague. fancy knives are delicate so they will end up chipping and Shuns Classics (per some suggestions) are well known for chipping.

Wusthof Pro Chef Knife

Victorinox Fibrox Chef Knife

MAC Chef

Misono 440

Misono Molybdenum

MAC Professional

Misono UX10

u/CBandicootRS · 1 pointr/EatCheapAndHealthy

Someone else made this recommendation so here is my two sense on the same knife.. this knife is AMAZING and will easily do everything you could ask for and more with a great price, I hope it works for you like it has for me.

//




Wusthof Pro Cook's Knife, 8-Inch https://www.amazon.com/dp/B008GRUNOC/ref=cm_sw_r_cp_api_iWWYAbKRZX22H

u/BakeEmAwayToyss · 1 pointr/EatCheapAndHealthy

My favorite Chef's knife is the Wustof Pro at about $30, I like it significantly more than the "good" knives I have (a Shun set) mostly because of the handle, which is grippy and not wood. I use it basically every day and have sharpened it multiple times.

u/DudeManFoo · 1 pointr/Cooking

I have a $5 pairing knife that takes an edge well but looses it fast. I have a $25 stamped wusthof that takes an edge well and keeps it pretty good. I just bought my little brothers (2 of them) Misen chefs knives (a kickstarter thing) and they are pretty dang nice.

 

I can sharpen an axe to where I can shave with it by hand. Showing off is all that is good for. I have used water stones, diamond, the top of a car window, and even a plain ole rock. But once a month or so, I sharpen them with on this.

 

But every day, I hone them with one of these I bought at goodwill.

 

My advice to anyone is learn to use and sharpen the tool before geeking out on expensive stuff. Knowledge and practice will bring you a lot more satisfaction. I would rather hear a great guitarist on a crap guitar than a crap guitarist on a great guitar.