#1,929 in Kitchen & dining accessories
Reddit mentions of Wusthof 4582/26 Classic 10-Inch Cook's Knife
Sentiment score: 3
Reddit mentions: 3
We found 3 Reddit mentions of Wusthof 4582/26 Classic 10-Inch Cook's Knife. Here are the top ones.
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- 10-inch cook's knife for everything from fine chopping to dicing and slicing
- Precision forged from a single piece of high-carbon stainless steel
- Full-tang, triple-riveted synthetic handle affords superior strength and balance
- Washing by hand recommended; made in Germany
- Measures approximately 16 by 3 by 1 inches; limited lifetime warranty
Features:
Specs:
| Color | Stainless & Black |
| Height | 4.4 Inches |
| Length | 20.1 Inches |
| Number of items | 1 |
| Release date | July 2001 |
| Size | 10-Inch |
| Weight | 0.7 Pounds |
| Width | 14.5 Inches |
I started with an Oneida 8" chef's knife before moving on from there. Both my Calphalon and Wüsthof knives are solid, but between those two, the Wüsthof is the one I could see using decades from now.
It's a 10" knife and feels like an extension of my arm when using it. With regular honing and sharpening as well as cleaning it outside a dishwasher, I think that one will last a long, long time.
I can understand trying to save some cash but it is very true that you get what you pay for. I have one of these
http://www.amazon.com/Wusthof-979789-Classic-10-Inch-Cooks/dp/B00005MEGC
I've never been sorry that I spent a little more. I get it professionally sharpened every 6 months to a year. I agree you should steel your knife every time you use it. I've had this knife 13 years and it will be with me for many more to come. My advice, if you can't get the knife you really want, wait use a cheap one until you can save up. Don't look at it as a tool you will use for a few years and get another, if you get a good one and take are of it, you'll never need another.
I'm not trying to be facetious here, but I'd never use a slicing machine of any sort for mushrooms. Takes too long, and downright risky moving your hand vs. moving the blade. Work with knives and learn to use them effectively; I'll outpace any mandolin user with my chef's knife on the mushroom slicing front.
Practice makes perfect and you need good tools.
1: The knife.
2: The sharpener
I can't say enough about the ease and effectiveness of the WS sharpener, and of course you need a good knife. That's BIFL.