The best knife for carving your turkey, chicken or roast is one that measures at least 8 inches long. That way you make one wide, sweeping slice without having to carve your meat back and forth. Wusthof's Carving Knife is one such knife - a hand-forged, high-carbon stainless steel knife that's the right size for carving. Prized possessions of professional chefs, Wusthof knives are an invaluable asset of any kitchen. Every element of this renowned cutlery contributes to its precision and ease of use. In Solingen, Germany, each piece is hand-forged in 38 manufacturing steps by skilled craftsmen. The high-carbon stainless steel blades are hardened to maintain a sharp edge and full tangs provide perfect balance with riveted, high-impact composition handles. Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long.. |
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26 of 27 found the following review helpful:
Excellent Carving KnifeMar 24, 2002
By Michela
As a longtime knife collector, I've amassed a large assortment of knives, including over 40 from the Wüsthof-Trident Classic line. I own a few carving sets and an electric carving knife, but this Wüsthof Classic 8-Inch Carving Knife is my old stand-by for carving roasted meats, poultry, and game. The reason I prefer this carving knife over all others is that it holds its sharpened edge beautifully, and it has the perfect heft and balance for my hand. For specialty carving and slicing needs, however, I do use my Classic knives with the Küllenschliff edges, such as the ham, salmon, and roast beef slicers. When carving, I pinion the roast on the carving board with my straight carving fork, then slice alongside it, and use the knife tip to carve around bones and lift off the carved meat slices. I've found that this carving knife is ideal for all general purpose carving. It's very easy to keep it well sharpened by using Washita Arkansas whetstones and honing oil or by using a Chef's Choice 3-Stage Diamond Hone Professional Sharpener. Before each use, I always hone it with a honing steel. I hand wash and dry it, as I do with all my Wüsthof knives, and keep it stored in a wooden block.
31 of 37 found the following review helpful:
 Good Knife, But Do You Need It?Nov 19, 2001
By D
"sub"
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 particular model, the 8 inch carving knife, is a good knife, but I find its uses to be few. For chopping, the chef's knife or utility knife are more useful. This knife is too long and thin for chopping; its balance isn't right. Therefore, this knife is really limited to carving meats. For most cooks, this is an expensive knife for a rare job. If you are completing your collection, I recommend this knife. If you are starting a collection and looking for an all-purpose knife, I would recommend the 8 inch chef's knife or the 4 ½ inch utility knife.
1 of 1 found the following review helpful:
Great Knife!Feb 20, 2008
By Joseph F. Basar
My wife put out the word a Christmas time that she wanted a good carving knife. Since she does most of the cooking my ears were tuned in. I did some research in the world of kitchen knives and finally settled on the Wustoff Classic 8-inch carving knife. Most reviews I read of this knife rate it as very good on the introductory level. I don't personally have a "higher level" knife to compare it to, but this one one does it's job extremely well. The knife is very well balanced in your hand and carves and cuts meat like "budda." It's an amazing thing that once you graduate to something better you wonder why it took you so long to get there. My wife is very happy!
Great carverDec 28, 2011
By Patti
I have used this knife for years and now, my daughter will be able to use one just like it! It has many uses and always keeps a sharp edge. I rarely have to sharpen it. Versitility and strength.
Cuts like a dreamJul 10, 2010
By K. Jorgensen
Great knife, and got an upgrade to a better knife free from the distributer due to inventory. Great service, great knife.
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based on 8 reviews
