Wusthof Classic 8-Inch Hollow-Ground Cook's Knife
One of my favorites is Wusthof Classic 8-Inch Hollow-Ground Cook's Knife I always knows Wusthof Classic 8-Inch Hollow-Ground Cook's, before buying this product yutube/B0007IS8K4/facebok gogle Click Here speedtest for customer reviews and best price
Cook's knives are indispensable kitchen helpers. They perform a wide variety of cutting chores, from chopping and mincing to slicing and dicing. The 8-inch blade on this knife provides sufficient heft to allow the knife rather than the cook to do most of the cutting labor; its medium blade length makes it ideal for all but the largest chopping jobs. The knife also provides alternating hollows on each side of the blade, which create air pockets that allow slices to fall away cleanly and permit thinner slicing. Like all knives in Wusthof's Classic series, the knife's blade, tang, and bolster come precision forged from a single piece of precisely tempered, high-carbon, stain-resistant steel. This tempering allows the knife to hold its edge for an extremely long time. Even more, it comes with a unique compound angle not seen in many knives. This angle tapers from the spine of the knife to the edge to allow for a sturdy, yet extremely sharp edge while it also tapers from the bolster to the
- 8-inch cook's knife for cutting, chopping, slicing, and dicing
- 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 14 by 3 by 1 inches; limited lifetime warranty
read details please visit my review yutube/B0007IS8K4/facebok gogle Click Here speedtest, read the detailed product description of Wusthof Classic 8-Inch Hollow-Ground
speedtestAmazon: Customer Reviews: Wusthof Classic 8-Inch Cook's Knife 5 stars. "Incredible, with the right technique" If, like some pros, you like to grip the top of the blade between your thumb and index finger, forward of the bolster
No comments:
Post a Comment