High-end custom knives run from $400 to $40,000. Here’s what makes them so expensive, and why they could be worth it.
In this way, are Wusthof knives any good?
Yes, they are worth the money. Wusthof has a solid reputation, and their knives give enormous value, they hold their edge very well, and their edge is very sharp. While you are paying a premium for these knives, those that buy them love them and feel they were worth it.
Thereof, how do you make a custom chef knife?
How do you make a kitchen knife handle?
Budget knives can get the job done and they’re basically worry-free. On the other hand, spending more will get you one that will last forever and is probably a work of art, too. Still, our cutting board experts agree that the sweet spot is somewhere in the middle, around $50 to $100.
A well-made Damascus blade will retain its sharpness for longer than most production quality blades, but if the goal is to use the best performing blade steel, you may find it elsewhere. … True ‘name brand’ Damascus steel is of the highest quality. Knives made from these steels make for fantastic knives.
The two main brands used by professional chefs are Wüsthof and ZWILLING JA Henckels. These are both German brands that use good quality stainless steel.
Gordon Ramsay uses both Wüsthof and Henckels branded knives; the brands are known for quality products, and they are two of the best knife manufacturers in the world. Wüstoff has been making knives since 1814, and Henckels has been around since 1895.
According to the Daily Meal, at the premiere of his new documentary Wasted, Bourdain said that his go-to chef’s knife—an all-purpose knife that can be used when you’re preparing dinner—is the Global G-2 eight-inch knife.
One of the most striking tips Thomas Keller shares in his Masterclass is how he uses a palette knife. “I use this as my spatula for moving food around in the sauté pan,” he states.
Steel is a big part of the cost, and the price between different grades of steel is pretty vast, Griffin says. The expensive stuff are types of steel created specifically for cutting tools, which the big knife companies spend money R&D-ing.