I've now been fully sensitized in the "benefits" of sharp knifes for kitchen duties! It has meant on what types of knifes are needed for what cutting jobs, what works for the wife/boss and (as we're both in our 70's), what are the key kitchen tools to have as we reduce our footprint but still embrace cooking as a daily joint activity!
Learning how to keep knifes sharp is as important as picking the right kind and quality of knifes. I have 3 of the Wusthof Classic Ikon Creme knifes now, (replacing others in the drawer). They are beautiful to look at, for the wife, firmly hold, (that look of ancient bone handles with out any creatures being killed is classic), but most importantly, they maintain a high degree of sharpness and are easy re-sharpened to a wonderful edge better than those I have fought for in other "good steel" knifes.
Perhaps it's my sharpening style maturing. I use the EdgePro sharpening system, (also sourced from Pauls Finest), Maybe I have finally tuned in the stone angle correctly, got my strokes pressure on the stone lighter, number of strokes, etc, whatever the change, (I cannot pin down exactly what I am doing different), but the sharpness the of the boning knife when I received it had me go back to my other knifes and re-sharpen to try and match the razor I had just received. I also have the Idahone Ceramic Sharpening Rod, Fine, 10" which I use quite religiously, and all knifes have protective sheeves when going back into the drawer!
Investing in good knifes is as important is the upkeep of them. Having sharp knifes in the house is an important responsibility. When you embrace the payback of pre-honing your knifes before use, of knowing that starting at 400 grit, (not 220 to "find the angle), and going up to 2,000 or more if time allows, does have benefits and pride for me.
Starting with good steel is paramount in my humble opinion and the Wusthof knifes are my choice, ( I have the Sakai Takauki 33-layer Damascus Petty 5.9" and other vendors knifes but the Wusthofs get the most daily use in our house). The protective bolster on the Wusthof's, is a good safety feature for those less sensitive to how to handle a sharp knife and provides the space to hold the knife, (they are well balanced), without getting too close to the blade. The Sakai does not have this feature and when dicing garlics or other smallish items, it is excellent but must be treated with proper holding techniques.
Over-all, these are an excellent family of knifes, modern and definitely, something I would pass down as heirloom and I hope well received!
