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Wüsthof TR1814-200 Collector Coffret Couteaux Lame Acier-Carbone 40,5 x 16 x 5,5 cm
|Prix conseillé :||
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|Prix :||EUR 216,62 LIVRAISON GRATUITE en France métropolitaine. Détails|
|Économisez :||EUR 23,28 (10%)|
|Tous les prix incluent la TVA.|
- Choisissez parmi 17 000 points de collecte en France
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- Garantie : A vie
- Matière : Lame Acier-Carbone
- Dimensions : 40,5 x 16 x 5,5 cm
- Accessoires inclus : huile d'entretien
- Entretien: Ne pas passer au lave-vaisselle. Huiler après chaque utilisation.
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Description du produit
Description du produit: Notre coffret anniversaire spécial 200 ans contient des couteaux forgés avec lame acier carbone (0,75% de carbone) fabriqués selon la tradition Wüsthof. La structure très fine et la dureté exceptionnelle sont les particularités des aciers au carbone, qui permettent de garder le couteau très tranchant pendant longtemps. Contrairement aux aciers modernes, l’acier carbone n’est pas inoxydable. Conformément à la tradition de fabrication, le manche en bois noble de palissandre est fixé avec trois rivets en laiton sur la soie. Le coffret contient un couteau de chef 20 cm, un couteau d'office 9 cm et une huile spéciale d’entretien des lames.
Commentaires client les plus utiles sur Amazon.com
These knives are made in the old fashioned style with the utter perfection delivered by Wusthof consistently for 200 years. Everything from the materials, to the shapes of blade, bolster, and handle are modeled after a classic time, with the modern precision of todays production techniques and quality standards.
I love my set, it is a true work of art that will become more unique over time.
*I am 16 years deep in the Culinary Industry now, and I strongly suggest this set for highly experienced professionals only, a whetstone or oilstone will be necessary for sharpening, and honing will require a ceramic honing rod or alternative harder than a standard sharpening/honing steel. The hard , rigid, and complex structure of carbon steel makes sharpening much more difficult and 'less forgiving' than Stainless Steel.
I love Wusthof knives, especially their knives with the classic style handle. For me, it is really tough to beat that classic style handle for a comfortable grip. Japanese knives are my favorite due to their incredible sharpness, great design and agility. But when I want to use a knife with a little more heft like for cutting squash or I'm going to be cutting some leafy greens where I might not have gotten all of the dirt/sand out of them before I cut them, then I prefer to go with a Western chef knife over a Japanese knife like a gyuto or a santoku. Japanese knives are usually lighter and harder than Western chef knives. They are incredibly sharp and will cut through most things like a hot knife through warm butter, but their lighter weight makes them tougher to cut through food like squash. A Japanese Deba knife is designed to have more heft for such necessities, but I find they are a little too thick with a little too much heft, almost like a cleaver. And since Japanese knives are so incredibly hard and have such a thin angle, they tend to be more prone to chipping. So I give the dirty work to my Western chef knives where any sand that is left on or in the leaves like with herbs or leeks won't chip my knife.
When it comes to Western knives, only two brands will do for me: Wusthof or LamsonSharp. I've just found that these two brands seem to be the best made Western style knives in my opinion. Wusthof is made in Germany and LamsonSharp is made in the United States in Massachusetts. Wusthof has a little better fit and finish because their knives are all created via robots that repeat the process exactly the same for every knife they make. LamsonSharp on the other hand is one of the oldest knife companies in the United States. Their knives are finished by hand. They'll have a shinier and fancier finish than Wustof and the handle blends nicely with the tang, but it is not that perfectly smooth finish like you're going to get with a Wusthof. Both knife brands are very well balance knives. Wusthof has a slightly bigger handle. So a person with bigger hands may like a Wusthof better. I tend to think the LamsonSharp knives are ever so slightly more comfortable to hold. Many people tend to like Henckels knives. But I find that they aren't as comfortable and aren't as well balanced as Wusthof or LamsonSharp.
This Knife Set in Particular:
This knife set from Wusthof is an excellent knife set as is most all of their knives. The chef knife is very comfortable to hold and has a nice heft to it. The handle is slightly thicker and longer than my Wusthof Classic 8" Stainless Steel knife. Some of that may be to help balance the knife properly since it is a 9" knife rather than an 8" knife. One thing I love about this knife is the length. For a chef knife, I think 8 to 9 inches is about the perfect length for me. The longer the knife is, the more slicing length you have to cut vegetables, meat, etc. as you make your cutting motion. So the longer the knife is, the easier you can cut bigger and thicker items. However, you have to balance that with how the knife can tend to get unwieldy as it starts to get longer. The longer the blade is that you are comfortable with, the better off you'll typically be. That is why many chefs like to use a 10 inch blade. However, you can also tend to chop a little faster with a shorter blade. This 9" blade gives me a little more length than the 8" without really feeling unwieldy. So I think this knife is going to be a great knife to use.
The only drawback to this knife set is that they require some TLC compared to stainless steel knives like the Wusthof Classic line. You'll need to rinse the knife off and wipe it dry as soon as you are finished using it or otherwise you're going to risk it rusting, especially until it starts to develop a good patina to it. And you extra want to make sure you do if you are cutting through acidic foods like tomatoes or citrus, etc. The blade and handle also should be kept oiled regularly. This will help prevent the blade from rusting and the wooden handle from cracking or staining.
Most knife enthusiasts tend to like carbon knives over stainless steel knives. Some will argue that they are harder. That's true if you are relating them to stainless steel Western knives. But even stainless steel Western knives are nearly as hard as carbon steel knives are now due to the cryo freezing process that can make steel harder. For Japanese stainless steel knives, the steel is typically harder than carbon steel due to all of the new high quality stainless steels that are available now. The big reason I've heard that carbon knives are preferred is because they are easier to sharpen.
Either way, this is a very comfortable knife that is very well designed and I'm going to love using it.
PS - If you have a relative going to culinary school and you are thinking of buying them some knives to use, go for quality instead of quantity. A good quality knife can make a huge difference over a so-so knife. And you don't really need every type of knife under the sun for them. A good chef knife and a good paring knife can do for most tasks. Other than that you really don't need more than maybe a boning knife for cutting up meat and a serrated knife for bread. Trust me, go for quality over quantity and they'll be so happy that you did.
PSS - Make sure to keep the paper that the blade comes wrapped in. Usually that type of paper is used to help prevent metal from rusting. I'm a packaging engineer by trade (FYI). Didn't want people accidentally throwing something helpful away.
Came sharp in box wrapped in what looked like anti rust treated paper. Been using Tsubaki oil on it to keep the rust at bay. Started getting some dark stains / patina after first use.
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