Denise~* wrote:
> OK, I'm taking the plunge & buying new knives. I'm trying to decide
> between 2 different W=FCsthof sets. [snip]

First question is why buy a set? What knife or knives do you need? As
with pots and pans many of us find that buying individual pieces gives
us a better chance of meeting our specific needs.

> Both of these have been discounted to the same cost so purchase
> amount would be the same, but one was originally almost $60.00
> more than the other [snip]

Why does it matter what the former prices were? That's not an
indication of quality or how they will fit with your needs.
>
> Here was the "lesser" expensive set
>
> W=FCsthof Traditional Gourmet 7-Piece Block Set
>
> # Full, seamlessly encased triple-riveted tangs; synthetic
> traditional-style handles
> # Includes 4-inch parer, 4-1/2-inch utility, 8-inch carver, 8-inch
chef's
> # Also: shears, 9-inch sharpening steel, 9-slot oak block
> # Laser-cut high-carbon steel blade with stain-resistant alloy
> # Precise tapering from grinding and polishing procedure
>
> [snip]
>
> Here is the "more" expensive set
>
> W=FCsthof Grand Prix 5-Piece Knife Block Set
>
> # Full tangs; molded polypropylene handles; lifetime warranty
> # Knives include: 6-inch cook's, 8-inch carving, 3-inch paring
> # Also includes: 9-inch sharpening steel; 9-slot oak block
> # Blades formed of single piece of high-carbon, stain-resistant steel
> # Computer-ground, hand-honed blades; precision slicing; longer edge
> retention
[snip]
Okay, so it's 3 knives, one of which is a 6" cook's, versus 4 knives,
one of which is an 8" cook's, plus shears. The smaller set has
traditional (but synthetic) handles, the larger set molded polyprop.
The larger set has laser-cut blades, the smaller has ground, hand-honed
blades.

If it were me, I'd have to go to the store and try them out for how
they feel in my hand. Some knifes just fit, and others don't. If it
doesn't feel right, nothing else matters. This is even true for my
Chinese cleavers.

Quality and longevity of both will be outstanding because they're
Wusthof. In terms of knife-making technology you'd have to think that
the ground and honed blades have the potential for greater sharpness.
But both will be plenty sharp enough, and both will require good care
to maintain it. So it comes down to, what do you need and do they feel
good in your hand.

Personally, a 6" cook's knife is too small for me, I much prefer the 8"
size. And I've never had a serrated utility knife, that might be
useful. So I'd go with the larger set, but that's me, not you.

-aem