"Phaedrine Stonebridge" > wrote in
message
news
> In article >,
> (Jason Casden) wrote:
>
> > s there a difference in quality between Wusthof-brand knives and
> > Emerilware knives manufactured by Wusthof? On amazon.com, there is a
> > $50 difference between the two-knife starter kits for each of these
> > models (with Emerilware being the cheaper).
>
>
> I have personally seen the Emeril line. The knives are just flat blades
> the entire length without that beefed-up section where it joins the
> handle (I always forget what that is called sorry). In addition, those
> knives are not forged, they are stamped and of much lower quality. Most
> of the knife manufacturers put out a line or two of these stamped
> blades. They will look impressive in a knife block to the unknowing eye
> but are usually not for anyone who cooks a lot.

I never care for hyperbole when it isn't indicated so I'll jump in here and
challenge the term "much lower quality."

Emerilware knives are from the Wusthof Gourmet series which has been
available for years. The knives are nothing new, the endorsement is new.
The knives are blocked, not forged, as the poster says but that doesn't say
anything about quality, just about design.

The purpose of forging a knife is to provide a bolster and nothing more.
The bolster adds weight to the area in front of the handle and helps the
knife balance better by reducing blade heaviness. It also adds weight to
the knife which some users prefer. Forging (or sintering in the case of
Henckels) is used because it is uneconomic to grind a knife from stock the
thickness of a bolster. Forged knives do not cut better than blocked knives
nor do they last longer, all other things being equal.
In the case of the Wusthof Gourmet series, all other things are equal. The
same steel is used as in the the forged series and the same edge geometry
and the same composite handle material. Only the design and feel are
different. It is cheaper to make blocked knives but it doesn't produce
lower quality.

I'm not suggesting that the design and feel aren't important - they are -
but I challenge the term "much lower quality" when, in fact, it isn't true.
The quality, materials, and fit and finish are the same, not "much lower."

Don't mistake me, I prefer forged, bolstered knives to blocked knives and
use them myself. I'm not defending blocked knives, I'm just trying to put
some reason into the way people react to them. A good cook can prep food
well with blocked knives as long as they are properly designed and
maintained.

Fred
Knife Outlet
http://www.knifeoutlet.com