On Sat, 15 Nov 2003 02:53:55 GMT, "Fred" >
wrote:

>We are talking about Wustof Classic and Gourmet (Emerilware.) The Gourmet
>do have thinner blades. That doesn't affect the ability to cut or the
>quality. Remember Global have thin blades well. The Gourmet series are
>lighter to sure as any blocked knife would be. Some people consider that an
>advantage and an improvement over heavier knives. It isn't a quality issue.
>It's a design and feel issue as I said.
>
>Finally, the fit and finish of the Gourmet series is indeed comparable to
>that of the Classic series. Sorry, but it is. I think you are disagreeing
>with something other than what I actually said, not uncommon on newsgroups.
>>
>> I use 'em, too, but have several examples of forged and stamped
>> products from the same maker (various), and the difference
>> is quite clear.
>
>Then go check out your Wustof Classic and Gourmet carefully and report back.
>I think you'll agree upon closer inspection that the differences relate to
>design and feel, not cutting ability or quality.
>
>I think the problem here relates to the meaning of the term quality.
>Preferable doesn't mean higher quality. Materials, construction, fit and
>finish and performance are parameters of quality, not preference. I prefer
>the bolstered knives as well. I just don't agree that the Wustoff Gourmet
>series is "much lower quality." In fact I know it isn't. It is a knife
>made of comparable materials and comparable manufacturing quality but with a
>less expensive construction that results in a ligher, thinner knife with
>more blade heaviness than you or I would prefer. Design and feel issue.
>Not a quality issue. Perhaps we're just jousting about semantics. I think
>we probably agree about preference. Good cooking.
>
>Fred
>Knife Outlet
>http://www.knifeoutlet.com


Hey Fred!
Where can I get the best price on a set of Wusthof Trident Grand Prix
knives? (such as the eight piece set recommended by Consumer
Reports...)