Wusthof Classic 8-Inch Serrated Slicing Knife
The pronounced serration of this knife's 8-inch blade is ideal for cutting meat as well as for slicing through tough crusts of bread without undue pressure. The knife's length and triangular tip make it perfect for anything from ham, turkey, or a small roast to long- and round-shaped loaves of artisan bread. Cooks frustrated by bread knives that tear crusts or send crumbs flying will welcome this efficient worker. Like all knives in Wusthof's Classic series, the knife's blade, tang, and bolster come precision forged from a single piece of precisely tempered, high-carbon, stain-resistant steel. This tempering allows the knife to hold its edge for an extremely long time. Even more, it comes with a unique compound angle not seen in many knives. This angle tapers from the spine of the knife to the edge to allow for a sturdy, yet extremely sharp edge while it also tapers from the bolster to the tip to give the knife strength as well as flexibility. Traditional in look, Classic knives are se
One of my favorites is Wusthof Classic 8-Inch Serrated Slicing Knife I really love this Wusthof Classic 8-Inch Serrated Slicing, at this link yutube/B00009YBLI/facebok gogle Click Link speedtest for discount and Customer Reviews
- 8-inch knife with serrated blade for cutting meat and slicing through bread
- Precision forged from a single piece of high-carbon stainless steel
- Full-tang, triple-riveted synthetic handle affords superior strength and balance
- Washing by hand recommended; made in Germany
- Measures approximately 14 by 2 by 1 inches; limited lifetime warranty
the best place to buy this product is amazon.com yutube/B00009YBLI/facebok gogle Click Link speedtest, You can get discount price from Wusthof Classic 8-Inch Serrated
speedtestAmazon: Customer Reviews: Wusthof Classic 8-Inch Cook's Knife 5 stars. "Incredible, with the right technique" If, like some pros, you like to grip the top of the blade between your thumb and index finger, forward of the bolster
No comments:
Post a Comment