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2. Wüsthof - Wikipedia

   en.wikipedia.org/wiki/Wüsthof

   Classic series tomato knife with tomatoes. Classic – forged, full-length bolster, full tang, finished with traditional, triple-riveted polyoxymethylene black handle; some newer additions with half-bolster; [23] with around 70 different items, the series offers almost the entire range of Wüsthof blade forms and sizes (chef's knives, Santoku ...

3. These Carving Knives Are Ideal for Home Chefs, Pit Masters ...

   www.aol.com/lifestyle/7-chef-approved-carving...

   Classic Two-Piece Carving Set. Wüsthof is known for making high-quality and reliable knives, and this carving set does not disappoint. The 8-inch carving knife is light and well-suited for small ...

4. The 25 must-have kitchen gadgets Ina Garten loves - AOL

   www.aol.com/lifestyle/the-25-must-have-kitchen...

   A good knife needs a good knife sharpener to keep said good knife sharp. Ina favors the Chef'sChoice brand. This compact model sharpens both straight-edge and serrated 20-degree class knives.

5. I Asked 6 Chefs About the Worst Way to Store Knives ... - AOL

   www.aol.com/asked-6-chefs-worst-way-120700964.html

   Below, the three knives that will allow you to accomplish all of the basic cooking tasks, according to Paul DiBari, chef-instructor of Culinary Arts at the Institute of Culinary Education in New ...

6. Chef's knife - Wikipedia

   en.wikipedia.org/wiki/Chef's_knife

   The gyūtō bōchō (牛刀 ぎゅうとう, — gyūtō) 'beef knife' is the Japanese term for a French (or Western) chef's knife. The gyuto were originally, and sometimes still called yo-boucho 洋包丁 literally meaning "Western chef's knife". The santoku 'three-virtue' knife is a style hybridized with traditional knives for more ...

7. Global (cutlery) - Wikipedia

   en.wikipedia.org/wiki/Global_(cutlery)

   Compared to conventional European knives such as J. A. Henckels or Wüsthof, GLOBAL knives are made from a significantly harder alloy of steel and use a thinner blade. In addition, the cutting edge of the blades are ground at a more shallow 15° angle, which produces a sharper knife that also hold its edge for longer and allows for more accurate work.