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A New Look for Wusthof Knives

Fine Cooking Issue 90
Photos: Scott Phillips
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Wüsthof-Trident has long been my favorite knife-maker, so when samples of its new Ikon line arrived at Fine Cooking, I was first in line to take a test drive. The Ikon line is as much about form as it is function. Its distinguishing feature is its beautiful, sleek-looking handles, which are made of either high-impact synthetic material (the Classic Ikon line, shown at right) or environmentally friendly Mozambique ebony (the Blackwood Ikon line). I liked the comfortable grip of the 8-inch Blackwood Ikon chef’s knife—it felt hefty, not heavy, and was perfectly balanced in my hand, wanting to tip neither forward nor back when I held it loosely. It performed as beautifully as every other Wüsthof knife I’ve used.

From past experience, I’ve learned that Wüsthofs start off super sharp and seem to stay that way for ages, even with a lack of proper maintenance—a valuable trait if you happen to share my bad habit of not honing or sharpening your knives nearly enough. I trust the Ikon knives will share that trait.

When it comes to knives, though, what works for one person may not work for another because everyone’s hands are different. You might love Wüsthofs as much as I do, or you might not. If you’re in the market for a new knife, try to visit a shop where you can handle a variety of knives to find what feels best for you.

If that’s not possible, you can buy the Classic Ikon at Cooking.com. The Blackwood Ikon line, however, is available only at Williams-Sonoma.


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