Henckels Fine Edge Pro 8 Bread Knife

Henckels Fine Edge Pro 31467-200 Bread Knife - Das Ist Wunderbar

I can’t remember if we got this for our wedding or or shortly after but this knife…is the BOMB for slicing bread.

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My wife is an amazing baker and she makes a LOT of bread. Bread that I need to eat, usually right after it’s out of the oven. For the size loaves she makes, this is my go-to.

The Edge

They don’t call this one the “Fine Edge” bread knife without a reason. This thing cuts and wow it is sharp. After 14 years, it still is scary sharp as I found out one time when our Wusthofs and Cutcos were dirty, and I tried to peel an apple with it. Pro Tip, don’t do that, you’ll cut yourself. It’s a huge bread knife and it should be used as such. The thing I can’t figure out is how the serrated edges stay so sharp for so many years.

My Henckels Fine Edge Pro is the one knife in our whole block that I’ve never actually had to sharpen.

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It never, ever is dull. The blade is nice and narrow, and bread doesn’t “stick” to it like a thicker knife would. The serrations mean when you saw, you have to apply very, very little pressure and can let the steel do the work. I do have to make sure I pay attention to how think the bread is I’m cutting. I’ve done a number to all our breadboards because my Fine Edge Pro will cut right into the wood of a breadboard. Or, if you have a metal cooling rack, it will eat into the wire of it, or if you have a plastic breadboard, it will rip that up too. And your counter!

The Handle

Like most good, modern knives, the blade goes all the way through the handle and is held securely in place by 3 sturdy steel rivets.

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It has straight back and an ergonomic, curved hand grip. I would have thought that for how long it is it would feel more imbalanced but the balance is just about perfect for a big bread knife.

Finally

For what it costs (if I had to replace it), and how long it has lasted, I’m glad we have ours. It is sharp, easy to hold, and the sawing action is efficient. The balance is about perfect, and it doesn’t stick to the bread when cutting. It doesn’t require much pressure, and is long enough to get through even my wife’s round loaves of Finnish flatbread.

  • Nice balance for something with such a long blade
  • Grip is good for people with larger hands
  • Wow this thing is sharp.
  • Long blade can be used for cutting anything from hoagie rolls, to normal bread loaves, to even large round flatbread loaves.
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Cutco 1721 Steak Knife Review

My take on the Cutco’s 1721 Serrated Knife

Those of you who read my Wusthof review, we also got a couple of Cutco knives when we got married. Like my Wusthofs, I’ve had my pearl-handled Cutco 1721 for about 14 years.

While my Wusthof knives are both straight edged, my Cutco is a totally different animal. I use my 1721 for totally different kitchen tasks than my Wusthofs. About the only thing they have in common is they both cut!

Saw vs Cut

The big difference is the blade. My Cutco 1721 is about 10 inches long, about half of that is the handle and the rest is the blade. Where it really shines, is when you have to saw stuff vs straight cutting. I’m slightly (ok that’s a lie - very) OCD in how I cut my tomatoes, especially for my wife’s pizza. I like them paper thin and basically covering the whole pizza. For this, I need to “start” the cut by sawing gently into tomatoe’s skin with my Cutco. Same thing if I’m cutting/slivering pork for stir-fry, chicken for shish kabobs, and so on. Basically whenever whatever I’m cutting needs a starting cut to get it going by sawing, I use my Cutco. I don’t generally use it for fruits like strawberries, apples, bananas, and the like.

Strong Blade

One other thing is the backbone of the blade. My Cutco 1721’s spine is much, much heavier steel than you would expect for a 5-inch blade.

When I cut something with this, there is almost no flexing or bending. If I have to hack up food that is a little on the tough side (think: a fresh brisket, ribs, anything where you have to cut some bone, that sort of thing), this is my go-to knife. This thing can take a beating and still cut. And, the spine goes almost all the way up to the point. So when I have to start a cut out by first going all the way through, the knife has a strong enough “backbone” that it won’t bend unexpectedly on me.

Easy to Hold

My Cutco’s handle has a much differently shaped grip than a typical knife. It has a grip that is sort of diamond-shaped, with the blade of the knife following all the way through the grip. This makes it a bit thicker than you’d expect for a knife but the shape makes it super easy to hold.

This includes when you are cutting something that is messy like tomatoes (not sure why I pick on tomatoes so much).

Overall - 4.75 Stars

After 14 years, it hasn't chipped, cracked, or separated at all. In fact, I even started putting it through our dishwasher and my Cutco 1721 still looks just about the same as when I took it out of its packaging. I like how easy it is to grip, and how the sawing action works, and it stays nice and sharp over years and years of use. 2 thumbs up.

  • Maintains its edge
  • Serrated, perfect for sawing and cutting
  • Easy to hold, grip doesn't slip readily
  • Blade has a nice backbone

Wusthof 4585 Grand Prix Chef’s Knife Review

Wusthof Knives - These things cut

When I got married, we got a lot of wedding gifts including a couple Wusthof knives, a Grand Prix Chef's knife and a smaller paring knife. They come in a lot of different colors and pairs (you can find them with scissors, or packaged with other Wusthof knives too).

Examples:

So, the wife and I have been married for more than 14 years. Some of the stuff we got is gone, some of it should be gone (and we haven’t thrown it out yet). Our Wusthofs are still going strong with constant daily kitchen use. For 14 years! Holds an Edge We own 2 Wusthofs. An 8 inch chopping knife, and a 4-inch paring knife. For giggles, after we got them I used a knife sharpener, and got them what I call “Rambo-sharp”.

Using only gravity, I could lower the 8-inch chopping knife through a newspaper and it would easily cut the paper in half. I did the same thing with the paring knife. 3 years later...these things were still cutting. Wow. My wife and I use these for cutting everything: meat, veggies, fruit. I used the big one to hack up a cardboard box (didn’t tell her that one). I should probably sharpen them more often but I’m impressed. They maintain an edge for a long, long time.

Super Easy to Hold

Both of my Wusthofs are just about perfect to hold. The bottom of the 8 inch chopping knife’s blade also forms the top handle of the handle, separating the cutting edge from the grip.

The steel goes all the way through the handle. Gives it a nice, evenly balanced feel to the knife. <Link to the product> Even if my hand is wet or I’m cutting something like fruit that can get slippery, it isn’t very easy to loose my grip and risk cutting myself. The handle helps to prevent this. The paring knife is the same design except smaller. Holds Value This one’s a little more subjective but in my opinion, I’d rather have 1 Wusthof than 3 other knives. Mine haven’t broken, chipped, cracked, or anything since we got them. Just have to be sharpened every once in awhile. Kinda Pricey I got ours for free, but they are a bit more pricey than other knives. With these, you get what you pay for and you are paying for quality that will last decades. From what I’ve read, you can get other knives that people claim are “just as good and cheaper” than a Wusthof. Franky, I don’t care. Having used the best, I like these and if I lost them I’d pay the extra money to replace them. One I’ve kind of had my eye on is the meat chopper. If I ever bulk-purchased beef, I’d probably get it.

As Gifts

We bought these for others as wedding presents, and also for my parents. My dad especially has remarked many times over the years “that Wusthof you got me years ago, that thing cuts like crazy and holds an edge”.

Mom doesn’t know but he used it for...certain mechanical tasks around the farm that he broke 3 other knives on. Hopefully she doesn’t read this and yell at him!

Final Thoughts

I’ve used several types of knives: Henckels, Wusthof, Cutcos, and cheap knock-offs. My Wusthofs are my favorites; I use them for almost everything in the kitchen. They’ll cost a little more but I’d *HIGHLY* recommend getting them. Remember, you don’t have to get a full set all at the same time, you can gradually replace the knock-offs as they die off with Wusthofs. :-) The Wusthofs will stick with you.