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-   -   Wusthof Knives At Williams Sonoma (https://www.bbq-brethren.com/forum/showthread.php?t=219496)

Ron_L 10-24-2015 12:23 PM

Wusthof Knives At Williams Sonoma
 
Williams Sonoma has Wusthof knives at up to 65% off. If you sign up for their e-mail list you can also get free shipping or use code UPICK. The code is also good for 20% off of one item but Wusthof knives are excluded (darn!)

The Brisket Slicer is $99.95

http://www.williams-sonoma.com/produ...-gourmet-promo

And their BBQ knife set is $299.95

http://www.williams-sonoma.com/produ...-gourmet-promo

Teleking 10-24-2015 12:44 PM

That is the gourmet model which is the entry level line. The same steel as the more expensive classic but stamped instead of hand forged.

SmokerKing 10-24-2015 12:50 PM

I picked up this brisket slicer, just used it on 32 lbs. of brisket, cuts like butter


Roguejim 10-24-2015 01:00 PM

Quote:

Originally Posted by Teleking (Post 3386921)
That is the gourmet model which is the entry level line. The same steel as the more expensive classic but stamped instead of hand forged.

And what is the effective difference between "stamped" and "hand forged" in the hands of a non-chef?

landarc 10-24-2015 01:02 PM

Oooo! A Wusthof cimitar. Nice.

None of the Wusthof line is hand forged anymore, and to be honest, there is a good argument against hand forging of commercial knives.

Ron_L 10-24-2015 01:48 PM

Quote:

Originally Posted by Teleking (Post 3386921)
That is the gourmet model which is the entry level line. The same steel as the more expensive classic but stamped instead of hand forged.

As far as I know that is the only brisket slicer that Wusthof makes.

Here is a discussion from when it was on sale earlier in the month. Post 6 has links to the development of the slicer is anyone is curious about what makes it different that other slicing knives.

http://www.bbq-brethren.com/forum/sh...d.php?t=218457

Teleking 10-24-2015 02:06 PM

Not labeled as a brisket slicer but they make a super slicer in the classic line but it's only 12".

arclite 10-24-2015 02:12 PM

Hand forging is a weird descriptor. It's not the like the days of the blacksmith or samuri anymore.

The two modern types of forging you'll most likely to see are hot drop (I'll assume that's what "hand forged" means) and modern milling. Modern forging is in some ways similar to the stamp method, but with the benefits of a forged blade such as weight, balance, durability, a proper bolster instead of the front of a handle to protect your hand and (to a lesser extent with stainless steel compared) keeping a sharp edge on a blade.

Knives seem to be a hot topic around here. fwiw I like my chef's and paring knives forged for precision and balance. Boning and carving knives stamped for blade flexibility.

Smokin in CT 10-24-2015 02:16 PM

Cutlery and more has the same BBQ Knife set for $279 plus free shipping.

http://www.cutleryandmore.com/wustho...fe-set-p132763

Ron_L 10-24-2015 02:17 PM

Quote:

Originally Posted by Teleking (Post 3386978)
Not labeled as a brisket slicer but they make a super slicer in the classic line but it's only 12".

Yeah, they make a lot of other slicers, but this one was specifically developed to slice brisket and it works great!

Teleking 10-24-2015 05:57 PM

Who wants a uni-tasker underachiever?? The super slicer does it all! ��

landarc 10-24-2015 06:08 PM

I have to wonder why, when anyone posts about the Grand Slicer (full disclosure, I own one) it comes about that many have to post that you can get a Victorinox cheaper and it's better or just as good?

Of course, you can get a cheaper knife. And, of course, you can get a cheaper slicer, that will slice brisket.

Ron_L 10-24-2015 08:42 PM

Yep... As I said in the other thread, it's not for everyone, just like a Thermapen, but if you want an exceptional tool that does a great job, it can't be beat!

CakeM1x 10-24-2015 09:45 PM

If I buy a knife designed for brisket will my food taste better? Don't need a dedicated slicer but I like the length over 10incher

landarc 10-24-2015 09:52 PM

I use mine for slicing most roasts that I cook, as well as tri-tips. It works fine, and no, your food will only taste as good as you cook. Same with mine. Unless I fall asleep, then it tastes less than as good as I can cook, but, as good as I cook while sleeping


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