Which Chef's Knife Is Better, Wusthof or Made In?

In this video, I explain the key differences between Made In and Wusthof Classic chef's knives. You'll learn how they compare in design, materials, performance, and more.
****Products Featured in This Video****
Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
Made In Chef's Knife: madeincookware.pxf.io/baoMEm (MadeInCookware.com)
Made In Chef's Knife: amzn.to/3VXdMHb (Amazon)
Wusthof Classic Chef's Knife: amzn.to/3vPK1xq (Amazon)
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Wusthof vs Made In (full comparison) prudentreviews.com/made-in-vs...
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[@billystpaul8907]

I still have my 20 plus years Wusthof Classic set that looks like new. And, they are still as sharp as the day I bought them. It pays to have a dedicated Wusthof dealer that also do wonderful sharping work. But, Made In is my new go to for my cooking needs and knife needs. Made in France is still a good knife. The price is the biggest difference. Wusthof quality with the Made In price is okay for me right now..Thanks for another good review.

[@affliction6911]

Awesome review Andrew 👏

[@PrudentReviews]

Thank you! Glad you enjoyed it

[@kpnitrl38]

Very nice. Your reviews are really good. Can you please do one on cutting boards... Thick vs thin, wood vs plastic. Thanks.

[@PrudentReviews]

Thank you! Great suggestion!

[@johndoh5182]

Yeah, no bamboo wood. They'll dull you're blade. Anything plastic can't be too hard or it will dull your blade.

[@posterestantejames]

I prefer the Wusthof. My Wusthof 9" carbon chef knife is a joy in my hand. YMMV.

[@MingZai]

Hi, have you reviewed wmf pans or knives before?

[@PrudentReviews]

I have not. Any good?

[@mandtgrant]

Even with the unsharpened bolster, the Wuthof has more edge length. There is a reason that W. usthof uses the edge geometry that they do: this steel doesn't support very thin edges. I had to re-sharpen the made in at a lower angle to get good life out of a sharpening. The edgeof the Made in comes farther back than you would be used to from using classic western chefs knives; I gave myself a nice cut on my middle finger. No problem once you are aware of it, but take note. I do like the wider blade

[@oneworldawakening]

The very slightly wider blade on the Made In knife makes a difference in using it?

[@johndoh5182]

I'll tell you something that might be missing from this review, I don't know yet. The best knives are the ones that fit in YOUR hand and feel comfortable for YOU to use. Unfortunately with the closure of most stores that would carry different brands of knives it's hard to know because there are so few places where you can hold one. I have a medium sized hand for a man. I LOVE the Wusthof Classic Chef knife. I don't care if Wusthof makes something that's THEORETICALLY better. That handle fits my hand perfectly. The balance is great, and I'm not afraid to get near bone with it or go through thick gristle. It's a medium hard steel, it tends to get grouped more with hard steel, but it's a high quality German steel, and the knife is made in Germany. I put a high value on high quality products NOT being made in China because the quality can be really good one year but then the next the manufacturer changes something without the Main company knowing about it. And this happens all the time in China. When Wusthof released their newer Classic line a few years ago they changed the cutting edge to 14 degrees each side. Right now it's 14.5 which probably allows it to hold an edge longer. They make a pull through sharpener that works great with that classic line because it sharpens to 14 degrees. So, I look at the Wusthof Classic as a great line because it's good quality steel, it holds an edge very well, AND it's easy to sharpen because the steel isn't too hard, and that 8" Chef feels almost perfect in my hand. Also that knife has a decent amount of weight behind it so if you put some pressure into the cutting motion in goes through almost anything with no issues. I don't like knives with a round handle that's pretty much a cylinder from one side to the other. I've never liked the way they feel in my hand. Other people have no issues with them. I've never tried the Made-In since the Wusthof Classic is a lifetime purchase and I'll never need anything else, so I can't answer to if for some reason the wider blade makes it easier to cut. I'd be skeptical of the claim but that's based on me using the Wusthof Classic and having it go through pretty much anything very easily. I personally think what helps a knife go through something easier, like a big hunk of meat is how long the blade is (so a 10" chef would work better than an 8" for bigger cuts), how sharp the blade is and the weight of the blade, but BALANCED weight. Anyway that's my two cents from years of cooking.

[@mandtgrant]

A fair difference if you have big hands; it leaves more room between the handle and the board

[@bohemiansusan2897]

I been thinking about the Made In because of my very small hands. However I do straight chopping instead of rocking. Migjt be nice for my daughter though.

[@helloyu6270]

Wustof has a half bolster line that might be worth taking a look at

[@viktorpowers118]

Any thoughts on why some Made In products are warped?

[@PrudentReviews]

Which products are you referring to? Their pans?

[@viktorpowers118]

Yes, the 12” stainless skillet

[@PrudentReviews]

You should check out this video kzbin.info/www/bejne/hKiwf42GibCBd7M ..... if you didn't cause thermal shock from overheating or rinsing it with cold water, you should reach out to Made In. They will likely replace it.

[@johndoh5182]

Even carbon steel pans will warp. About the only thing that won't is heavy duty cast iron. I'm going to guess, not saying you did, that most people ruin their pans when preheating it and turning the burner up to a heat that is not recommended by the manufacturer and for ANY stainless steel the best it gets is medium heat. The other thing they can do is use the wrong size burner, or use too high of a heat for the amount of food in the pan Manufacturers will also say not to start heating a pan without food in it or a decent amount of water or oil. I'll heat up a flat skillet for pancakes without anything on it but I use a low-medium heat and have a little patience. Now, you can cook at medium high as long as there is a good amount of food in it, or if you have a decent amount of a more liquidy sauce or water in the pan you can get away with turning up to high, and this doesn't mean an inch or two of water, it means 4+ inches of water. For sauces you would need even more in the pan to use high heat, like 6 inches or more, but I would still never do that, I'd stick with medium high unless I have a bit of water in the pan. But this is a higher temp than what any manufacturer will recommend for stainless steel.

[@user-ul4wy2lx2m]

The German products are best 😊

[@mandtgrant]

The French make very good knives (Sabatier). They are different though; much less rocker in the edge. The made in might be made in France, but the blade is very German in design, although the bolster is Japanese inspired

[@alanrichardson6561]

Nah, Cangshan

[@LittleGreenPearl]

Big 'preesh for a review under 2 mins

[@PrudentReviews]

I'm trying out some different formats :) You like these quick, straight-to-the-point reviews?

[@alansnipes3101]

Neither. Victorinox

[@johndoh5182]

I've never worked with an 8" chef knife that was any better than the Wusthof Classic. They have a more expensive line but that classic line is wonderful. It's like it's made for my hand and the balance is perfect. It has good weight so it goes through most anything pretty easily.

[@alansnipes3101]

@@johndoh5182 The Victorinox is not only better but cheaper according to ATK. So why would I buy a much more expensive knife when there is a better and cheaper one? I sharpen my own knives and have had the Victorinox for 8 years.

[@MingZai]

Hi, have you reviewed wmf pans or knives before?