Classic ikon face-to-face comparison: Typical uses: Although there are not many quality differences between these two since they are coming from the same brand, there are some structural differences that may pique your interest. It is important to understand the basic similarities and dissimilarities between these two knife tycoons before buying one. So, you have to be extra careful with the sharpness It does not get scratched or corrosion easily.The sharp blade helps with various usages.Affordable price with the quality of the ikon series.They hold almost all types of necessary knife blocks to furnish your kitchen without much effort. The ikon knives are made of 28 degrees of edge with 58 Rockwell hardness, just like the classic series. ![]() Since the classic ikon handles are also made of polyoxymethylene material, they match the pricing sense of the classic series. The natural woods take more time and concise to perfect it up to the point it is usable. The main reason it is cheaper than the ikon series is that the ikon handles are made of natural African wood. The tip of the blade is slightly curved which also helps with corrosion resistance. These knives range in different sizes to match your ultimate cooking expectations. I mean compared to the quality and durability they are promising, their pricing tag is nothing in front of that.Īll the classic ikon knives are specifically perfected with Wusthof’s special PEtech. One is that only one type of knife can do the job for all of them and the other is that you can get them at a cheap price. There are two best parts about any Wusthof classic knives. You can buy these knives as a single one or as a set. The series also contains bread knives, santoku, nakiri, kiritsuke, carving fork, hollow edge chefs knife. They have knives for paring, deboning, honing. The classic series comes in 77 different blades. It is made of synthetic polyoxymethylene. The handle has a prominent curve at its butt with full tang and full bolster. The handle is triple-riveted which helps with comfortable gripping. The edge is 28 degrees maintaining the highest sharpness throughout the length. Only the boning knife and meat fork is curved Here is a comparison table stating some direct key points for Wusthof classic vs. ![]() People often say that there are more similarities than differences between these two series. It gets much easier if you are looking at statistics and tables that directly reflect the contrast and similarities of these series. Comparison Table For Wusthof classic and Classic ikonĬomparison Table For Wusthof classic and Classic ikon.
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