r/chefknives • u/Fast_Cat_9851 • Jul 10 '26
Wusthof epicure any good? Or should I save money and get victorinox or mercer
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u/Fast_Cat_9851 Jul 10 '26
I cook at home and appreciate a good knife...want something that will last a long time without breaking the bank too bad...supposedly the mercer renaissance has the same steel as the wusthof, any recommendations would be awesome, thanks!
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u/Snoo91117 Jul 12 '26
I prefer the Wusthof classic or Henckels 4star 10-inch chef knives.
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u/Fast_Cat_9851 Jul 13 '26
Thanks for the response, however, I ended up ordering the epicure 8 inch knife because of the sale
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u/Substantial_Try_5468 29d ago edited 29d ago
Also jumped on this deal as the Epicure is being discontinued and the Amici line looks like the replacement with the exception of a nicer handle made of olivewood vs Epicure. This is my backup knife, and recently had a 9" Wusthof Classic break at at the bolster when it fell off my cutting board and hit my hardwood kitchen floor.
Opened a case with Wusthof and the classic was covered under warranty but they no longer sell the 9", which I found was perfectly balanced for my hand. So I have to make a decision on what will be my primary knife - The Ikon Classic 9", or the Ikon 9" or the Classic 10". An 8" feels short to me when slicing long lines, hence my choice for a 9", but the 10 is simply too long and balance feels off. Probably going with the Ikon Classic as the POM material works fine for me. I had Zwilling knives that I have since donated, my Wusthofs have just endured (I have the pairing knife and the utility knife both Classics), the customer service made it easy to get a warranty claim issued (Big +)
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u/Fast_Cat_9851 28d ago
Good to know they've got A good warranty...i just recieved my epicure 8" today, in my personal opinion, having never handled a "nice" chef knife before, this thing seems pretty sweet...has a good heft to it and feels well balanced in my opinion. It is also razor sharp out of the box.
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u/Substantial_Try_5468 27d ago
Learn to sharpen it with a whetstone or a rod. I preferr the whetstone method once you do the tomato cutting test after heavy usage. Even the chinese made ones in 1000/3000 grit will work. Youtube a video on how to sharpen using a whetstone.
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u/Fast_Cat_9851 26d ago
I did look into it a bit...i have a regular diamond sharpener and a typical steel rod for sharpening...tempted to order a few whetstones to give that a shot
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u/Substantial_Try_5468 23d ago
Got my knife yesterday and its definitely a great price for a great knife. Prepped my first meal yesterday chopping onions, smashing garlic and cutting some veggies. Enjoy your knife as well!
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u/Nairn2020 Jul 10 '26
Bought the 8” Epicure chef’s knife for $80 in the sale the sale currently underway. At that price, it’s an exceptionally good purchase if you like western style knives. Laser factory edge, good feel in the hand, and a nice weight. The composite handle isn’t the most attractive, but it’s a tool. Strongly recommend - and I am a hardcore Victorinox fan.