Marlene

Wüsthof Launches Redesigned Line of Emerilware Knives
Company Dedicates Solingen Facility to the Craftsmanship of Growing Collection

Briarcliff Manor, NY (February 18, 2005) - Leading premium company Wüsthof-Trident, in partnership with America's hottest chef and TV personality Emeril Lagasse, introduce a newly enhanced and expanded line of EMERILWARE KNIVES. Expertly crafted in Solingen, Germany at a new Wüsthof facility dedicated solely to manufacturing EMERILWARE KNIVES, the new collection will be unveiled at the upcoming International Housewares Show in Chicago (March 20-22, 2005). Wüsthof's booth number is #12585.

Wüsthof's new EMERILWARE KNIVES feature a laser-sharp blade, personally selected by Emeril Lagasse for its' precision, and a new molded black handle to ensure greater comfort and a more secure grip. In keeping with all other Wüsthof high-quality cutlery, EMERILWARE KNIVES are crafted from an exclusive high-carbon stain-resistant alloy that is engineered to enhance edge-retention and facilitate re-sharpening. Additionally, the knives include Emeril's familiar signature etched on the blade of each knife.

"Our partnership with Emeril Lagasse, which began in 2002, has been very successful, and we're excited to 'kick it up a notch' this year with an enhanced line that provides our customers a better product, a deeper assortment, excellent value, improved packing and the personal endorsement of the country's favorite chef," says Scott Severinson, president of Wüsthof-Trident of America, Inc.

The new assortment includes 18 Open Stock Kitchen Knives and accessories - priced from $9.99 for a Paring Knife to $39.99 suggested retail for a 7-inch Hollow Santoku Knife- as well as several affordably priced gift sets and one Basic Block Set. The gift sets include a 2-Piece Asian Set (7-inch Hollow Santoku and Paring Knife) for $49.99 suggested retail, a 3 Piece Paring Knives Set - ($24.99 suggested retail), and a 4-Piece Steak knives Set ($49.99 suggested retail). The new high-value 8-Piece Block Set is priced at $149.99.

Wüsthof's new "BAM" worthy EMERILWARE KNIVES will be available at retail in June 2005.

EMERILWARE KNIVES is the newest collection of fine cutlery from Wüsthof-Trident. Wüsthof products are sold at select specialty and department stores in more than 70 countries. They are sought-after and used in the finest dining establishments, and the most prestigious culinary institutions.

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mshissy

Is it June yet? I have been patiently waiting to find (and purchase) a quality Santoku knife. I know that Wusthof is the best, but I could never afford them. Now that they have teamed up with Emeril, I have a great opportunity to purchase an entire set. WOO-HOO!!

Marlene

I love my Santoku knive and I plan on getting more if mine wears out.

Xbones

Well - this is great news - used my new Emeril Steak Knives last week for the first time(got a great buy on them at Marshalls!) and they were wonderful - :P :P :P

X

fizzviic

Brand and price are not everything when selecting cutlery, nor is the name of the celebrity chef who is drawing a fat royalty for the use of his name.

While bowing to Marlene's expertise in all things cooking-wise, genuflect while offering homage to her status as head of all celebrity chef groupies, and especially her discerning ability to compare blade work with riding a bicycle...

I have a fair number of Shun's, which fit MY hand, balance well in MY hand, are among the sharpest blades I have ever used (...and I rely on a professional to keep them sharp). Although I have over a thousand dollars invested, Shun knives are no better than a Safeway Housewares special if they do not fit YOUR style of cooking and YOUR needs. Although I have nine Shuns, the majority of time I use only four, a Granton style Santuko, a Chinese Cleaver, a paring knife and a new off-set blade style vegetable knife which I have grown to love.

I use the latter to open the cardboard box.

Old Bat

Marlene

Fiz,

Some of what you said is true regarding the balance of a knife and how it fits your hands and what you are going to use it for and how you cook. Buying a cheap knife can also land you in the hospital because the handle breaks off and the old saying comes into play "you do indeed get what you pay for".

Now as far as your comments about me and cooking, etc. you are out of line so knock it off.

We do not belittle chefs or others on the boards and you know the rules, behave yourself.

texasmesquite

I was one of those using cheap knives. I can state many stitches later. At the time - I couldn't afford any better! It was Tyler and Bobby that made me look at better knives. I thought geez, I can afford better now. I agree with buying what is comfortable for you to use. I have the Global's (this is my choice). I liked the one piece and no filth in the handles, also. Wow, what a change in time spent in prep time. I noticed Cat on Iron Chef was using the same knives too!

Fizz- please be aware Marlene is very talented and shouldn't be bashed for what she is or does. She is being to nice in what she told you. I think it is very unfair what you said. I think an apology is in order.

fizzviic

I am sure you are very talented..I suppose I was carried away by the pontification and what I took for being "talked down to" . I apologize

Marlene

Fizz,

This is the 2nd time that you have blasted me and I can't help but to feel that there must be something more to it. If you do have a beef with me I would appreciate it if you PM me and maybe we can clear the air and work things out.

I think that you are a very smart lady and have so much to offer and I would hate to see you not be able to post on the boards for not following the rules.

If I have given you the impression of "talking down" I am sorry and that is not the case. My feelings are that everyone is welcome and that they have a valid point.

I will jump in and take the side of famous chefs because I have seen and been in culinary school and have done some kitchen work in some of there kitchens and have seen first hand how hard folks work in there and believe me it is not an easy job. (While attending culinary school you also work partime in the kitchens) All the famous chefs have really paid there dues and have not had it easy and have worked really hard to be where they are today. The cooking world believe it or not is a very small group and we try to stick up for all of us.

If I seem like I get carried away that is where my passion is and I hate to see it swiped at without someone really having had any experience working in the kitchens and behind the scenes. The hours are long and the pay sucks, there are good and bad in the field.

So with that being said, I do hope that if you have any problems you will PM me and not let things get out of hand. We all need to think of how we affect and are perceived when we write on the boards.

mshissy

I should probably stay out of this discussion, however I feel that some mediation needs to take place.....

Marlene: you made a reference to knives and riding a bike on another thread. I'm going to paste it here.....

Yeah, I sure did...that comes and is second nature. It's like riding a bike and its one of the first things that you learn. The main secrect is always keep a sharp knife, makes things so much easier and you will not damage yourself as bad as with a dull knife. You will have a clean cut but not as hard to fix as with a dull knife.

Fizz was making a comment on the above post. I don't feel that she was being malicious. Perhaps her delivery was a bit confusing and possibly offensive, but I don't think that was her intent. You asked her to knock it off and Tex suggested that she apologize. Fizz did just that...she apologized.

With this last comment from you, this tells me that you are not willing to accept her apology and choose to take it a step further. What would you like to see happen in order for the two of you to live happily together on this board?