What angle do Wusthof knives cut at?
On Wüsthof European-Style knives, the blade edge angle has been reduced to 28 degrees (14 degrees per side), while Asian-style Santoku, Nakiri and Chai Dao knives have a blade edge angle of 20 degrees (10 degrees per side).
Our sharpening angle for standard blades is 14˚ per side, and for Asian-style blades (Santokus, Nakiris) is 10˚ per side. We offer a variety of sharpening products with pre-set angles. Learn how to use our different sharpening tools here.
In 2010, Wüsthof redesigned the cutting edge of Wüsthof knives. Wüsthof uses PEtec (Precision Edge Technology) which means their kitchen cutlery features an edge created by precision lasers that sharpen the blade to a 28 degree angle. Before PEtec, Wüsthof knives were hand sharpened to a 40 degree angle.
German knives are sharpened at approx 20-22 degrees making the edge more durable but less prescise. The grit used here is commonly not above 800. The honing steel is used to true the edges of these blades. Japanese knives are made with a thinner blade and are ground to a more precise edge.
The blade- edge angle for all Zwilling J.A. Henckels cutlery, with the exception of santoku knives, is 15 degrees on each side (30 degrees total). The blade-edge angle for santoku knives is 10 degrees on each side (20 degrees total). All handles are contoured for a secure, comfortable grip.
The best way to tell is by asking the manufacturer of the knife. As a general guide, European/American knives manufactured before 2010 have 20 degree edges while Asian style knives have 15 degree edges. However, there are exceptions to this rule of thumb.
Begin by tilting the knife so there is a 14-degree angle between the edge of the blade and the honing steel. If sharpening an Asian styled knife, tilt the knife to a 10-degree angle.
The Wusthof chef knife has a storied reputation, just as the 200-year-old company itself does; professional chefs the world over, including those who've racked up many Michelin stars such as Gordon Ramsay, rely on Wusthof chef knives to get them through service night after night.
Several factors contribute to the cost of Wusthof knives: High-Quality Materials: Wusthof uses high-quality materials for their blades, including high-carbon stainless steel, which is known for its sharpness, durability, and resistance to corrosion.
We're a Wusthof factory-authorized service center, but we sharpen any brand of cutlery. Whether it's your whole knife set, your hunting knives, or your kitchen shears, you'll give your knives world-class sharpening by professionals with 20+ years of expertise.
What is the sharpest knife angle?
A 17 to 20 degree angle covers most kitchen knives, pocket knives, and outdoor knives. Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. Most western knives are roughly 20 degrees. In fact, a 20 degrees angle is often considered the best sharing point for most knives.
Cooks generally agree that German-style, stainless steel knife blades are hardier than Japanese-style blades. There's less concern about chipping or breaking the blade of a German-style knife. Its durability means you can use it for more cutting and chopping tasks.
The last step in sharpening is removing the burr – the hide side of an old leather belt will do, or buy a strop such as this one. A bit of baby oil on the leather will help you get a nice, even covering of the polishing compound. As with most things, you get what you pay for.
FIND THE PERFECT ANGLE
First hold the steel point down on a table or cutting board. The angle between the blade and the steel should be approximately 15° for ZWILLING knives.
The best way to maintain Cutco straight-edge knives at home is to use our Knife Sharpener. It is designed with our knife edge angle in mind, which is 30 degrees inclusive or 15 degrees on each side. To use the Cutco Knife Sharpener, securely grip the handle, making sure to wrap your fingers around for safety.
Kershaw blades are sharpened to a range of angles, depending on the type of steel and end-use of the knife. Generally, Kershaw knives are sharpened to angles of between 20° and 22°. Fillet knives, however, are usually sharpened to 18°.
The majority of kitchen knives are sharpened to a 17 to 20-degree angle. Many Western knife angles fall into the 20-22 degree category. Asian knives sold in the U.S. usually have a more acute angle and both sides are sharpened to about 15 degrees.
Another potential issue with a knife that is too sharp is that it can actually damage the material you are trying to cut. For example, if you are slicing through delicate fabric or paper, a blade that is too sharp may leave jagged or frayed edges that can ruin the material.
The blades of the Classic Collection are made using Precision Edge Technology which results in blades that are 20% sharper with longer edge retention compared to other knives.
How thick is the blade on a Wusthof chef knife?
German forged steel quality for a lifetime of use! Blade thickness at top, above heel of blade: approx. 5mm (vs.
They are easier to handle, and they improve the kitchen experience. Maintenance is effortless. You will see Wusthof knives getting used by TV chefs such as Jamie Oliver or Gordon Ramsay. You will witness the Wusthof Cleaver knife in action at the local butcher, or the steak knife served with your restaurant meal.
The WÜSTHOF Gourmet 6" Utility Knife is perfect for mincing shallots, onions, and herbs, as well as cutting vegetables or small meats.
About us. WÜSTHOF has one mission since its beginning in 1814: crafting the finest knives that last for generations. Founded in Solingen, Germany, known for centuries as the "City of Blades", the brand is owned by the seventh generation of the WÜSTHOF family.
Wüsthof knives are only made in Solingen, Germany, where around 400 of the company's 480 employees work.