What makes Wusthof knives better?
The “default” edge on Wüsthof is 14 degrees per side so it is significantly sharper than the average German knife. If you look at
Wusthof Knives—How They're Made
Wusthof knives all use the same X50CrMoV15 stainless steel—with molybdenum and vanadium added to enhance their hardness, durability, and resistance to corrosion. There is nothing out of the ordinary about this steel, but it's tough and definitely won't rust.
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.
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.
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.
According to MasterClass, Ramsay prefers Henckels knives, which are a German style brand. As Acit Group states, German style chef's knives are noted for their bulky blades that are tough enough to handle the likes of chicken bones owing to their extra heft.
For optimal edge retention, your Wusthof knives should not be sharpened at less than 20 degrees, and a 25 degree micro bevel should be applied as well. I would also suggest that you stop using the ceramic rod. A smooth steel is best for truing up a rolled edge without removing any metal.
Wüsthof knives are only made in Solingen, Germany, where around 400 of the company's 480 employees work.
The best way to avoid a dull blade is to maintain your blade's edge by regularly honing your knife. Sharpening takes a small amount of steel off the blade, creating a new edge. We recommend using a honing steel for regular maintenance and a sharpening steel when your knife needs an edge reset.
For Professional Mail-in Knife Sharpening:
Who owns WÜSTHOF?
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.
Wusthof Classic Collection
The WÜSTHOF Classic Collection is the best-selling line from WÜSTHOF and has been for generations. This collection features the widest selection of blade shapes with every knife forged from high-quality German steel.
Ergo Chef Knives – Guy Fieri.
Wüsthof Cutlery for Every Chef
Stamped knives are created through a precise, 14-step, laser-cutting process. Classic series knives are forged and, as the name suggests, have a traditional look with a triple-riveted handle.
Our Verdict. For those who can spare no expense, the Wusthof Gourmet 10 Piece is a worthy investment. From the chef's knife to the trimming knife, no detail is lost on the quality of construction. Each piece serves a different purpose, so you get your money's worth.
WÜSTHOF knives carry a limited lifetime warranty against manufacturer defects. To start a warranty claim, please follow the instructions below.
He wanted home cooks to forget about all those big blocks full of expensive knives they'd never need and just get one really good chef's knife: the Global G-2 Chef's Knife. According to The Daily Meal, Bourdain is still sticking with that recommendation.
A chef's knife (sometimes called a cook's knife) is the most important knife to have in your kitchen. It has a wide blade between six and ten inches long and is used primarily for chopping, though it can be used for anything you want to do. The blade of a classic, French-style chef's knife curves upward toward the tip.
Every time you use your knife the microscopic teeth get out of alignment. Honing realigns the blade and makes it appear sharper (even though you are not sharpening/removing metal). Sharpening is something you should do approximately 1 time a year (max 2). Sharpening can be done by a professional or at home.
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). PEtec is 20% sharper with twice the edge retention.
Is WÜSTHOF any good?
If you're accustomed to the feel of a heavier German knife, the Wüsthof Classic Ikon 8″ Chef's Knife is sharp and sturdy. Compared with the other forged German knives we tested, this one's thinner blade cut more smoothly through all of the veggies we chopped.
When it comes to high-quality German kitchen knives, your options include Henckels vs. Wüsthof, and both are excellent choices. For anyone who cooks regularly at home, you already know that having good knives is the key ingredient to being a better cook and getting the most enjoyment out of the process.
Washing your Wusthof Knives
Wusthof knives should be hand-washed with warm, sudsy water and a sponge. It is not recommended to put your Wusthof knives in the dishwasher.
Wusthof is now recommending 14 degrees per side for its kitchen knives but until recently recommended 20 degrees. So the 14 degree recommendation may only be applicable to its newer steels.
I don't usually review knife sharpeners, however, since we purchased our first set of Wusthof knives we thought i better sharpener was needed. It does a great job keeping not only the Wusthof but also our other knives. Great product and easy to use.