Everything About the Wusthof Chef Knife

Wusthof Chef Knives Product Line

Which Wusthof Chef knife is best?

 

A Wusthof chef knife is a valuable addition to your kitchen. The strength of these knives is guaranteed as they are forged in one piece and feature a triple riveted handle. They are a pleasure to use as they are finely balance. The knife ranges have different handle designs to suit individual requirements and tastes in terms of ergonomics. Some of the unique features of Wusthof chef knives include:

 

• Seamless, hygienic fit of handle
• Guarantee against manufacturing and material defects
• Stainless for enhanced corrosion resistance
• Special alloyed steel for enhanced sturdiness and durability
• Extraordinary sharpness that is easy to maintain
• Designed for professional chefs and home cooking enthusiasts
• Made in Solingen, Germany

 

Not sure which Wusthof chef knife is ideal for your needs? Here is a comparison chart and guide to help you understand the difference between the different Wusthof knife styles. Whether you choose the Wusthof Epicure, Wustho Ikon, Wusthof Classic, Wusthof Classic Ikon, Wusthhof Grand Prix 2 or the Wusthof Pro, make sure you check each one of our detailed reviews and rest assured you are buying a high quality chef knife that will last very long.

 

 

Wusthof Epicure Chef Knife

 

Aesthetically, this is one of my favorite lines of Wusthof chef knives. The knife incorporates the High German design and stainless steel with an American –made wood fiber handle. The handle is made of Richlite, a composite of recycled and sustainably-grown wood fiber. This is environmentally friendly, and it also has a rich warm brown color that I really love. The handle boasts a design that is slightly spherical in nature for enhanced comfort and elegant look.

Engineer Bjorn Berger designed the Epicure to have a wider blade shape with a slight curve to enhance the comfort, stability and knuckle clearance. The knives also feature a solid bolster for heft, finger protection and a more secure grip. The Wusthof Epicure knives are backed by a lifetime manufacturer’s warranty.

There are a few things that make the Wusthof Epicure knives stand out from the rest:

• Recycled Wood Fiber Handles: This makes the knife not only eco friendly, but gives you a comfortable and natural feel when you grip the knife in your hands.
• Wider Blade: The Epicure’s blade is designed to be slightly wider than the classic, which provides more knuckle clearance when in use.
• Ceramic Coated Blades: All Wusthof Epicure knives have a ceramic coating. This coating provides protection to the blade. It also works to help food come off the knife with ease. This is what makes dicing and chopping faster.
• Steeper Curve at the tip: The arc at the spine of the knife is continuous and provides a steeper curve at the tip of the blade.

 

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When holding the Wusthof epicure knife, you will notice that your hand fits on the handle with ease. The handles are “roomy” even users with particularly large hands will find these knives comfortable. Every handle is made to reduce fatigue when in use. Thus, it is ideal for professional chefs whose hands may cramp when cutting for a long period of time or moms who spend hours in the kitchen prepping food for her family. Finally, the Wusthof Epicure knives notably come in fewer options. As far as the chef’s knives go, in the Epicure line you can get a 6, 8, or 9-inch blade.

The 8-inch Epicure knife is a dream come true for cooks. It is used in the everyday food preparation, thus it is an ideal option home users, too. Apart from being comfortable and versatile, the 8-inch knife is also well balanced and sped up prep dramatically. The knife has a full tang that goes all the way through the handle, reducing the risk of blade breakage. The two-rivet handle design is incorporated into each blade to make sure that the full-tang remains attached to the handle at all times.

The 1.75 inches wide blade offers more control when cutting, and it forces the balance of the knife, which is something you will love or hate. Some cooks prefer a more balanced feel, but the front weight does make it easier to cut rapidly with precision. From end to end, the knife is 13 inch long with the blade being 8 inch in length. In terms of weight, the knife is just 0.75 pounds.

I personally like the extra weight on the front of the blade. However, some users prefer a more balanced feel. This is a preferential characteristic of this lineup of knives. With top of the line metals used in the blade, a superior handle and a long blade length, this is a knife every chef needs in their kitchen. The Wusthof Epicure knives do offer a new feel and appreciation for chef knives. Since all blades are forged from a single piece of steel, you can be sure that these chef knives are extremely durable.

 

Wusthof Classic Chef Knife

 

 

The Wusthof chef knife in this line of knives is totally classic in design. The black handle is made of triple-riveted Polyoxymethylene that has a real wood appearance and texture. The handle of the Wusthof Classic line is the easiest to distinguish between them and the Ikon, as the Ikon comes with an ergonomic handle that many users find more comfortable. However, the Classic is still an exceptional one as it is constantly named one of the top knife lines by consumer reports.

The Wusthof Classic line has about 70 different knives available. These knives also feature a full size bolster for protection. The most utilitarian implement in the kitchen, the Wusthof Classic chef knife comes in 8, 9, 10, 12 and 14 inch sizes. The 8-inch Classic knife will suffice most kitchen uses. If you prefer Japanese-style blades, the Classic design also comes in a wide range of different sized santokus, such as the 7-inch nakiri and a Chai dao option.

The Wusthof classic knives also come with many knife options for paring, boning, and slicing and even a few extra-wide cook’s knives, such as the 8-inch Wusthof classic version, for breaking larger pieces of meat. If you are looking to purchase a set, the Wusthof Classic knife is available in a wide range of different options. All of the block sets include kitchen shears and most also come with a 9-inch honing steel tool.

With a full tang and a triple riveted handles, the Wusthof classic knives are made for professional chefs and cooking enthusiasts. Professional cooks, including Martha Stewart and Jamie Oliver rely of the Wusthof Classic line. The knives are made from one piece of high carbon stainless steel, which gives a perfect balance and offer extraordinary sharpness. They feature Rockwell hardness of 58.

When looking at the material the knives are made of, you will find that both the Classic and Ikon have the same metal for the blade. The metals used to make the Wusthof Classic knives include:

• 5 percent carbon
• 15 percent chromium
• Vanadium
• Molybdenum

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Top features that set the Wusthof chef knife Classic line apart 

1. Precision Bolster: Wusthof chef knife adds performance to the classic knives by adding a precision bolster. This offers an excellent heft and balance that greatly enhances the knife’s ability to chop, slice or cut easily. Due to this excellent balance, the Wusthof chef knife classic line does not put a strain on your arm or hand, and are comfortable for extended daily use in the kitchen.
2. High Quality Construction: Wusthof Classic knives are made to the highest standards in Solingen, Germany. The blades are forged and honed to 14 degrees on each side and designed with a triple-riveted full tang and composition handles. The knives are then sharpened with the Wusthof special PEtec Manufacturing process. This process makes the knives incredibly sharp, and you can keep them that way with proper care.
3. Straight Edge Blade: Rather than hollow edge or serrated blades, the Wusthof classic knives have a straight edge and near-perfect balance and heft that allows the knife to slice easily and cleanly without tearing fibers when cutting so you get an even cut or slice whether you are cutting fruits, vegetables or meat.
4. Always Available: Unlike other specialties that come and go, the Wusthof Classic line will be around for a very long time to come. These knives have been around and will continue to be around for years to come.
5. When it comes to maintenance, Wusthof claims that the Classic knives are safe to wash in a dishwasher, and no doubt that it safe. However, we recommend not putting a knife of this quality in the dishwasher. Plan to hand wash it immediately in hot soapy water after use.

Depending on your particular kitchen needs, especially if you are only cooking for 1 or 2, you might not need many other knives. If you are cooking for a group or are a cooking enthusiast, the Wusthof Classic Knives can form the basis of a solid set of knives you will never regret buying. The Classic knives come in many sizes and weights to match needs of both beginner and professional chefs. But take a look at the full Wusthof Classic chef knife review in order to get a full picture of the knife’s qualities.

 

Wusthof Ikon Chef Knife

 

The Wusthof chef knife on the Ikon line was released after the Classic. Many chefs claim that both the Ikon and Classic are the best of both worlds, but it all depends on one’s preference. The Wusthof Ikon chef knife is commonly used by famous chefs such as Gordon Ramsey, a top chef known for his outbursts on television, using these knives everyday in his restaurants. Manufactured using the exact stainless steel as the Classic line, you will find that both are equally durable. The primary benefit of the Ikon line is their ergonomic handle. This handle fits perfectly in your hand.

African Blackwood is used on the handles of the Ikon line, which enhances the weight and beauty of the knife. The blades on the Ikon line are a little easier to sharpen when compared to the Classic line. The Ikon line has the same half bolster below the blade and the added bolster on the butt of the knife. The Ikon line is a smaller collection, with only about 20 different options available. You can still get your basics like a 5 or 7 inch santoku as well as the 6, 8 or 9-inch chef knives. For more specialized functions, the Ikon line provides options for filleting, slicing bread, carving or paring.

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The Wusthof Ikon knives are made from a single piece of high-carbon, German stainless steel that is laser controlled. They feature double bolsters that provide great balance and heft for effortless cutting. They also come with a triple riveted handle with innovative contoured design for secure and comfortable grip.

The broad and natural flowing curve of the blade combines with the nice weight of the handle. This helps to make the cutting motion very fluid and easy on the wrist. It makes users more confident with the knives and it is ideal for beginner Chefs as well as professional and still provides sharpness and precision to cut a tomato paper thin. The combination of the easy to grip handle and razor sharpness helps to reduce slips that result in reducing cuts and injuries with weekly or daily maintenance on a steel, depending on how the knife is used. In addition, the double bolsters help to make the entire knife edge usable and it can be sharpened easily.

The Wusthof Ikon line is backed with a limited lifetime warranty. The company stands behind its products pretty well and guarantees the durability and sharpness of the knife. Hand washing and towel drying is recommended for the knife because of the sharp and thin edges. If you put the Ikon knife in a dishwasher, it may ruin the edge or handle.

 

Wusthof Classic Ikon Chef Knife

 

 

The Wusthof Classic Ikon line knives are incredibly effective cutting tools. These strikingly handsome knives are extremely durable and razor sharp, forged from tough German stainless steel. All classic Ikon knives have a hand-polished blade that delivers easy and smooth cutting. The contemporary handle designs of these knives have a wood grain appearance with three rivets that provide extra durability and strength. The knives are easy to use, thanks to their well balanced handle and blade. Even if you are cutting pounds of vegetables, the Wusthof classic Ikon knife’s balance keeps your hand and forearm from tiring.

Wusthof knows that not all cooks are the same nor are the materials. To provide the best experience with Classic Ikon product line, the company manufactures these knives in various lengths, 10 inches, 9 inches, 8 inches and 6 inches. The steel from these chef knives extend all the way to the end of the handle, otherwise known as a full tang. This provides a boost of control as well as a reduced chance of breakage.

 

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The handle of the Classic Ikon line is where these knives will show the reason you should go for a forged knife over that is stamped. The handle is made with a smooth plastic that has been riveted to the tang and then sanded to provide a flawless and smooth finish. The shape of the handle allows it to fit comfortably into any hand and prevent slippage either to the side further towards the blade.

The Wusthof Classic Ikon knives are great for anything from slicing, dicing and mincing up herbs. The blades of these knives are forged from a single piece of high carbon stainless steel to give you the sharpest and most durable cutting edge. The double bolster gives you the aspect of impeccable balance while cutting makes for effortless chopping. While the blade is not as sharp as some of the other knives in this comparison it is thinner than traditional German blades. This makes it more useful in more delicate applications, such as peeling.

When correctly honed, the blade of the Classic Ikon knives will chiffonade basil with no issue, but after some use it might lead to some oxidation and bruising. This is because of the slightly softer steel used in the blade. However, this is also the reason why the knives are durable enough to work with bone-in poultry. To keep the Wusthof Classic Ikon knives function optimally for long, avoid putting them in a dishwasher. Instead, hand-wash your best Wusthof Classic knife and dry it with a towel. But take a look at the full Wusthof Classic Ikon chef knife review to get a complete picture of the knife.

Wusthof Grand Prix II Chef Knife

The Wusthof chef knife Grand Prix II collection is the best to buy out of all the forged knives available. The knives come with same full size bolster and same blade width of the Classic line. However, their synthetic handle looks and feels synthetic as opposed to having a wood like appearance. The handle of the Grand Prix II line is ergonomically designed for more natural feel and balance.

 

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While the Classic handle comes with a triple-riveted design and a full tang, the Grand Prix II line handle boasts full tang and bolster and a single-riveted handle design. The handle of the Grand Prix II line feels good in your hand, so it is a pleasure to use. It is slightly curved to provide more comfort and control for busy hands. The curviness of the Grand Prix 2 handle is more reminiscent of the Classic Ikon and the Classic line; however, the different material makes for a less balanced and less weighty product than either of those.

Just like the Classic line, the Grand Prix II knives are made to the highest standards in Solingen, Germany. The blades of the Grand Prix 2 line is made from one piece of high carbon steel and has a Rockwell hardness of 58. The knives feature the WÜSTHOF’s patented Precision Edge Technology, (PEtec). This technology incorporates a new computer controlled technique for putting the edge on forged knives. With this patented technology, the knives are made sharper to 14 degrees per side, and you can keep them that way with proper care. This not only increases the knife’s sharpness retention but also ensures that edges last longer.

The Wusthof Grand II line is a little bit more condensed that the Classic line, though. The company only provides 30 different knife options in this category. The chef knives are available in many different sizes, including the 10 inches, 9 inches, 8 inches and 6 inches chef’s knife. They also offer two santokus, a 5-inches and 7 inches, and also paring, utility and bread options.

The Wusthof Grand Prix 2 10 inch chef is one of the commonly used knives by chefs in this category. It is an indispensable all purpose kitchen knife that can be used for dicing, slicing, mincing and chopping. Because of the balance and weight of the knife, it can also be used for heavy duty tasks, such as cutting meat and hard vegetables. Practically, any professional chef looking for a high quality 10-inch knife will certainly enjoy using this knife.

Just like any other Wusthof chef knife, the Grand Prix 2 comes with a lifetime manufacturer warranty. Though the company says the Grand Prix II is dishwasher safe, I personally recommend that you hand wash the knife in warm water and dry it using a towel for optimal longevity and performance. The Wusthof Grand Prix 2 knives can be used by both professional and beginner chefs depending on the size and weight of the knife.

Wusthof Pro Chef’s Knives

The Wusthof Pro chef knife line is the only category of Wusthof chef knives that gives a variety of stamped knives. The stamped construction makes it a less costly alternative than most other offerings and it maintains a decent edge. The pro line has a handle that is both ergonomic and soft. It is made from and resembles a soft polypropylene. It feels very comfortable in your hand which is so important when prepping a lot of food. The Wusthof Pro line is ideal for those starting out in the kitchen and more experienced chefs alike.

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Any good chef will tell you that a good knife is the most important tool in the kitchen. The Wusthof Pro chef knives meet all your kitchen needs, with a large, sharp and durable blade; these knives can dice and slice all of your fresh ingredients.

The superior blade of these knives is made using high carbon rust resistant stainless with a Rockwell hardness of 58. The wide blade size makes these knives ideal for chopping onions, potatoes and other larger vegetables since you can slice and pick up ingredients with the blade of the knife. The knives are also versatile so you can use them for cutting your meat. The numerous functions of the Wusthof Pro Knives make them a great option for just about any chef.

The Pro line is a more condensed version of the Gourmet line of stamped knives; however it still provides a good selection of the basics. With the Pro series, you can get the 12 inches, 10 inches, 9 inches, and 8 inches chef knives. For those who love the Japanese style knives, the Pro line offers a 7 inches santoku. They also offer paring, peeling, boning, filleting, and utility functions.

If you are looking for a quality Wusthof chef knife at a lower cost, than the Pro is certainly the best option for you, especially if you know you will not require the extra strength forging provides. The Pro line chef knives come with a limited manufacturer warranty. For enhanced performance and durability, these knives should be hand washed in warm water and dried with a soft towel.

 

Why You Should Buy the Wusthof Chef Knives

 

Wusthof is one of the most popular knife brands among home chefs. They produce knives with incredible quality through a forged or stamped method in their German factory. Wusthof’s craftsmen hand forge the knives beginning from a single piece of their high carbon rust resistant steel, which many professional chefs acknowledge as the some of the best steel knives on the market. The company uses its unique Precision Edge Technology (PEtec), which gives the knives ability to hold their edge 30 percent longer than competing knives from other manufacturers. In contests with measurements taken through independent testing, they have tested 20 percent higher than competing brands for sharpness.

After hand polishing and honing, the final knifed blade, the finished Wusthof knife is soft enough to take a keen edge when honed or sharpened during regular use and hard enough to resist dulling. These knives are extremely durable and are available at a reasonable price. If you are looking for gift ideas for chefs or even home cooking enthusiast looking for the best quality knives, Wusthof chef knives make one of the best gifts you can buy for a cook or for yourself.

Also Wusthof chef’s knives are some of the best in the world so check out which chef knife made it to our best chef knife review.

 Company Profile

Where are Wusthof knives from?

 

Wusthof is a knife-maker located in Solingen, Germany. For over 200 years, Wusthof has a reputation for excellence in both quality and design. The first record of the company can be found in documents in the Duchy of Bergy, which indicate that Wusthof was started in 1814 in the town of Solingen. The name Wusthof is the last name of its founder, Wolfgang Wusthof. Wusthof is a family based business, currently in the 7th generation. The family continues to maintain that quality is a must for all its knives. Apart from the Wusthof chef knife line, the company also sells a wide range of pocket knives, kitchen shears and other cooking accessories although on a small than its main competitor, Henckels.

In the early 1960s, Wusthof was not known in the United States. Between this time to 1970, the company spent time making itself popular in the US and Canada. It was slow going at first, but due to the exceptional quality of its knives, Wusthof won the esteem and hearts of chefs and those who aspire to fine cuisine everywhere. Later, the company established regional distributors in the US to ease its exporting process and to ensure customers had their orders delivered on time. The Wusthof logo was registered in Berlin Patent Office as early as 1895.

All Wusthof knives are precision forged, except for the laser cut, Silverpoint and the stamped Gourmet and Emeril series. Wusthof forged knives have more than forty steps in their manufacturing process while the stamped knives have 14 steps in their manufacturing process. The Japanese knives are sharpened to the angle of ten degrees per side, while the German knives are sharpened 14 degrees per side. Today, there are more 350 forged knives available in the company’s assortment, along with scissors, kitchen tools, knife blocks, and cutting bearing the famous Trident logo- a symbol of function, function and uncompromising quality.

Today, Wusthof chef knives are one of top rated knives and the most bought brand throughout the world. The Wusthof’s Grand Prix and Classic series have been recognized a top rated knives by Consumer Reports. The current CEO of Wusthof is Harald Wusthof. The company has employed over 300 skilled and dedicated workers in two state of the art facilities in their headquarters. All Wusthof workers are trained to follow unique production procedures in order to achieve the finest quality, while still remaining eco friendly.

 

 How to Pick a Wusthof Chef Knife that is Right for You?

Your chef’s knife is the number one tool you ill consistently and constantly use. When you start shopping for that perfect chef’s knife, it is essential to identify your personal preferences, and to realize that there is no one knife that is ideal for everyone. The fear and cost of getting it wrong can be stressful, but do not worry, we are here to help you figure it all out and get you the right chef knife. Here are valuable tips to help select the best chef knife for your needs.

 

Tip 1 – Know What to Look for in a Knife

 

Once you have a knife in your hand, you should get a sense of its fit immediately. It should feel comfortable, like a natural extension of your hand. It should instill confidence, not fear. If it feels, wrong move on. If it feels pretty good, start chopping, not how you respond to the following physical characteristics.

Size: The size of the knife that is right for your depends on the size of your hands. The most popular sizes for chef knives range from 6 to 10 inches. The 8-inch knives are the most popular due to their versatility. A 10 inch knife has a longer blade that can handle a watermelon with no problem at all. However, its very size can also make it feel like it is too much for the cook to handle. He 6 inch chef knife has agility of a paring knife. However, it is not up the challenge of slicing via something large.

Balance: The balance of the knife is vital, too. Grip the knife by the handle to determine if it feels weighted towards the blade or the back of the handle. If yes, then it is probably not for you. An unbalance chef knife will make you work harder. Side to side balance is also vita. When you come down on the blade, the knife should not feel unstable as if it wants to teeter toward one side or the other.

Weight: The weight of the knife is key when it comes to choosing the right knife for you. You will have to try several knives to find the ideal knife weight. One of the most popular chef schools believes that heavy knife cuts through foods easily, because it falls with more force. Other chefs believe that a lighter knife flows more freely and allows you to maneuver the knife more skillfully. The bottom line here is: select the style that feels right for you.

 

Tip 2 – Determine Whether You Need a Stamped or Forged Knife

 

Wusthof Knives are either stamped or forged. Stamped knives are made using a cookie cutter machine and usually have the same thickness throughout, except at the cutting edge. They do not have a heel and bolster. Even though most of the top rated knives are forged, the stamped knives are capable of very good performance. They are generally less costly than forged knives.

Forged knives are usually priced higher than the stamped knives. They are made when a single piece of molten steel is cut and beaten into the desired shape. These types of knives have a sturdy blade and heavy heel and bolster to protect the hand during cutting. Since they are usually less flexible than stamped knives, forged knives are less apt to bend over time.

 

Tip 3 – Consider the Steel

 

This is one of the commonly overlooked factors when choosing a knife, but it should play an important role. They type of steel used to make the knife will determine its hardness, strength and resistance to corrosion. The most commonly used types of steel are the carbon steel and stainless steel. Knives made from carbon steel are usually easier to sharpen and deliver high performances. Additionally, carbon steel knives do not require frequent sharpening.

Stainless steel knives, on the other hand, have a high corrosion resistance and are sold a comparatively cheaper price. They are however softer and lose their sharpness faster when compared to carbon steel knives. Even though there are numerous types of knives manufactured by Wusthof and other knife companies, using different types of steel alloys, your decision will pretty much come down to two options: Japanese Steel and German Steel.

 

Japanese Knives

Japanese knives have a more delicate composition with a thinner blade, which is usually sharpened to an angle between 16 to 18 degrees. This extreme edge makes these knives impressively sharp, but they do not stay sharp for a long time. They are also a little bit more difficult to sharpen. Japanese knives are ideal for more delicate cuts, such as sushi and fine vegetable work.

 

German Knives

German knives on the other hand are characterized traditionally having a little bit of a thicker blade as compared to Japanese knives. This makes them more sturdy and less prone to breaking off at the tip when dropped. German knives are usually sharpened to an angle of about 22 degrees, making them not only razor sharp, but also very sturdy. These knives are able to maintain their sharpness for an extended period of time without the need of sharpening them. They are also very easier to sharpen when compared to the Japanese knives. The only shortcoming of German knives is that their blades makes delicate cuts more difficult, such as slicing sashimi for sushi.

 

Tip 4: Go for the Best Handle

 

When selecting your chef knife, you want to take into account the type of handle the knife has. A good handle should comfortably fit the size and type of your hand. If you have a smaller hand, consider choosing a knife with a thinner handle. Similarly, if you have a larger hand, you are going to want to buy a knife with a wider handle. If you have a larger hand and then go for a thin handled knife, you will develop pressure points in the palm of your hand. This will tense your grip, resulting in inaccurate cuts and poor fluidity of movements. The secret of having the best knife skills is to go for a knife you can hold with a relaxed and comfortable grip for a long period of time.

 

The handles can be broadly categorized in three types:

 

Plastic Handle Knives

• Plastic handle knives are tougher and last longer. They are low maintenance knives and can be cleaned easily. However, since plastic handles are slippery, they do not offer much grip and cause occasional slips and cuts.

 

Wooden Handles

• Wooden handles are known to offer the best grip. However, they require much care. They are also more brittle and absorb microorganisms.

 

Composite Handles

• Composite handles are usually made of wood and laminated by plastic resin. They provide combined benefits of resins and wood. This is why they are loved and recommended. Additionally, composite handle knives do not let the tool catch microorganisms, making them more hygienic and clean as well.

 

Tip 5 – Examine the Tang

 

A knife’s tang is the part of the knife that extends well into the handle. The tang is fused between two ends of the handle. A full tang extends the full length of the knife from the tip to grip. A full tang may or may not extend the full width of the handle. The handle portion of the blade is made of two slabs of grip material that are usually attached by pins and epoxy to the sides of the tang. Full tang handles can be very strong, well constructed and have an attractive and definite visual appeal. The strength of a full tang also is the stand out advantage. Generally, full tang allows for increased leverage and force. Many chefs feel that full tang is the strongest method of tang, as it resists bending more easily. This makes more useful against heavy duty tasks and harder materials.

Now for partial tang blade, the tang is usually narrow and is inserted into the grip material only part of the length of the blade. In most cases, epoxy and one or more pins are used to secure the grip to the tang in these styles. Partial tang design include three-quarter, half and stub tangs, describing how far the tang extends into the handle of the tool. A partial tang knife is not able to leverage as much force against the resistance of the material being cut. This limits the amount of force you should apply to the handle when using the knife. Despite the criticism, partial tang have a light-weight handle which enhances the maneuverability of the knife.

 

Tip 6 – Factor in Care and Maintenance

Can I put my Wusthof knives in the dishwasher?

 

If people in your kitchen or household tend to leave unwashed knives in the sink or put them in the dishwasher, choose a set in the allknive.co that indicates it is not prone to corrosion. All the fine-edged knives require routine honing. If you are not willing to hone, it is highly advisable you go for a low maintenance set.

 

Tip 7 – Consider the Warranty of the Knife

 

Do not forget this important factor. Go for chef knives that come with at least one year warranty. Most chef knife manufacturers offer lifetime warranty over some expensive knife sets.

Hope all your questions about how to buy the right chef knife are answered. Follow these 7 tips strictly when choosing your chef knife and certainly you will get the best one.

 

Anatomy of a Wusthof Chef Knife

 

Until you actually decided to buy a chef’s knife, you probably never thought much about the parts of the said knife. You are in for a lesson, because even though knives are one of the earliest tools used by human beings, there is a specific, industrial specific to their manufacturing. Here are key things to note about the anatomy of a Wusthof chef knife.

1. The Edge: It is the sharp part of the knife that does the cutting. A good chef knife should have razor sharp edge right out of the box. A razor sharp knife will make a clean, swift cut.
2. The tip: It is the point of the knife that is usually used for cutting small things. A thick tip is ideal for handling hard tasks.
3. The spine: It is the top part of the knife, opposite the blade. It adds stability to the cutting motion. The spine basically has squared edges. Note whether edges feel polished, rough and sharp, which can potentially irritate your gripping hand; the spine should be taper at the tip.
4. The Heel: Unless it is a Japanese style knife, the heel is the thickest and broadest part of the edge with the greatest heft. It is specially designed for tasks that require force, such as chopping via the hard rind of winter squash or poultry tendons. Avoid buying knives that “thunk” at the heel when rocked. The heel should not abruptly stop the rocking motion nor should it be curved that the blade wants to kick backwards.
5. The Bolster: It is also known as the shank, shoulder or collar. It is the thick portion of metal where the handle and blade meet. The bolster enhances the stability and strength of a chef knife and acts as a finger guard for your gripping hand. Some knives, especially the Japanese style knives have no bolster at all, while some forged knives only have partial bolsters that do not extend all the way to the blade’s heel. One of the main benefits of partial or no bolsters is that you can sharpen the full length of the blade.
6. The Handle: We discussed about knife handles earlier. Just to add to this, a good handle should feel comfortable and secure to you. You should not strain to hold onto it, and should not feel slippery when wet. More importantly, it should allow for enough clearance on its underside so that you do not bang your knuckles when you are chopping. Some knife handles come with indentations or molds to facilitate grip.
7. The Tang: We discussed the tang earlier in this article. The tang is the metal piece that the handle attaches to, extending from the blade to the back of the knife. The tang adds more weight to the knife, so that it is not unbalanced in the front. Not all chef knives have a tang, but if you are serious about getting a good chef knife, you will make sure that your does.

 

 

What is your opinion of the Wusthof Chef Knife line?