Forged Professional Knives - K

Forged
Professional Knives
ED. WÜSTHOF DREIZACKWERK KG
Postfach 101384 • 42613 Solingen • Germany
Tel: +49 (0) 212 / 20 67-0 • Fax: +49 (0) 212 / 20 67-55
The Company
vor 1895
Since 1814 WÜSTHOF has set
the standard for designing and
manufacturing precision-forged
knives. Today the family business
is in its seventh generation of
ownership, under the management
of Harald Wüsthof.
1895
1951
Harald Wüsthof
This brochure gives an insight into the company and informs about the
Quality – Made in Solingen, Germany.
Wüsthof knives are manufactured by a skilled team of
300 dedicated workers in two state-of-the-art facilities
in Solingen, Germany. Production follows strict rules in
order to achieve the finest quality, while at the same
time remaining environmentally friendly.
Today more than 350 forged knives are available in the
WÜSTHOF assortment, along with cutting boards, knife
blocks, kitchen tools, and scissors bearing the famous
Trident logo -- a symbol of form, function, and
uncompromising quality. The logo was registered at
the Berlin Patent Office as early as 1895.
important characteristics of high-quality knives and their use.
1967
1998
Select raw materials
Latest technology
Skilled labour
2006
WÜSTHOF knives are the cherished tools of the world’s
most distinguished chefs and home cooking enthusiasts,
which is why WÜSTHOF is the official partner of the
German Chef’s Association and supplier to the German
national team of chefs, as well as other international
culinary teams.
Forged
Perfection
The Classic Ikon Collection was
created to change the way a knife feels
and how we use it.
Forged
Perfection
The CLASSIC IKON
precision forged from a single blank of steel
(Chromium-Molybdenum-Vanadium)
innovative ergonomic handle design for comfort and control
perfectly balanced for effortless cutting
triple-riveted, full tang handle
easy to sharpen
a distinctive second bolster
A knife block provides
quick access to the knives.
Always safe and well
protected.
Forged
Luxury
WÜSTHOF knives are both elegant
and stylish. Handles in a fashionable
crème highlight the kitchen.
Forged
Emotion
Exclusive masterpieces.
The dark brown color with distinctive wood grain
markings makes every IKON knife unique.
Ikon handles are made of Grenadill wood, a species of wood
that is resistant to moisture because of its extreme density,
minimal porosity, and high resin content. Grenadill is certified
as a sustainable wood species.
not
dishwasher
safe
Forged
Tradition
For generations the WÜSTHOF
Classic knife has symbolized quality
and tradition.
Forged
Tradition
The traditional knife
over 80 items in the line
five different handle sizes
the most comprehensive assortment of
precision-forged knives
aesthetically appealing handles;
sculpted in a classic design
handles made of high-quality
synthetic material
triple riveted for strength and
durability
The traditional knife block
with horizontal slots helps
the knives hold their edges.
Forged
Design
Bold and contemporary,
outstanding performance.
Forged
Design
The strikingly contemporary Grand Prix II offers
excellent ergonomics
full tang construction
perfect balance
easy-care synthetic and slip-resistant handles
a distinctive stainless TRIDENT logo
more than 35 styles in four different handle sizes
All WÜSTHOF knife blocks
are made of select beech wood,
available in different colors to
complement the kitchen interior.
Forged
Elegance
A design for the ages in
stainless steel.
Forged
Elegance
The all-stainless knives are noted for
their timeless design
elegant look and feel
full tang construction
satin finished handles of 18/10 stainless steel
more than 35 individual styles with four
different handle sizes
A blend of superior materials.
Distinctive knife blocks for
design-loving people to match
the kitchen interior.
Knife Blades
1 The wide flat surface of the blade is
For different cutting tasks different blade shapes and edges are
suitable for flattening and shaping of
meat cuts such as filets.
recommended. While the edge of every WÜSTHOF knife is razor
2 The sturdy spine of the blade can
sharp, different shapes of blade and sections of each edge are
be used to break up small bones or
shellfish.
better suited to particular tasks to provide the ultimate WÜSTHOF
cutting experience.
3 The front of the blade is suitable for
many smaller, precise cutting jobs.
It is particularly useful for chopping
onions, mushrooms, garlic and other
small vegetables.
The cook's knife:
The most important kitchen tool
1
2
3
4 The mid section of the blade is remar4
5
Types of blades
The blade with the straight edge
The blade with the serrated edge
The blade with the hollow edge
The straight edge allows a smooth, clean cut. For slicing
The serrated edge allows an easy, crush-free cut
During cutting or slicing, an air pocket is formed
and carving of meat or poultry, undesireable shredding is
through any food with a firm, crusty exterior and a
between the hollow edge and the food itself,
eliminated. This edge can be used for firm and soft foods
soft interior. Only the serrated edge will do on the
reducing drag on the blade. This prevents foods
alike and for delicate peeling, coring and decorative
freshest bread or the ripest tomato.
like salmon or ham from sticking to the blade and
garnishing, a straight edge is a must.
allows for finer, paper-thin slices.
kably appropriate for either firm or soft
foods and it is where most of the
cutting is done. The gentle curve of
the blade facilitates the rocking motion
and is also ideal for mincing of chives,
parsley, etc. Caution: Cook's knives
have been purposely ground to a very
fine edge for the ultimate cutting performance. Chopping through bones or
frozen foods will surely damage the
edge. For these tasks, please use a
cleaver.
5 The weight distribution is optimal at
the heel of the blade just below your
hand and this area should be used
to push down and through extremely
firm foods.
Honing and Sharpening Technique
Proper care for long-lasting cooking enjoyment
Cleaning:
If you value your tools, we recommend washing your knives
with warm, soapy water after each use. Rinse carefully and dry
with a towel.
Technically, WÜSTHOF knives are suitable for cleaning in the
dishwasher (except knives with wooden handles), but there are
a number of reasons why precious knives should not be
cleaned in a dishwasher:
Many dishwashers have a cutlery basket into
which knives, cutlery, and other utensils are
placed. With both the loading and unloading
of this basket, as well as the force of the water
pressure, there is the danger that the blades
will hit against one another or against other
objects in the dishwasher and become
damaged.
With dishwashers that have a cutlery drawer,
the loading and unloading process may damage
not only the knife blades, but also the covering
of the cutlery drawer so that the coating can no
longer provide the protection for which it was
designed, causing rust to set in. This can lead
to foreign rust deposits on the blade.
If the dishwasher is not used for a number of
days, and the knives are not cleaned directly after
use, the effect of caustic food particles such as
pickles, spicy sauces, citrus fruits, and vegetables
that remain on the blade can lead to unsightly
spots and corrosion.
It is very important to use the correct amount of
dishwasher detergent, otherwise foreign rust
particles will adhere to the blade. In most cases
these spots can be easily removed with a steel
cleaner, which is available at most hardware
stores.
Honing + Sharpening:
The Sharpening (Honing) Steel
The Diamond Sharpening Steel
With regular use, any knife´s edge will lose its
"bite.” Using a WÜSTHOF sharpening steel
will realign the edge and keep it sharp for a
lifetime of cooking enjoyment.
Very dull knives can easily be sharpened by
using a sharpener coated with industrial
diamonds. Unlike the honing steel, the
diamond steel can actually reshape and
restore the edge to its original factory
geometry.
Hold the steel with your left and the
knife with your right hand (lefties simply
do the opposite) and guide the blade with
light pressure across the steel. Do this in
an arching motion, side-to-side, at a 20 °
angle between blade and steel. Repeat
this process 6 – 8 times. Never stroke
each side more than once in succession.
With a little practice, you will find this
becomes an easy motion. Now your knife
should be as sharp as the first time you
used it. Please use a steel which is, at
the minimum, the length of the blade you
hone.
20°
Option 1
Hold the sharpening
steel slightly diagonal, away from the body.
blade
steel
Option 2
Put the sharpening steel vertically
onto a slip-resistant base.
1 The Ceramic-Sharpener.
This is a professional tool like the diamond sharpener.
It is extremely hard, but also brittle.
2 Knife Sharpener
A pull-through device for easy sharpening. Rest the
edge on the sharpeners “wheels” and gently pull the
knife towards you (never back and forth).
3 The Whetstone
Submerge the stone in water for about 5-10 minutes
and ontinue to apply water while sharpening. Start by
using the coarse grit of the stone. Move the blade back
and forth over the stone at an angle of 10 – 15° using
gentle pressure. Start at the tip of the blade, continue
with the middle section, and finish at the end of the blade.
After a while you will notice a small burr at the edge.
Now repeat the same process on the other side of the
blade.
1
2
Finally, turn the stone over and repeat the procedure,
this time using the fine grit of the stone. In order to
remove the remaining burr, pull the blade at an angle
over the stone. Now you will have achieved the best
sharpness. Rinse the stone and clean off the grinding
residue. Clean your knife with hot water. Sharpening
steels, ceramic sharpeners, and whetstones can be
used for both European and Asian blade styles.
3
The right knife for every purpose
WÜSTHOF offers the right knife for every
cutting purpose in the kitchen.
The Peeling Knife
Small, handy knife with curved blade, straight edge,
and solid tip. Best suited for peeling and shaping fruit
and vegetables. Also known as a turning knife and
bird’s beak peeler.
Santoku – a classic Japanese knife
A versatile knife which is ideal for thin slices. The
bevels on the blade create air pockets between
the blade and the food, preventing slices from
sticking to the blade.
The Paring Knife
The short, straight blade allows precise cuts. Perfect
for mincing as well as cleaning and cutting fruit and
vegetables.
The Cook’s Knife
The perfectly balanced Cook’s Knife is the most
essential of all knives. It is used for fine or coarse
chopping, mincing, slicing and dicing of every
food item.
The Fillet Knife
The thin and flexible blade is for filleting fish and meat.
The Carving Knife
A knife for the perfect slice of roast or ham, or for
carving turkey or other poultry.
The Bread Knife
The freshest, crustiest loaves are no match for the sharp,
serrated edge of the bread knife. It is also useful when cutting
a cake, a crusty roast or tough skinned fruit and vegetables.
The Boning Knife
The boning knife is ideal for deboning chicken or ham,
or for trimming fat and sinews. The tapered, pointed
blade is a necessity for working closely around bones or
cutting through joints of a chicken.
Block Sets
WÜSTHOF makes a number of Block Sets for
different knife collections.
Forged WÜSTHOF knives
Why WÜSTHOF?
The features and benefits of WÜSTHOF knives:
Special high-carbon, no-stain steel X50 Cr MoV 15:
Strong and easy to sharpen.
Forged from a single piece of steel with bolster and tang:
Solid and durable.
Tempered to 58° Rockwell:
For long-lasting sharpness and easy use of a honing steel.
Laser-controlled edge:
To ensure the correct edge geometry.
Seamless handle construction: Hygienic.
Perfectly balanced: Effortless cutting.
Ergonomic handles, perfectly sized and proportioned:
For the right feel and safe handling.
Well-matched handle and blade sizes:
Designed for the way each knife is meant to be used.
Skillfully honed cutting edge:
Razor sharp for effortless cutting.
Quality made in Solingen, Germany:
German engineering, production, and quality control.
A number of highly regarded national and international
cooking schools recommend WÜSTHOF knives,
like the German National Culinary Team.
Chef’s attaché cases and knife rolls.
Since 2004, WÜSTHOF has maintained
an exclusive partnership with the well-known
international culinary academy, Le Cordon
Bleu, Paris.