Wusthof Knives pdf

The company
• Founded in Solingen/Germany in 1814.
• 300 skilled craftsmen and technicians.
• All knives are entirely manufactured in Solingen / Germany.
• One of the leading cutlery manufacturers in the world.
Um 1900
Harald Wüsthof
• Owned by the Wüsthof family, now in its 7th generation and
operated by Harald Wüsthof.
• Specializing in high quality knives and tools for the professional and
home chef alike.
• WÜSTHOF products sold in more than 75 countries all over the world
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WÜSTHOF – the trademark
Vor 1895
1895
1951
1967
1998
2010
• The official logo.
• Registered with the Imperial Office
in Berlin since 1895.
• Registered and protected in
most countries of the world.
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Range of Products
• Household and professional knives
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Range of Products
• Scissors
• Gadgets
• Sharpening
• Knife Storage
• Manicure items
• Accessories
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The WÜSTHOF - Knife
From the initial forging, to grinding, polishing and the final
application of the cutting edge, some 40 major manufacturing
steps are required to produce a WÜSTHOF knife.
All WÜSTHOF knives share the same characteristics:
• Precision forged from a single blank of high carbon,
no-stain steel.
• Perfectly balanced for effortless cutting.
• All WÜSTHOF knives are „Made in Solingen/Germany“.
• Skilfully honed twice on both sides guaranteed razor sharp.
• WÜSTHOF – name, TRIDENT - logo and
city of production in Solingen / Germany, on each blade as
symbol of quality.
• Seamless, hygienic fit between handle, bolster and full tang.
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The Steel
Characteristics of the steel
Exceptionally sharp
Easily restorable edge
Long-lasting cutting edge
Tempered to the optimum of
High stain resistance
58°Rockwell for durability
X 50 Cr MoV 15 – a special alloy for superb knives
X = Stainless steel
50 = 0,5 % carbon – the carbon content is significant for the
sharpness
Cr = Chromium for stain-resistant properties
Mo = Molybdenum enhances the stain-resistant properties
V = Vanadium for hardness and edge retention
15 =
Contents of chromium in % (15%)
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The evolution of a precision forged knife
1 Sheet bar of high carbon no-stain steel
4 Polished
2 Precision forged piece
5 Scales of handles and rivets
3 Tempered to 58°Rockwell
6 The WÜSTHOF Cook‘s knife
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Quality from the start – The forged knife
Some 40 major manufacturing steps are required to produce each knife. From the initial
precision forging to the application of the final cutting edge, painstaking quality controls
follow each step in the process. The result: the perfect cutting tool.
The Blade Spine: Carefully
ground and polished.
The Bolster: The integral part of the precision
forged knife. Provides heft and balance for
effortless cutting.
The Blade: Precision-forged from one
solid piece of steel. Tempered to the
optimum 58°Rockwell. The “business
end” of the knife.
The Edge:
Skillfully honed by hand. It
is incredibly sharp and
easily maintained.
The Rivets: Permanently secure the
handle to the full tang.
The Tang: The extension from
the blade and bolster into and
through the length of the handle.
The Finger Guard:
Provides safety and comfort.
Adds heft.
The Etching: The WÜSTHOF name, the TRIDENT
logo, the steel formula and the city of origin. Proud
symbols and our guarantee of the finest quality.
The Heel of the Handle:
Assists in safe and controlled
handling of the knife.
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The right knife for every purpose
Peeling Knife
The curved blade shape is ideally suited for peeling, cleaning or shaping any
fruit or vegetable with rounded surface. Also known as a turning knife or bird´s
beak peeler.
Vegetable Knife
This straight edge design offers precise depth control for decorating and
garnishing as well as peeling, mincing and dicing.
Paring Knife
The most versatile of all knives: for mincing shallots, onions and herbs as well
as cleaning and cutting vegetables.
Tomato Knife
The serrated edge slices even the ripest tomato as thin
as you like without crushing.
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The right knife for every purpose
Boning Knife
De-boning chicken or ham, trimming fat and sinews. The tapered, pointed
blade is a necessity for working closely around joints.
Fillet Knife
Filleting delicate fish or preparing carpaccio –
it´s easier with this extra thin, flexible blade.
Bread Knife
The freshest, crustiest loaves are no match for the sharp, serrated edge of this
kitchen must-have. Even when cutting the birthday cake or a crusty roast - this
knife does it all.
Carving Knife
Perfect for the larger cuts of meat and for breaking down
larger fruits and vegetables.
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The right knife for every purpose
Cook´s Knife
No kitchen is complete without at least one of these
manually-operated food processors. It is the most essential of all knives used in
the kitchen. For the coarse or fine chopping, mincing and dicing of virtually every
kind of food. Perfectly balanced, an extension of your hand.
Santoku
The Santoku is a knife originally used in the Japanese kitchen. The name
translates into ‚ Three Virtues‘. San = three and Toku = Virtue. So it combines in
one knife the tools for of slicing, dicing and chopping.
WÜSTHOF has added yet another great feature: the hollow edge.
These bevels create pouches of air between the blade and the slice and thus
prevent the slice from sticking to the blade. This, combined with the outstanding
sharpness of the polished edge, allows super thin and precise cuts.
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The right knife for every purpose
Chinese Cook´s Knife
Frequently referred to as a Chinese Cleaver (used by most Chinese chefs as their main
cook’s knife), because of its similar shape to a meat cleaver. But its blade is far thinner and
lighter in weight than normal cleavers. Created for slicing strips of meat quickly, and fine
chopping of vegetables and fruits. Its mirror polished cutting edge makes this knife
incredibly sharp.
Nakiri
The blade shape finds its origin in Japan. A versatile vegetable cleaver for slicing, dicing and
chopping even large vegetable. Soft and hard. A pleasure to use for fruit as well.
Thanks to the thin and wide blade it produces very fine and even cuts . The blade can be
easily controlled.
Caution: All WÜSTHOF Cook´s knives have been purposely ground extra thin for the
ultimate cutting performance. Chopping through bones will damage the fine edge.
For deboning only use boning knives.
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Types of blades
PEtec
PEtec, “Precision Edge Technology” is WÜSTHOF’s newest advancement
in pursuit of product perfection.
Conventionally hand sharpened knives display a geometrically irregular
edge, which impairs the cutting performance.
With the implementation of PEtec, WÜSTHOF knives reveal an
exceptionally improved sharpness, which is retained significantly longer.
PEtec also ensures that every precision forged knife, regardless of the
series or length of blade, presents the exact same level of edge perfection
and uniformity from tip to tang.
Simple maintenance ensures a factory edge for many years to come.
The benefits in brief:
•
blade.
Perfect and precise shape of the edge. Comparable to a razor
•
Extreme high initial sharpness.
•
longer.
Extreme high edge retention, the knife stays sharp significantly
•
Uniform performance of every forged WÜSTHOF knife.
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Types of blades
The blade with the serrated edge
The serrated edge allows an easy, crush-free cut through any
food with a firm, crusty exterior and a soft interior. Only the
serrated edge will do on the freshest bread or the ripest
tomato.
The blade with the wavy edge
The wavy edge allows cutting of food with a firm, crusty
exterior and a soft interior. Smooth cuts without tearing fibers
or causing crumbs.
The blade with the hollow edge
During cutting or slicing, an air pocket is formed between the
hollow edge and the food itself, reducing drag on the blade.
This prevents foods like salmon or ham from sticking to the
blade and allows for finer, paper-thin slices.
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Characteristics:
• Handle made of Grenadill wood
(African Blackwood) - one of the hardest
types of wood in the world. All farming is
limited to a small quantity and is
government- controlled.
• The natural grain of the wood makes
each knife exclusive and unique.
• Half bolster allows use of the entire
cutting edge and facilitates sharpening.
• Presented in gift boxes.
• More than 20 individual styles
with 4 different handle sizes.
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Characteristics:
• Elegant timeless Design.
• Satinated 18/10 stainless steel handle
shells, filled with porcelain.
• Full bolster, an integral part of the
forged knife, provides heft and safety.
• Full tang steel extends deep
into the handle for the well known
WÜSTHOF balance.
• Presented in gift boxes.
• More than 30 individual styles
with 4 different handle sizes.
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Characteristics:
• Available with black or crème handles
made of special synthetic material.
Triple-riveted.
• Half bolster allows use of the entire
cutting edge and facilitates sharpening.
• Innovative handle design for
comfort and control.
• More than 25 individual styles
with 4 different handle sizes.
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Characteristics:
• Half bolster allows use of the entire
cutting edge and facilitates sharpening.
• 30% lighter knife compared to CLASSIC
(e.g. a cook´s knife with a blade length
of 20cm)
• The combined expertise of
LE CORDON BLEU, one of the world´s
leading cooking academies, and
WÜSTHOF has resulted in the design
and production of the Le Cordon Bleu
collection . The perfect range for people
who prefer lighter knives.
• More than 15 individual styles
with 4 different handle sizes.
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Characteristics:
• Molded, ergonomic designed
handles of slip-resistant poly material.
• Full bolster, an integral part of the
forged knife, provides heft and safety.
• Seamless hygienic fit of the handle.
• Full tang steel extends deep
into the handle for the well known
WÜSTHOF balance.
• More than 35 individual styles
with 4 different handle sizes.
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Characteristics:
• GRAND PRIX II Colour offers you four
different colours for correct identification
in the professional kitchen:
Red:
Meat
Blue:
Fish
Green: Vegetables
Yellow: Poultry
• fulfils the HACCP requirements.
• Full bolster, an integral part of the
forged knife, provides heft and safety.
• Molded, ergonomic designed
handles of slip-resistant poly material.
• More than 30 individual styles
with 4 different handle sizes.
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Characteristics:
• Triple-riveted handle shells, full tang
handle. Seamless, hygienic fit.
• Full bolster, an integral part of the
forged knife, provides heft and safety.
• Black handles in traditional look made of
synthetic material.
• WÜSTHOF‘s most comprehensive
assortment of precision forged knives.
• More than 75 individual styles
with 5 different handle sizes.
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Characteristics:
• Non-forged, precisely cut with the
latest state of the art laser technology.
• Full tang for all knives of 12 cm
blades and longer.
• Triple-riveted handle shells.
• High carbon, no-stain steel.
• Middle price point.
• More than 50 individual styles
with 5 different handle sizes.
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Characteristics:
• Non-forged, precisely cut with the
latest state of the art laser technology.
• Tang fills half of handle length.
• Synthetic handle.
• Lower price point.
• Wide range of kitchen tools of
matching design.
• More than 50 individual styles
with 4 different handle sizes.
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Sharpening
The sharpening steel
With regular use, any knife will lose its "bite". Every edge has many very fine
"teeth" which are bent to both sides of the blade after a certain time of cutting
on a hard surface (you can´t see that with your eyes- only under a
microscope). Using a WÜSTHOF sharpening steel will realign these teeth and
keep the edge sharp for a long time of cooking enjoyment.
In our extensive range of sharpening utensils we also have steels with oval shape on
offer. With the oval form there is an extensive area of contact between sharpening
steel and the edge of the blade. These steels are very much like those used by
butchers and people working in the meat-industry.
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Sharpening
Should your knife have become dull you might no longer be able to restore the edge by
using a sharpening steel. That is when you have to use an abrasive sharpening utensil to
reshape the edge to its original factory geometry.
The diamond knife sharpener
The diamond sharpener is coated with up to 2 million industrial diamonds. The abrasive
surface allows you to create a new edge quickly and efficiently. To be used like the
sharpening steel.
The ceramic sharpener
Ceramic is a very hard material. The surface of this rod is abrasive but not as abrasive
as a diamond sharpener. Thus resulting in a finer edge.
To be used like the sharpening steel.
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Sharpening
The whetstone
Use the coarse side for presharpening and to remove small nicks.
Use the finer side of the stone for the final polishing of the edge.
The finer the stone the smoother and sharper the edge.
Knife sharpener (ceramic)
These sharpeners are an easy way to sharpen your knives. Two
ceramic wheels offer you the right angle, just gently pull your
knife through those wheels and you will have restored the edge.
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Sharpening technique
Sharpening with a steel
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 20o angle between blade and steel. Repeat this
process 6 - 8 times. Never stroke each side more
than once in succession.
The “Tip Down“ method shown here works
best as it lets you always see the contact
point of the knife and the steel. 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.
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Sharpening technique
How to use the whetstone:
•
Submerge the stone in water for about 5 - 10 minutes.
•
Continue to apply water while sharpening. The stone releases small
particles during the sharpening process. This powder in combination with
water allows
the sharpening.
•
Place the stone on a slip-resistant base like a towel.
•
Start by using the coarse grit of the stone.
•
Move the blade back and forth 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.
•
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.
Please take utmost care when sharpening your knives to prevent injuries.
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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.
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Cleaning
• 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.
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Storage
• Knife Blocks
WÜSTHOF offers knife blocks in a variety of shapes, colors and configurations.
The handy knife block provides protection for your blades as well as a visual
compliment to your kitchen decor.
Tip: When buying a knife block,
always look for horizontally placed
slots. Otherwise, the knife´s edge
will unnecessarily wear out and
become dull too quickly.
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Storage
• Cook‘s Cases and Knife Rolls
Cook´s cases in rolls and briefcase styles. This is the ideal method for
professionals to store and transport their tools safely.
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Storage
• Magnet Bars
in wood, synthetic material or aluminium. Two extra
strong magnet segments provide a safe, easily visible
and space saving storage option. Mounting materials
are included with each magnet bar.
• In-Drawer Knife Organiser
Safe, convenient way to store knives.
With the In-Drawer Knife Organiser your knives won‘t clash together
when opening the drawer. It prevents damage to the blades.
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Storage
• Blade Guards
Blade Guards made of high synthetic materials protect the fine edge against
damages and scratches. WÜSTHOF offers blade guards with velvet or magnetic
interior for the safe storage of knives in the kitchen drawer as well as in the knife
roll of the professional chef.
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