Purchasing a new Wusthof knife or knife set can be scary. Prices can reach hundreds of dollars, and there’s an unending amount of technical jargon to decipher. A good chef’s knife, on the other hand, can be a once-in-a-lifetime buy if done correctly.
Finally, it boils down to two factors: will this knife function well in the kitchen, and will it last a long time– everything else is secondary. I’ve broken down some of the most often asked questions as an owner and everyday user of a Wusthof knife set.
How Long Does Wusthof Knife Last
A Wusthof knife can last a lifetime with proper care. Aside from care, the frequency of usage and the type of bolster are the most important factors. A thick complete bolster joins the blade with the handle on several Wusthof designs, such as the Classic. While some people prefer the balance of a full bolster knife blade, sharpening is far more difficult.
The bolster will begin to protrude when your knife is sharpened and more and more of the blade is shaved away. If you want to keep using your knife effectively, you’ll eventually need expert bolster reduction.
A half bolster knife will never need this specialized treatment, making it a superior choice if you want your knife to last a long time. The Wusthof Ikon is the company’s most popular half-bolstered knife; see how it stacks up against the flagship Wusthof Classic.
Is Wusthof’s Knife Sharpened?
Wusthof knives are sharpened in the factory using their patented computer-assisted PEtec process. Sharpening angles for German knives are 28 degrees (14 degrees per side), while Asian knife types such as the Santoku, Nakiri, and Chai Dao are 20 degrees (10 degrees per side).
There’s no need to sharpen a Wusthof knife before using it for the first time. However, as with any blade, repeated usage will dull it and require sharpening. With normal use, knives should be sharpened every 6 months to a year. Either hire an expert or learn how to sharpen your own tools.
Although you won’t have to bother about sharpening for at least 6 months, you will need to do “honing” on a much more regular basis. Between full blade sharpenings, you can keep your knife sharp by honing it.
Even if the actual blade is in fine shape, tiny burrs and other defects will form along the blade, making your knife seem less sharp. The honing procedure removes these minor flaws, restoring the knife to the condition it was in before the last sharpening.
A honing rod, such as this one, is required to hone a knife. It’s a long cylindrical metal object with a knurled surface. Begin by eyeballing the angle at which the knife was sharpened, then sliding the honing along the edge of the knife 10 times on each side.
Is it Possible to Replace Wusthof Knife Handles?
The quickest approach is to use Wusthof’s broad lifetime warranty if the knife handle is destroyed due to a manufacturing flaw. If a handle is broken, chipped, or burned, there is no straightforward method to replace the complete handle. Although the handle appears to be riveted to the blade, it is actually factory molded around the blade, and rivets are applied later.
What Makes Wusthof Knives so Costly?
The price of a knife is influenced by a number of things. One reason is a brand name– Wusthof knives are likely to cost more than comparable unbranded blades because of their reputation. However, the cost of production is another aspect that drives up the price.
Wusthof knives are handcrafted on the premises in Solingen, Germany. Over 400 artisans work for the company, operating and maintaining the manufacturing equipment. Labor costs in Germany are greater due to their higher cost of living and more severe labor laws than in China (where many other knives are made). Higher labor expenditures and better working conditions also imply higher levels of skill and attention to detail.
The blade extends into the handle and matches the curvature of the handle in most Wusthof product lines (however the Wusthof Pro only has a partial tang). This means that much more steel is utilized than in knives with partial or stick tang blades. Because the blade is the most expensive portion of a knife, adding steel lowers the manufacturing cost significantly.
Are Wusthof Knives Prone to Rust?
The stainless steel used in all Wusthof knife models is X50CrMoV15, which is rust-resistant. For a reason, it’s named stainLESS steel rather than stain never steel. With enough carelessness, even a high-quality knife like a Wusthof will begin to rust.
Here’s what you should do to keep your knife from rusting: Any length of the knife should not be left in the kitchen sink; high-end kitchen knives do not belong there. A backsplash from a running faucet will corrode your knife far faster than you might expect.
When not in use, clean your knife with a moderate dish detergent and completely dry it with a soft towel before storing it in a knife block or on a magnetic knife strip. Your nice knives should never be kept in a drawer since they will bounce about and perhaps harm the blade.
If you follow best practices, you should have little trouble with rust, but if you do, it’s not the end of the world. With some barkeeper’s friend and a paper towel, you can clean things up. Use a gentle back and forth motion with minimal pressure when polishing. Cleaning away the rust should not require much effort.