All this said, there is one very important caveat to be made: Wusthof makes quite a few lines/models of knives. And if you desire to benefit the most from what the brand offers, you should stick to the forged lines (as opposed to the stamped/laser-cut) and be fully aware as to what those lines are.
To review: All Wusthof knives are forged from the same steel. All are full tang. All are tempered to 58 HRC (Rockwell hardness), and all, except the Asian hybrids, are sharpened to 14 degrees per side.
The Ikon series totes a half bolster which offers a slightly different balance/feel than the Classic and makes it much easier to sharpen. It also has, what Wusthof calls, a second half-bolster at the very end of the knife where the steel core spreads out to cover the entire butt and which aids greatly in the balance act.
107 CommentsJohn Raleigh 1:59 pm on October 2, 2016I looked all over the net for info on Wusthof knives in order to make an informed decision on purchasing a set. Your article was exactly what I was looking for, thank you!
The only caveat I would mention is that these are carbon knives sharpened very fine and sharp. You must NOT leave them wet for longer than a minute, clean them immediately after using them on acidic foods like tomatoes or oranges, and protect their delicate edges.
The question I have for you is, where/how do your sharpen your Classic Ikon santoku The electric sharpener is set to 14 degrees where as you mentioned the santoku is a much sharper 10 degrees. Would you trust William-Sonoma to do it, or rather send it to Wusthof
The KKG website is full of articles on how to better understand how to maintain your kitchen knives. Reading Why Use a Professional Sharpening Service or Knife Edges 101 might be good places to help you begin to learn more. . .
Thanks for the knowledge! I feel good about my purchase of an expanded medium-sized Wusthof Classic knife set: 8 knives + 6 classic steak knives. I pieced them together individually looking for good deals on Ebay and Amazon. I used your guide as a road map. Thanks again!
I was reading a few reviews, one of someone who had purchased a Wusthof set on Amazon. She put her knives in the dishwasher. They showed rust. There were many that condemned her for being foolish to do so. I would not put my knives in the dishwasher, however if they are stainless steel why should they rust Did she end up purchasing a knock off or can this happen with a stainless steel blade
Wusthof knives are either 14 degree edge for their regular styles or 10 degree for their Asian styles. From what I understand, it is important to hone and sharpen to the factory degree edge, or one is creating a different edge.
Magnetic bars have their own set of problems. Wooden bars that do NOT allow the knives to touch metal on metal are fine. The magnets are hidden and protected by wood. But magnetic strips that allow knife edges to slap up against the metal magnetic strip seem like a very bad idea. Even if you are super careful, the magnets have a tendency to grab and slap the knife edge up against the magnet. Every time you do this you are lightly dinging the super-thin cutting edge of the knife. And the same thing goes when you pull it away from the metal magnetic bar. You constantly run the risk of allowing the cutting edge to press into the metal before you pull it away. You are adding unnecessary dings to your knife blade edges which tend to slow cutting down.
Below are links to some magnetic wood bars that should not damage knives. I cannot personally vouch for their quality because I have not used any of them. (Please beware that sometimes the magnets are not strong enough.) But I can say that they appear to be correctly designed in order to not damage knife edges.
To your second question, What are the most essential knives to have in your kitchen They are: A chef knife (8-inch minimum), a paring knife, and a bread knife. Next on my list would be a 6-inch chef and a boning knife. See How Many Kitchen Knives Do You Really Need for more info :)
I purchased a small serrated Wusthof from Williams and Sonoma. I noticed the little red label starting to peel off of the handle and became concerned that maybe I was sold a fake. A little research and I found that that is normal and nothing to worry about. But what I then noticed is that all the Wusthof knives I see have their logo engraved or marked on the blade and mine does not. There is no marking whatsoever on the knife. Should I be concerned Should I contact Williams and Sonoma about this knife
I have a number of Wusthof knives. My chef knife, santoku, and large bread knife all have the red logo/name embossed on the blade. But my small, super-narrow bread knife and my paring knife do not. They have a black, monotone logo/name printed on the blade. My guess is that it depends mostly on the size of the knife blade.
So, if it were me, I offer two solutions: 1) Buy 4-piece set of Gran Prix II steak knives and mix and match. You could get them on Amazon, or even cheaper (and still new), on eBay.
I want to get my brother a starter knife set for his first apartment, but the $350 I paid for my Classic set is out of reach. Currently, there are sales on a 12-piece Gourmet set (with the stamped knives) for $150, including a block and steak knives. Have your thoughts changed on the Gourmet line
I considered getting him a 3-piece set of Classic, however the utility of a complete knife set will likely outweigh the benefits of a quality knife set for him at this point in his life. So if I would be wasting my money with the Gourmet set, I will get him a Henckels or Chicago cutlery set for half the price to tide him over until he will appreciate finer knives.
I am a fuss-pot and research everything before buying. When it came to choosing home kitchen knives though, I have been overwhelmed by all the brand choices. I live in Ontario Canada and not conveniently close to a large city. So other than Bed-Bath-Beyond, few stores carry top-of-the-line knife brands.
I cook pretty much every meal for my family, meals that are often vegetarian or vegan. So I mostly use my kitchen knives on fruits, vegetables and herbs while still occasionnaly cuting up fish or meat.
All Wusthof pieces are sharpened to an angle of 14, with the exception of certain types of Japanese knives like the santoku, which are sharpened to 10. All of the available styles have a hardness of 58 HRC (Rockwell Scale).
Then you have several different kinds of cheese knives to choose from, including a 5-inch for soft cheese, an etched blade for harder cheese, and a short wedge-shape blade uniquely designed for chipping away at hard cheeses like Parmesan. I love to entertain, so for me, this boxed set of all three Classic cheese knives is perfect.
The blade of these knives is also slightly different from the other lines. Rather than having a straight spine, the backs of these have a very subtle outward curve. The blade itself is slightly wider, to handle larger cuts of meat easily.
The Ikon line is the cream of the crop for Wusthof knives. This is the only line that comes with a pure, real wood handle. Made from sustainable African Blackwood, the handle is a rich, dark brown and really makes for a beautiful kitchen tool.
There is a good reason for that. Wusthof is a brand that upholds high standards in production and knife quality. The knives are well made, and the brand has been kept in the family for over 7 generations. This is the same consistency you get when you buy Wusthof Australia.
Both Zwilling J.A. Henckels and Wusthof are renowned German knife brands. Both make fully-forged kitchen knives with incredible sharpness, and ultra-durability, sleekness, and performance.
Another advantage is that Wusthof blades are a little tougher due to the special engineering technique employed in their manufacturing. Wusthof knives can last for many years, and they keep an edge for long.
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. Wusthof knives are used everywhere.
Wusthof blades come with a lifetime guarantee. Wusthof knives are warranted against materials and craftsmanship defects. The company aims to improve user satisfaction with the knives, and so they invest wholeheartedly in a long-standing 100 % warranty.
You can have your Wusthof knives repaired or replaced if you feel that they don't meet excellence standards. If you think your newly bought Wusthof knife is defective, you should return it for assessment.
The best Wusthof knives are those of the Classic Series and the Classic Ikon Crème Series. Find out below why chefs and culinary hobbyists across the world prefer these two Wusthof Knife grade.
This is the first series of Wusthof knives by the German blade maker, and it was introduced with a bang. Every blade here is a work of art. It's actually what everyone considers when they think of a German kitchen blade.
The knives' sleek appearance in this series has won the hearts of many chefs and home cooks around the world. The weight and balance feel just right. You get more than 50 unique blades in the Wusthof Classic line.
Every knife in your kitchen can be a Wusthof. The Classic Series is the go-to Wusthof line if you need all of the kitchen blades to coordinate. The cutting edges of the Classic assortment are manufacture using Precision Edge Technology. The edges are 20% sharper than standard kitchen knives, and they hold their edge for longer. 59ce067264