Wusthof classic

Wusthof Utility Knife

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Wusthof Steel

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Wusthof Steak Knife Set

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Wusthof Steak Knife

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Wusthof Kitchen Knife Set

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Wusthof Utility Knife Wusthof Steel Wusthof Steak Knife Set Wusthof Steak Knife Wusthof Kitchen Knife Set

Sep 26

The Industry Standard in Kitchen Knives are Wusthof Classic Knives

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Wusthof classic information

September 26, 2011

Wüsthof has been trusted by kitchen enthusiasts and professionals since 1814. This big company is still thought of as a family business, and it has been passed down through seven generations. There are few large companies that can claim the same these days!

This world famous knife company has exceptional standards for manufacturing knives. They manufacture their high standard cutlery products in a couple of factories located in Solingen, Germany. The factories are not only efficiently managed, but are environmentally friendly also.

The Wüsthof Classic Series boasts some of the culinary worlds most popular knives. These knives are hand forged from one piece of high-carbon stainless steel. Using this high quality material in knives guarantees their strength and the durability and sharpness of the blade. This measn that they can be used for longer periods of time before needing to sharpen them.

An essential feature of any high quality knife is having a full tang . With the blade extending all the way through the handle, it stops the parting of the two. This also helps in the knifes overall balance.

The Wüsthof Classic knife handles are seamless, which helps in regards to hygiene. There are no places for food particles and germs to become stuck inside. The handles are triple-riveted as well which aids strength and they are made of a synthetic material, making them ergonomic and comfortable to use.

This knife set series includes a huge arary of knives, from the simple chef's knife to more specialised ones such as cheese knives and salmon slicers. With such a huge variety of products, you will be able to come across the precise tool that you require to accomplish any task in the kitchen. There are many sets available as well, which include complete knife block, carving, and steak knife sets. Those sets that do not include a storage block come with a stainless steel storage case.

Maintaining the knives is fairly simple. Although they are marked as dishwasher safe, best mehod to take care of them is by hand washing them in warm water with mild soap. Allow them to dry completely before storing. In terms of storage, it is best to leave the knives laying around in a kitchen drawer. This may cause them to dull more rapidly than they should, and may make pitting and chipping. Use the block or case they came with, or buy one if they did not.

The initial cost of Wüsthof Classic knives can be initially costly, but they will save money in the long run. As long as they are cared for correctly, they will last for many, many years of service.

Tags: Classic Series, Germany

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Sep 26

Wusthof Classic Knives Online: One of the World’s Best!

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Wusthof classic information

September 26, 2011

Wusthof Classic Knives

A fine set of knives is a bonus in the kitchen. Wüsthof is also known as Wüsthof Dreizackwerk in German and Wüsthof Trident in English.Wusthof knives are made in Solingen, Germany in1814. Wusthof is a world leader producer of quality knives. To produce a knife from one solid piece of steel over 40 different manufacturing steps are needed. They follow stringent production rules to preserve the quality of their knives. The company's products compete against high-quality domestic and proficient use knife manufacturers, including J.A. Henckels, Chicago Cutlery, MAC, CHROMA and Global. They are known for their stupendous sharpness and are used by famous chefs worldwide. Wusthof's Classic and Grand Prix series have been renowned as top-rated knife lines by consumer’s reports.

Qualities of Good Knives

When purchasing cutlery you will look for such knives which can cut better and are easy to handle. Also they must be affordable. But more than likely, they will last a lifetime. These are the qualities you look for in a good knife. It must hold an edge well , well balanced , well constructed. Most importantly, it must feel good in your hand. As a result, you should look for certain features.

A good knife has at least the following characteristics:

1. They should feel comfortable in the hand of the user

2. They should retain their sharpness long enough to get a reasonable amount of work done before needing to be re-sharpened

3. They should be durable enough to stand up to its intended use for a long time

4. They should not weigh more than necessary to satisfy the preceding requirements

5. Knives are either blocked sintered or forged. Blocked knives are made of a single piece of metal which is the same thickness whereas sintered knives have a separate blade and handle that are fused together. Forged knives are made from heated metal, pulverized into correct shape using a machine. Of the three types, forged knives are the best. Forged knives are more expensive to make and are the best knife out of the three types of knives.

6. Look for knives that are well balanced.

7. It is preferable to use textured handles because they help ensure your grip if your hands are wet or slippery.

8. Plastic handles hold the blade in place longer than wood handles.

9. Knives with three rivets on the handles are preferable to two-riveted knives. Even more important is what kind of metal the rivets are made out of. Rivets are generally made out of copper or from combination of different metals.

10. Look for strong blades. Flimsy blades will not hold up to cutting foods like watermelons or pumpkins. Most blades are made out of steel, carbon steel, or surgical steel. Both steel and carbon steel can rust.

11. If the set of knives you buy come with a knife block, a knife block with horizontal slots are better than vertical slots. With vertical slots, the knife's edge rests against the wood, and it becomes dull faster.

Features of Wusthof Classic Knives

The Classic series are the ideal knives for both professionals and home cooks alike. They feature:

1. Fully forged, high carbon, bolstered-steel blades

2. Hand-honed blades which are easily re-honed

3. Smooth handles that are riveted to the tang

4. Silver-nickel rivets

5. Single piece construction for utmost strength, safety and balance.

6. Slip-resistant, textured handles

7. Lifetime warranty

Tags: Chicago Cutlery, CHROMA, Germany, MAC

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Sep 26

A Review of the Wusthof Classic Gourmet 3-Piece Knife Set

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Wusthof classic reviews

September 26, 2011

Wusthof knives are the best in the industry and they have the best knife blades in the industry. Low-quality knives generally get dull faster, while some never really get sharp. Wusthof knives, on the other hand, are delightful to use. They produce neat, precise cuts all the time.

A “Wusthof Classic” knives set comes with three rivets connecting the black composite handle to the full length of the blade, which incidentally used to be the only handle style Wusthof made. Wusthof has now several other styles including the somewhat less expensive “Grand Prix” line that uses moulded handle. “Culinar” which is a much more expensive line comes with stainless steel handles. For most people, the “Wusthof Classic” is the best exchange one can get for his money.

This Classic set contains three knives which are ideal for a new cook with no other kitchen equipment. The chef’s knife and the paring knife are a must in any furnished kitchen. The “sandwich knife” can substitute, though not perfectly, for any of three or four special-purpose knives.

At Amazon, the Wusthof Classic chef’s knife is listed in six sizes. The 8”-blade is one of the sizes I have; it functions well in almost any cutting work in the kitchen. There are times when I feel that a larger knife might work well like when I’m dealing with a large roast of turkey; but the 8”-knife always seems to suffice ultimately. I haven’t really wanted a smaller chef’s knife for general purpose.

A specialized knife, like a paring knife for peeling potatoes, is excellent. The 3.5”-knife in this set is short for a reason. It’s because when one is paring something, one hand is holding the object while the other hand is holding the knife. The short blade length makes it easier to avoid cutting oneself as the knife is being manoeuvred while paring.

Somewhat different from the other two knives in this set, the 6” knife can be used only for very limited tasks. For instance, it can be used where a knife longer than the 3.5” paring knife is needed; that is, if a cook doesn’t’t have already a 4” or 4.5” utility knife. It can also be used to pitch in as a second chef’s knife, to cut vegetables for salad because it wouldn’t’t be a good idea to use the chef’s knife that has been used on raw meat. Though the 6” knife is not the best tool for these tasks, it would be better than having no knife at all.

The 6” knife is likely the one that will be used less and less, as the new cook buys more knives. But despite having half-a-dozen other Wusthof knives, I used my 6” knife this evening to slice a tenderloin roast. Ultimately though, it will be one of the lesser used items in the set.

For a cook that already has an established sets of kitchen tools, the limitations of the 6” knife makes it less cost-effective. For that cook, the “starter” set containing the chef’s knife and the paring knife, with a sharpening steel, might be better. For a newbie cook with no kitchen equipment to speak of, this three-piece set is ideal. When I was starting as a cook twenty years ago, I began my Wusthof collection with this set.

Tags: Grand Prix, turkey, Wusthof Classic

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Sep 26

Review the Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge

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Wusthof classic reviews

September 26, 2011

As time has gone by, I have slowly worked out that buying the correct quality item, although more expensive, saves you buying a badly made item four or five times over. With that in mind, I went looking for the right “general use” knife for my kitchen.

As an example of what I need it for, I cook a lot of stir-fry meals… maybe in the region of 3 or 4 a week. With a family of four, this involves a lot of cutting, chopping, and dicing everything from hard to soft vegetables, to beef and pork. For most of this time I was using cheap knives I had either bought at just the supermarket. As time went by, I would end up sawing the food as opposed to actually cutting it, until it got too much. Then I would buy another cheap knife, and so the cycle would continue. A few months ago, I decided that enough was enough and that I needed to break this cycle.

I decided to do a little research into what sort of knife I should be looking for, and I narrowed down my points list to the following.

1. Think carefully about what it is you do in the kitchen, and then only buy what it is you need. There is no need to buy a 12 piece knife set if you will use less than half of it!, although it may be cheaper to do this if you need more than three or four new knives.

2. Buying knives separately means that you will not have to compromise on knife quality as you might do if you bought a set of knives.

3. Your first quality knife should either be a Santoku or a chefs knife. They are the most used knives in the kitchen, and are used for most cutting tasks. Get used to this one first, and then work out what you need after you have had it for a while.

4. Try “handling” the knife in a store or somewhere else before purchasing. If you spend a lot of time in the kitchen, the way a knife is balanced can make a big difference.

With all that in mind, decided that my first quality knife would be a Wusthof. I found it to be very well balanced and not overly heavy, although it still felt solid.

I find this knife to be excellent, but of course it will only last that way if I take care of it. I never wash it in the dishwasher, preferring instead to wash in warm water with a little mild soap. I dry them straight away afterwards, and then store it in a block. I now sharpen my knives once a month which not only keeps my new knife in good shape, but has helped my older, less quality knives also.

Hopefully, this knife will last me many years to come… and I certainly recommend it to anyone else.

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Sep 26

Reviewing the Wusthof Classic 8-Inch Cook’s Knife

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Wusthof classic reviews

September 26, 2011

I should styart by saying that I am a Sous Chef in a fine dining Gastro Pub, and so spend a lot of time in the kitchen. Actually, when I think about it, most of my time!

A good knife is not just important to me, but absolutely vital. I swapped over from Henckel Pro-S knives to Wusthof Classic knives a couple of years ago, and was immediately pleased with the change. The steel in Henckel, Wusthof, and Messermeister knives all comes from the same source, but of course there is difference in design. The main difference is in the handle.

I find the Wusthof to be far more comfortable to use, with a better balance and weight distribution. It looks better as well, which can be motivational to some small degree, which makes all the difference on a 17 hours shift.

Any knife arrives super sharp but loss its factort edge after a while, and quicker if you use it for hours on end. The knife Is only as good as the care shown it, and so I use the Wusthof steel to bring back its sharpness. Unlike any other knife I have owned, this knife actually gets back to its factory sharpness by using the steel. Quite amazing.
The only drawback I have found, is that the knife handles have a habit of breaking after a year or so of use. Now, admittedly that is EXTREME use, so for domestic users its might not be an issue.
That said, these knives wipe the floor with anything else, and far outstrip the competition. A shame about he handle. If they could strengthen that in some way I would give it the full 5/5 as opposed to the 4.5/5 I am giving it now.

For a home cook this is a BUY !! It will probably be the only knife you ever need.

Tags: EXTREME, Gastro Pub, Sous Chef, Wusthof Classic

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