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Started By
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Wusthof knives handling and care
Posted on 3/1/15 at 12:08 am
Posted on 3/1/15 at 12:08 am
Just got a nice set of knives. Wondering the best way to take care of them. What type of knife sharpener is best? TIA
6
Posted on 3/1/15 at 12:58 am to Pierre
Wustofs are stainless. Just hand wash and dry. It's a European style so 20 degree edges. Just get a chefs choice electric sharpener if you don't know how to use stones. If so, stones are best for any knife, but a chefs choice will keep as good an edge as the factory if not better. JMO
Posted on 3/1/15 at 1:41 am to Pierre
If your set didn't come with a sharpening steel, then get one. Using a steel is the best way to take care of your knives. Wusthof's hold their edge nicely. You only need to maintain the edge with the steel.
I have a $300 Chefchoice sharpener and I wouldn't dare run my Wusthof's thru it. Rather, I would never do it again. I only did it because I neglected my knife and the egde was already ruined. Using the Chefchoice improved the edge, but to only about 80% of the original edge. The lesson is maintain your edge with a steel.
I have a $300 Chefchoice sharpener and I wouldn't dare run my Wusthof's thru it. Rather, I would never do it again. I only did it because I neglected my knife and the egde was already ruined. Using the Chefchoice improved the edge, but to only about 80% of the original edge. The lesson is maintain your edge with a steel.
Posted on 3/1/15 at 8:26 am to Pierre
Always dry your knives. Don't let water dry on knives.
That corrosion will dull .
That corrosion will dull .
Posted on 3/1/15 at 12:36 pm to Pierre
Use a steel .. 10 stokes one way, 10 strokes the other...then 5 one way, 5 the other. Takes 30 seconds. Every day. My Wustof is sharp as ever.
Posted on 3/1/15 at 12:40 pm to Zach
What a sharpening steel like that cost? I have a couple of Wusthofs that were given to me as a gift. I don't know shite about maintaining them and I don't recall any sharpening instructions in the packaging.
Posted on 3/1/15 at 12:41 pm to Zach
I've got Wustof, Shun and Henckels knives and I was just telling the wife yesterday how much I like the Wustof. Once I hit it with the steel it seems to stay pretty sharp for days. The Henckels and Shun are nice knives and the Shun is probably the sharpest of the 3 but it has to be put on the steel daily and sometimes more if I am doing a lot of cutting on a particular day. I don't know what I am doing as far as sharpening knives so I just bring mine somewhere to get sharpened whenever it seems like the steel isn't getting it done anymore.
Posted on 3/1/15 at 1:05 pm to White Roach
quote:
What a sharpening steel like that cost?
They're cheap. 20 bucks should do it.
Posted on 3/1/15 at 1:18 pm to Pierre
Wusthof has a chefs choice sharpener. Designed to fit wusthofs angle, which was told to me by the people at wusthof to be 17 degrees. I bought the wusthof chefs choice sharpener and it works great. Saying you wouldn't dare put a wusthof on a chefs choice is foolish. It does a fantastic job in a very short period of time. A steel is a good way to keep the blade honed inbetween sharpening.
Posted on 3/1/15 at 1:27 pm to Zach
Wow, this thread is timely. I've been looking online today.
Overall, I'm leaning toward Wusthof. I looked at some of the Japanese models, and while sharper, there seems to be more concern about care, etc.
I was skeptical of "sets", but Williams-Sonoma offers one online of the Wusthof Classic Ikon that includes the 8" chef's knife, 3 1/2" paring knife and 8" bread knife for $280.
Thoughts on that buy?
Also, I have a steel that came with a carving set I inherited from my father. Some guy in a comment section was cautioning against using a ribbed steel (he alleges it can "ruin" a knife) and suggested using a fine grit ceramic hone. Is he full of shite?
Overall, I'm leaning toward Wusthof. I looked at some of the Japanese models, and while sharper, there seems to be more concern about care, etc.
I was skeptical of "sets", but Williams-Sonoma offers one online of the Wusthof Classic Ikon that includes the 8" chef's knife, 3 1/2" paring knife and 8" bread knife for $280.
Thoughts on that buy?
Also, I have a steel that came with a carving set I inherited from my father. Some guy in a comment section was cautioning against using a ribbed steel (he alleges it can "ruin" a knife) and suggested using a fine grit ceramic hone. Is he full of shite?
This post was edited on 3/1/15 at 2:03 pm
Posted on 3/1/15 at 1:57 pm to Pierre
Posted on 3/1/15 at 1:57 pm to White Roach
It's not a sharpening steel, it's a homing steel. There's no sharpening going on when you use one of those
LINK
LINK
This post was edited on 3/1/15 at 1:59 pm
Posted on 3/1/15 at 2:11 pm to iAmBatman
Thanks for the link. I can now add this to the ever expanding list of "shite I Didn't Know. The old expression about learning something new every day is true. Especially if you're paying attention!
Posted on 3/1/15 at 8:27 pm to White Roach
quote:Make sure you buy a Wusthof brand steel. Your Wusthof knife would shave metal off a cheap steel.
What a sharpening steel like that cost? I have a couple of Wusthofs that were given to me as a gift. I don't know shite about maintaining them and I don't recall any sharpening instructions in the packaging.
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