The right way to sharpen

WÜSTHOF is recognised worldwide as a specialist in outstanding
knives. Ambitious home cooks and professional chefs appreciate
the first-class quality of forged WÜSTHOF knives. Our high-quality
products have stood the test of time over more than 200 years.
We are immensely proud of this reputation, but it also means
we have a responsibility towards our customers and employees,
as well as to society and the environment.
The Trident
– the symbol of our company philosophy
These are three values to which we are particularly committed.
They form the basis for the manufacture of our products and provide the overall concept for our company. The WÜSTHOF brand is
synonymous with exceptional quality and long-lasting products.
A family business since 1814
before 1895
1895
1951
The first company records for WÜSTHOF go
back to the year 1814. It was in that year that
Abraham Wüsthof founded his „factory for fine
steel wares“, now known as the Dreizackwerk,
in a small grinding workshop called a „Kotten“.
It has been managed as a family business ever
since. Today, WÜSTHOF produces its knives in
three high-output, ultra-modern production
facilities in Solingen. Quality – Made in Germany.
WÜSTHOF sells its products in more than
80 countries worldwide.
Since it was first established, WÜSTHOF has
developed from a small grinding workshop
(„Kotten“) into a modern global enterprise.
The „Dreizackwerk“ currently managed in the
1967
1998
2006
seventh generation by Harald Wüsthof and Viola
Wüsthof is one of the leading knife factories in
the world. Today‘s experts enjoy innovating with
the benefit of more than 200 years of experience in
producing knives.
Viola Wüsthof and
Harald Wüsthof
The WÜSTHOF Philosophy
Passion
Knives have been our passion for 200 years.
We invest more than just raw materials in them.
The success of WÜSTHOF is down to its people.
A management team and around 350 employees ensure we produce high-quality products.
They all work together to improve still further
on our excellence. Our aim is to pass on our
passion for knives to the people for whom they
are made.
Diligence
Manufacturing products with a consistently
outstanding level of quality and long life cycles
is of paramount importance to us. This begins
with the high-quality original material we use
for our knives: chromium-molybdenum-vanadium steel. This provides the basis for the most
important feature of a knife – its sharpness. We
consciously follow the design maxim, „form follows
function“. The results are clear to see – „Just feel it“.
Perfection
More than 40 processes are involved in making
our knives. Ultra-modern technology comes together with human expertise to form a successful
combination. WÜSTHOF employees and engineers
work closely together, developing customised new
machinery and intelligent production systems.
In this way, we can produce knives with a high
level of automation and the utmost perfection.
The very latest quality control procedures and strict
quality checks throughout the entire production
process guarantee a consistently outstanding level
of quality.
Forged tradition
The most popular forged knife in the WÜSTHOF range
– a classic design with steel rivets and the characteristic
red Trident on the black handle.
CLASSIC – the knife range with a vast selection of models.
Perfect workmanship in a traditional, timeless look.
Asian knives are becoming increasingly
popular. WÜSTHOF has various styles
to choose from.
Forged perfection
The distinctive double bolster and triple-riveted handles
are what make CLASSIC IKON knives so intriguing.
Genuine masterpieces for your kitchen.
Design, ergonomics and proven quality.
The perfect combination for enjoyable cutting.
Fast and safe sharpening, keeping
a firm grip on everything.
With a WÜSTHOF knife sharpener.
/
Forged luxury
True highlights in every kitchen – knives with
a double bolster and exclusive handles.
Available in crème white colour or African
blackwood with individual grain.
A luxury, elegant design combined with the
ideal ergonomics and perfect quality of a
WÜSTHOF forged knife.
Store your knives safely and stylishly;
in our thermo beech magnet block,
for example.
Forged functionality
The full tang of the forged knife fits securely in
the easy-maintenance, non-slip handle featuring
a shiny trident logo.
GRAND PRIX II – the modern knife range
offering a unique combination of form
and function.
High-quality kitchen and household
scissors are also part of our range.
The forged cook’s knife – its qualities in detail:
The blade surface
The blade is forged from a single piece of steel.
The high-quality chromium-molybdenum-vanadium steel
is hardened to 58° Rockwell during the production process.
This makes our knives sharp, long-lasting and easy to sharpen.
The blade spine
On a high-quality knife, the spine
is carefully ground and beautifully
smooth (technically known as
”deburred“).
The bolster
The thicker integral section between the blade and
the handle is a typical feature of the forged knife.
Thanks to its weight, the knife is perfectly balanced
in the hand.
The heel of the handle
Shaped so that the knife can
always be handled safely.
The cutting edge
This enables clean and precise cuts.
The outstanding sharpness and edge
retention of WÜSTHOF knives is the result
of the special PEtec sharpening process.
The etching
This provides proof of the knife‘s origin
and includes, as well as our logo and
place of origin (Made in Germany/Solingen),
the product number and name of the range.
The finger guard
Protects the fingers
from sliding down
the blade.
The tang
The handles are attached to this extension
of the blade known as the tang.
The handles can be made from various
different materials.
The rivets
Stainless steel rivets
permanently secure the
handles to the tang.
The cook’s knife – the most versatile tool in the kitchen:
The tip
For dicing and finely
chopping vegetables.
The blade surface
For shaping, flattening
and transporting.
The blade spine
For chopping small bones
and cracking open shellfish.
The mid section
For dicing, chopping
and cutting.
The base of the blade
For cutting through and
chopping with power.
Many WÜSTHOF knives have been
given the NSF certification. NSF is a
major US seal of hygiene and quality.
PEtec – the new WÜSTHOF technology offering
superior sharpness! To make something that is
already good even better – that is the challenge
we set ourselves. Our engineers have developed
a new sharpening technique. This ensures that
our knives are even sharper than ever before
and retain their sharpness for a long time.
For private and professional kitchens
GOURMET – the versatile and attractive range
for home cooks and professional chefs.
The chefs‘ range includes knives,
accessories and storage solutions.
The quality of WÜSTHOF knives is appreciated by famous chefs
worldwide. The German national team of chefs are among those
who achieve success using our knives.
WÜSTHOF provides equipment for the
professionals – from the trainee set to
the complete chef‘s case.
The PRO series with special knives
for the restaurant/catering trade.
The perfect entry-level range
SILVERPOINT – the entry-level range of knives,
focussing on design and quality right from the start.
Practical kitchen gadgets complete the range
and make your work easier.
Ideal for all the small cutting tasks in the kitchen.
Five blade shapes with ergonomic handles in four
fashionable colours will bring your kitchen to life.
The right knife for every cut
Peeling knife
This handy little knife is also known as a turning knife and is great for peeling and
cleaning vegetables. The special blade shape makes it easy and quick to peel fruits
and vegetables, such as apples and potatoes.
Paring knife
This knife with a straight, narrow blade is a standard feature in every kitchen.
It is particularly good for cutting onions, garlic or other vegetables.
Sausage knife
The serrated edge makes this knife perfect not only for slicing tomatoes cleanly and finely –
but it is also great for cutting aubergines, pods or soft fruits with a firm skin (e.g. pineapple,
plums, peaches), as well as bread rolls and cured sausage.
Bread knife with a precision double-serrated edge
The bread knife with double-serrated edge cuts through crusts and roasts just as easily
as through soft bread. The difference between this newly designed serrated edge and
an ordinary serrated edge is immediately obvious.
Fillet knife
Our fillet knife comes in several different versions: with straight or curved blade and
with rigid or flexible blade surface. All fillet knives have one thing in common: their
blades are very thin, allowing you to make particularly controlled and precise cuts.
Carving knife
This knife with a long, slender blade cuts and serves roast joints of meat, ham or poultry
– raw or cooked – in the portions required.
Santoku
The name „Santoku“ comes from the Japanese and means „three virtues“ (San = three,
Toku = virtues). This name is very apt as it describes the suitability of the Santoku knife
for chopping, slicing and dicing.
Cook’s knife
A perfectly balanced knife for dicing and chopping as well as cutting meat, fish, fruit
and vegetables. An all-rounder in the kitchen.
Chinese chef’s knife
The Chinese chef’s knife is shaped like a cleaver but is suitable for finely
slicing and chopping herbs and vegetables.
The right way
to hold your
knife
The right way
to cut
Types of blades
Blades with a straight cutting edge
This is the most common edge. Knives with
straight edges produce a very smooth and clean
cut. Whether you are cutting something hard or
soft, there is no tearing or ripping. Knives used
for peeling also have a straight edge.
Place the lower three fingers
of your hand around the
handle, with your middle
finger on the bolster.
Hold the food with your free hand.
Your fingertips should be pointing
towards the inside of your hand.
This means you can‘t injure
yourself when cutting.
Clasp the blade left and
right with your thumb
and index finger.
Set the knife close up against
your fingers so that the blade lightly
touches the fingers when cutting.
Blades with a serrated edge
Knives with a serrated edge are often
known as „bread knives“ or „serrated knives“.
The regular serrated edge „works“ cleanly
and securely into food with a firm peel or
hard crust.
In this way, you will be
holding the knife safely
in your hand and can
guide the blade with
precision.
Guide the knife with a rocking
movement up and down so that
the tip of the knife always stays
on the cutting board.
Use your thumb to move the
food towards the blade.
Blades with a hollow edge
The dimples in the blade produce
air pockets when cutting. This ensures
nothing sticks to it and makes it
particularly easy to cut thin slices.
The right way to sharpen
Sharpening or honing steels
To ensure that your knives stay beautifully
sharp, use your honing steel regularly.
If your knives get blunt, they can be
sharpened again using a diamond
or ceramic sharpening steel.
Knife sharpeners
If you would rather not use a steel,
you can use a WÜSTHOF knife
sharpener instead.
Sharpening stones
A particularly gentle and effective way of
sharpening knives is to use a whetstone.
WÜSTHOF whetstones consist of a highquality combination of various abrasive
grits. The stones are made from silicium
carbide and high-quality corundum.
Honing or sharpening?
That depends on whether your knife has just lost
its sharpness due to constant use or whether it
has become really blunt. Knives that have lost their
sharpness can be sharpened using a honing steel.
For blunt knives, use a sharpener. WÜSTHOF has
the right tool for the job and will give you some
important tips on how to use it.
Sharpening tip
When using a whetstone to sharpen,
always keep the knife at exactly the
right angle to the stone.
The WÜSTHOF slider makes
this easy to achieve.
Sharpening techniques using a honing or
sharpening steel
Hold the steel in one hand and the knife in the other
hand. The knife should be above the steel.
Tilt the knife so that there is an angle of about 20°
between the blade and the honing / sharpening steel.
Pull the blade in semi-circular movement over the
steel, making sure you use the entire length of the steel.
The base of the blade glides in an arch down to the
tip of the blade.
Variant 1
Honing steel at an angle
away from the body.
Variant 2
Honing steel
vertically on a base.
Watch the WÜSTHOF sharpening
video to see the right way to sharpen
your knives – just scan the QR code.
The right way to store your knives
Drawer inserts
The slots ensure the knives
are always ready to hand
and stored safely in place
in the drawer.
Magnetic holders
Magnet holders are another
good way to store knives.
WÜSTHOF offers various versions,
all of which keep knives safely
and ready to hand.
Traveler Sets
Practical: always keep a high-quality
knife with you when traveling and
on holiday. Also includes scissors
and a corkscrew. The set comes
packed in a sturdy bag.
Knife block
The perfect place to store knives,
scissors and a honing steel.
Your knives are well protected
and always close at hand.
WÜSTHOF blade guards guarantee the safe storage of
your knives in the kitchen or when travelling.
Responsibility
A sustainable way of operating is absolutely essential for future-oriented companies
such as WÜSTHOF. Economy and ecology go hand in hand and guarantee the longterm success of our business.
The WÜSTHOF production facilities in Solingen are amongst the most modern in the
world and guarantee environmentally-friendly production, with the efficient use of
energy and raw materials, the preservation of resources and reduction of wastewater
and exhaust emissions.
printed by
OFFSET COMPANY
SCC-13
Brochure no. 9936
At WÜSTHOF, top priority is given to our responsibility towards sustainability and
protecting the environment. A central environmental management system manages
all the environmentally relevant processes and at the same time raises awareness
amongst employees and encourages them to open up as yet unused potential that
makes sense both economically and ecologically.