Henckels typically get a score of 56-57 on the scale and Wüsthof gets a 58, so technically Wüsthof is a slightly harder steel. This is good because it means Wüsthof knives vs. Henckels will hold their sharpened edge better. On the flip side, a softer Rockwell score means a knife is easier to sharpen.
That being said, I'd rank Wusthof as head-and-shoulders above Henckels. Henckels makes decent knives for a kitchen that just has communal knives, making durability a priority over performance. On the other hand, Wusthof provides both durability and performance at a very high/reliable level.
Several factors contribute to the cost of Wusthof knives: High-Quality Materials: Wusthof uses high-quality materials for their blades, including high-carbon stainless steel, which is known for its sharpness, durability, and resistance to corrosion.
Wusthof - The Legacy Blade
According to “Hell's Kitchen Recipes” Wusthof knives hold a special place in Ramsay's kitchen.
To better understand why the chef's knife, paring knife, and bread knife are each greater than the sum of their parts, let's break down these all-purpose kitchen companions a little further.
Knife preference is a personal thing, and we're honored that so many professional chefs count WÜSTHOF among their favorite brands (including Mina Stone, Gabriel Rucker, Irene Li, Elle Simone Scott, Paul Toussaint, and Grace Ramirez). Even Ina Garten likes to give our knives a shoutout!
Stainless steel with a high content of carbon (C > 0.8%) and chromium (Cr > 10%) stays sharp for a long period of time, but is slightly more difficult to resharpen.
Bobby Flay
He's talked about the Shun brand many times, and says he uses this particular knife for most everything. Unlike Ramsay, who recommends knives for different functions, Flay likes the multitasking abilities of his Shun chef's knife.
For Professional Mail-in Knife Sharpening:
Yes! You can purchase a WÜSTHOF Digital Gift Card here. A WÜSTHOF Digital Gift Card does not have an expiration date and cannot be reloaded, returned, or refunded.
The vast majority of Zwilling knives are forged, making them longer-lasting and more durable. Zwilling knives usually come with a lifetime warranty whereas Henckels stamped knives will have a limited warranty. Tang: Henckels vs.
The best way to avoid a dull blade is to maintain your blade's edge by regularly honing your knife. Sharpening takes a small amount of steel off the blade, creating a new edge. We recommend using a honing steel for regular maintenance and a sharpening steel when your knife needs an edge reset.
The folks at Wüsthof have done everything they can to ensure their knives are corrosion resistant and can stand up to years of use. Still, there's only so far high-quality stainless and high-carbon steel can take their cutlery; the rest is up to you.
Wüsthof Cutlery for Every Chef
Classic series knives are forged and, as the name suggests, have a traditional look with a triple-riveted handle. The black synthetic handle is fitted to the full tang and resists fading and discoloration.
WÜSTHOF knives carry a limited lifetime warranty against manufacturer defects. US customers: Please follow the instructions on this page under Start a Warranty Claim (US customers only) or email [email protected] to start a warranty claim.
The process of forging is intended to produce improved cutting-edge retention, weight, balance, and reduced opportunity for metal fatigue. Most of Zwilling's higher end knives are manufactured in Solingen, Germany, while others, including Henckels branded knives are made in Spain and China.
Chosen by seven Michelin star Gordon Ramsay for their sharpness, functionality and design, Wusthof is a name to be reckoned with in the culinary industry. Forged in Solingen, Germany the 'City of Blades'.
On Wüsthof European-Style knives, the blade edge angle has been reduced to 28 degrees (14 degrees per side), while Asian-style Santoku, Nakiri and Chai Dao knives have a blade edge angle of 20 degrees (10 degrees per side).
The blade- edge angle for all Zwilling J.A. Henckels cutlery, with the exception of santoku knives, is 15 degrees on each side (30 degrees total). The blade-edge angle for santoku knives is 10 degrees on each side (20 degrees total). All handles are contoured for a secure, comfortable grip.
Wüsthof collaborates with famous chefs worldwide, including Martha Stewart (Classic range), Gordon Ramsay (Classic Ikon range), Jamie Oliver (both Classic and Ikon), James Martin (Culinar), Michael Cox, and Emeril Lagasse (Emeril), who endorse and use Wüsthof knives.
He wanted home cooks to forget about all those big blocks full of knives they'd never need and just get one really good chef's knife: the Global G-2 Chef's Knife. According to The Daily Meal, Bourdain was still sticking with that recommendation even in 2017, a year before his suicide.
Over the years, Garten has shared that one of her most-loved brands is Wüsthof, a German-style knife company known for its long-lasting designs and sharp blades.
Never cut on glass, ceramic or countertops. Those surfaces are harder than a knife's edge and will quickly dull the blade. It's what you cut on that dulls knives, not what you're cutting.
Ceramic Knives
Their edge can hold for virtually an infinite amount of time — given proper treatment, never rusts and remains stain-resistant.