Your knives should only need to be sharpened every few months depending on how often they are used – I would also recommend having your knives professionally sharpened every 1-2 years.
If cared for properly, ie sharpened and used on proper surfaces should be forever. BUT don't expect them to keep their sharp edge without YOU or SOMEONE sharpening them [correctly]. Chefs typically had 2 sets of knives. One they used and the other that was out being sharpened.
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.
How Often Should You Get Your Knives Sharpened? If you use your knives heavily, you may need to have them sharpened every three months or more; for moderate use, every six to 12 months is probably sufficient.
Sharpening a knife actually takes a small amount of steel off the blade. Depending on how often the knives are used, they may only need to be sharpened once or twice a year.
Over-sharpening a knife can actually damage the edge and make it duller. It's important to sharpen a knife only when it needs it, and to sharpen it to the correct angle.
The Verdict. It's tough to beat the Wüsthof classic chef's knife. Besides being reasonably priced for the quality, the knife feels great to hold, and the blade is sharp and precise. Wüsthof has been producing knives since 1814 — the company knows what it's doing.
We are more than happy to repair* or replace** any WÜSTHOF product that does not meet our particularly high quality standards. WÜSTHOF items that you feel may be defective must ultimately be returned to us for inspection.
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.
Wusthof - The Legacy Blade
According to “Hell's Kitchen Recipes” Wusthof knives hold a special place in Ramsay's kitchen.
Why are Wusthof knives so expensive? Wusthof knives are known for their exceptional quality and are highly regarded by professional chefs and home cooks alike.
offers a world-class blade sharpening service that will sharpen and restore the correct geometry to your WÜSTHOF blades. Each item is individually inspected and assessed, then serviced using a comprehensive four-step refurbishment process. This process can be performed on fine edge, as well as serrated blades.
Wusthof was founded in 1814 and has concentrated on perfecting the forged kitchen knife ever since. The Original Classic series was created in 1886 and is still in production today, remaining Wusthof's best-selling knife series.
There are two main reasons not to put knives in the dishwasher. # 1 You can easily be cut when unloading the dishwasher. # 2 The blades can wear away the plastic or rubber coating in the dishwasher baskets and racks, causing the metal to rust thus shortening the life of your dishwasher.
We recommend using the same brand sharpener as your knife collection, to ensure that the material used is the correct hardness for the steel on your knives. Our sharpening angle for standard blades is 14˚ per side, and for Asian-style blades (Santokus, Nakiris) is 10˚ per side.
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.
WÜSTHOF knives are only made in Solingen, Germany, where around 400 of the company's 480 employees work.
As moisture, salt, and acid penetrate these cracks, the steel underneath the handle will eventually start to corrode. At some point, the knife will completely rust through, rendering it unusable even though the blade is still in perfect condition.
Durability of the German steel blade on the Wusthof knife is again regarded as stronger and thus more durable. Unlike, the smaller degree on the Shun blade which can be susceptible to the blade chipping, the Wusthof blade can chop effortlessly through a whole pumpkin.
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.
Wusthof Classic 3-piece Knife Set | Costco.
Electric pull through sharpeners remove way too much metal and shorten the life of your knife by years. Ceramic wheel sharpeners tend to take chips and chunks out of thin Japanese blades. Because of the mechanics of use, it is impossible to apply the same amount of pressure throughout the blade.
A kitchen knife should be sharpened every 1-2 months. Hone every week if you prefer a razor-sharp edge. For your professional chef's knife, you should have your knives professionally sharpened every 1-2 years. However, you might also still choose to sharpen them yourself every 2-3 months.
How to use a Manual Knife Sharpener: Place the knife against the coarse side of the sharpener and swipe it across the surface around ten times. This initial step sets the foundation for a sharp edge. Afterwards, switch to the fine side of the sharpener and repeat the swiping motion ten times.