For most WÜSTHOF knives, the recommended sharpening angle is 14 degrees per side (or a 28° inclusive angle). For Asian-style blades (like Santokus or Nakiris), a narrower 10 degrees per side is recommended.
Using those will refine the edges giving you better performance. Most Wusthofs I've worked with seem to do best at around 20 degrees per side. Having said that, thinning the blade down to 16 degrees per side is a good start because you'll improve cutting peformance.
German knives are typically sharpened at a 20-degree angle per side. This wider angle provides a more durable, robust edge capable of handling heavy-duty tasks. In contrast, thinner Japanese-style knives are usually sharpened at a 15-degree angle per side to achieve maximum sharpness.
Wusthof's forged chef's knives have a Rockwell hardness of 58 and are sharpened to a 14-degree double bevel edge.
Wüsthof is widely considered the better choice for serious cooks and culinary enthusiasts, while Cutco is favored by casual home cooks who prioritize convenience and a no-fuss warranty.
The Wüsthof Classic Ikon and Wüsthof Classic are widely considered the best series. Classic Ikon is highly rated for its superior ergonomic handle and double-bolster design, while the traditional Classic is the flagship line, offering incredible durability, perfect balance, and the brand's widest selection of blade shapes.
Professional chefs generally do not use Cutco knives because they feature stamped rather than forged blades, rely on soft steel, and are highly overpriced. Designed for home cooks, Cutco's "Double-D" edges cannot be easily sharpened at home, and the bulky handles prohibit the precise pinch grip required in commercial kitchens.
For standard Wüsthof kitchen knives, sharpen the blade at a 14° to 15° angle per side. For Asian-style blades (such as Santokus and Nakiris), use a 10° angle per side.
The "holy trinity of knives" refers to either the foundational trio of folding pocket knives that defined the high-end knife industry, or the three essential blades every kitchen needs.
Yes, Wüsthof knives are exceptionally high quality. Crafted in Solingen, Germany, the "City of Blades," they are forged from a single piece of high-carbon stainless steel. Renowned for their durability, ergonomic handles, and balance, they serve as workhorses for both professional chefs and home cooks.
You should not use WD-40 to sharpen a knife. While it can act as an adequate lubricant for oil stones, it will not actually sharpen the steel and may ruin your stones.
Legal situation in Germany
The use of fixed knives with a blade length of over 12 cm, of cutting and stabbing weapons, as well as knives that can be locked with one hand, is regulated in Section 42a of the Weapons Act (Weapons Act), which prohibits the use of apparent weapons and certain portable objects.
Neither steel is objectively "better" overall; they simply excel at different things. The choice depends on your priorities: German steel is better for heavy-duty durability and low maintenance, while Japanese steel is better for razor-sharp precision and edge retention.
To sharpen your Wüsthof knife, maintain a strict 14∘14 raised to the composed with power14∘ to 20∘20 raised to the composed with power20∘ angle per side. Use a whetstone or a rolling sharpener. Avoid pull-through sharpeners if your Wüsthof has a full bolster, as the bolster will prevent the blade from sharpening completely and ruin the edge.
The fastest way to dull a knife is by cutting on ultra-hard surfaces like glass, granite, ceramic, or directly on dinner plates. Because these materials are harder than the knife steel, repeated impacts cause microscopic edge rolling, chipping, and catastrophic dulling in just a few uses.
Wüsthof forges all of their premium kitchen knives from a single type of German high-carbon stainless steel: X50CrMoV15.
The Holy Grail of Pocket Knives
The Sebenza 31 is the latest version of a pocket knife that was first released in 1987 and is widely considered among blade enthusiasts as the best pocket knife ever made.
Gifting someone a Swiss Army Knife (SAK) is a versatile gesture that generally symbolizes preparedness, self-sufficiency, and deep trust. It shows that the giver respects the recipient's capability to handle a practical tool and wants to equip them for everyday adventures or emergencies.
Yet despite all the talk about knives that goes on in both home and professional kitchens — and despite all the knives out there that are truly great to have — there are just three knives every kitchen ultimately needs: a chef's knife, a paring knife, and a bread knife.
Wüsthof’s modern standard for Western-style blades is 14 degrees per side (28 degrees total). For Asian-style knives (like Santokus) and paring knives, they use an even sharper 10 degrees per side. Older classic models traditionally used a 20-degree angle.
When deciding between Wusthof and Cutco, the "better" brand depends entirely on your cooking habits, maintenance preferences, and how you feel about sharpening your knives.
The frequency of sharpening your Wusthof knives depends on usage. For those who cook daily, inspecting and honing the blade once a week with a honing steel can maintain its edge. However, a thorough sharpening with a whetstone or knife sharpener should be done every six months to a year, depending on wear and tear.
Whether Henckels or Cutco is "better" depends on your cooking style and priorities. Henckels is ideal if you prefer traditional, balanced, and razor-sharp forged blades. Cutco is best if you want a durable, low-maintenance set that cuts through tough materials and includes a lifetime guarantee.
Cutco sharpens your knives for free under their "Forever Guarantee". You only need to pay for the return shipping and handling costs.
Before changing its name to Cutco Corporation in 2009, the company was known as the Alcas Corporation.