WÜSTHOF – What’s The Difference?

Today I would like to take a moment and break down the various knife lines WUSTHOF produces and the differences.  Well, there are actually none, sort of.  Let me explain. WUSTHOF makes seven precision forged knife lines.  Precision forged, in short, means each knife is made from one solid piece of steel and is crafted using precise engineering standards with the aid of state-of-the-art robotics.  Of the 7 knife lines, Classic, Classic Ikon, Grand Prix II, Culinar, Classic Ikon in Crème White, IKON and Le Cordon Blue, the only difference is in the handle; shape, material and weight.  The steel used to create the blade bolster and tang, are the same on every one of the 150+ knives.

By offering such choice albeit with such consistency, the only decision one needs to make is “which knife feels best in my hand”.  The only “good better best “is in the feel for each individual.  As I mentioned in last week’s blog, the best way to truly experience a knife is by trying it out.  If that is not an option, at least pick it up, hold it, handle it and get the “feel” of it, for each series will offer a multitude of subtle differences from texture, angles, weight and balance.  “Just Feel!”

Once you find the knife series that best suites your hand, pick up the two most used knives, see last week’s blog, and get your collection started.

On a parting note, here is a useful knife tip.  All high-end knives can stain given the right circumstances, caustic foods, water minerals etc.  Stains or marred finishes are not uncommon with stainless steel tools.  If you have good cookware or quality cutlery, a staple in your house should be a stainless steel polishing cream.  For knives, ensure it’s smooth, without grit, which can scratch the surface.  Put a little dab on a soft cloth and rub onto the face of the blade.  Keep the knife down on a flat surface and be mindful of the cutting edge.  This should get rid of any unsightly spots.  Enjoy your weekend

Stay Well

Derek

Wusthof Knives – Two For Every Household

Hello everyone!

My name is Derek. Claire has spent the better part of the year coaxing me into contributing to the Kitchen Boutique blog as a knife expert. For any of you that know Claire, even a little, you can only put her off for so long.  So here I am.

This being my first public forum contribution I want to let you know what you can expect from me. I’ll discuss knives (of course), cutting techniques, styles of blades, sharpening vs honing, how to choose the right knife and length and tons more.  Plus, I will endeavour to end each blog with a tip that may put a smile on your face or introduce you to something new.

There are two knives that every household, no matter the size of family, should own, a great paring knife and cook’s knife.  The later of which also goes by the name chef’s knife or French knife (cause the French first designed the shape).

Paring knives come in a variety of shapes and sizes.  A unique shape will for the most part dictate a specific use or technique.  Today I would like to cover the standard 3 ½” straight blade, the most versatile of all.  This knife can do so many small jobs:  peel fruits and veg, trim fat off meat, score meat to insert garlic or cloves.  Its small, straight-forward shape is well suited when it comes time to making the kid’s lunches or just quartering apples for snack.  I would stay away from more sturdy foods like carrots or potatoes, as the blade is not long enough or rigid enough.  That’s what the cook’s knife is for.

The cook’s knife comes in 14 sizes and styles (WÜSTHOF is the only knife maker that I am aware of with this kind of selection) with sufficient handle sizes to accommodate most hand sizes – even the baseball mitt guys.  You know who you are.  Why so many sizes?  Easy!  We all are built differently; from hand and finger size to wrist and arm strength to proportions of arm length to torso size.  This allows anyone to find a length that is just right and comfortable.  The cook’s knife is your manual food processor.  It will chop, slice and julienne all fruits and vegetables.  Mincing fresh herbs is too easy.  Prepare steaks from your favorite tenderloin.  Although cook’s knives feel heavier and quite robust, they are not meant for bones.  The edges are ground steep so they cannot handle the hardness.

Knives look impressive on the wall of a store.  You cannot find one that works for you by staring at it.  Ask for help, put one in your hand and start the selection process by feeling your way through the assortment.

That’s it for knives today.  If you’re a music fan, you’ll know how personal music is to each of us.  I am not a musician but I live with it almost every waking minute.  I always try to keep an open mind cause you never know what little gem you’ll discover.  On that note, take a listen to Florence and the Machine, fabulous new artist out of the UK.  Unique lyrics tied into a very different sound.  Try the song “dog days are over”.  Enjoy.

Until Next Week – Stay well

Derek