WÜSTHOF Cares is a knife care education series aimed at helping home cooking enthusiasts understand how to properly care for and maintain their knives. Following our advice, in this three part series, will ensure premium performance and maximum enjoyment of your WÜSTHOF knives. Any questions? Email us! email@example.com
It is often thought that good and expensive knives do not require care. You now know that surely isn't so. As we come full circle in the WÜSTHOF Cares series, we’ve taught you how to properly clean your knives, shown you the best storage options and finally, we educate you on how to keep that edge nice as fresh as the day you bought it.
No knife stays sharp forever. At some point, they all need a little TLC. However, WÜSTHOF knives are unique in many ways, especially when it comes to the edge. In our quest to continually advance our product for performance, comfort and aesthetics, we spent over 4 years researching a new factory edge application. The finished product has improved our level of sharpness by over 20% and increased our edge retention by double.
We call this new edge PEtec - Precision Edge Technology - which is perhaps one of the greatest advancements in our industry since the introduction of stainless steel. So, what does any of this have to do with edge care? Well, everything!
Knives get dull. This is a fact. It isn't so much because of the food that we cut, but what we cut on. With every slice, chop and dice, our knives cut into the boards below the food. It is the cutting board that pushes back against the cutting edge, displacing the "teeth" and dulling the knife.
There are two ways to put that factory edge back on your knives:
Honing a knife is something we have all seen butchers and professional chefs do. It is where the knife is passed along a smooth long rod, alternating sides of the knife with every stroke. This process is designed to push the existing "teeth" of the knife back into alignment and ideally done after every use. This is our preferred method of edge care and where PEtec really shines.
For tips on how to use a honing steel, click here.
Over time, even while using the honing steel regularly, your knife will still need to be sharpened. Use a sharpening device as per the instructions, then put it away and go back to your steel. This cycle will keep your knives in peak cutting shape and as reliable as the first day you bought them.
Knives need to be sharpened when they get dull. This is the act of removing steel from the cutting edge to create a new edge. There are many devices for this. The most common and easy-to-use are pull-through sharpeners. A diamond and ceramic sharpening rod is for intermediate level expertise and the most challenging to use tool, a sharpening stone. All of these devices use varying levels of abrasives to remove steel and create a new edge.
For more info on how to use these devices, click here.
... and there you have it! Take care of your knives and they'll take good care of you for many years to come.