When comes to kitchen tools, the knife is undoubtedly critical. Among the numerous kitchen knife brands, Wusthof stands out with its centuries-old tradition of producing high-quality, durable, and sharp knives. However, to maintain an effective edge, knowledge about its sharpening process, primarily its angle, is essential. This blog will decipher everything you need to know about the angle at which Wusthof knives are sharpened.
Understanding The Basics of Wusthof Knife Sharpening
Before diving into the particular angle, let’s first decode the basics of knife sharpening. It is a method to maintain or repair the knife’s edge. The process grinds away the steel, reducing the thickness of the blade and thus, sharpening the knife’s edge.
The sharpening angle is a vital part of maintaining the knife’s effectiveness. It refers to the angle between the blade’s edge and a line running perpendicular to the blade. The angle can affect both the knife’s sharpness and durability.
The Wusthof Brand and Its Edge
Wusthof is a German brand with a rich history dating back to 1814. Known for its premium knives, Wusthof continues the tradition of crafting high-quality, resilient, and aesthetically appealing kitchen essentials.
The standout aspect of Wusthof’s knives is their precision edge technology (PEtec). PEtec uses a computer-guided method for sharpening knives, resulting in a razor-sharp edge significantly longer-lasting than conventional methods.
Sharpening Angle of Wusthof Knives
So, what exactly is the sharpening angle of Wusthof knives? The answer is 14 degrees per side.
Why 14 degrees?
Wusthof selected 14 degrees as it found it to be the optimal angle for achieving an excellent balance between the sharpness and durability of the knife edge. With this angle, Wusthof knives can retain their sharpness for a long period, through heavy usage, while avoiding chipping or cracking of the blade.
In general, lower sharpening angles lead to a sharper knife but reduce its durability, as the edge is thinner. Conversely, greater angles create a more durable edge, but at the cost of the knife’s sharpness. Hence, Wusthof’s choice of 14 degrees embodies a perfect compromise between these two factors.
Comparison With Other Brands
| Brand | Sharpening Angle |
|---|---|
| Wusthof | 14 degrees per side |
| Global | 15 degrees per side |
| Shun | 16 degrees per side |
| Zwilling J.A. Henckels | 15-20 degrees per side |
As can be seen from the table, Wusthof knives boast of the lowest sharpening angle, offering sharpness that few brands can match, yet maintaining impressive durability.
How to Maintain the Sharpness of Wusthof Knives
Knowing the sharpening angle isn’t enough; it’s also crucial to understand how to maintain this sharpness. Here are some pointers:
- Regular Honing: Regular honing keeps the edge aligned and maintains its effectiveness. Using a honing steel, swipe the knife several times on each side, matching the 14-degree angle.
- Quality Sharpening Tools: Invest in a good quality sharpening tool to effectively maintain the sharpening angle. Tools like sharpening stones and electric sharpeners ensure a precise angle.
- Proper Cleaning: Avoid hard cleaning methods or machines, which can affect the edge. Hand cleaning is often best.
In conclusion, the angle at which Wusthof knives are sharpened is at the heart of their effectiveness, durability, and popularity.
Frequently Asked Questions
1. What angle are Wusthof knife blades?
Wusthof knife blades are sharpened at a precise angle of 14 degrees on each side. This angle ensures a perfect balance between sharpness and durability, allowing for optimal cutting performance.
2. What angle are most chef knives sharpened at?
Most chef knives, including Wusthof knives, are typically sharpened at an angle of around 20 degrees on each side. This angle provides a good balance between sharpness and edge strength, making it versatile for various kitchen tasks.
3. How do you sharpen a Wusthof knife?
To sharpen a Wusthof knife, you can use either a whetstone or a knife sharpening system. Start by soaking the whetstone in water for about 10-15 minutes. Hold the knife at a 20-degree angle against the whetstone and move it back and forth in a slicing motion, maintaining consistent pressure. Repeat this process on the other side of the blade until you achieve the desired sharpness. Alternatively, you can use a knife sharpening system following the manufacturer’s instructions.
4. What is the angle of a German chef knife?
A German chef knife, such as the Wusthof, is typically sharpened at an angle of 20 degrees on each side. This angle provides excellent durability and allows for effective slicing, chopping, and dicing tasks in the kitchen.