The Classic cutlery line bears all the traits that Wüsthof knives are known for: impeccable construction, incredible sharpness, and long-lasting durability. Each Classic knife is precision-forged--blade, bolster, and tang--from a single piece of high-carbon, stain-resistant steel. The blade is tested by lasers and honed by hand, with computer-controlled front-to-back tapering, grinding, and polishing. A visible full tang--the blades shaft runs the entire length of the handle--ensures excellent balance and strength. Classic handles are molded from a durable black synthetic called Hostaform-C with traditional triple riveting. The knives promise a lifetime of hard-working companionship in the kitchen.
Outfitting the kitchen in one fell swoop, the 17-piece premiere Classic block set offers a wide range of cutting edges, as well as six steak knives for the table. The collection includes an 8-inch cooks knife, a 6-inch cooks knife, a 9-inch slicer, a 9-inch bread knife, a 6-inch sandwich knife, a 5-inch serrated utility knife, a 4-1/2-inch utility knife, and a 3-1/2-inch parer. Wüsthof also includes a 10-inch sharpening steel and a 6-inch carving fork. The oak block stores every knife in the collection with an extra slot for adding your favorite kitchen shears. Though the knives are dishwasher-safe, Wüsthof recommends washing them by hand for maximum performance. --Emily Bedard
What's in the Box
8-inch chef's knife, 6-inch chef's knife, 9-inch slicing knife, 9-inch bread knife, 6-inch sandwich knife, 5-inch serrated utility knife, 4-1/2-inch utility knife, 3-1/2-inch paring knife, six steak knives, 10-inch sharpening steel, 6-inch carving fork, oak knife block
With over 70 styles (and growing), Wusthof's aptly named Classic Series of precision forged knives is by far the world's largest. With a size and shape available for any cutting task, it's no wonder that professional chefs and cooking enthusiasts the world over look to Wusthof for all their cutlery needs.
The Blade Shape
Each Wusthof blade is designed for specific task. For example, the cooks (or chef's) knifes primary duty is chopping and dicing. The curved edge--the belly of the knife--is designed from the tip to the heel to facilitate that task by rolling smoothly.
The edge of every Wusthof knife is the "business end." Skillfully honed by hand, it's incredibly sharp. The edge is laser-tested to perfection, long-lasting, and easily resharpened.
Computer-controlled grinding and polishing procedures result in precise tapering from bolster to tip and from back to edge.
The High-Carbon Steel
Every Wusthof knife is precision-forged from a single blank of the same high-carbon, stain-resistant steel. Therefore, each blade from each Wusthof line is the same--perfectly balanced, finished, and sharp. The Wusthof steel formula, etched on every blade, has evolved over years as the optimum high carbon- and stain-resistant alloy for edge retention and resharpening. The blades and tangs are constructed of high-carbon no-stain steel, which has evolved over the years as the most perfect alloy for superior knife making.
The Bolster/Finger Guard
Wusthof's signature bolster accounts for the heft--the solid, balanced feel acclaimed by professional chefs throughout the world.
The Handle/Tang Assembly
A seamless, totally hygienic fit could only be achieved with incredibly durable Hostaform-C handles, triple-riveted to the fully visible tang of the Classic series. Completely buffed and polished by hand, the slightest imperfection means the knife will never leave the factory.
Choosing a Wusthof Knife or Set
Wusthof designs and manufactures each and every precision-forged Wusthof knife so that, regardless of the size, shape or product family, the heft of the knife is properly proportioned.
There are distinctive visual differences between the Wusthof Classic, Grand Prix and Culinar lines. From a construction standpoint, every knife is precision-forged from a single blank of the same high-carbon, stain-resistant steel. It is only the handle assembly that varies from line to live. All Wusthof Classic, Grand Prix and Culinar Collections blades are balanced, finished, and sharp. You can choose the optimum size and style for every cutting task in your kitchen.
Getting a Grip
Do not be intimidated by the size of some Wusthof knives, such as the chef's knife. The 8-inch Classic chef's knife should be grasped lightly and cradled in the palm. The thumb and forefinger provide the control in what is commonly referred to as "the blade grip."
Note that with this grip, almost one half of the handIe is not in contact with your hand at all. This is where you will feel and understand the benefits of the heft and balance of the knife.
Now secure in your hand, the precision forged cook's knife is poised for action. An extension of your arm, the knife is designed to work safely, smoothly, and efficiently with you, not against you.
Regular maintenance of your Wusthof knives insures a lifetime of cooking pleasure. With regular use any knife's edge will lose its "bite". Under high magnification, you would see that the cutting edge itself actually consists of rows of tiny "teeth" that must be periodically realigned for optimum cutting performance.
The key to using a honing steel is holding the blade at a consistent 20-degree angle as you simulate the motion of the blade "shaving" off the surface of the honing steel itself. The "tip down" method works best because you can see the contact point of the knife and the steel.
At some point, any quality knife will require professional sharpening performed on equipment not always available for home use.