Are Wusthof Knives Worth It?

A sharp knife is helpful whether you’re a newbie cook or a seasoned pro who appreciates the worth of a complete knife set. When talking about the quality of a knife, the name Wusthof Knives comes up. Wusthof is a renowned brand all over the globe. Among its many notable qualities are blades that are stylishly crafted, sharp, and made to endure in German and Asian styles. Moreover, it is well-known for its many kitchenware, such as holders for knives, sharpeners, and cutting boards. So the question is, “Are Wusthof Knives Worth It?”

Key Takeaways

• Wusthof is made of steel blend, called X50CRMOV15.
• Wusthof’s PEtec computer-assisted sharpening is utilized on every knife.
• Do not put your Wusthof knife in the dishwasher for cleaning. 
• Always wash your knives right after use for maximum results.

History of the wusthof knife

For over two centuries, the Wusthof family has made knives in Solingen, Germany. So Germany is known as the “City of Blades” too. To date, more than 80 countries have carried the product. Wusthof’s largest market is North America, where two distribution subsidiaries serve the region. As per consumer reports, the Wusthof Classic and Grand Prix series are two of the best knife collections. So let’s get down to their history.

In 1814, a family-owned business

In 1814, Johann Abraham Wusthof launched the Shears Factory, Steel, and Iron Works. Wusthof’s three sons, who all learned their father’s craft, contributed to the company’s growth and success. Wusthof’s son, Eduard, took over the business after him and produced 1,200 unique versions of handcrafted pocket, bread, vegetable, and butcher’s knives.

Expanding business from Germany to the USA

As the company’s manager, Robert Wusthof made the first journey abroad in 1881 to export his family’s scissors and pocketknives to the United States. Robert Wusthof prepared for a twelve-day ocean journey by packing two cases each in his baggage. However, after he arrived in the USA, Robert was disheartened because an agent who had made significant commitments in Germany could not keep them.

After doing lots of hard work, fortune came to him when he met a merchant who shared his enthusiasm for the Solingen knives. He placed an order for twice as many blades as Robert had brought with him. This began a new partnership that would see more of the Wusthof family’s high-end cutlery make its way to the United States.

The company’s shipments to the United States eventually became unmanageable. So it set up regional distributors to handle individual states. Wusthof saw that this situation alone would not be able to meet demand, so in 1987 he established Wusthof-Trident of America to centralize distribution. We can surely say that Wusthof’s hard work was not in vain. Today 65% of Wusthof’s knives made in their 2 German factories are sold in the US. After all, quality is always noticeable.

Viola Wusthof and her cousin Harald Wusthof, who represent the seventh generation of the Wusthof family, now operate what has become one of the world’s most cutting-edge knife companies. WUSTHOF knives are sold from Solingen to 80 nations, from Reykjavk to San Francisco.

Are wusthof knives worth it?

The brand name may cost extra, but the product you get is high-quality. Wusthof knives are expensive, but it’s money well spent if you’re in the market for a durable and flexible workhorse.

The blade has a Rockwell hardness of 58, making it a little softer steel than the blades indicated above; however, this makes it more robust and less likely to shatter. Wusthof also has its steel blend that it employs, called X50CRMOV15.

In sum, this is everything you could want in a chef’s knife: a blade that is both sharp and stain-resistant, as well as robust and capable of keeping its sharpness.

However, not everyone should spend money on this knife, even though it is desirable for those who value these features. As a German knife, it’s a little heavier than standard Japanese blades. Therefore, this knife is not worth your money if you love sharpness and style equally.

Why are wusthof knives so expensive?

The Wusthof knife is the most costly knife on the market. Because of their powerful, long-lasting blades and ultra-durable construction have made them famous and pricey. However, the cost of a knife depends on a variety of things.

Brand

It is true that their renowned Wusthof knives presumably cost more than identical, unbranded ones would if they were purchased elsewhere, and brand name is one reason for this. 

Manufacturing Cost

Knives are produced at the Wusthof facility in Solingen, Germany. The firm employs skilled workers to run the production facilities and keep the machinery running smoothly. To better the working conditions, they pay more outstanding wages. Moreover, Germany’s labor expenses are higher than China’s. So, another reason for the level up of the price because of the high manufacturing cost.

Tang Blade

Most of Wusthof’s have an entire tang blade. This means that the blade extends into the handle and fits the handle’s curve. More steel is utilized in these knives than inexpensive blades. Therefore this additional steel has a significant impact on production costs.

Durability

Wusthof knives are more expensive than other brands because they are known for being long-lasting. The design of this knife makes it perfect for cutting, chopping, and slicing. You may use it to slice through brutal cuts of meat and even bones effortlessly. This knife will slice through everything you put at it.

Half Bolster

The half bolster is a popular addition because it increases safety and makes the knife more manageable. The half bolster helps hone the blade.

Grenadill Handles

The Grenadill handle is another distinguishing characteristic commonly known as African Blackwood. This knife’s dark color and natural wood grain give it a sophisticated, timeless appeal that makes it expensive.

See Also: Where Are The Cooking Guild Knives Made?

How does wusthof compare to other knife blades?

Here are the main distinctions between Wusthof and other kitchen knives.

Design

Design differentiates Wusthof from other brands. The Wusthof brand is known for its high-quality knives with thick blades that go to the end of the synthetic or wooden handles. A bolster promotes balance and avoids slippage between the blade and handle. Some knives feature a contemporary design with a stainless steel handle that blends the edge and handle.

Blade Steel

Wusthof uses a steel combination called X50 Cr MoV 15 to create its blades. Other brands, like Global, use special steel called Cromova 18 that is only used in their knives. Higher chromium concentration makes Global’s steel softer yet stain-resistant.

Edge Grind

Wusthof’s edges are beveled, while others are straight. Some competing companies say their approach provides superior edge retention. Still, after reading hundreds of evaluations on both sides, it’s impossible to conclude that their knives are more excellent than Wusthof’s.

Sharpness

While the sharp edges of other brands’ knives vary by product line, Wusthof’s are always sharpened to a precise 14 degrees on each side according to their proprietary PEtec process. For example, Global Classic and Ukon knives have a 15-degree angle on each side.

How Long do wusthof knives last?

Even though it costs a lot initially, a well-made, high-quality knife will last more than a decade if it is sharpened and straightened regularly. There are, of course, ways to break a knife, and you must be careful not to sharpen it too much.

• Use knife blade oil on your knife: To protect your knife from acidic foods like lime and tomatoes, put a few drops of kitchen knife blade oil to select handle types and the blade. Mineral oil prevents rust and stains by protecting your knife’s chromium coating from acidic meals.

• After each usage, clean your knife: Use dish soap and water to handwash your knife after use. Avoid using a metal sponge, which may leave scratches on the blade; instead, use a soft sponge. After cleaning, dry your knife quickly to prevent rust and stains.

• Safely sheath your knife after use: Avoid storing your blades in a container that may be easily accessed. Wusthof offers an alternative with their Knife Storage for the Drawer.

See Also: What Is A Bull Cutter Knife?

Do wusthof knives come sharpened?

Yes, all of Wusthof’s unique PEtec computer-assisted sharpening technology is used to sharpen every knife. German knives are honed to 28 degrees and 14 degrees on each side, whereas Asian knives are sharpened to 20 degrees and 10 degrees per side.

How to look after a wusthof knife?

A Wusthof knife set is an investment for professional and household chefs. Once you’ve accumulated precious silverware, you don’t want to harm it. There are three fundamental ways to maintain your Wusthof knife:

Cleaning

• Always wash your knives right after use for maximum results.
• Clean them with a moist towel and some dish soap in hot water.
• Dry them carefully.

Don’t use the dishwasher for knife cleaning

• Put the cutlery in the basket. The blades might be damaged by rubbing during the washing cycle.
• With their sharp edges, the knives might harm the cutlery basket. This causes rust.
• If the dishwasher isn’t turned on immediately, food leftovers (sauces, liquids) might harm the blades. The blades can be damaged, and spots can appear.
• The right amount of soap and washing solution must be used. Incorrect quantities might lead to rust or localized damage. Most steel cleaning fluids may remove these stains.

Use your knife correctly

• Never use a knife on the concrete ground. Hard materials like glass, plastic, and stones like marble and slate fit this description. The problem is that microscopically the edge will become bent and warped if you keep slamming the blade into the hard surface.
• Use a cutting board or butcher’s block to cut vegetables or meats.
• Inexperienced chefs often use the wrong movement that dulls their knives. So, it is vital to know the minimum technique of using a knife properly.
• Use the right knife for cutting. Wüstof makes hundreds of knives so that you can find the appropriate one. Cutting bread with a vegetable knife or cutting meat with a serrated knife can harm the blade and decrease its life span.

• Sharpening: You should sharpen your knives once yearly but hone them after each usage. This is because sharpening a knife removes some metal from the blade.

See Also: Are Pampered Chef knives Good?

FAQs

Final Thoughts

Here concludes our investigation of Wusthof kitchen knives. Customers like their sharpness, balance, and longevity, built to last. They are pricey but not the most expensive line on the market. They look, feel, and function like a quality knife should. Aside from that, Wusthof knives come with a lifetime guarantee, which means you can anticipate them lasting many years to come. It is appropriate for both experienced cooks in commercial kitchens and amateur cooks in their own homes.