Dishwashers can cause your blades to rub against objects during the cycle, causing the blades to deteriorate. While Wusthof knives are suitable to clean in the dishwasher, we recommend you hand wash only to prolong the life of your blades. Always carefully dry your knives with the blade facing away from you to prevent unintentional injuries. Thoroughly wash your blades with a non-abrasive sponge or brush, then dry immediately afterwards. CleaningĬlean your knives right after use. Regular honing prevents blades from deteriorating quickly. To ensure a beautifully sharp blade, we recommend you hone your knives regularly, after each use. A blade's loss of sharpness can be treated using a honing steel. Honing or sharpening depends on whether your knife has lost its sharpness or if it is really blunt. This formula is imprinted on each forged blade is the following world-renowned Wusthof steel formula: X50 CrMoV15 X = Stainless Steel Mo = Molybdenum 50 = 0.5% carbon - significant for sharpness V = Vanadium for hardness and edge retention Cr = Chromium for stain-resistance 15 = Contents of chromium (15%) This specialized high carbon, stain-resistant alloy ensures that the critical characteristics of each Wusthof knife are right there from the beginning: razor sharp, long-lasting cutting edge that is both highly stain resistance and easily restorable (able to be sharpened). About Wusthof Forged KnivesĮach Wusthof knife is precision forged from a single piece of chrom-molybdenum-vanadium steel. The tang of a forged knife always extends into the handle to improve the balance and ergonomics. Forged knives are hand crafted and offer greater strength and durability as well as better balance, a heavier feel and lasting sharpness compared to stamped cutlery. Wusthof forged knives start with quality steel that undergoes extreme heat and hand molding to enhance the flexibility, density, and hardness of the blade. Not only comfortable to hold, but the skillfully honed by hand blades are also incredibly sharp and are easily resharpened. The Classic Ikon black handles are now also ergonomic and still made of synthetic material triple riveted to the full tang for a seamless and hygienic fit. This also allows the entire edge of the blade to be sharpened. The changes Wusthof made include moving some of the metal in the bolster to the heel of the handle to improve balance and ergonomics. Every Wusthof Classic Ikon knife is still forged from one piece of specially tempered high carbon steel to ensure outstanding strength, balance, and heft. Wusthof spent years developing a new design to improve upon their world-favorite Classic family of knives and eventually created the Classic Ikon family. It won't however relieve the stress around the holiday season. The ergonomic Ikon handle is much easier on the hand and forearm, relieving you the strain from extensive slicing. Versatility is no stranger to the blade, as it works great slicing cakes and desserts, bread, and larger fruits and vegetables. Even better, your slices will not be torn, ripped, or bruised since the scalloped edge is easier on food than pointed serrations. With a scalloped edge lining the knife, all it takes is a few gentle push/pull strokes to get that perfect delicate slice. Measuring in at 10 inches in length, this blade is more than capable of plating the thinnest slices of juicy meat off the largest birds, roasts, etc. For the larger meats that require something powerful and versatile, the Wusthof Classic Ikon Super Slicer holds true to its name.
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