Characteristics And Overview

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Caring For Your WÜSTHOF Knives. A Lifetime Investment.

Significant reasons why precious knives should

not be cleaned in a dishwasher.

With proper care, one can contribute to the long life of a

WÜSTHOF knife.

The construction methods and the materials used to

manufacture WÜSTHOF knives ensure that they are

dishwasher safe. If you value your tools, we recommend

that after each use, you wash your knives with warm,

soapy water, rinse carefully and dry with a towel.

Corrosive food particles will not affect your blade if washed

off directly after use.

1. Many dishwashers have a cutlery basket into which knives, cutlery and other utensils are

placed. There is the risk that due to the force of the water pressure during the cleaning

cycle blades will hit against one another or against other objects in the dishwasher and

become damaged.

2. On the other hand the sharp blade may also damage the plastic coating inside of the

diswasher which subsequently can no longer offer the protection for which it was designed

and rust will set in (effecting everything that is in the dishwasher).

3. If the dishwasher is not started right away after loading, caustic food particles such as

pickles, spicy sauces, citrus fruits and vegetables remaining on the blade can lead to spots,

pin holes and corrosion. The steel is stain resistant, not stainproof.

4. It is very important to use the correct measurement of dishwasher detergent. With the

incorrect quantity of detergent, foreign rust particles will adhere to the blade. While

unsightly, in most cases these spots can be easily removed with non-abrasive steel

cleansers which are available at most hardware stores or supermarkets.

Sharpening:

The Sharpening (Honing) Steel

With regular use, the knife's edge will lose it's "bite". Please use a WÜSTHOF sharpening (honing)

steel to realign the teeth of the edge and to keep it sharp. This will insure a lifetime of cooking

pleasures.

The Diamond Sharpener

Very dull knives can easily be sharpened by using a sharpener coated with industrial diamonds.

Unlike the honing steel, the diamond steel can actually reshape and restore the edge to it's original

factory geometry.

Honing and Sharpening Technique

Hold the steel with your left and the knife with your right hand (lefties simply do the opposite) and

guide the blade with light pressure across the

steel. Do this in an arching motion at a 20

degree angle side-to-side. Repeat this process

6 – 8 times. With practice, you will find this

becomes an easy motion. Never stroke each

side more than once in succession. That's all.

Now your knife should be as sharp as the first

time you used it. By the way, please use a steel

which is longer than the knife you hone.

Cleaning:

ED. WÜSTHOF DREIZACKWERK SOLINGEN GERMANY

WÜSTHOF