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This particulary wide bolster is characteristic for forged knives | |
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The Wüsthof - Trident knife is hot-drop forged from a single blank of high carbon no-stain steel, a specially alloyed surgical steel, consisting of exacting proportions of carbon, chromium, molybdenum and vanadium. In 38 major manufacturing steps from forging to tempering, to grinding and polishing, the Wüsthof knife is created Quality all the way. (left you see 8 of 38 steps) | |
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| Wüsthof - Trident - Handles Hostaform-C meets our exacting standards: virtually indestructible, high impact resistant, unaffected by moisture or food acids, dishwasher safe. A patented process (No.3004300) guarantees the absolutely perfect fit between handle, bolster and full tang. Hygienic, safe and durable.
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| The Wüsthof Steel : High carbon no-stain steel X 50 CrMo V 15 |
Analysis: X = surgical steel 50 = 0,5 % carbon Cr 15 = 15 % chromium Mo = molybdenum V = vanadium
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Victorinox Kitchen knives |
Victorinox-Knives are made of warm-rolled, harded knifesteel the A-Quality, it guarantees a high edge retention. This special knifesteel contains 0.5 % C (Carbon) and 13 % Cr (Chromium) The hardness corresponding to class A - for Kitchen knives 55-56 HRc. Forged knives are heavier and more solid but they have no advantage referring to edge retention in comparsion to stamped out knives.
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| The right knife maintenance
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| The term "rostfrei", stainless" or
"inox" are just limited right. In case of improper treatment blades can suffer
and also rust. For effective rust protection needs the stainless blade also a smooth surface and a little care.
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| The resharpen: Also the best
knife lose sharpness with the time. But a good knife you can everytime resharpen.With
right handle you can resharp kitchen knives with a sharpening steel easy. Provided that
the edge is not too blunt and the cut angle is all right. Otherwise you have to resharp the blade on a fine grind disk without harmful overheating. This work should do a specialist.
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After extended use blades may be easily resharpened on a sharpening steel. Simply hold the blade at a 20 degree angle and draw down and across each side of the steel. | |
| The cleaning: Do not clean
knives with wooden handles in the dishwasher.
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| The cutting base: Use cuttingboards of wood or plastic. Avoid hard bases of stone or porcelain, they make the edge faster blunt. | ||
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