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Wusthof Part 12- The Right Knife for Every Purpose

In the culinary world, variety and preparing something outstanding, is the key to success. Due to this, WÜSTHOF offers more than 350 different kind of knives to be able to provide the right knife for every purpose. No matter which kind of blade and handle shape you want, WÜSTHOF has the right knife for all your needs.

These are some of the most important and popular knife shapes and tools:

1. The Trimming Knife: Perfect for trimming fat and sinew from various meats. Tapered point is a necessity for intricate work with garnishes.

2. The Peeling Knife: The curved blade shape is ideally suited for peeling, cleaning or shaping any fruit or vegetable with a rounded surface. Also known as a turning knife or bird´s beak peeler.

3. The Straight Edge Paring Knife: This straight edge design offers precise depth control for decorating and garnishing as well as peeling, mincing and dicing.

4. The Paring Knife: The most versatile of all knives: for mincing shallots, onions and herbs as well as cleaning and cutting vegetables. Ideal for close control of the blade. Paring, trimming, coring, peeling, and dicing fruits and vegetables.

Scalloped Paring Knife: The perfect little bar knife. The short scalloped edge is great for lemons, limes and small vegetables. This paring knife remains sharp longer, compared to a fine edge.

5. The Utility Knife: Versatile for larger paring tasks when coring, peeling, dicing and trimming.

6. The Tomato/Brunch Knife: Serrated utility for fruits and vegetables with skins like tomatoes. Fork for coring and serving. Excellent on bagels and baguettes.

7. The Decorating Knife: Create crinkle-cut french fries, decorative garnishes and crudities, even eye catching butter paddies.

8. The Steak Knife: The extra-sharp blade is not only a must for cutting the favorite steak but also for all kinds of meat dishes.

9. The Boning Knife: De-boning chicken, turkey or ham, trimming fat and sinews. The tapered, pointed blade is a necessity for working closely around joints.

10. The Fillet Knife: Filleting delicate fish or preparing carpaccio – it´s easier with this extra thin, flexible blade. Extremely sharp and very flexible. The perfect solution for filleting most any fish species.

11. The Santoku Knife: The hollow edge knife reduces drag and makes chopping, dicing and mincing effortless. Extremely sharp edge allows for slicing too.

12. The Bread Knife: Fresh, crunchy breads, even cutting the birthday cake – the serrated edge does it all.

13. The Carving Knife: Perfect for the larger cuts of meat and for breaking down larger fruits and vegetables. Long blade for easily slicing thin pieces of roasts, ham or fowl.

14. The Cook’s Knife: The work knife. No kitchen is complete without at least one of these manually-operated food processors. It is the most essential of all knives used in the kitchen. For the coarse or fine chopping, mincing and dicing of virtually every kind of food. Perfectly balanced, an extension of your hand.

15. The Ham Slicer: The hollow edge has dimples on the face for juice and air to flow while slicing down, creating less friction. Intended for making thin and easy slices of roasts, ham or turkey. The perfect carving knife.

16. The Cleaver: A heavy knife with a thicker edge for chopping through large cuts of meat and bones.

17. The Salmon Slicer: The ultimate specialty knife designed solely for the paper-thin slicing of this delicate cut of fish.

Other Helpful Tools from Wusthof:

1. The Spatula: With the thin and flexible blade items can be lifted without damaging the underside. Perfect also for spreading dough.

2. The Straight Meat Fork: As a carving or serving fork, you´ll have a good hold on most anything.

3. Sharpening Steel: Keeping knives sharp is easy if you sharpen them often on a WÜSTHOF sharpening steel.

4. The Diamond Knife Sharpener: Dull knives can be easily sharpened with a steel which is coated with industrial diamonds.

But that’s not all Wusthof has to offer. Check out our selection of great Wusthof products to find what best fits your needs. This concludes the end of our Wusthof sereis. I hope you all learned something about knives through this series. If you have any questions regarding Wusthof or knives, let us know. We are more than happy to help!

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More on Wusthof Knives:

Part 1: Steel & Production
Part 2: The Evolution of a Forged Knife
Part 3: Details of a Forged Knife
Part 4: Precision Edge Technology
Part 5: The 3 Blade Types
Part 6: The Cook’s Knife
Part 7: How to Use a Cook’s Knife
Part 8: Save Your Fingers! Tips on Cutting Correctly
Part 9: A Guide to Keeping Knives Sharp
Part 10: Proper Care for Long-Lasting Knives
Part 11: Storing Knives

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