Wüsthof Classic 7 Handleiding

Wüsthof Mes Classic 7

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Our Standard Bearer:

The WÜSTHOF-TRIDENT CLASSIC Series 8" cook’s knife shown

here might best be described as the "Flag Ship" of our entire

assortment. Its counterpart in the GRAND PRIX Collection

shares that top-billing.

Think of the cook’s knife as a "manually operated food

processor." This knife (as well as its larger and smaller cousins) is

THE kitchen workhorse. Chopping and dicing.Delicate juli-

enne or coarse.Fine mincing to crushing garlic.

Ask the professional chef which knife p1-he or she reaches for

most often and you’ll then know why the cook’s knife is an

absolutely indispensable tool in any well-equipped kitchen.

Consider this culinary investment carefully. These should be

the last knives you ever buy! Your choice of either CLASSIC or

GRAND PRIX should be made solely on feel and comfort. And

remember,you would not be the first person who ever "mixed

and matched" in an effort to put together the truly custom

tailored set.

WÜSTHOF-

TRIDENT

Buyer’s Guide

and

Owner’s Manual

Precision Forged

Professional Cutlery

G PRAND RIX HANDLE CONSTRUCTION:

Proper balance in the GRAND PRIX Collection

is assured by an almost full extension of the tang

through the length of the molded, slip free, peb-

ble-grained handles.

Contemporary look.

WÜSTHOF-TRIDENT performance.

THE EDGE: The

“Business End”

of every WÜSTHOF-

TRIDENT knife. Skillfully

honed by hand. It’s

incredibly sharp, laser tested

to perfection, long-lasting and

easily resharpened.

THE BLADE SHAPE: The cook’s knife’s pri-

mary duty is chopping and dicing. The

curved edge (the “belly” of the knife)

is designed from the tip to the

heel to facilitate that task

by rolling smoothly.

THE HANDLE/TANG ASSEMBLY:

A seamless, totally hygienic fit could

only be achieved with incredibly

durable Hostaform-C handles, triple riveted

to the fully visible tang of the CLASSIC Series.

Completely buffed and polished by hand, the

slightest imperfection means the knife will never leave

the factory.

THE BOLSTER/FINGER GUARD:

WÜSTHOF-TRIDENT’S “Signature”

feature accounts for the heft; the

solid, balanced feel acclaimed by

professional chefs throughout the

world. They insist on it... shouldn’t you?

THE STEEL: The WÜSTHOF-TRIDENT

steel formula, etched on every blade,

has evolved over years as the opti-

mum high carbon/stain resistant

alloy for edge retention and

resharpening.

THE BLADE: Computer controlled

grinding and polishing procedures result in

precise tapering from bolster to tip

and from back to edge.

When choosing the best…“The Details Make A Difference.”

See, and most importantly, F E E L the WÜSTHOF-TRIDENT difference. The WÜSTHOF-TRIDENT cook’s knife in action:

Mastering the use of your “manually operated food processor”

A Safe &

Proper Grip:

Intimidated by the size of the cook’s knife?

Grasped lightly and somewhat cradled in the palm,

it is the thumb and forefinger that provide control in what is

commonly known as the "blade grip." Note that almost half of the handle is

not in contact with the hand at all! Secure in your hand, the precision forged cook’s knife is now

poised for action. An extension of the arm and hand, the knife is designed to work with you, not against you.

Safely, smoothly and efficiently.

We designed and manufactured our CLASSIC and GRAND PRIX cook’s knives so that regardless

of blade size, the heft of the knife is properly proportioned. Each is perfectly weighted and

balanced for one simple reason: effortless chopping, mincing and dicing.

A professional chef, who may have a knife in his or her hands for several hours a day, would certainly insist on using a tool that makes their job easier . Here’s how they do it.....

We’ve shown you the recommended grip, the knife itself becoming

an extension of the hand. Then, only the slightest force need be

applied as the knife moves in a forward-and-down motion, rocking

fluidly on the blade "belly", the thumb and forefinger provide con-

trol. The actual cutting is done with the back half of the blade and

in most applications, the "belly" of the knife rarely loses contact with

the cutting surface.

You’ll see chefs perform this task with speed and precision. But

watch them! They will work close to the cutting surface so that their

arm extends naturally, almost loosely in front of them. The knife itself

is kept in a perpetual push/down & forward, pull/up & back " rock-

ing" motion as the opposite hand skillfully "feeds" the food through

the cutting "zone."

With a little practice, you too can perfect this extremely

"economical" technique.

And there you have it. The essence of the WÜSTHOF-TRIDENT

precision-forged cook’s knife. Its reason for being.

There is a certain sense of satisfaction to be gained when one has

mastered the use of any professional quality tool. The cook’s knife is

no exception. There really is no secret! The knife itself is kept in a perpetual push/down & forward, pull/up & back “rocking" motion as the opposite hand skillfully "feeds" the food through the cutting "zone."

Knife Makers To The World. Since 1814.

Solingen,Germany

As one of the oldest companies located in a city with a centuries

old cutlery heritage, the Wüsthof factory made its first appearance

in official documents in 1814. As its reputation as a symbol of quali-

ty grew, the Trident logo (the legendary Spear of Neptune) was

registered with the Imperial Patent Office in Berlin in

1895.

Today, just as it began, Ed.Wüsthof Dreizackwerk

(The Trident Factory) proudly operates under the

sole ownership of the Wüsthof family. Traditions born

nearly two centuries ago are honored today as

they painstakingly manufacture the world’s highest quality, preci-

sion forged knives. As a result…a reward; the Trident logo is recog-

nized and protected in almost every country in the world. An inter-

nationally acclaimed symbol of perfection.

The finished WÜSTHOF-TRIDENT knife reflects the combined efforts

of over 200 dedicated, highly skilled crafts people. A team with

very high standards whose primary goal is producing the perfect

knife. A knife worthy of, and proudly bearing the Wüsthof name

and Trident logo.

Why This Guide?

In addition to a heat source,knives are the most essential tools

in any well-equipped kitchen. Designed for a lifetime of daily

use, they are perhaps a chefs’ most prized possessions. This

Buying Guide will assist you with this important culinary invest-

ment. We strongly recommend that you make a "hands-on"

decision. Thus, this guide features an important section

demonstrating a safe and proper grip.

CLASSIC or G PRAND RIX ?

There are of course distinctive visible differences between the

CLASSIC Series and GRAND PR I X Collection. Since each and every

knife in either line is precision forged from a single blank of high

carbon/no stain steel, the "which is better?" question does not

apply. Only the handle assemblies differ. The "better” knife will

always be the knife that feels most comfortable in your hand!

Perfectly balanced. Flawlessly finished. Incredibly sharp. CLASSIC

or GRAND PRIX. The optimum size and style available for any cut-

ting task in your kitchen. Can a knife be considered a culinary

masterpiece? Yes.

With over 120 different precision forged knives to choose from

(no other manufacturer offers more), the world’s most discrimi-

nating professional chefs and home cooking enthusiasts alike

will always look to WÜSTHOF-TRIDENT as the source for cutting

tools of uncompromising quality.

WÜSTHOF-

TRIDENT

A. PARING KNIVES: 2-3/4” - 4”

Perhaps the most versatile of knives. Paring, trim-

ming, coring, dicing fruits & vegetables. Specialty

shapes available for decorative garnishing.

B. TOMATO/SERRATED UTILITY KNIVES: 5” - 6”

The ripest tomato, the freshest roll

or bagel, even your favorite hard salami

are no match for these popular styles.

C. UTILITY/SANDWICH KNIVES: 4 1/2” - 7”

All purpose knives for “in between”

jobs. Medium sized fruits &

vegetables. Smaller cuts of meat

and poultry. The 6” blade shown

here is our most popular.

D. BONING KNIVES: 2 3/4” - 6”

The tapered, pointed

blade is a must for

working closely around

bones and joints.

Flexible blades

for larger fish.

E. CARVING/SLICING

KNIVES: 8” - 12”

Select blade length

based on your eating

habits. The longer the

blade, the thinner the

slice. An 8” carving knife

is also ideal for larger fruits

and vegetables.

F. HOLLOW-GROUND

EDGES: various styles

NOT a serrated edge.

Most common on carvers/

slicers, the alternated

“dimples” ground into the

face of the blade create a super-sharp

edge. The “hollows” create an air

pocket, reducing drag

and “stick” on the blade.

Hone as you would any

fine-edged knife.

BREAD KNIVES: 8” - 10”

Only a serrated edge will

slice effortlessly through

crispy baguettes and crunchy

crusts. Again, choose a blade size

to match the loaves you love most.

H. COOK’S KNIVES: 5” - 14”

The cooking enthusiasts best

friend available in blade sizes to fit

any skill and performance levels.

Owning just one may not be enough!

Compare sizes to find your favorite(s).

THE RIGHT KNIFE FOR EVERY APPLICATION

Start Your Collection With These Basic Styles...

and Expand As Your Skills and Needs Increase.

®®

Fluting Knife # 4064

Peeling Knife # 4062

Trimmer # 4002

Straight Parer # 4000

Serrated Parer # 4003

Chefs’ Parer # 4004

3 1/2" Parer # 4066/9

4 Parer # 4066/10

4 1/2" Utility Knife # 4066/12

4 1/2" Steak Knife # 4068

Decorating Knife # 4200

5" Tomato Knife # 4109

5" Sausage Knife # 4110

6" Salami Knife # 4119

6" Kitchen Knife # 4138/16

8" Bread Knife # 4149

8" Euro Carver # 4138/20

8" Carver # 4522/20

9" Slicer # 4522/23

12" Long Slicer # 4522/32

5" Cook’s Knife # 4582/14

6" Cook’s Knife # 4582/16

7" Cook’s Knife # 4582/18

8" Cook’s Knife # 4582/20

9" Cook’s Knife # 4582/23

10" Cook’s Knife # 4582/26

8" Wide Cook’s Knife # 4584/20

10" Wide Cook’s Knife # 4584/26

12" Cook’s Knife # 4582/32

6" Flexible Fillet # 4518/16

8" Narrow Slicer # 4518/20

6" Fish Fillet # 4550/16

7" Fish Fillet # 4550/18

4" Boning Knife # 4601

5" Boning Knife # 4602

6" Flexible Boning Knife # 4603

5" Sandwich Knife # 4522/14

6" Sandwich Knife # 4522/16

7" Sandwich Knife # 4522/18

8" Hollow Carver # 4524/20

9" Hollow Slicer # 4524/23

9" Bread Knife 4150

10" Bread Knife # 4151

8" Serrated Slicer # 4523/20

9" Serrated Slicer # 4523/23

10" Serrated Slicer # 4523/26

10" Ham Slicer # 4530

10" Hollow Ham Slicer # 4531

8" Narrow Carver # 4520/20

12" Hollow Salmon Slicer # 4543

12" Salmon Slicer # 4542

10" Narrow Slicer # 4520/26

Peeling Knife # 4063

Trimmer # 4007

3 1/2" Parer # 4067/9

4 1/2" Utility Knife # 4067/12

4 1/2" Steak Knife # 4057

5" Tomato Knife # 4107

5" Sausage Knife # 4117

5" Boning Knife # 4608

6" Flexible Fillet # 4557

6" Carving Fork # 4417

7" Santoku # 4187

7" Hollow Ground Santoku # 4189

8" Bread Knife # 4156

9" Bread Knife # 4157

6" Sandwich Knife # 4527/16

8" Hollow Carver # 4526/20

8" Carver # 4527/20

9" Slicer # 4527/23

10" Long Slicer # 4527/26

6" Cook’s Knife 4587/16

7" Cook’s Knife 4587/18

8" Cook’s Knife 4587/20

9" Cook’s Knife 4587/23

10" Cook’s Knife 4587/26

12" Salmon Slicer # 4547

6" Cleaver # 4687

10" Sharpening Steel # 4477

Counter Top Blocks

Magnets

Under Cabinet and In Drawer

Rolls & Attaches

Caring For & Storing Your Wüsthof Knives

Sharpening Technique:

Regular maintenance of your WÜSTHOF-TRIDENT

knives insures a lifetime of cooking pleasure.

With regular use, any knife’s edge will lose its “bite.”

Under high magnification, you would see that the

cutting edge itself actually consists of a row of tiny

“teeth” which must be periodically realigned for

optimum cutting performance.

The key to using a honing steel is holding the blade

at a consistent 20 degree angle as you simulate the

motion of the blade “shaving” off the surface of the

honing steel itself. The “Tip Down” method shown

here works best as it lets you always see the contact

point of the knife and the steel.

At some point, any quality knife will require profes-

sional sharpening performed on equipment not

always available for home use. Consult your autho-

rised WÜSTHOF-TRIDENT retailer for services in your area.

ARE MY WÜSTHOF-TRIDENT KNIVES

DISHWASHER SAFE?

Yes, they are. However, we

strongly recommend hand

washing in warm, sudsy water

and towel drying!

WÜSTHOF-TRIDENT OF AMERICA, INC.

The Trident Building • 200 Brady Avenue • P.O. Box 448 • Hawthorne, NY 10532-0448

Straight Parer # 4005

All WÜSTHOF-TRIDENT products are fully guaranteed to be free of defects in materials and/or craftsmanship. Any item claimed as defective must be returned to us for inspection. The guarantee does not apply if the damage is due to what we define as “normal wear and tear” or use other than the intended purpose of the item.

10" Long Slicer # 4522/26

Series Collection

10" Spatula # 4440

6" Straight Fork # 4410/16

8" Straight Fork # 4410/20

6" Curved Fork # 4411/16

8" Curved Fork # 4411/20

6" Cleaver # 4680/16

6" Heavy Cleaver # 4682/16

10" Sharpening Steel # 4474/26