You are in the market looking to get a set of kitchen knives; however, you are unsure of which brand to choose. But which knife line should you choose to purchase? I think you’ve chosen wisely if you choose the Wusthof Knife Set. You’re confused once more about which Wusthof Kitchen Knife Set to buy from the two options: Wusthof Classic vs. Gourmet.
By reading this article, you may choose the best kitchen knife from the Wusthof Classic and Wusthof Gourmet.
Wusthof Classic vs Gourmet
| Image | Product | Features |
| WÜSTHOF Classic 6” Chef’s Knife, Black | Blade Material: High carbon Stainless Steel Brand: Wüsthof Item weight: 6.4 ounces Factory edge: 14° Manufacturing process: Forged Color: Black Bolster: Full Blade Edge: Plain Blade Length: 6 Inches |
| WÜSTHOF Gourmet 6″ Chef’s Knife, Black | Blade Material: High Carbon Stainless Steel Brand: Wüsthof Item Weight: 4.9 ounces Factory edge: 18° Color: Black Manufacturing process: Stamped Bolster:None Handle Material: Alloy Steel Blade Edge: Plain |
Wusthof Classic vs Gourmet: features and reviews
Below are the features:
Wusthof Classic vs Gourmet: Wusthof classic
The first line of knives made by the Wusthof company is known as Wusthof Classic. These knives are constructed from durable, high-carbon stainless steel that is intended to survive repeated usage in the kitchen.
To guarantee that they will keep their sharpness over time, the blades are carefully forged and then tempered. These knives have strong polymer handles that are both pleasant to grasp and offer a good grip.
Cook’s knives are simply shorter versions of a Wusthof Classic chef’s knife with a marginally different shape. Nevertheless, all cook’s knives are designed to be used for a range of cooking chores.
Therefore, it shouldn’t come as a surprise that the Wusthof Classic chef’s knife is versatile and made for a wide range of uses. It is made using “precision edge technology” (a Wusthof-only proprietary method) and has a Rockwell rating of 58. In comparison to blades made of comparable German steel, this provides it with a 20% sharper edge. There is a utility knife, paring knife, chef’s knife, and bread knife.
The complete bolster and full tang that come with this knife are additional great features. Given that the knife blade is somewhat thick, this gives the blade excellent balance and long-term durability. Additionally, the handle is ergonomically designed to be comfortable to hold for prolonged culinary sessions.
Overall, this is a well-made blade with a sharp edge, a comfortable grip, and sufficient stability to withstand repeated vigorous use for a long time.
Benefits and drawbacks
Several fantastic qualities make the Wusthof Classic knives a good pick for chefs. These knives are long-lasting and strong since they are crafted with premium components and craftsmanship.
These knives are rather heavy, though, which can make them challenging for certain individuals to work with. The blades are also not as sharp as other types of knives, which could have an impact on how well they work in the kitchen.
Ultimately, home cooks looking for quality and longevity in their kitchen knives should consider the Wusthof Classic series.
Pros
- Constructed with a full tang
- Crushing is possible with the exposed tang
- A 14-degree angle on each side is ensured by PEtec
- The handle increases safety and lowers the possibility of harm
Cons
- Costly compared to the Gourmet Knife series
- Limited lifetime warranty
Wusthof Classic vs Gourmet: Wusthof Gourmet
Similar to the Wusthof Classic knife, this Wusthof Gourmet knife is ideal for a wide range of kitchen duties because it is 6 inches long. It does not, nonetheless, have the identical full bolster to safeguard your fingers. This implies that if your hand slips while holding the knife, your fingers are considerably more susceptible to getting cut.
Nevertheless, the ergonomic handle and the well-balanced full tang that reaches the blade’s end make it fairly easy to use. In fact, at 6.4 ounces, it weighs a bit less compared to the Classic blade.
This knife’s high-quality steel construction, which incorporates a stain-resistant alloy, ensures that it will maintain its beautiful appearance even after years of usage. Compared to the Wusthof Classic knife, the Wusthof Gourmet knife is cheaper.
Benefits and drawbacks of a Wusthof Gourmet knife
Below are the benefits and drawbacks of a Wusthof Gourmet knife
Pros
- There are numerous options available
- A little less expensive
- Excellent balance
- Durable and appropriate for both homes and commercial use
Cons
- Not as strong or sharp as the Classic knife
- Limited lifetime warranty
Wusthof Classic vs Gourmet: similarities
We’ll acknowledge that when you initially start researching Wusthof knives, it might be a little overwhelming. There are so many possibilities, and many of them resemble one another. They can range greatly in quality levels in some circumstances, while in others they are very comparable and have only slight changes.
We’ve put up the following comparison guides to make sure you completely grasp the distinctions between Wusthof’s more well-known knives. Wusthof Classic and Gourmet knives have numerous features regardless of their distinctions, such as their construction materials, handle designs, suggested cleaning techniques, and warranties.
Design
The distinction between them may not seem immediately apparent.
The blades are identical in terms of appearance and shape. Both handles have nearly identical shapes and are visually appealing and black.
The main distinction between the two is that the handles of the Classic knives have a bolster and a fully exposed tang, while those of the Gourmet knives do not.
Produced in Germany
They are manufactured by professional artisans in Solingen, Germany. Wusthof is an outstanding option if you are worried about the working conditions of the companies that make the goods you purchase. The greatest ethical standards were followed in the manufacture of these knives.
Full tang
The metal portion of a blade that extends into a knife’s handle is called the tang. In contrast to other types like stick tang, where the blade narrows inside the handle, a full tang blade’s silhouette fits the shape of the handle.
As a result of the additional metal required, a full tang is undoubtedly more expensive. Greater leverage and pressure are possible with a full tang blade compared to alternatives. When cutting with the less expensive blades, there is a little shifting of the knife blade within the handle.
You can actually feel the difference as you cut. The additional weight the full tang provides the handle is an added advantage. Compared to more affordable top-heavy knives, it shifts the center of gravity toward the handle for improved ergonomics.
Cleaning recommendations
The following procedures are advised by Wusthof for cleaning both the Classic and Gourmet lines:
- Wash thoroughly after use. They could get destroyed and rust if you keep food and spices on them.
- Only wash by hand. Although they can technically be placed in the dishwasher, Wusthof does not recommend doing so since the knives could damage one another.
- Apply liquid soap and water to a moist sponge or towel.
- Following a thorough washing, dry fully.
Stainless steel
The stain-resistant high-carbon molybdenum-vanadium steel used in both knife lines is known by the trade name “X50CRMOV15.” The steel’s high chromium content makes it particularly resistant to corrosion, while its high carbon content encourages the sharpening of the blade edge. As a whole, compared to other cheap knives, the stainless steel in any product line is a huge improvement.
Warranty
A limited lifetime warranty is included with all Wusthof knife lines. Wusthof offers products free from defects, nonetheless, their warranty excludes normal wear and tear or damage brought on by negligence.
Sharp factory edge
While your knife can be sharpened to any edge degree you like, the Classic and Gourmet lines of knives now both arrive factory sharpened with a 14-degree edge on either side. German-style 20-degree edges used to be standard on Wusthof knives when they were first honed.
Wusthof was compelled to lower their angle to compete with the popularity of considerably sharper Japanese knives, some of which had edges as keen as 10 degrees.
Handle material
Wusthof Classic and Gourmet knives are created from the same materials, which are used in manufacturing superior quality, durable knives.
Polyoxymethylene, sometimes known as POM, is the synthetic material used to make their handles. It has good dimensional stability and is designed to be extremely strong. It is used by businesses to create eyeglass frames, miniature gear wheels, ski bindings, and in this instance, knife handles. It has a compact molecular structure, which increases its resistance to fading and discoloration.
Wusthof Classic vs Gourmet: how to maintain
Knowing how to maintain and look after high-quality knives, like those made by Wusthof, is crucial when purchasing them. Nobody would like to invest hundreds of dollars in high-quality German knives only to have the blades become dull, or the handles become bad. Our best advice for maintaining your Wusthof knives is to follow their advice because they are specialists in the materials and techniques they employ.
Are Wusthof knives safe to use in the dishwasher? The answer is absolute “yes,” unless they feature hardwood handles. Nevertheless, Wusthof doesn’t advise placing any of their knives in the dishwasher.
Knives are particularly vulnerable in dishwashers. During the wash cycle, they may move about and cut or chip one another. Knives can corrode if they come in contact with moisture or food for a long period.
All kitchen knives should be washed after use as soon as possible in warm water and dried using a damp towel. Once the knife has been thoroughly cleaned and cleared of all food, ensure that you dry it off to prevent moisture buildup. Taking extra precautions to prevent leaving wooden-handled knives in water is advised when using them.
The adage “a sharp knife is a safe knife” is true. Although it may initially appear counterintuitive, cutting with dull blades requires significantly more energy, and this is when accidents frequently occur. You and your family or workers will be safer when working in the kitchen if you keep your Wusthof knives sharp.
Before discussing equipment for maintaining the edge of your Wusthof kitchen knives, let’s discuss the distinction between honing and sharpening. Knife blades are realigned during honing, which does not involve the removal of any metal. Knives that are routinely honing will maintain their good condition and require less frequent sharpening.
In reality, sharpening removes steel while producing a new edge.
Sharpening should not be done regularly. Over-sharpening may have unforeseen effects and may even change the blade’s form.
Wusthof Classic vs Gourmet: distinctions
Wusthof Classic vs Gourmet: what are the main differences? Wusthof Classic and Gourmet kitchen knives differ from one another in terms of their construction, features, sharpness, weight, and price. I go into great detail about these variations in the parts that follow so that you may make an informed choice.
Ease of use
Certain individuals may find it simpler to make use of the heavier, more durable blades of the Wusthof Classic series of knives.
On the contrary, the Gourmet line has lighter, thinner blades that could be more challenging to handle. Additionally, the Gourmet line’s handles are composed of Santoprene, which certain individuals can find less comfortable.
Wusthof Gourmet knives are stamped, Classic knives are forged
The manufacturing process is where the Wusthof Classic and Gourmet lines diverge most noticeably. The Gourmet line is stamped, whereas the Wusthof Classic line is forged knives. What is the distinction, and why is it significant?
The quality, functionality, and cost of a Wusthof knife are significantly influenced by the manufacturing process.
The Wusthof’s forged knives are produced using a 40-step process that involves heat-molding one piece of high-carbon stainless steel at a time. The procedure produces a thick, sturdy, and durable blade.
Wusthof can forge a steel bolster, which is a strong lip connecting the blade and handle. During vigorous chopping, the bolster keeps your hand from slipping; we’ll talk more about this in the following section.
A big sheet of steel is used to stamp Wusthof’s stamped knives, including the Gourmet knives, in a procedure that takes 14 steps.
Stamped knives are less expensive, lightweight, and of inferior quality since there are fewer stages in the production process.
Wusthof Classic edges are sharper compared to Gourmet edges
The edges of Wusthof Classic knives are sharpened at a 14-degree angle on each side, resulting in them being considerably sharper compared to Gourmet knife edges, which are sharpened at an 18-degree angle on each side.
The tougher blades of the Classic line allow them to endure a sharper blade because of its hardness. Alongside their capacity to handle a sharper edge, all of Wusthof’s forged lines particularly the Wusthof Classic line employ a process known as PEtec (Precision Edge Technology) to produce the perfect edge.
The procedure of measuring, sharpening, and polishing the edges is carried out by PETec Technology, which also used lasers, a special disk, a whetstone, and other sophisticated equipment. As a result, the blade becomes extremely sharp and requires less frequent sharpening.
Why doesn’t Wusthof produce edges that are as sharp as feasible might be something you’re pondering. They don’t because sharpening the edge makes it thinner and more susceptible to shattering or getting dull. For a Wusthof knife, an edge angle of 14 to 20 degrees strikes the right compromise between performance and toughness.
The Gourmet line, which has 18 degrees per side and is within the optimal angle range, performs well and is also durable even though the Classic line has sharper edge angles.
Unlike Gourmet knives, Wusthof Classic knives have a bolster
Wusthof knives have a bolster, whereas the Gourmet line does not, which is another significant distinction between the two lines.
The thick area of the knife between the handle and the blade is called the bolster.
The bolster makes the knife heavier and more balanced; however, it also serves the very vital function of keeping your hand from slipping onto the blade. When using the Gourmet line, you must chop with utmost care to prevent your hand from slipping.
A Gourmet knife costs less compared to a Classic Wusthof knife
The Gourmet line outperforms the Wusthof Classic line by a wide margin in pricing, even though the Classic line is superior to the Gourmet line in many other areas.
The Gourmet line is intended to be the more cost-effective alternative to the Classic line, even though it is still of the highest caliber and performance. As already indicated, Gourmet knives are stamped knives, lack a bolster, some of the collection’s knives have a half tang, and their blades aren’t PETec sharpened. The quality and pricing are impacted by each of these variations.
Gourmet knives can often cost between 30% and 150% less than Classic knives, though costs are always fluctuating.
The full exposed tang is a characteristic of Wusthof Classic knives
A tang, typically the portion of the steel blade that passes through the handle of the knife, is a common element of high-quality knives. The tang gives the knife weight, balance, and durability, just like the bolster does. Because the blade and handle are virtually made of the same material, the tang additionally keeps the blade from coming apart from the handle.
The two varieties of tangs are full and half. A full tang extends all the way to the handle’s bottom, and a half tang extends halfway down.
The Wusthof Classic line of knives all have complete tangs. Classic knives have a three-riveted exposed tang that adds refinement to the handle design. The highest degree of durability and balance is provided by the tang, which spans the entire width of the handle.
The full tang is present on the majority of the Gourmet line knives, but they are not exposed like those in the Classic line because they do not span the entire width of the handle.
Compared to Gourmet blades, Wusthof Classic blades are harder
Considering the primary function of kitchen knives is to cut food, their durability/hardness and capacity to maintain a sharp edge are two of their most crucial selling points.
The Rockwell scale is used to gauge the hardness of kitchen knife blades. On the Rockwell scale, hardness normally runs from the 50s to 60s, however, it differs by brand and product line. The harder the steel is, the higher it is on the Rockwell Scale.
It’s important to realize that harder blades can withstand a sharper edge, but, in contrast to popular belief, too much hardness makes a blade less durable and more prone to getting damaged.
The majority of Wusthof knives are produced between the recommended Rockwell values of 55 and 60. The Gourmet line scored 56, while the Classic line received a slightly higher score of 58.
They are constructed with the ideal combination of stainless steel, even though the Classic line has a somewhat harder blade compared to the Gourmet line.
The same combination of carbon, chromium, molybdenum, and vanadium is used in every Wusthof knife to provide hardness, prevent rusting, and increase durability.
What causes rust on Wusthof knives?
Knives’ sharp blades might damage the plastic coating of the cutlery basket. Rust may start to develop as a result of this. If you put them in the dishwasher with food particles (spices, sauces, and liquids), the blades can get destroyed. Spots may appear, and the blades may even corrode. To prevent this, wash them immediately.
How frequently should Wusthof knives be sharpened?
Knives may only need to be sharpened occasionally, based on how frequently you use them. Furthermore, I suggest having your knives properly sharpened at least once every one to two years.
FAQ
What is the top-of-the-line WÜSTHOF?
The Wusthof Classic line is the top of the Wusthof knife lines.
What is a gourmet knife used for?
Chefs can cut bigger slices of meat or fish with the help of the serrated teeth on the blade of Wusthof Gourmet knives. Since the meat is not pierced by the serrated teeth, there is no chance of bacterial contamination.
While the blade is significantly narrower than a Classic knife, the teeth allow the chef to cut thin slices of meat.
They can be used for a variety of dishes, even though cutting meat is its most popular use.
They are excellent for everyday usage and are immediately recognized by the serrated teeth on the knife.
A Wusthof Gourmet paring knife may be longer, ranging from 5 to 6 inches, with a convex drop-point blade and a longer edge. Because the Gourmet knife’s long edge can sustain more pressure, it enables the person using it to easily cut through harder foods.
Wusthof Gourmet knives also have a very sharp, durable edge. These knives are corrosion-resistant and can be cleaned in the dishwasher.
Are Wusthof Classic knives forged or stamped?
They are forged knives.
Conclusion
It makes no difference which Wusthof brand you select. Make sure your selection of the Wusthof Knife line is the right one. You receive knives that are of the highest caliber, extraordinarily razor-sharp, and exquisitely crafted. Wusthof produces a classic line of knives that are among the finest on the market for both professionals and dedicated home cooks.
Wusthof produces knife sets for both commercial and household use while keeping the sharpness and longevity of each blade. Unlike the Wusthof Classic brand, the Wusthof Gourmet line does not have a hefty price tag.
The Wusthof Classic line is a better option for you since it is sharper, more durable, less dangerous, and has the right weight and balance.
The Wusthof Gourmet knife set is a good choice if money is limited. The Wusthof line is always commendable, no matter what.
If you spend a lot of time in the kitchen, the Classic line has many benefits, in my opinion. You’ll undoubtedly value the greater balance that the forged construction provides. I hope this article on “Wusthof Classic vs Gourmet” is helpful.
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