Did you know that over 40 different manufacturing steps are needed to produce a forged WÜSTHOF knife from one solid piece of steel? It’s true.
Here you will find a detailed explanation of some of the most important production steps:
- 1. Sheet bar of high carbon no-stain steel.
- 2. Precision forged piece.
- 3. Tempered to 58 degrees Rockwell.
- 4. Polished.
- 5. Scales of handles and rivets.
- 6. The WÜSTHOF Cook’s Knife.
Why is a forged knife so great, anyway?
In comparison to stamped knives, forged blades are the best quality. They way they are handcrafted produces the strongest and sharpest blade. You can see more about how WÜSTHOF forges their knives by watching this video.
Stamped knives are cut out from a sheet of metal… similar to the way that cookies are cut with cutters. They are lighter than forged knives and aren’t always one continuous piece of metal, making them less durable than forged knives.
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More on Wusthof Knives:
Part 1: Steel & Production
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
Part 12: Coming Soon
