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The right knife

When looking for the right knife, choosing the right kind of edge is particularly important - do you want a long or a short blade, straight or curved, rigid or flexible?
At WÜSTHOF you will find the right knife for every purpose.

Our little knife guide will tell you which knives to use and when.

Turning or peeling knife

Turning or peeling knife

This handy little knife with a short, beak-like/sabre-shaped blade is ideal for peeling and cleaning fruit and vegetables. The special blade shape means that the skin can be removed in a thin layer from the fruit - leaving behind the beneficial vitamins just under the skin.

Looks

  • Small, handy knife
  • Short, curved blade, approx. 7cm
  • Smooth edge

Uses

  • Peeling and cleaning fruit, vegetables, potatoes etc.
  • Scooping out and decorating fruit and vegetables
Paring knife

Paring knife

Cutting up apples, slicing carrots and peppers, chopping cucumber to use as decorations - the paring knife will do all of this cleanly and easily. This knife with a short blade ensures a safe hold.

Looks

  • Small, handy knife
  • Short, straight blade, approx. 8 cm
  • Smooth edge

Uses

  • Finely chopping, cleaning, decorating fruit and vegetables etc.
Pointed paring knife

Pointed paring knife

This slender knife is great for finely chopping onions, herbs and other vegetables. The narrow blade also makes this knife ideal for studding meat with garlic or bacon.

Looks

  • Small, versatile knife
  • Narrow, straight blade, 9 to 12 cm
  • Smooth edge
  • Pointed in the middle

Uses

  • Finely chopping vegetables and herbs
  • Coring fruit
  • Studding meat
Tomato knife

Tomato knife

The specialist for tough skin - such as tomatoes. The finely serrated edge easily cuts through the tough skin of tomatoes and cuts the flesh of the fruit into thin slices or mouth-sized pieces. Also suitable for cutting aubergines, pods or fruits such as plums, peaches or nectarines - as well as for use in a bar for making perfect cocktail decorations.

Looks

  • Handy specialist knife
  • Narrow blade, 14 cm
  • Fine serrated edge
  • Forked tip for picking up the slices that have been cut

Uses

  • Chopping tomatoes and similar foods with a tough or firm skin
Decorating knife

Decorating knife

A special kind of blade. The crinkled serrated edge over the entire length of the blade makes it easy to cut vegetables decoratively. You can even use it to cut butter into attractive portions.

Looks

  • Small specialist knife
  • Straight blade, approx. 11 cm
  • Serrated edge along the entire length of the blade

Uses

  • Chopping / decorating vegetables
  • Cutting butter into portions
Steak knife

Steak knife

The smooth edge on this medium-sized knife cuts through meat easily and cleanly. This makes the knife perfect for serving meat at the table and for cutting steaks.

Looks

  • Medium-sized, slender knife
  • Straight blade, approx. 12 cm
  • Smooth edge

Uses

  • Cutting steaks
  • Serving meat at the table
Sausage knife

Sausage knife

This medium-sized serrated knife can be used to cut many types of food with a hard or firm skin - such as fruit and vegetables, cured sausage, bread rolls or cheese.

Looks

  • Medium-sized knife
  • Straight blade, 14 cm
  • Serrated edge

Uses

  • Chopping fruit and vegetables with a firm skin
  • Cutting cured sausage, bread rolls and cheese
Boning knife

Boning knife

This knife is ideal for removing bones and skin from meat and poultry or trimming sinews and fat. The slender, slightly curved blade makes it easy to follow the length of the bone. The pronounced bolster offers excellent protection, preventing the hand from slipping down the blade; the large handle makes it easier to put power into the cut.

Looks

  • Medium-sized specialist knife
  • Straight, slender blade, 10-16 cm
  • Smooth edge
  • Pronounced bolster

Uses

  • De-boning
  • Removing fat and sinews
  • Removing skin from meat and poultry
Fillet knife

Fillet knife

This knife is outstanding thanks to its thin, flexible blade, making it possible to cut/fillet very precisely. This specialist knife is therefore best suited to filleting fish and meat. Using this knife, the fibres you cut through are separated extremely cleanly.

Looks

  • Medium-sized specialist knife
  • Straight, thin, flexible blade, 16-20 cm
  • Smooth edge

Uses

  • Filleting meat and fish
  • Filleting oranges, grapefruit
Bread knife

Bread knife

This knife can do more than cut hard or soft bread. The robust serrated edge along the length of the blade can cope with any crust - crispy roasts can also be cut precisely. Large fruits with a firm skin can also be chopped with precision using this knife.

Looks

  • Large knife
  • Blade curving slightly upwards, 20 to 26 cm
  • Fine serrated edge

Uses

  • Cutting bread and baguette
  • Cutting crispy roasts
  • Chopping up large fruits with a firm skin, e.g. pineapple
Carving knife

Carving knife

Roasts, ham or poultry - raw or cooked - the carving knife will cut and serve them all without any problem. This firm, not too heavy knife with a slender blade works perfectly alongside the carving fork.

Looks

  • Medium to large versatile knife
  • Long, straight blade, 16 to 26 cm
  • Smooth edge

Uses

  • Serving roasts, ham or poultry
  • Chopping large fruits with a soft skin
Cook's knife

Cook's knife

The cook's knife - an all-rounder in the kitchen! With it's traditional blade shape, it is one of the most frequently used types of knife. The long, wide, curving blade makes it possible to use a professional dicing technique. It can also be used to chop and slice, flatten, shape and pick foods up. The robust spine of the knife can even be used to crack nuts or shellfish.

Looks

  • Large, versatile knife
  • Slightly curved, long, wide blade, 12 to 36 cm
  • Smooth edge

Uses

  • Dicing, chopping and cutting various kinds of food
  • Shaping and flattening
  • Picking food up
  • Cracking nuts or shellfish
Santoku cook's knife

Santoku cook's knife

The Santoku ("Knife with three virtues" in English) is a blade shape originating in Asia. The wide blade and particularly sharp edge make it especially suitable for preparing sushi and sashimi - but it's also ideal for the finest cutting tasks in the kitchen. In contrast to the European cook's knife, the blade is wider, thinner and not as pointed. The wide blade extends well below the handle and therefore ensures sufficient space between your fingers and the cutting board.
The hollows in the blade produce air pockets, preventing thin and soft slices from sticking to the blade.

Looks

  • Large, versatile knife
  • Long, straight, wide blade, 14 to 17 cm
  • Smooth, extra thin edge

Uses

  • Cutting meat, fish and vegetables
  • Extremely fine slices
  • Picking food up
Salmon slicer

Salmon slicer

The clue to what this knife is used for is in the name: The particularly long and flexible blade makes it easy to cut salmon in wafer-thin slices. This knife is also excellent for cutting fine slices from a whole ham.

Looks

  • Long, medium-sized specialist knife
  • Long, slender blade, 32 cm
  • Smooth edge

Uses

  • Slicing salmon and ham
Spatula

Spatula

A versatile kitchen aid, which can be used to smooth cream and icing and for spreading dough. The spatula, which is available in many different variants, can also be used for loosening and turnover over pancakes.

Looks

  • Long, flexible blade
  • Various lengths and widths

Uses

  • Smoothing and spreading cream, dough and icing.
  • Turning over pancakes.
Straight meat fork / slicing fork

Straight meat fork / slicing fork

The other half of the carving set. The long, cone-shaped tines sink deep into the meat and maintain a firm hold on the roast or ham as you slice it. Blood or juice will not leak out.

Looks

  • Stable, specialist fork, 16 to 20 cm
  • Two long, spiked tines

Uses

  • To hold roasts, ham or poultry in place as it is carved.
Sharpening steel

Sharpening steel

Even the sharpest knives lose their sharpness with use. With a WÜSTHOF Sharpening steel, your knives will remain fit for daily use. Here we'll show you how.

Looks

  • Long, slender, round or oval rod, 18 to 26 cm.
  • Oblong textured / grooved surface (hard chromium plated)

Uses

  • For easy sharpening
  • For correcting the cut
  • The honing steel should always be longer than the knife you are sharpening
Diamond sharpening steel

Diamond sharpening steel

Really blunt knives need a sharpener. On the diamond sharpening steel, the surface features two million fine grains from industrial diamonds. Their hardness enables knives to be sharpened effectively. In contrast to the honing steel, the cutting edge is not just restored, it is ground down. This device will make your knives sharp again.

Looks

  • Long, oval rod, 23 to 26 cm.
  • Surfaced coated with industrial diamonds

Uses

  • For easy and thorough sharpening
  • To grind away material from the cutting edge
Ceramic sharpener

Ceramic sharpener

The ceramic sharpener has the same function as the diamond sharpener. The material used to make ceramic sharpeners is, however, very brittle and therefore sensitive to shocks. The absolute hardness is very slightly below that of the diamond sharpeners. The sharpening result is somewhat finer than with the diamond sharpener.

Looks

  • Long, oval rod, 26 cm.
  • Various surface grits available

Uses

  • For particularly fine and thorough sharpening
  • To grind away material from the cutting edge