Wusthof-Trident of America Cutlery User Manual
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 knif e (as well as its lar ger and sm aller cousins) is
THE kitchen workhorse. Chopping and dicing.Delicate julienne or coarse.Fine mincing to crushing garlic.
Ask the professional chef which knife he or she reaches f or
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 ev er buy! Y our choice of either
CLASSIC or
GRAND PRIX should be made solely on feel and comf ort. And
remember ,you would not be the f irst person who ever "mixed
and matched" in an ef f ort to put together the truly custom
tailored set.
WÜSTHOF-
TRIDENT
Buyer’s Guide
and
Owner’s Manual
Precision Forged
Professional Cutlery
GRAND PRIX 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, pebble-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 C
LASSIC 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, FEEL 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 C
LASSIC
and G
RAND PRIX
cook’s knives so that regardless
of blade size, the heft of the knife is proper ly 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 control.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 " rocking" 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 quality 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 ,precision forged knives. As a result…a reward; the Trident logo is recognized and protected in almost every country in the world. An internationally acclaimed symbol of perfection.
The finished WÜSTHOF-TRIDENT knife reflects the combined ef forts
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 pr ized 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 GRAND PRIX?
There are of course distinctive visible differences between the
CLASSIC Series and GRAND PRIX 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 cutting task in your kitchen. Can a knifebe considered a culinary
masterpiece? Yes.
With over 120 different precision forged knives to choose from
(no other manufacturer offers more),the world’s most discriminating 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.
®
®
A
B
C
D
E
F
G
H
®
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 professional sharpening performed on equipment not
always available for home use. Consult your authorised 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
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