How do you recognise a good knife?


At first glance, you can't always distinguish a high-quality knife from a knife of lesser quality. However, good knives have obvious quality features that ensure proper functionality during everyday use.

The quality of the steel is likely the most important criterion. The blades on all of the WMF household knives are manufactured using high-quality, hardened special blade steel, so-called 15% chromium-molybdenum-vanadium steel. This guarantees long-lasting sharpness and flexibility, corrosion resistance, and extended edge retention. The alloy of this special blade steel is permanently etched on every knife.

The forged bolster (that is what the transition from the blade to the handle is called) primarily serves as a finger guard. It prevents the finger from sliding from the handle onto the blade, thus ensuring safe and easy work, because the hand has a firm grip.

Smooth handling: There should be no noticeable transition between the blade, bolster and handle. This is very important for hygienic reasons.
Quality knives are well balanced and lie comfortably in your hand. The ergonomically formed handle largely matches the natural shape of your hand.

The knife's balance, i.e. the balance between the blade and handle, significantly facilitates working with the knife.

A good knife not only needs to be sharp, it also has to stay sharp. All WMF knives are precisely sharpened and checked using laser technology. 

WMF knives are rustproof and resistant to acids. This is connected with the quality of the steel and the perfect surface finishing. First, there are several grinding processes. Then the blades are precision ground and polished. There is a very simple rule. The finer the blade surface is finished, the higher its resistance to corrosion.

In general, WMF kitchen knives are dishwasher safe. However, we recommend washing by hand in order to protect the high-quality blades from mechanical damage.