Just a better cut
It has surely happened to you as well: You cut crisp bread and only get crumbs or your tender fillet becomes – when sliced – frayed cutlets. This could be due to an inappropriate knife.
The WMF world’s first for this purpose: double scalloped edge
Various WMF knives have the double scalloped edge: this is a novel cut providing for a completely new cutting behavior. The scalloped edge is applied on both sides; the knife cuts completely straight, no slantwise sliding of the blade. The knife “pulls” almost by itself into the cut food. No re-sharpening required.
Very good cutting capability. Nominal: at least 100 paper-strips; Actual: <270 paper-strips
Very good edge retention. Nominal: After 24 cycles at least. 80 paper-strips; Actual: 200 paper-strips.
The blade
is forged from special blade steel, hardened and processed most carefully. This procedure guarantees: a special sharpness of the blade and permanent edge retention
high elasticity, e.g. with the
salmon slicerhigh resistance, e.g. with the
chef’s knife
The alloy is etched on every blade:
1.4116 = Material number
X = High-alloy steel
45 = 0.45% carbon (informs about temperability of the steel)
Cr = Chrome content (important for corrosion-resistance)
Mo = Molybdenum content (important for corrosion-resistance and edge retention)
V = Vanadium (provides for a firmer steel structure)
15 = Chrome content in percent
The bolster
Forged knives feature a distinct massive swelling between blade and handle. This bolster forms the transition to the handle.
The benefit: the knives are easy to clean and most hygienic.
The handle
The handles made of a special plastic are joined seamlessly with the blade. The knives are of course dishwasher-safe.
The incorporated handy finger guard guarantees safe working without slipping off.
Quality, safety and good function
Up to 45 production steps guarantee a perfect workmanship. Forging - hardening - annealing – rough grinding – fine grinding - whetting – assembly of handle: top quality in form, quality and function.
Maintenance
Cleaning: Although you may put the knives into the dishwasher, we recommend cleaning them manually.
Info: Blades may bang against one another in the cutlery basket and could be damaged.
Sharpening: The simplest method for preserving the functionality of the knife is a periodic re-sharpening of the blade on the
sharpening steel.
How to do it:
Right handers take the knife in their right hand and put the edge onto the steel. At an angle of 20 degrees, pull down in one stroke alternating the sides; repeat 4-5 times.
Important: Knives with scalloped edge conserve their sharpness for a long time and should be reground only by a specialist.
The steel
adds the good balance to the knife; the heavy knife can be gripped safely.
WMF uses forged steel for the following ranges: Spitzenklasse, Materia and Grand Gourmet. This steel is extremely hard, resilient, robust and rust-free.
The other type of steel used is shaped flat steel (Extraklasse and Classic Line).
NEW: Forged carbon steel with the knife range Yamato:
The blade has a very high carbon content and an extreme hardness of 60 HRC, special cuts and sharpness (cutting angle: 30 degrees) and a very long edge retention.
Massive bolster providing for an optimal balance.
The only restriction applies to the knife range Yamato: these knives should be rinsed manually and be sharpened using the whetstone, whenever required.
