The eight-inch Gourmet Carving Knife from Wusthof of Solingen, Germany, slices even large cuts of meat and poultry with precision. Laser-cut steel offers both economy and consistent value in this very modern series from a trusted German company.
What used to be considered stamped and cheap has become one of the better ways to make a knife today, as laser-cutting of high quality steel blanks makes stress-free, unaltered steel the foundation of a good knife blade. Pressure cutting often distorted and weakened the steel stock of stamped knives, building unseen flaws into the product, and reheating and forging sometimes altered the composition of the steel alloy.
The laser-cut chrome molybdenum vanadium stainless steel used in the Wusthof Gourmet series has been cut and ground without changing the original characteristics of the alloy. Owners get knives with the same qualities engineers designed. The build itself is simple with full tangs and triple-riveted black composite handle slabs. The handle material extends slightly over the base of the blade to form a simple bolster, giving the knife extra strength.
Wusthof Gourmet knives are flat ground from thinner stock than the company’s forged knives, making these good knives lighter and more flexible than the older patterns. The stain-free steel resists rust and corrosion, but the level of nickel has been reduced to provide a more durable cutting edge. Sharpen the knife with an ordinary honing steel as needed. Wash the Gourmet Carving Knife by hand in mild detergent, not in a dishwasher. Leaving food to dry on the blade or cleaning with acidic solutions could mar the blade.
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