Wusthof Classic 12-Inch Long Slicing Knife

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Features :

1. Full-tang, triple-riveted synthetic handle affords superior strength and balance.
2. Long 12-inch slicer with pointed tip--ideal for slicing meat and poultry.
3. Measures approximately 18 by 2-1/4 by 1 inches; limited lifetime warranty.
4. Washing by hand recommended; made in Germany.

Description

The length of this slicer combined with its slight flexibility and extra-narrow blade make it ideal for slicing medium to large cuts of meat and poultry roasts. The pointed tip aids in cutting and detaching slices as you work. Part of the Classic series, this knife represents two centuries of unexcelled Wusthof craftsmanship. Like other cutlery in the series. Dishwasher-safe and with a traditionally shaped, ergonomically designed handle that is triple-riveted for durability. From the Manufacturer. Due to this, Wusthof offers more than 350 different kinds of knives to be able to provide the perfect knife for everyone. No matter which kind of blade and handle shape you are thinking of--Wusthof has the right knife for all your needs. The most important features of a high-value forged Wusthof knife:, Exceptionally sharp Long-lasting cutting edge High stain resistance Easily restorable edge, Classic Cutlery The Classic triple-riveted knife series features:. V. a German research association for tools and materials based in Remscheid) confirm that Wusthof forged knives offer the best quality when compared to other well-known. The extensive tests were carried out in accordance with DIN EN ISO 8442-5. Wusthof knives have a considerably higher ICP (Initial Cutting Performance) and maintain this performance for an extremely long time (TCC = Total Card Cut). When compared with the winners in the "cook's knife" category awarded by German consumer organization "Stiftung Warentest" in its 1st edition of 2008. The Technology:, Blades are measured by a laser before sharpening Computer programs calculate precise sharpening angle for each blade Knives are then sharpened on a whetstone using precision robots Knives are given a final polish using a special disc, The Benefits:. By honing and sharpening the knives yourself you can maintain this feeling for a lifetime of use (see "Honing and Sharpening" section below for detailed guidelines on how to do so). The evolution of a precision forged knife Over 40 different manufacturing steps are needed to produce a forged Wusthof knife from one solid piece of steel. Here you will find a detailed explanation of some of the most important production steps. 1. Sheet bar of high-carbon no-stain steel 2. Precision forged piece 3. Tempered to 58-degree Rockwell 4. Polished 5. Scales of handles and rivets 6. The Wusthof Cook's knife. It is skillfully honed by hand and incredibly sharp. For different cutting tasks different blade shapes and edges are recommended. The Differences: Straight-edge blade: The straight edge allows a smooth and clean cut. When carving no fibres are torn out of the meat. This edge can be used for firm and soft food like meat, vegetables and fruit. Serrated-edge blade: The wavy or serrated edge allows an easy cut through crusty food like a traditional roast and crispy bread.

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