worksharp for wusthof?

susieqz

susieqz

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well, i just got my work sharp sharpener n i was ever so happy.
my knives are super sharp.
so, i was gonna treat myself to some quality wusthof knives.
they are super expensive so i didn't want to buy any when i couldn't sharpen properly.

but now, my plans are wrecked

the worksharp sharpens to 25 degrees, but the good knives have blade angles from 14 degrees to 17 degrees.
do i need another sharpener?
i can't use stones.
 
Wusthof knives are what I use in my kitchen, they're well worth the price you know the old saying buy once cry once.
 
I’m an estate sale and kitchen knife junky and have multiple sets of Wusthof, Hoffritz, Henkel, Cutco and Chicago cutlery. I also have a large number of individual knives. The majority of my user kitchen knives are Wusthoff Classic’s (with a few Icon Classic’s thrown in) and I love them!

The Work Sharp works great on abused and really dull knives, but I wouldn’t use it on a good set of kitchen knives that are well cared for.

The blade angles on Wusthof (10 degrees on the Santoku, 17 on the others) should almost never need to be recut with proper use and maintenance. I maintain the edge with steel and ceramic rods and I only cut on wood or soft composite boards. I wash and dry the knives by hand and never use a scrubby pad on them (it’ll leave micro-scratches on the blades). Mine are still extremely sharp after years of use.

My counter knives:
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Specialty knives in a drawer:
attachment.php


Back-up knives in the basement:
attachment.php


I told you I’m a kitchen knife junkie! :D
 

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"Police today spent hours removing an extensive arsenal of hundreds of knives from a local residence. Neighbors were shocked, saying the man was 'quiet' and mostly kept to himself.

'Who needs that many knives?' Leroy Purvis said of the man. 'I mean, you got yer meat-cuttin' knife, and yer butter-spreadin' knife. What was he plannin' to do wit all dem other ones?'

The investigation is ongoing."
 
I have a number of very good stones including soft and hard Arkansas. I also have a very good set of crock sticks that have served me well for over 30 years. I can do a credible job of sharpening any of my sporting knives or pocket knives, as well as carpentry chisels and other tools.

Most of my kitchen knives are utility grade like Chicago Cutlery, Cuisinart, etc. For kitchen use I have a 12" Wusthof diamond steel that will provide a very serviceable edge on any good steel blade in under 30 seconds. Followed up by the crock sticks and my slicers and paring knives are capable of shaving hair off my arm, much less any kitchen chores.

Probably the most often used knife in my kitchen is a 40 year old Chicago Cutlery carbon steel boning knife, about 8" blade with plenty of backbone for heavy work. I have its twin in my field kit for dressing game animals. I think I paid about $5 each for them years ago and would not trade them for several of the high dollar chef's knives.

The key is regular care and maintenance. Maintaining a good edge is much easier than trying to build a good edge, or repair nicks and dings that can occur from improper use. Poor sharpening methods do more damage than just about any amount of abuse. Poor storage (a dozen loose knives banging against each other in a drawer) just about guarantees damaged blades.
 
s&wchad said:
I’m an estate sale and kitchen knife junky and have multiple sets of Wusthoff, Hoffritz, Henkel, Cutco and Chicago cutlery. I also have a large number of individual knives. The majority of my user kitchen knives are Wusthoff Classic’s (with a few Icon Classic’s thrown in) and I love them!

The Work Sharp works great on abused and really dull knives, but I wouldn’t use it on a good set of kitchen knives that are well cared for.

The blade angles on Wusthoff (10 degrees on the Santoku, 17 on the others) should almost never need to be recut with proper use and maintenance. I maintain the edge with steel and ceramic rods and I only cut on wood or soft composite boards. I wash and dry the knives by hand and never use a scrubby pad on them (it’ll leave micro-scratches on the blades). Mine are still extremely sharp after years of use.

My counter knives:
attachment.php


Specialty knives in a drawer:
attachment.php


Back-up knives in the basement:
attachment.php


I told you I’m a kitchen knife junkie! :D
Click to expand...
D-u-u-u-u-d-e...!!! That is impressive.

I have a pseudo-set of Wustoff knives that I put together over a few years. Christmas & birthday presents as the in-laws do not know what to get me...for work.
Have a Wustoff hand sharpener & steel...generally just hone them. If you have good knives and you take care of them, you need not do anything else.

Just have to convince the wifey to let me replace the set we got 25 years ago with a set like mine...

Sent from my VS835 using Tapatalk
 
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i do try to take care of my tools.
i have a wall magnet that all my knives stick to so the blades don't touch anything when not in use.
is that a problem?
 
Suzi: I don't understand the "25 deg. angle" of the blade on the Wustoff knives. I think that might be the included angle and NOT the individual side angle. IF SO, the Worksharp I have will adjust down to the 12.5 deg. individual side angle per your need. Remember, you only sharpen one side side of the blade at a time with the Work Sharp. ..........BUT, don't get hung up on exact angles cited by the manufacturers. IMHO, an individual side angle of 12.5 deg. is just a little too shallow for a long life of the blade. The shallower the side angle is the faster any type of sharpening will wear away the blade. I would think that you would be very happy with a Wustoff carving knife when you sharpen it with a 15 to 20 deg side angle. I personally use the 20 deg side angle setting for all my carving knives.

Perhaps you should get 's&wchad' to sell you a single Wustoff from his collection to you for your experimentation....... just say'n..... :-)
 
I'd like a Wusthof knife also...maybe a meat cleaver or a double serrated slicing/bread knife...lol.
[emoji16][emoji3][emoji23][emoji23][emoji3][emoji16]

Sent from my VS835 using Tapatalk
 
My 23 piece Wusthof set is 24 years old now and the steel is IMHO excellent for it's ability to take and hold an edge. I use the included Steel on them weekly and rarely (once every 8 months or so) have to use my Arkansas Stones on them to sharpen. When I do resharpen them, a few precise strokes on a fine Arkansas Stone with honing oil is all that is necessary. (note: use Norton non toxic oil for kitchen knives).

I also find that the Wushof Classic knives are superior steel to Henkels line as far as the steel itself goes. I sharpen both brands for relatives & friends and truly feel the Wusthof's are a bit better.

While it's just my opinion, I would never use an electrically powered sharpening system on expensive high quality knives - but that's just me. If used solely for food preparation in the kitchen, they should never get that bad that they need to have that much metal removed. I've also seen knives sharpened on electrically powered gizmos that scratch the hell out of the blades!

Using a Steel on a weekly basis will keep the edges straight and sharp with just a few gentle strokes.
 
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Most of my kitchen knives are Wüsthoff Solingen manufactured with a few Zwilling knives mixed in. Some of the older ones still have real wood handles.

My great grandfather was a cattle trader and German master butcher. My grandfather had been apprenticed in the family business before going into WWI and while he rather started a completely different business after the war, he kept all his knifes sharp and it was fascinating to watch him taking care of the blades ( and all his tools ) when I was a little boy.

Like S&W Chad he only used a steel sharpening rod. I use stones for used knives that I buy that lost their edge but a steel rod for maintaining the knives. I also absolutely have to agree with Chad, that a soft cutting board is of enormous importance and can't believe that people actually buy glass and even ceramics cutting boards that destroy knives.
 
In the picture is my steel and sharpener. Need to make a new cover for the steel. The knives are my knives of choice at work. The chef's knife is by far my favorite. The santoku & the serrated are my next favorites. The nakiri is a a knife I recieved as an anniversary present this year...I like it a lot but am still perfecting my chopping technique with it. Almost a flat blade so the technique is tad different with it.
The knives get honed once a week-ish...twice I I do a lot of prep. Washed (never scrubbed) & dried with and old cotton bar towel. Love my knives...

Edit: The picture did not upload. My apologies.

Sent from my VS835 using Tapatalk

94fff9f6f9f2229e60503712b55ac8c9.jpg
 
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everyone says how important steels are.
thing is, i can't hold an angle well enow to sharpen with a stone, so how do i do it to use a steel?
 
Practice is the only thing that will help you improve...we all stunk at it when we first started sharpening knives. Likewise, you can find a wealth of videos on YouTube. See this one: [ame]https://www.youtube.com/watch?v=EKYPCxx20zg&feature=youtu.be[/ame]

Try some of what he suggests. The sharpener I have is a simple steel and ceramic one. One side for traditional knives, the other side for Asian knives. Each side has a coarse sharpener and a fine sharpener. About 5-7 strokes to each side and you're good to go. Got it years ago for about $20.00.
That being said, don't beat yourself up if you cannot do it well at first. Knife-sharpening is a skill that has to be learned. The more you do it, the better you will get at it.

Sent from my VS835 using Tapatalk
 
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