Wusthof Classic 8" Ikon Carving Knife has a hollow edge which creates pockets of air which prevent extra thin or soft slices from sticking to the blade. It is also ideal for the larger cuts of meat, fruit and vegetables.
WÜSTHOF- knives are known for their outstanding sharpness. By honing and sharpening the knives yourself you can maintain this feeling for a lifetime of use. In our section "Honing and sharpening" you will find detailed guidelines on how to do so. Of course, cleaning your knives is of importance as well. You will find all information about important steps to follow after having used your knives.
Manufacturing knives of only the highest quality standards that fulfil all needs of professionals is our highest aim and this is what we are known for.
Honing and Sharpening
With regular use, any knife will lose its "bite". Every edge has many very fine "teeth" which are bent to both sides of the blade after a certain time of cutting on a hard surface (you can´t see that with your eyes- only under a microscope). Using a WÜSTHOF sharpening steel will realign these teeth and keep the edge sharp for a long time of cooking enjoyment. In our extensive range of sharpening utensils we also have some very fine steels on offer. These steels are very much like those used by butchers and people working in the meat-industry.
The fine surface will bring out an even finer edge than the regular steel but it does need to be used more often as well.
Should your knife have become dull you might no longer be able to restore the edge by using a honing steel. That is when you have to use an abrasive sharpening utensil to reshape the edge to its original factory geometry.
Cleaning and Care
If you value your tools, we recommend washing your knives with warm, soapy water after each use. Rinse carefully and dry with a towel.
Technically, WÜSTHOF knives are suitable for cleaning in the dishwasher (except knives with wooden handles), but there are a number of reasons why precious knives should not be cleaned in a dishwasher:
- Many dishwashers have a cutlery basket into which knives, cutlery, and other utensils are placed. With both the loading and unloading of this basket, as well as the force of the water pressure, there is the danger that the blades will hit against one another or against other objects in the dishwasher and become damaged.
- With dishwashers that have a cutlery drawer, the loading and unloading process may damage not only the knife blades, but also the covering of the cutlery drawer so that the coating can no longer provide the protection for which it was designed, causing rust to set in. This can lead to foreign rust deposits on the blade.
- If the dishwasher is not used for a number of days, and the knives are not cleaned directly after use, the effect of caustic food particles such as pickles, spicy sauces, citrus fruits, and vegetables that remain on the blade can lead to unsightly spots and corrosion.
- It is very important to use the correct amount of dishwasher detergent, otherwise foreign rust particles will adhere to the blade. In most cases these spots can be easily removed with a steel cleaner, which is available at most hardware stores.