Sharpening Information
Sharpening Wüsthof Knives
May
Sharpening Wüsthof Knives – What You Need to Know
Wüsthof knives are made in Solingen, Germany, and are known for their strength, balance, and edge retention. These knives are popular with chefs and home cooks who want dependable performance in the kitchen. But like all knives, even a Wüsthof needs regular sharpening to stay effective and safe.
At Elite Edge, we sharpen Wüsthof knives using the correct tools and angles to keep them performing as they should. Whether you use them daily or just a few times a week, we help restore their edge and extend their life.
What Makes Wüsthof Knives Different?
Wüsthof knives are forged from high-carbon stainless steel and are hardened to about 58 on the Rockwell scale. They are tough and corrosion-resistant, which makes them ideal for professional and home kitchens.
Most Wüsthof knives use a double-bevel edge with a 14-degree angle per side, or 28 degrees in total. This angle gives them a sharp edge without making the blade too fragile. They are more robust than Japanese knives and can handle a variety of kitchen tasks, including chopping, slicing, and mincing.
Wüsthof also offers two main edge styles: their traditional edge and the PEtec (Precision Edge Technology) edge. PEtec edges are sharper out of the box and hold their edge longer. However, when they do become dull, they require accurate sharpening to maintain that factory standard.
How We Sharpen Wüsthof Knives at Elite Edge
At Elite Edge, we use the Tormek water-cooled sharpening system to sharpen Wüsthof knives. This system allows us to maintain the correct angle and avoid heat damage to the blade.
Here’s our process:
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Angle Control: We sharpen at a 14-degree angle per side, matching the original factory angle.
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Sharpening: The Tormek system uses a slow-speed, water-cooled wheel. This prevents overheating and preserves the steel’s hardness and structure.
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Honing: After grinding, we polish the edge on a leather honing wheel. This removes any burrs and leaves the knife sharp and smooth.
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Testing: Each knife is checked for sharpness and alignment before it is returned.
Our method gives you a clean, even edge that cuts with less effort and more precision. We make sure your knife performs like new — or better.
Avoid Common Mistakes when sharpening
Using the wrong sharpener can ruin your Wüsthof knife. Pull-through sharpeners, for example, often remove too much steel and apply the wrong angle. Over time, this shortens the life of the blade.
We also recommend avoiding electric sharpeners unless they are specifically designed for German knife angles. If you’re not sure, it’s best to let a professional handle the sharpening.
Basic Care Tips for Wüsthof Knives
To keep your Wüsthof sharp longer:
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Hand wash only. Dishwashers can damage the edge.
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Dry the knife immediately after washing.
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Use wooden or plastic cutting boards — not glass or stone.
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Store the knife in a block, on a magnetic strip, or in a drawer insert.
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Please don’t use it on bones or frozen foods.
With proper care and regular sharpening, a Wüsthof knife can last for many years.
Book Your Wüsthof Sharpening with Elite Edge
At Elite Edge, we’ve sharpened thousands of knives — including every model from Wüsthof’s Classic, Ikon, and Gourmet ranges. We know how to bring back a perfect edge without damaging the steel or changing the shape of your knife.
📍 Based in Cape Town? Visit us in person.
📦 Elsewhere in South Africa? Use our trusted mail-in sharpening service.
