Warther Cutlery

TLA

TLA

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Joined
Nov 25, 2002
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705
Has anybody here ever heard of Warther Cutlery www.warthercutlery.com. I was given one their 5 inch boning knives and I really like it. I was just wondering if anyone here has used any of their knives such a the 9 inch chefs knife. Any information will be greatly appreciated.
 
I'd never heard of them before you posted the link. They look to use good steel and their description sounds like the might work well. I think their jeweling everything is ugly though.
 
these are a famous old time cut. co. was started by the older father years back & i know even in the 70s the son was continuing the kitchen line & MAKING CUSTOM FOLDErs. the original warther was a master whittler & also made some folders in addition to a line of household knives. i believe the son was dale warther. dennis
 
Good stuff and a decent value.

They use to use D2 steel, which is hard to polish the flats w/o orange peel effect. That is why they finished the sides with the swirl grinds.

Looks like they have changed steels but have kept the trademark jeweling.

Lot of folks will buy them stock and then modify the handles and/or blades to make them more ergonomic and better cutters.
 
Thanks for the replies. I think I am going to go ahead and order a couple of more knives from them in the CPMS35VN steel and give them a good workout. I have plenty other kitchen knives I can compare them too.
 
They look really neat.

The 'about Warther Cutlery' link said they used to use M2 then moved to D2 then to 440C and now S35VN. Wish they'd go back to M2, but have heard great things about S35VN and Warther knives in general - just no first hand knowledge.
 
When you said the jeweling was ugly I had in mind engine turned. Now engine turned would be a 100% improvement in my thinking anyway. I could not look at those warthers long. Really! I take a certain med for what aile's me and it makes me feel like Iduno, but when I look at those it feels like I want to seisure or something. I may not go into a seisure but it bothers me big time to look at certain things, like Warther cutlery. Man I would pass those up just on looks alone :barf:

OH and sorry I don't know jack about kitchen knives sorry. I think it is a henkels I bought about 28 years ago and you use it and just a slight touch up and it is good to go again. And they are easy to put a razor edge on. That is my knowledge on kitchen stuff. But based on the chefs knife I have "that henkels" I like the look of those ones that are the same width all across and very wide. Would be easy to chop onions in a hurry and use the knife as a spatula to pick them up and throw them in the pot. I want one. I would have to hide it from my wife though because she thinks anything in the kitchen can go in the dishwasher. That henkels does rust but it comes off very easy with 2500 wet dry paper.




Dan Pierson said:
I'd never heard of them before you posted the link. They look to use good steel and their description sounds like the might work well. I think their jeweling everything is ugly though.
Click to expand...
 
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I just got in a Warther 9" chefs knife for service. It's a knucklebusting full-bellied mess of a chefs knife.
 
Dave, You said that your Warthers chef knife is " It's a knucklebusting full-bellied mess of a chefs knife." I was wondering if you like it or if you think the blade needs to be wider. Any information will be appreciated.
 
Its not really a matter of needing to be wider, it's a matter of having too much belly and too much material being removed at the heal as well as having a downward pointing handle. Basically everything is wrong with regard to proper chef's knife profiling, it needs a re-design.
 
I'm late getting in on this but I ordered 2 Warther knives because I had read about S35VN steel (Crucible's fact sheet on their steel sold me) and saw somewhere that Warther had started using it. I liked their description of their transition to S35VN and its heat treating. Any way I ordered a 7 inch chef knife and a 9 inch chef knife. I have never used the 9 inch. I use the 7 inch for most of my general kitchen work. It feels great to use and holds its edge well. We have a 2nd home and I am getting another to use there as my go to kitchen knife as well.
I have since then found some folding knives in S35VN as well as a few fixed blade hunting type knives. For my money though the $80 spent on the 7 inch Warther is the least expensive way to own a S35VN knife and get to use it a lot.

The blade comes convex ground, so I sharpen it using 1000, 1500, 2000 grit 3M wetordry sandpaper from an autoparts store on an old type mousepad. I then use a strop with Tormak PA70 and one with plain leather. I can keep it sharp for kitchen work but I can't seem to get those scary sharp edges I read about on these forums. I'm new at sharpening, particularly on convex blades. Any tips on this would be appreciated.
 
Well, if you are going to make a chef's knife with $25-30 tied up just in the raw steel and sell it for $99 retail, you will probably have to cut some corners somewhere, right?
DaveMartell said:
Its not really a matter of needing to be wider, it's a matter of having too much belly and too much material being removed at the heal as well as having a downward pointing handle. Basically everything is wrong with regard to proper chef's knife profiling, it needs a re-design.
Click to expand...
 
I've had my Warther 9 inch chefs knife now for quite a while and I used it a lot. I guess depending how you hold the knife it can be a knuckle buster. However the way I choke up on this knife I don't have that problem. I would like to see them make it wider. Other than that mine works goods for me. I will say their smaller knives such as the paring, boning and sandwich knives have become some of my most used kitchen knives.
 
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