Wusthof Gourmet: Anecdotal Edge Retention Observation

[Eli Chaps]

I was gifted a Wusthof Gourmet 6" "chef's" knife a number of years ago. This is the softer, stamped line and I have a few examples from it and I actually like them quite a lot. Very comfortable and nimble and I have no issue with stamped blades vs. forged ones. I don't believe the forged blades offer anything just because they are forged, only because they run them harder. I think these are like 55-56 Rc vs. the 57-58 of the forged lines. At any rate, I think they are a decent value.

As I said in the title, I know this is very anecdotal but just thought I'd share. For me, this knife is mostly a "butcher" knife and primarily for poultry but whatever needs breaking down, I will generally reach for this guy. Right now, my favorite edge is off a Norton Fine India and couple light bare leather strop passes. I work on an end-grain wood cutting board.

So after my last sharpening, which was just before Thanksgiving, I thought I'd keep track of what all I used it for and with no stropping or steeling in between.

To date it has:

1. Broken down a turkey into individual parts. Then broke down the carcass (fair amount of bone breaking) into manageable pieces.

2. Broke down and fully de-boned one chicken.

3. Broke down three more chickens.

4. Broke down two large pork roasts into smaller roasts and steaks.

5. Chopped up myriad vegetables and herbs for Mirepoix and stock making (onions, carrots, celery, etc.)

I did two chickens tonight and after the second I was thinking I'd like to touch up the edge. It's still cutting meat quite well but the fattier skin needs a bit more, I don't know, sawing, than I like and it's just not quite that effortless slicing I prefer. Of course different parts of the blades have different responses. With the exception of about a .25" spot in the belly, the blade will still catch my thumbnail all along it's length.

There's no significant edge rolling and I'd guess I could get through a two or three more chickens before I was starting to fight the edge.

All in all, I'm pretty happy with that. When I strop between uses it keeps an edge for a good while but again, I intentionally haven't done so this time around just to see how it did.

Good enough for me.

Not the best pic but the results of tonight's efforts...

 

[FortyTwoBlades]

Most culinary applications are pretty low-wear so as long as you know how not to put lateral strain on the edge you can do a LOT of cutting before needing to touch it up. Most edge degradation is the result of improper care in handling. Banging the edge into stuff that edges shouldn't touch, like steel, ceramic, or glass.

 

[Obsessed with Edges]

Knives in steel types like these respond very well to steeling with a smooth (polished) steel as well, in between resharpening sessions. That's what I've liked for keeping them tuned up. And I agree, a Fine India suits these very well, when it does need some stone work. After steeling on the polished steel for some time, if you see the edge becoming weak and rolling or collapsing easily, that's the cue to reset the edge on the stone. I even use the smooth steel for finishing off and deburring, coming straight off the Fine India. Then, it's back in business.

 

[samuraistuart]

Yep, fine India and light stropping for knives like that. Great edge for kitchen duty. I am not a big fan of wear resistant steels on kitchen knives that see daily heavy duty cutting, food isn't that abrasive. Low alloy high hardness is what I prefer. 60-65HRC, Shiro, Ao, 52100, W2, etc, even A2 for a mid alloy steel. They can be easily maintained on strops or rods. However, for a dedicated protein slicer, 64HRC CPM M4 is a LOT of fun. I use it once a week. Gets sharpened once a year, and doesn't "really" need that. But I don't think I would care for CPM M4 for a daily heavy use knife. I like to keep the edges really sharp, and M4 takes a little more effort to get there once dull.

Those European soft stainless steel knives are really easy to keep razor sharp, and like David and 42Blades said, have decent edge retention if used properly and not abused in the drawer, cutting board, bad cutting technique, etc. Who is the idiot that invented glass and ceramic cutting boards anyway? Like......HUH???

 

[Eli Chaps]

Yep, fine India and light stropping for knives like that. Great edge for kitchen duty. I am not a big fan of wear resistant steels on kitchen knives that see daily heavy duty cutting, food isn't that abrasive. Low alloy high hardness is what I prefer. 60-65HRC, Shiro, Ao, 52100, W2, etc, even A2 for a mid alloy steel. They can be easily maintained on strops or rods. However, for a dedicated protein slicer, 64HRC CPM M4 is a LOT of fun. I use it once a week. Gets sharpened once a year, and doesn't "really" need that. But I don't think I would care for CPM M4 for a daily heavy use knife. I like to keep the edges really sharp, and M4 takes a little more effort to get there once dull.

Those European soft stainless steel knives are really easy to keep razor sharp, and like David and 42Blades said, have decent edge retention if used properly and not abused in the drawer, cutting board, bad cutting technique, etc. Who is the idiot that invented glass and ceramic cutting boards anyway? Like......HUH???

I have the 8" version of the same knife and for a long while it was my primary kitchen knife. It held up quite well and I've always been pleased with it's performance.