Product Review: Wusthof Gourmet Ridge Chef’s Knife
With summer underway and my veggie garden just about ready for its first harvest, I was eager to start trying out new recipes with my fresh, homegrown produce. However, I quickly learned the knives I owned would not be sufficient for the cutting and chopping I wanted to do.
At first, I didn’t realize the difference a high-quality knife makes, but after using my new Wusthof Gourmet 8-inch Ridge Chef’s Knife, I can’t imagine settling for anything less.
A good knife makes a huge difference in the kitchen. It enabled me to chop my vegetables and slice my fruits faster than my old knives, and with greater precision. For instance, when I cut tomatoes I no longer have to poke the fruit before slicing—and each cut was clean and even, gliding right through the fruit without any snagging. Plus, the slices fell away from the blade so I didn’t have to stop in between each cut to move them aside by hand.
This is clearly a sharp blade, but because of the precision and balance of the blade, I never worried about cutting or knicking myself.
Anatomy of the Wusthof Gourmet Ridge Chef’s Knife
Taking care of your knives
In order to keep your knives sharp and precise, it is important to take proper care of them. Mom always said “a good knife can last a lifetime.” Judging by how long she’s had her chef’s knife, I am inclined to believe her on this!
The key to owning knives that are long-lasting is to buy ones that are of superior quality to begin with. There are many different types of knives on the market, but the most important ones you’ll want to have in your kitchen are a chef’s knife, a paring knife (or two), and a bread knife.
For a chef’s knife, the Wusthof 8-inch Ridge is a great model to start with. I found it efficient and precise for fruits and vegetables, making it a great, multi-purpose kitchen knife. After you get a good knife or two to start off your collection, there are a few additional measures you can take that will go a long way in extending the lives of your knives:
- Always use a cutting board. Hard surfaces can quickly dull a blade, no matter how high quality it was to start with, so it’s important to always cut on a cutting board.
- Never leave knives in the sink. After you’ve finished preparing the ingredients and no longer need your knife, don’t just leave it in the sink to wash later. Not only is that a safety hazard (it can be easily hidden by other dishes in the sink), it can also damage your knife. Left in the sink with other dishes, it can get banged up by pots, pans, and even the sides of the sink. This has the same effect on the knife as chopping on a hard countertop without a cutting board.
- Hand-wash kitchen knives. While it’s tempting to just put them in the dishwasher, knives don’t belong there. They can bang together from the force of the water and the heat can cause the metal to become weakened and warped.
- Be selfish with your knives. It may seem silly to not let other people use your good equipment when they offer to help in your kitchen, but the best way to ensure the knives retain their quality is to not let others use them—especially if the friend in question has seriously dull knives in his or her kitchen.
Featured highlights of the Wusthof Ridge Knife
- Deflecting ridge on the side of the knife pushes away food, while holes in blade create pockets of air to release, significantly reducing drag and friction. Slice, chop, dice, and mince exactly. Ingredients slide off the blade.
- Laser-cut from a single piece of high-carbon rust-free steel.
- Sharp definitive point to pierce cleanly and exactly, and keep delicate interiors intact.
- Penetrates tough-skinned vegetables, fruits, melons and breads, using minimal pressure. Prevents crushing of interiors and exteriors for excellent presentation.
- With a slightly-curved angle and wider blade, the Wusthof ridge knife is an advanced chef’s knife, allowing the rocking motion and instant release to prep with the proficiency of a professional chef.
- Multi-use vegetable knife.
Knife techniques from Wusthof
If you’d like tips on how to use a kitchen knife properly, see this video from Wusthof.
Your turn: Do you have a few select knives, a complete set, or someone’s hand-me-downs?