Wüsthof Classic 7 Manual
Læs nedenfor 📖 manual på dansk for Wüsthof Classic 7 (2 sider) i kategorien Vi. Denne guide var nyttig for 9 personer og blev bedømt med 4.5 stjerner i gennemsnit af 2 brugere
Side 1/2
Our Standard Bearer:
The WÜSTHOF-TRIDENT CLASSIC Series 8" cook’s knife shown
here might best be described as the "Flag Ship" of our entire
assortment. Its counterpart in the GRAND PRIX Collection
shares that top-billing.
Think of the cook’s knife as a "manually operated food
processor." This knife (as well as its larger and smaller cousins) is
THE kitchen workhorse. Chopping and dicing.Delicate juli-
enne or coarse.Fine mincing to crushing garlic.
Ask the professional chef which knife p1-he or she reaches for
most often and you’ll then know why the cook’s knife is an
absolutely indispensable tool in any well-equipped kitchen.
Consider this culinary investment carefully. These should be
the last knives you ever buy! Your choice of either CLASSIC or
GRAND PRIX should be made solely on feel and comfort. And
remember,you would not be the first person who ever "mixed
and matched" in an effort to put together the truly custom
tailored set.
WÜSTHOF-
TRIDENT
Buyer’s Guide
and
Owner’s Manual
Precision Forged
Professional Cutlery
G PRAND RIX HANDLE CONSTRUCTION:
Proper balance in the GRAND PRIX Collection
is assured by an almost full extension of the tang
through the length of the molded, slip free, peb-
ble-grained handles.
Contemporary look.
WÜSTHOF-TRIDENT performance.
THE EDGE: The
“Business End”
of every WÜSTHOF-
TRIDENT knife. Skillfully
honed by hand. It’s
incredibly sharp, laser tested
to perfection, long-lasting and
easily resharpened.
THE BLADE SHAPE: The cook’s knife’s pri-
mary duty is chopping and dicing. The
curved edge (the “belly” of the knife)
is designed from the tip to the
heel to facilitate that task
by rolling smoothly.
THE HANDLE/TANG ASSEMBLY:
A seamless, totally hygienic fit could
only be achieved with incredibly
durable Hostaform-C handles, triple riveted
to the fully visible tang of the CLASSIC Series.
Completely buffed and polished by hand, the
slightest imperfection means the knife will never leave
the factory.
THE BOLSTER/FINGER GUARD:
WÜSTHOF-TRIDENT’S “Signature”
feature accounts for the heft; the
solid, balanced feel acclaimed by
professional chefs throughout the
world. They insist on it... shouldn’t you?
THE STEEL: The WÜSTHOF-TRIDENT
steel formula, etched on every blade,
has evolved over years as the opti-
mum high carbon/stain resistant
alloy for edge retention and
resharpening.
THE BLADE: Computer controlled
grinding and polishing procedures result in
precise tapering from bolster to tip
and from back to edge.
®
®
When choosing the best…“The Details Make A Difference.”
See, and most importantly, F E E L the WÜSTHOF-TRIDENT difference. The WÜSTHOF-TRIDENT cook’s knife in action:
Mastering the use of your “manually operated food processor”
A Safe &
Proper Grip:
Intimidated by the size of the cook’s knife?
Grasped lightly and somewhat cradled in the palm,
it is the thumb and forefinger that provide control in what is
commonly known as the "blade grip." Note that almost half of the handle is
not in contact with the hand at all! Secure in your hand, the precision forged cook’s knife is now
poised for action. An extension of the arm and hand, the knife is designed to work with you, not against you.
Safely, smoothly and efficiently.
We designed and manufactured our CLASSIC and GRAND PRIX cook’s knives so that regardless
of blade size, the heft of the knife is properly proportioned. Each is perfectly weighted and
balanced for one simple reason: effortless chopping, mincing and dicing.
A professional chef, who may have a knife in his or her hands for several hours a day, would certainly insist on using a tool that makes their job easier . Here’s how they do it.....
We’ve shown you the recommended grip, the knife itself becoming
an extension of the hand. Then, only the slightest force need be
applied as the knife moves in a forward-and-down motion, rocking
fluidly on the blade "belly", the thumb and forefinger provide con-
trol. The actual cutting is done with the back half of the blade and
in most applications, the "belly" of the knife rarely loses contact with
the cutting surface.
You’ll see chefs perform this task with speed and precision. But
watch them! They will work close to the cutting surface so that their
arm extends naturally, almost loosely in front of them. The knife itself
is kept in a perpetual push/down & forward, pull/up & back " rock-
ing" motion as the opposite hand skillfully "feeds" the food through
the cutting "zone."
With a little practice, you too can perfect this extremely
"economical" technique.
And there you have it. The essence of the WÜSTHOF-TRIDENT
precision-forged cook’s knife. Its reason for being.
There is a certain sense of satisfaction to be gained when one has
mastered the use of any professional quality tool. The cook’s knife is
no exception. There really is no secret! The knife itself is kept in a perpetual push/down & forward, pull/up & back “rocking" motion as the opposite hand skillfully "feeds" the food through the cutting "zone."
Knife Makers To The World. Since 1814.
Solingen,Germany
As one of the oldest companies located in a city with a centuries
old cutlery heritage, the Wüsthof factory made its first appearance
in official documents in 1814. As its reputation as a symbol of quali-
ty grew, the Trident logo (the legendary Spear of Neptune) was
registered with the Imperial Patent Office in Berlin in
1895.
Today, just as it began, Ed.Wüsthof Dreizackwerk
(The Trident Factory) proudly operates under the
sole ownership of the Wüsthof family. Traditions born
nearly two centuries ago are honored today as
they painstakingly manufacture the world’s highest quality, preci-
sion forged knives. As a result…a reward; the Trident logo is recog-
nized and protected in almost every country in the world. An inter-
nationally acclaimed symbol of perfection.
The finished WÜSTHOF-TRIDENT knife reflects the combined efforts
of over 200 dedicated, highly skilled crafts people. A team with
very high standards whose primary goal is producing the perfect
knife. A knife worthy of, and proudly bearing the Wüsthof name
and Trident logo.
Why This Guide?
In addition to a heat source,knives are the most essential tools
in any well-equipped kitchen. Designed for a lifetime of daily
use, they are perhaps a chefs’ most prized possessions. This
Buying Guide will assist you with this important culinary invest-
ment. We strongly recommend that you make a "hands-on"
decision. Thus, this guide features an important section
demonstrating a safe and proper grip.
CLASSIC or G PRAND RIX ?
There are of course distinctive visible differences between the
CLASSIC Series and GRAND PR I X Collection. Since each and every
knife in either line is precision forged from a single blank of high
carbon/no stain steel, the "which is better?" question does not
apply. Only the handle assemblies differ. The "better” knife will
always be the knife that feels most comfortable in your hand!
Perfectly balanced. Flawlessly finished. Incredibly sharp. CLASSIC
or GRAND PRIX. The optimum size and style available for any cut-
ting task in your kitchen. Can a knife be considered a culinary
masterpiece? Yes.
With over 120 different precision forged knives to choose from
(no other manufacturer offers more), the world’s most discrimi-
nating professional chefs and home cooking enthusiasts alike
will always look to WÜSTHOF-TRIDENT as the source for cutting
tools of uncompromising quality.
®
WÜSTHOF-
TRIDENT
®
Produkt Specifikationer
| Mærke: | Wüsthof |
| Kategori: | Vi |
| Model: | Classic 7 |
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