The cook’s knife, an all-rounder in the kitchen. With it’s traditional blade shape, it is one of the most frequently used types of knife. The long, wide, curving blade makes it possible to use a professional dicing technique. It can also be used to chop and slice, flatten, shape and pick foods up. The robust spine of the knife can even be used to crack nuts or shellfish.
Each WÜSTHOF 26cm cook’s knife is precision forged from a single piece of chromium molybdenum-vanadium steel. This specialised high carbon, stain-resistant alloy ensures that the critical characteristics of each WÜSTHOF knife are there right from the beginning:
- Razor sharp
- Long-lasting cutting edge
- High stain resistance
- Easily restorable edge
PEtec is the WÜSTHOF technology developed by engineers offering superior sharpness! It ensures that WÜSTHOF cook’s knives are even sharper than ever before and retain their sharpness for even longer.
Features of WÜSTHOF Knives
- Forged from one piece of specially tempered high carbon steel to ensure outstanding strength
- Extraordinary sharpness which is easy to maintain
- PEtec – WÜSTHOF’s Precision Edge Technology.
- Perfectly balanced for effortless cutting
- Seamless; hygienic fit of the handle
- Black handles made of special synthetic material
- Triple-riveted handle shells, full tang handle
- Specially designed bolster
- Made in Germany / Solingen
Uses of your Cook’s Knife:
1. The mid section with its gently curved blade
Cuts through firm and soft food
Dicing and chopping – for example leeks, chives and parsley.
Note: Do not chop through any thick bones! The blade is too delicate for this. For chopping bones, use the special knife for the purpose – the cleaver.
2. The front section with its stable tip
Suitable for finely chopping vegetables such as onions, mushrooms or garlic.
3. The sturdy spine of the blade
Chops small bones. For larger bones, use the special knife for the purpose – the cleaver. For cracking open shellfish.
4. The heel of the blade
This is where you can put the most power into the blade.
Chops food that is hard to cut through.
5. The wide surface of the blade
To shape and flatten meat and other foods.
To pick up and transport what you have cut.
Care tips for your WÜSTHOF 26cm Cook’s Knife
- It is best to clean your knife straight after you have used it
- Wash it in warm water using a damp cloth and some washing up liquid
- Dry it carefully
Technically, all WÜSTHOF knives are suitable for cleaning in the dishwasher (except knives with wooden handles). However, WÜSTHOF recommend that you do not put your knives in the dishwasher. If the dishwasher is not switched on straight away, food remains (spices, sauces, juices) can damage the blades. Spots can form and the blades can even be damaged (corrosion).
Cutting with the Cook’s Knife
The cook’s knife is moved straight up and down along the fingers with the tip of the knife always staying on the cutting board.
So the knife makes a rocking movement.
At the same time, the food can be moved towards the blade by the thumb.
This technique might seem quite difficult at first but practice makes perfect.
The rocking up and down movement should be slow at first.
You’ll soon see – as you get into the routine, you will get better and faster at doing it.
As you get used to it, you will be able to chop more quickly.
With a little practice, food can be cut very precisely and quickly without having to put much effort into it.
To help you get the best from your cook’s knife, you need to choose the most suitable size. We carry a range of blade lengths from 16 cm up to 26 cm. Professional chefs prefer a cook’s knife with a length of 20 cm or longer. For home cooking, blade lengths of 16 cm to 20 cm are usually preferred. The length and feel of the knife is very much a personal choice.
