How do you recognise a good knife?

At first glance, it is hard to distinguish a high quality knife from a lesser quality knife. However, there are obvious quality features that form a good knife and ensure its functionality in everyday use. 

The quality of the steel is likely the most important criterion. The blades on all of the WMF household knives are manufactured from high-quality, hardened special blade steel, the so-called 15% chromium-molybdenum-vanadium steel. This guarantees long lasting sharpness and elasticity, corrosion-resistance and long edge retention. The alloy of this special blade steel is permanently etched on every knife.

The forged bolster (that is what the transition from the blade to the handle is called) primarily serves as a finger guard. It prevents the finger from sliding from the handle onto the blade, thus ensuring safe and easy work, because the hand has a firm grip.

Smooth handling: There must be no noticeable transitions between the blade, bolster and handle. This is very important for hygienic reasons.
Quality knives are well balanced and lie comfortably in the hand. The ergonomically formed handle largely fits to the natural shape of your hand.

The knife's balance, i.e. the balance between the blade and handle, significantly facilitates working with the knife.

Apart from being a good knife that is sharp, being able to stay consistent on the sharp is an important factor. All WMF knives are precisely ground and checked by laser technology.

WMF knives are rustproof and resistant to acids. This is connected with the quality of the steel and the perfect surface finishing. First, there are several grinding processes. Then the blades are precision ground and polished. There is a very simple rule. The finer the blade surface is finished, the higher its resistance to corrosion.

In general, WMF kitchen knives are dishwasher safe. However, we recommend washing by hand in order to protect the high-quality blades from mechanical damage.