Wusthof Trident Buyer’s Guide and Owner’s Manual

: June 8, 2024
: Wusthof

Table of Contents

Knife Makers To The World. Since 1814. Solingen,Germany
Why This Guide?
CLASSIC or GRAND PRIX ?
Our Standard Bearer
A Safe & Proper Grip :
Caring For & Storing Your Wüsthof Knives
Sharpening Technique
THE RIGHT KNIFE FOR EVERY APPLICATION
CLASSIC SERIES
GRAND PRIX COLLECTION
Read User Manual Online (PDF format)
Download This Manual (PDF format)

Wusthof Trident Buyer’s Guide and Owner’s Manual

Wusthof Trident

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 Wüsth of factory made its first appearance in official documents in 1814. As its reputation as a symbol of quality 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, (The Trident Factory) proudly operates under the sole ownership of the Wüsth of family. Traditions born nearly two centuries ago are honored today as they painstakingly manufacture the world’s highest quality,precision forged knives. As a result…a reward; the Trident logo is recognized and protected in almost every country in the world. An internationally acclaimed symbol of perfection.The finished WÜSTH OF-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 Wüsth of 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 investment. 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 GRAND PRIX ?

There are of course distinctive visible differences between the CLASSIC Series and GRAND PRIX 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 cutting 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 discriminating professional chefs and home cooking enthusiasts alike will always look to WUSTHOF-TRIDENT as the source for cutting tools of uncompromising quality

Overiew

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 hares 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 julienne or coarse.Fine mincing to crushing garlic.

Ask the professional chef which knife 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.

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 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.
Wusthof Trident Buyer's Guide and Owner's Manual
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 control. 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 ” rocking” 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.”

Caring For & Storing Your Wüsthof Knives

Under Cabinet and In Drawer

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Counter Top Blocks

Magnets

Rolls & Attaches

Under Cabinet and In Drawer

Rolls & Attaches

Sharpening Technique

Regular maintenance of your WÜSTHOF-TRIDENT knives insures a lifetime of cooking pleasure. With regular use, any knife’s edge will lose its “bite.” Under high magnification, you would see that the cutting edge itself actually consists of a row of tiny “teeth” which must be periodically realigned for optimum cutting performance.The key to using a honing steel is holding the blade at a consistent 20 degree angle as you simulate the motion of the blade “shaving” off the surface of the honing steel itself. The “Tip Down” method shown here works best as it lets you always see the contact point of the knife and the steel. At some point, any quality knife will require professional sharpening performed on equipment not always available for home use. Consult your authorized WÜSTHOF-TRIDENT retailer for services in your area.

ARE MY WÜSTHOF-TRIDENT KNIVES DISHWASHER SAFE?

Yes, they are. However, we strongly recommend hand washing in warm, sudsy water and towel drying!

THE RIGHT KNIFE FOR EVERY APPLICATION

Start Your Collection With These Basic Styles… and Expand As Your Skills and Needs Increase.

PARING KNIVES: 2-3/4” – 4”
Perhaps the most versatile of knives. Paring, trimming, coring, dicing fruits & vegetables. Specialty shapes available for decorative garnishing.

PARING KNIVES: 2-3/4” - 4”

TOMATO/SERRATED UTILITY KNIVES: 5” – 6”
The ripest tomato, the freshest roll or bagel, even your favorite hard salami are no match for these popular styles.

TOMATO/SERRATED UTILITY KNIVES: 5” - 6”

UTILITY/SANDWICH KNIVES: 4 1/2” – 7”
All purpose knives for “in between” jobs. Medium sized fruits & vegetables. Smaller cuts of meat and poultry. The 6” blade shown here is our most popular.

UTILITY/SANDWICH KNIVES: 4 1/2” - 7”

BONING KNIVES: 2 3/4” – 6”
The tapered, pointed blade is a must for working closely around bones and joints. Flexible blades for larger fish.

BONING KNIVES: 2 3/4” - 6”

CARVING/SLICING KNIVES: 8” – 12”
Select blade length based on your eating habits. The longer the blade, the thinner the slice. An 8” carving knife is also ideal for larger fruits and vegetables.

CARVING/SLICING KNIVES: 8” - 12”

HOLLOW-GROUND EDGES:
Various styles NOT a serrated edge. Most common on carvers/ slicers, the alternated “dimples” ground into the face of the blade create a super-sharp edge. The “hollows” create an air pocket, reducing drag and “stick” on the blade. Hone as you would any fine-edged knife.

HOLLOW-GROUND EDGES: various styles

BREAD KNIVES: 8” – 10”
Only a serrated edge will slice effortlessly through crispy baguettes and crunchy crusts. Again, choose a blade size to match the loaves you love most.

BREAD KNIVES: 8” - 10”

COOK’S KNIVES: 5” – 14”
The cooking enthusiasts best friend available in blade sizes to fit any skill and performance levels. Owning just one may not be enough! Compare sizes to find your favorite(s)

COOK’S KNIVES: 5” - 14”