TRIDENT
®Buyer’s Guide and
Owner’s Manual
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
WÜSTHOF- sole ownership of the Wüsthof family. Traditions born
TRIDENT 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-TRIDENTknife 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.
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 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 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 BLADE: Computer controlled
grinding and polishing procedures result in precise tapering from bolster to tip
and from back to edge.
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.
Our Standard Bearer:
The WÜSTHOF-TRIDENTCLASSIC 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 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.
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
Precision Forged
Professional Cutlery
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 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-TRIDENTas the source for cutting tools of uncompromising quality.
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.
GRAND PRIX 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.
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-TRIDENTprecision-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 | 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." |
no exception. There really is no secret! |
