Small, but extremely mighty, the Pro Series' 2.5" Peeling Knife is the ideal tool for peeling spherical produce with strength and dexterity. The knife features an incredibly sharp blade, constructed of high-carbon stainless steel for a blade that won't rust or satin over time. The ergonomic handle features a sleek, slip-resistant design to prevent the knife from slipping from your hand as you peel. Overall, the curved blade of this knife is the perfect tool for peeling or creating intricate designs for your food. Wusthof features an array of cutlery built for making quick and precise cuts to ingredients in the kitchen. Have confidence knowing this Wusthof Pro Series knife is the ideal peeling tool in a busy commercial kitchen.
The Wusthof Pro series is the first ever stamped cutlery line from Wusthof designed specifically for use in the food service industry. Demanding professionals world-wide have come to depend on Wusthof's high-quality for all their cutlery needs. The new Pro series offers that same high-quality German-made cutlery at never before seen prices. From the razor-sharp high-carbon stain-free steel blades to the comfort of the ergonomic soft-poly handle, this NSF certified series has been designed and built exclusively for the tough, day-to-day demands of even the largest commercial kitchens. Wusthof is once again setting the standard.
Wusthof has set the standard for designing and manufacturing precision-forged knives since 1814. Today they are crafted by a skilled team of 300 dedicated workers in two state-of-the-art facilities in Solingen, Germany, the heart of the cutlery world. Over 40 different manufacturing steps are needed to produce a forged Wusthof knife from one solid piece of steel with rigorous quality standards at every step. In addition, Wusthof forged knives now offer the new PEtec Edge which is 30 percent sharper and offers 40 percent longer life. All Wusthof cutlery is backed by the Wusthof Lifetime Guarantee!
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Honing and Sharpening
Honing or sharpening depends on whether your knife has lost its sharpness or if it is really blunt. A blade's loss of sharpness can be treated using a honing steel. For dull, blunt knives, use a sharpener. To ensure a beautifully sharp blade, we recommend you hone your knives regularly, after each use. Regular honing prevents blades from deteriorating quickly.
Clean your knives right after use. Thoroughly wash your blades with a non-abrasive sponge or brush, then dry immediately afterwards. Use warm soapy water. Always carefully dry your knives with the blade facing away from you to prevent unintentional injuries. While Wusthof knives are suitable to clean in the dishwasher, we recommend you hand wash only to prolong the life of your blades. Dishwashers can cause your blades to rub against objects during the cycle, causing the blades to deteriorate.
Proper Knife Storage
Proper storage of your knives ensures they will last for a very long time. There are three ways we recommend storing your knives; knife blocks, magnetic bar holders, and special cases and space saving rolls. Knife blocks help your knives to sit beautifully on your counter top, while keeping them close at hand. Magnetic bars safely hold your knives and provide space. Special cases and space saving rolls allow you to easily transport your knives without causing damage or harm.
Cutting Surfaces should be smooth, easy to clean and "give" on contact while cutting. J.L. Hufford recommends wooden, bamboo cutting boards, or quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember to thoroughly clean cutting boards immediately after use after use to prevent harmful bacteria growth from developing.
WÜSTHOF cutlery is manufactured with the highest quality standards and fulfills the required DIN (German Industry Standard) as well as the EN (European Standard).
WÜSTHOF cutlery is fully warranted to be free of defects in material and craftsmanship. The warranty does not apply for normal wear or misuse.