Regional Sharpening Practices:
Eastern knives are commonly sharpened to 15 degrees, while Western knives are typically sharpened to 20 degrees.
Proper Care Guarantees Your Gunter Wilhelm Knives & Cookware Shine Forever
Guiding Tips
for Your New Cutlery Care
for a Lifetime of Precision & Performance Crafted for a lifetime
Our knives are easy to care for.
A few tips & and tricks ensure they stay razor-sharp.
- Hand wash your knife immediately after use and ensure thorough drying.
- Avoid using a dishwasher to prevent potential damage to high-carbon steel and handles.
- Never leave the knife submerged in water for an extended period.
- Sharpen the blade as needed using a quality sharpening rod (diamond or ceramic), whetstone, or similar tool.
How to Clean Your Knives?
- Clean your knives promptly after use to prevent food particles or stains from solidifying & becoming difficult to remove, which could dull the blade.
- Stick to hand-washing, especially for high-quality k nives.
- When hand-washing, keep the blade pointed away from you, and use a dishcloth or sponge with warm water and dish soap to carefully wipe each side of the blade. Lay the knife on the counter for added caution.
- Always use the honing steel to realign the edge before or after use, and sharpen the knives as needed; Use a quality cutting board. We highly recommend using bamboo or wood cutting boards.
- Never leave the knife submerged in water for an extended period.
- Avoid aggressive scrubbing to prevent accidental cuts; soaking is usually sufficient to loosen particles for easy removal.
- For stubborn particles, soak the knife for a few minutes in a mixture of hot water and dish soap.
- After cleaning, carefully wipe the blade dry to prevent water marks.
- For wooden-handled knives, treat them regularly with linseed oil or beeswax to prevent brittleness. This provides effective protection and enhances the wood with a silky sheen and rich color.
- If the knife has some signs of rust (which might happen if left in water or if you use a dishwasher), please use Bars Keepers Friend™ Stainless Steel Polish (or similar) to clean your knife ASAP once the rust is removed. make sure you hand wash and dry the knife after use.
- Avoid glass, ceramic, and plastic cutting boards as they will dull your knives quickly.
- Avoid using a dishwasher to prevent potential damage to high-carbon steel and handles.
How to Sharpen Your Knives?
- Gather a sharpening stone or a user-friendly knife sharpener.
- Inspect your knife for any damage or irregularities. Wipe it clean with a damp cloth.
- Maintain a consistent angle, around 15-20 degrees, while sharpening. This ensures a proper edge.
- If using a sharpening stone, start with the coarse side, then move to the fine side. For electric sharpeners, follow the device's instructions.
- Safely test the sharpness by making a few cuts. Once satisfied, store your newly sharpened knife in a secure place.
What Is the Ideal Knife Sharpness?
Knife Sharpness and Blade Angle:
Generally, the sharpness of a knife is influenced by the angle of the blade. more acute angle results in a sharper blade. The ideal degree for a knife typically falls between 15 and 30 degrees.
Specific Edge Degrees:
Executive Chef Series: 20-22 degrees on each side ProCut Collections (Lightning, Thunder, and Premier): 10-15 degrees on each side Meat Cleaver: 30-35 degrees on each side.
Knife Usage and Storage Tips
Keep your chopping boards clean by washing them frequently with detergent. Ensure they are free of deep scratches, providing a hygienic surface for food preparation.
Use wooden or plastic boards to keep knives sharp, avoiding glass or metal surfaces. Opt for these materials for blade gentleness and maintain sanitation with regular washing.
Refrain from using knives on bones, joints, or frozen foods, as they are designed for precision slicing, not crushing through hard materials.
When cutting, avoid twisting the blade, as this can cause damage. Instead, use controlled, straight motions for efficient and safe cutting.
Store Knives Correctly
Store the knife in its designated spot, whether in a knife block or sheath, to maintain its pristine condition for future use.
Plastic Sheaths:
Use sheaths to protect blades and safely store knives in drawers, preventing damage and accidental cuts
Drawer Insert:
Keep knives organized in drawers with inserts, saving counter space and ensuring easy access.
Knife Block:
If space allows, opt for a knife block for a classic, easily accessible storage solution.
A Guide to Proper Heating & Care Enhancing Cookware Lifespan
What causes a Non-Stick cookware Burn?
Excessive temperatures can lead to burning, affecting both non-stick and stainless steel cookware.
Inappropriate oils or sprays used at high temperatures may leave residues that burn onto the cookware surface.
Leaving empty pans on a hot burner, especially with stainless steel, can result in overheating and burning.
Using metal utensils on both surfaces can cause scratches, compromising the material and potentially leading to burning.
Over time, non-stick coatings may wear down and may develop hotspots, making both types of cookware more susceptible to burning.
How to Clean?
- Before First Use:
Remove all stickers and films from the cookware.
Hand wash with warm, soapy (mild detergent) water. - General Cleaning:
Hand wash with warm, soapy (mild detergent) water avoid dishwasher use.
Use a soft sponge or cloth for gentle cleaning.
- Dishwasher Use:
Dishwasher use is not recommended for optimal care and longevity of Non-Stick products.
- Avoid Abrasive Materials:
Avoid abrasive scrubbers or steel wool, as they can damage the cookware.
Additional NonStick Cookware Care Tips
Avoid Cooking Spray Oil:
Remove all stickers and films from the cookware. Hand wash with warm, soapy (mild detergent) water.
Choose Natural Oils:
Opt for natural oils such as extra virgin olive oil, avocado oil, or natural flavored vegetable oil when cooking with nonstick cookware to maintain its longevity.
Wipe Down After Use:
While the cookware is still warm (ensure it's not too hot to avoid burns), wipe it with a paper towel to remove any leftover oils/fats after use
Handwash with Warm Soapy Water:
Once the cookware has cooled down, handwash it with warm soapy water and dry it thoroughly to maintain its condition and performance over time.
Preheat on Low Heat
Before cooking, preheat nonstick cookware on low heat for 20-30 seconds, then add oil and let it warm up before starting to cook. Nonstick cookware achieves optimal heating properties with low to moderate heat for cooking eggs, seafood, poultry, and more.