Training at WÜSTHOF: Visual Merchandiser

Our trainee, Simone Bickenbach, provides you with a look behind the curtains of the Visual Merchandiser training course at WÜSTHOF.

Are you using the right knife? – Part 1.

Todays article about which knife is best use for which purpose is dedicated to the small cutting tasks: paring, cleaning, trimming

Are you using the right knife? – Part 3.

Fish: chopping, filleting  In the first two parts of this series, we focussed on the best knives to use for small and large cutting tasks. Now it’s time to take a look at which knives to use for preparing certain ingredients. Today, we shall be looking at “Fish”. Fish is delicious but it does present […]

Are you using the right knife? – Part 4.

Which knives are the best for cutting, dicing or chopping herbs?

WÜSTHOF and the German Chefs Association (VKD)

The Association of German Chefs known as the Verband der Köche Deutschlands e.V. (or VKD for short) brings together chefs and trainees from all areas of the catering industry. With 12,000 members, it is one of the largest professional associations in Germany, as well as the biggest national association of chefs in Europe. Split into […]

How can I keep my WÜSTHOF knives sharp for ever?

“How can I keep my WÜSTHOF knives sharp for ever? And what is actually the right way to sharpen my knives?” Not surprisingly, we get asked these questions a lot. It is natural that knives should lose their original sharpness over time and with normal use, and need to be sharpened again. We are therefore […]