Professional musicians and sound engineers always distinguish sound for Hi-End speakers and from regular speakers. A painter cannot work on plain paper, with paints for school children. In combination with a correctly chosen profession, a good working tool makes the process of making money so easy that just calling it “work” is not correct. That is why every self-respecting chef has his own knife, which no one else in the kitchen has the right to touch. Particularly, the world famous British chef of Scottish descent Gordon Ramsay was spotted with the German knife Wuesthof. So, what knives does Gordon Ramsay use? What is so special about them? We can talk about this forever.
- What knives does Gordon Ramsay use?
- Made in Solingen
- How Wuesthof knives are made
- German name for quality
- Choosing the right knives: Gordon Ramsay’s tips
- Blade quality
- Good sharpening
- Comfortable grip
- Blade surface
- Blade mount
- Sharpness of the blade
- What’s knives are in the kitchen of Gordon Ramsay
What knives does Gordon Ramsay use?
Wuesthof makes exactly this kind of knives – for enthusiastic connoisseurs and professionals. For 200 years, the brand has brought its skill to perfection in every sense, and the most famous chefs use these knives today.
Made in Solingen
Such a mark for a knife is the same as “Bordeaux” or “Champagne” for wines: a regional name that has become a sign of quality. Solingen is a German region where the largest and oldest knife factories in Europe are concentrated, where generations of the best artisans live and work. The best steel alloys are used for blades here, and the most outstanding specimens are stored in the local Museum of the History of Knives. Each factory located in Solingen values this high status and corresponds to it in every way.
How Wuesthof knives are made
The brand’s blades are cast from a single piece of steel, and the shank passes from the blade to the handle without a single seam. Then the handle is fixed on rivets from above. As the result, the knife turns out to be monolithic and very durable, does not break and withstands the most severe blows – for example, when you chop meat or bones.
Steel is also not very simple: it is a patented carbon alloy with molybdenum, chromium and vanadium, very durable, rust resistant and easy to sharpen. To avoid internal stresses and breaks, steel is cast and tempered specially.
Finally, the knives are sharpened and grounded using PEtec technology: first, the angle is carefully calibrated using the program, then a finely tuned laser sharpens the blade at an angle of 20 degrees, achieving a perfectly even edge, without creases and irregularities. Only in this way will the knife slide easily during cutting, and it can be operated quickly and accurately. As a result, the blade of the knife is incredibly strong, the edge is sharp and does not require sharpening for a long time, and the handle is monolithic, stable and perfectly lying in hand. Working with this kind of knife is real pleasure. This is a very important point for the chef: speed and quality come first. So, we can understand the famous author of “Hell’s Kitchen”! Better yet, try out Wuesthof knives on your own.
Due to the steel shank, the arms are quite heavy, so the pressure of the knife is higher when cutting. For some series, they use solid wood, carefully grinding it and treating it with water-repellent compounds. Professional series are made with handles made of steel or titanium: they are even heavier and require more effort, but they cut more accurately and faster. Finally, modern collections are produced with polymer handles: they are lighter, do not slip, do not absorb moisture and fat, are not afraid of high temperatures and a dishwasher.
By the way, no matter what steel you choose, Gordon Ramsay recommends sharpening the knife before each use, because the sharper the blade, the easier, faster and safer to work. Paradoxically, a blunt knife cuts a lot easier.
German name for quality
Today Wuesthof knives are available in 150 different options. Knife collections include both basic classics for everyday work (for example, Classic or Classic Icon, the favorite series of Chef Ramsay), and gift versions in the most luxurious designs (such as Grand Prix).
Wuesthof knives were recognized by the FGW (German Research Association of Tools and Materials) as one of the best in terms of its cutting properties. Their blades have the highest rates, including: initial cutting ability (Initial Cutting Performance), blade strength (58 on the Rockwell scale), sharpening of the cutting edge, etc. According to a study by the German consumer organization Stiffung Warentest, Wuesthof knives are the best in the category “Chef’s knife”.
- Santoku (means “3 good things” – cutting, chopping, grinding) is the Japanese version of the chef’s knife. It has a very thin blade. Ideal for Japanese cuisine, santoku is used to cut fish, vegetables and boneless meat. This lightweight knife with a special handle design is popular for people with small hands. It was the excessive “femininity” of this knife that prompted the two-meter giant Gordon Ramsay releasing his version of santoku together with the Japanese company Kin Knife. Circulation – only a thousand copies.
- Well-known chefs around the world use Takamura knives, and Gordon Ramsay is no exception. In 2008, a limited edition of 1000 knives was released specifically for the eminent chef. The blade of these knives was made of VG-10 steel in plates of 32 layers of Damascus. Takamura products are elite knives. The blades are made of the finest steels and coated with unique Damascus. Each knife has a phenomenal cut and an incredibly comfortable handle.
- The Royal Doulton Gordon Ramsay 6 Piece Knife Set is a knife set that includes six pieces coming in a beautiful black and slick package produced in collaboration with Royal Doulton (buy on Amazon). The set includes a 4.3-inch filament block and 5 knives of different sizes for cutting, chopping and slicing all kinds of food: 8-inch chef knife, 8-inch bread knife, 7-inch santoku, 5-inch utility knife and 3-inch paring knife. Each knife has its role labeled on its surface.
Choosing the right knives: Gordon Ramsay’s tips
The famous chef pays great attention to technology and culinary basics. In one of his shows, he told how to choose knives for the kitchen, focusing on the three main options – a chef-knife, a vegetable and a universal one.
Ramsay advises spending as much time and money as possible on the chef-knife that plays a major role in the kitchen. When choosing, he recommends holding the knives in your hand and making sure that they have a suitable shape and weight. The knife should lie comfortably in hand, allowing you maintain the desired angle when cutting without tiring the wrist. Steel is also important: the knife should remain sharp for long, is not afraid of hard work and does not break when you chop or grind food very fast. The chef loves emphasizing that good knives need to be properly cared of: regularly correct them with the honing steel and grind as necessary.
So, choosing kitchen knives, Ramsay recommends paying attention to the following points.
A good kitchen knife should be made of stainless steel with the addition of chrome. Forged blades are the best and most durable.
There should be no dents or chips on the cutting surface of the knife. The perfect option is a shiny continuous line from the handle to the tip.
It is better when it is made of plastic: the material is more durable and stronger than wood. Plastic does not deteriorate after prolonged contact with water. The metal handle is also good: it is strong and does not break.
It should be uniform, without scratches, roughness and nicks.
The blade of the knife must pass along the entire length of the handle – not half and not two-thirds of the handle. The polished rivets on the handle should firmly fit to the base and not stick out of the grooves. Molded plastic handles without rivets are bad.
A good knife should easily fit in your hand and not be too heavy.
Sharpness of the blade
Pay attention to the angle of sharpening. The cutting properties will depend on it.
What’s knives are in the kitchen of Gordon Ramsay
So, what knives does Gordon Ramsay use? In his MasterClass Gordon uses Henckles brand. He says that a small collection of high quality sharp knives is much better than drawers full of dull, second-rate knives
1. Chef’s knife for chopping ( Henckels Zwilling Pro 8″ Chef’s Knife)
2. Carving knife (Henckels Zwilling Pro 8″ Carving Knife)
3. Microplane Gourmet Series Fine Blade Grater (buy on Amazon)
4. Paring knife (Henckels Zwilling Pro Paring Knife)
5. Bread serrated knife (Henckels Zwilling Pro 8″ Serrated Knife)
6. Professional Knife Steel Magnetized for Safety (buy on Amazon)
Chef Ramsay says that a good sharp knife is the key to success. Choose the best chef knives that will make you feel that you just have to become a professional at least in your own kitchen.