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Thread: Wusthof Classic and Petec edge

  1. #1

    Wusthof Classic and Petec edge

    It's my understanding that all the Wusthof blades are now being manufactured with the Petec edge. I just got a new Wusthof Classic cook's knife and a paring knife. How can I tell if it has the petec edge? I just bought it, but who knows how long it's been on the shelf. I want to make sure what the angle is so I can sharpen it properly. Also, if it's not the Petec, is it possible to turn it into one?

    Thanks!

  2. #2
    Senior Member

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    As far as I've been able to find out, PEtec is nothing more than Wüsthof changing the edge angle on their knives from ~19 to ~14 degrees. So, whether your new knives have the PEtec edge or not, just sharpen them to ~14 degrees and you should have a "PEtec" edge.


  3. #3

    ecchef's Avatar
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    Welcome porkbelly.
    I did a little research on this Wusthof "Petec" here: http://www.leadingedgeknives.com/petec.html
    According to the website, it looks like Wusthof went from a convex edge to a flat ground edge with a more acute angle.
    I guess they switched to a cheaper grinding operation that also works better with the pull-through electric sharpeners popular with home cooks these days.
    Personally, I would rather learn how to properly sharpen the stronger convex edge, especially considering a Wusthof's soft steel.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

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    Senior Member NO ChoP!'s Avatar
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    Doesn't Wusty harden to 58 now?
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
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  5. #5
    Quote Originally Posted by NO ChoP! View Post
    Doesn't Wusty harden to 58 now?
    They are close to if not at 60 now

  6. #6
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    Quote Originally Posted by pumbaa View Post
    They are close to if not at 60 now
    That's the first I hear of this. Where'd you get this info?

  7. #7
    Senior Member Miles's Avatar
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    We just got a handful of replacement knives from Wusthof for the school kitchen. They're as soft as they ever were. If I were to make an educated guess, they're probably 55-56ish. They're doing their Ikon line a bit harder at 58.

  8. #8
    Quote Originally Posted by ecchef View Post
    Welcome porkbelly.
    I did a little research on this Wusthof "Petec" here: http://www.leadingedgeknives.com/petec.html
    According to the website, it looks like Wusthof went from a convex edge to a flat ground edge with a more acute angle.
    I guess they switched to a cheaper grinding operation that also works better with the pull-through electric sharpeners popular with home cooks these days.
    Personally, I would rather learn how to properly sharpen the stronger convex edge, especially considering a Wusthof's soft steel.
    So is there an easy way to tell which edge I've got? It doesn't have "Petec" labeled anywhere, but I don't know that they would.

  9. #9
    Senior Member ThEoRy's Avatar
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    Really it doesn't matter what edge the factory put on it. Just sharpen it however you want.
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  10. #10

    ecchef's Avatar
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    Quote Originally Posted by ThEoRy View Post
    Really it doesn't matter what edge the factory put on it. Just sharpen it however you want.
    +1.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

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