Great Cooking Videos

“Hi, we are here at the house where Sir Wusthofs Stevenson, from Wusthof and he is gonna a showing us the latest in the Wusthof’s line. What do we have for us today?”

“Well the thing… thing that we see with Wusthof, over the last I guess at east in the 30 years I have been involved is our bread and butter is been our classical. And each of the line are in the booth has evolved just a little tiny bead, at a time. And this line represents, probably about 60 percent of the body that is done in an instance, and which is varying in color, on cooking.com as well. And so the next evolution now we gonna introducing at this show will be available, in later part of this year. It is the new line called classic icon.”

“And what’s different about classic icon line?”

“There are probably 6 to 7 differences that we have been listening not only from consumers, to the professional chefs, as to this is really good. How do we make it even better? The biggest efforts that you see, that you can actually see is out of forged knife, in a forged knife the characteristic is this bolster.”

In case you didn’t see the video in part 1 of this series… here it is again