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Technique
Wusthof Knife Sharpening Guide
How to sharpen a Wusthof the right way — correct angle for German steel, bolster handling, and the strop finish that makes the edge last longer than store-sharpening.
By Michael Kempf · Austin, TX · ~15 min watch
Wusthof quick specs
Bevel angle14-16 degrees per side
Steel typeHigh-carbon stainless (X50CrMoV15)
Hardness58 HRC — takes a fine edge well
BolsterFull bolster on classic line — work heel separately
FinishLeather strop with green compound
What this video covers
- +Why Wusthof angles differ from Japanese knives
- +How to handle the full bolster without rounding the heel
- +Steel-specific grit progression for German high-carbon stainless
- +The strop pass that adds weeks to edge life
- +Common mistakes that damage Wusthof edges
Want it done professionally?
Michael sharpens Wusthof knives in Austin, TX. Porch pickup and 24/7 drop-box available.