What makes W�sthof CLASSIC and GRAND PRIX knives superior?

• They are forged from a single piece of steel. Forging spreads the molecules of the steel evenly through the knife giving it incredible strength and the finest edge holding characteristics.
• Knives are air cooled during the hardening process. Air cooling is superior to ice hardening in that it cools the blade more quickly and consistently.
• The Steel. Only the finest Surgical Grade steel is used; this steel accepts the sharpest edge. It will not tarnish, and will stay sharp for a long period of time.
• The Handles. Our handle material will not fade over time like other handle materials.
• Balance. Competitive brands do not have the perfect balance of CLASSIC and GRAND PRIX. Balance means sure, comfortable performance in the kitchen. Professionals demand balanced knifes to avoid fatigue.

W�sthof CLASSIC

• Hand forged from a single piece of steel.
• Traditional three-rivet handle construction
• Hostaform-C handles are impervious to moisture and food acids. They will not fade.
• Perfect balance.
• The widest assortment of blades of any cutlery line manufactured internationally.
• Slightly smaller handles than GRAND PRIX.

W�sthof GRAND PRIX

• Hand Forged from a single piece of steel.
• Contemporary design with unique endcap rivet. GRAND PRIX looks like no other knife!
• Fiberglass reinforced nylon handles are almost indestructible. They will not fade.
• Handles are treated with a sure-grip finish to discourage slipping.
• Perfect heft and balance.
• Handles are slightly larger than CLASSIC for those needing a larger grip.

Knife Safety and Care

• Stay aware of what you are doing. Knives are strong and efficient cutting tools and distractions will lead to accidents.
• Keep your knives sharp. You do not need to exert as much pressure when slicing food, and the knife is less likely to slip and cut you. Also, sharp knives leave clean cuts...  lf you do cut yourself it will be easier to clean, and also heal faster.
• Never slice food toward you or cut food while holding it in the palm of your hand. Always place food on a cutting board and cut with the blade facing down and away from you.
• If a knife drops don't catch it! You do not want to grab the blade in midair.
• Never put knives in a sink full of water. You might not be able to see them and accidentally cut yourself.
• Do not hand your knife to someone!  If someone asks to borrow your knife, set it down and let them pick it up.
• Clean your knife immediately after use with a mild soapy cloth or sponge. Water spots can be removed with a mild abrasive cleaner such as Bon Ami; do not use these cleansers on the handles as it will mar the finish. Clean knives are both sanitary and perform better.
• Properly store your knives!  Protect the blades inside a wood block or in a sheath. Do not leave knives sitting out when not in use.
• Do not cut on stone, metal, marble, glass, plastic, Formica, or ceramic tile.   An unyielding hard surface will dull a knife, and ruin the cutting edge. The best surfaces are wood and polyurethane.

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