Description
Particularities:
- Forged from one piece of steel
- Long edge retention
- Handles made of dark brown grained walnut wood
- Sanded with the original Solingen thin cut
Windmill knife 1922 large chef's knife:
The Windmill Knife 1922 Walnut Chef's Knife: The handle scales have always been hand-fitted to the blades. Hardly any other knife expresses the origin and constancy of our craftsmanship as clearly as the "Series 1922". For our walnut wood handles, pieces from the root or from the trunk near the root are processed. The wood comes from Baden and France. In the case of the Windmill Knife 1922, chef's knife is hard, has an elegant black-brown and beautifully swirled grain - rare, noble and very durable, a real gem among European woods.
Sharpening voucher
With the purchase of this knife, we give you a free gift card for professional re-sharpening. Even the best knives lose their sharpness over time, despite optimal use and storage. If the process has progressed too far, sharpening with a sharpening steel is no longer sufficient. With our sharpening voucher, we give you the opportunity to let your knives shine in new splendor. Your knives will be sharpened at the Wasserkraft Manufaktur in Solingen Wipperkotten. All further information can still be found on the voucher card and on our Grinding service.
Windmill Knife - 1922 - Carbon Steel Series:
True to the original from 1922 With a narrow bolster, drop-forged, thinly ground and blue-peened by hand. This is the 1922 series with blades made of high-quality, non-rustproof carbon steel, hardened to 60 HRC and with elegant handles made of 04 plum and 18 walnut - special contemporary witnesses of our craft in the more than 140 years of our existence.
Windmill knife:
Solid craftsmanship has played a decisive role in the “windmill” since the founding of the company. The art of knife sharpening was uncompromising, honest work. Essentially nothing has changed in that regard to this day. It is sensitive, skilled work that has been learned over many years and requires skillful, sensitive hands, patience and a good eye. In contrast to most knives of today, the "windmill knives" are still ground according to the "Solingen thin grinding" principle and "fine or blue-peened" by hand (plied is a special fine grinding). "Plied" has always been one of the most complex grinding techniques in Solingen. “Reiden und Ausmachen”, the assembly of the handles on the blades and the fine finishing and polishing of the wooden handles by hand are also among these crafts that are still used today in windmill knives.
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