Boning Knife | Professional Chef Knife | 5.5" Flexible Blade | Wusthof Gourmet FE197

Q: What's the main difference between a flexible and  a stiff boning knife?

A: A flexible boning knife is ideal for delicate work like deboning poultry and  fish, as it can bend to follow contours. A stiff boning knife provides more power for separating tougher cuts of beef and  pork from the bone.

Q: What does 'full tang' mean and  why is it important?

A: Full tang means the single piece of steel that forms the blade runs all the way through to the end of the handle. This provides superior strength, durability, and  excellent balance for the knife.

Q: Can I put this FE197 Wüsthof chef knife in the dishwasher?

A: It is strongly recommended to hand wash this knife. The harsh detergents, high heat, and  potential for banging against other items in a dishwasher can dull the blade and  damage the handle over time.

Q: How often will I need to sharpen this knife?

A: You should hone the knife regularly (even daily with heavy use) to maintain its edge. Depending on usage, it may only need professional sharpening once or twice a year.

Q: Is this knife also suitable for filleting fish?

A: Yes, its flexibility makes it an excellent choice for filleting fish, allowing you to easily separate the flesh from the bone and  skin.

Q: Why is a pointed, tapered blade useful?

A: The sharp, narrow point allows you to pierce meat easily and  make precise initial cuts, while the tapered shape reduces drag and  allows for nimble manoeuvring around joints and  bones.

Q: What's the benefit of the blade having a 14.5° angle?

A: A finer angle like 14.5° creates an incredibly sharp edge that slices through meat with very little effort, resulting in cleaner cuts and  less damage to the food's texture.

Q: Is the handle material slippery when wet?

A: The synthetic handle is designed to provide a secure and  comfortable grip, even in a busy kitchen environment where hands can become wet or greasy.