Fake Wusthof Knives?

[M Borner]

Hi, everybody.
We have a set of Whsthof knives that we bought online from William's Sanoma some 20 years ago. They are our primary, daily use knives. The problem we've had since day one is that these knives need continuous sharpening. I'm beginning to wonder if they're knock-offs. For example, the paring knife can only cut up one, maybe two limes before it needs to be sharpened. After we get through a steak dinner, the steak knives need to be sharpened.
We stopped using the paring knife to cut up fruit because we found a plastic handled one at a dollar store (that's right, $1.00) that outperforms our Wusthof knife by a mile. I think we got through probably 50 limes and the knife still didn't need sharpening. I can feel the Wusthoff knife dull as I'm cutting through a couple of limes.
Why is a dollar store knife outperforming a German made, high end, expensive knife set? Is it possible they're fake? I would think not as I bought them from a reputable retailer.
These are the Wusthoff Classics, not the Icons. They don't have a medallion on the handle, just a sticker that is now mostly faded off.
I use the knives on a wood cutting board, sometimes plastic.

 

[Brett-EDH]

which line of Wushoff did you buy? the brand name doesn't dictate the quality of the model.

i have Zwilling that some are now over 30 years old. some that broke/were defective were recently replaced under the lifetime warranty. i also have a few Wusthoff and they work very well, just the same as my Zwilling.

 

[Timothy F. Lewis]

Williams-Sonoma is a very well respected supply house. Personally, I find them ridiculously overpriced so, I only shop the blow out store when I go to Chicago (same with Crate and Barrel) but, if you bought them 20 years ago, you would have no recourse through the store. I have serious doubt that they would be selling “Off brand” material, their reputation means a lot to them.
I have high end and bargain blades in my inventory, all perform well. Some do ask for more sharpening than others but, I’ve never sharpened a steak knife in my life. Eating rhinocerous down there?

 

[DanHoo]

I have Wusthof knives. a mix of Classic, Grand Prix, and Grand Prix II styles. They are all the same steel, with different handles.

The budget line is "Gourmet" which is stamped. The others above are forged.

@M Borner how are you sharpening the knives?

Can you post a pic of the blade showing the logo ?

 

[DanHoo]

The Grand Prix on top is circa 1995. The Classic below is 10 to 20 years old. Both are the same steel just different handles.

 

[Kevin-KY]

All of my Wusthof knives are the Classic and most, if not all, are 20+ years old. I rarely have to sharpen any of them and when I do it usually only takes a few strokes on a 6” Arkansas Stone to put the edge back on the blade. Surprised that you’re having an issue. Wusthof knives have a limited lifetime warranty so maybe consider contacting them regarding your issue.

 

[M Borner]

Thanks for the input. Seriously, my dollar store knife holds an edge 50 times longer than my Wusthof. That can't be right. I sharpen them both the same way, with the sharpening rod that came with the set. Now I know that is not optimal, but come on, I've sharpened my dollar store knife maybe 2 times? My Wusthof? constantly, almost after every use.

 

[Timothy F. Lewis]

The “sharpening rod” is a steel for realigning the edge it is NOT for sharpening per se. It does little for a badly dulled edge. I use a steel every time or every other time to keep the edge true. Take your knives and have them truly resharpened and be very careful with the steel, I’ve known more than one person that has dulled a perfectly good edge because they didn’t know how to properly use a steel. “Let me do that for you…” my constant refrain when someone says that is a rapid “NO!”
There is nothing defective with the knives, you need to learn proper techniques to keep them sharp is all.
One bug problem I see when folks use a steel is using too much pressure which rolls the edge to the effectiveness of a hoe!
It’s a new skill, and takes a bit of learning.