Real
German
Knives
About Our Knives
Windmühlenmesser-Manufactory Solingen
Windmühlenmesser - Manufacturer Robert Herder has been manufacturing knives of exceptional quality and shape since time immemorial. Our positive approach towards craftsmanship is the foundation which still allows us to identify and appreciate the old Solingen craft trades today. It provides the basis for our wishing to retain and continue to uphold still existent know-how.
We are certain that, with our craftsmanship, we produce better and more carefully manufactured knives than other knife manufacturers. Our motto: “Good knives are made by hand.” The craftsmanship of our grinders and fine-glaze grinders, particularly that of our “blue-glazed” grinders, plays an important role. This work requires very great precision, skill, pa-tience and a good eye in order to achieve the required quality.
As this work used to be the work of the master grinders, we call the blue-glazed knives “Today’s Masterpieces”.
What is better? – “carbon” or “stainless”
One of the main features of our program are knives with blades made of non-stainless carbon steel. Carbon steel blades have existed since time immemorial, long before the invention of stainless steel – often known as rustproof steel. Stainless steel blades are characterised by the addition of chrome (some 14%) – which makes them rustproof – and their lower carbon content.
In Europe, stainless steel knives have meanwhile almost completely replaced carbon steel knives although the latter are ultimately much better suited for cutting. Their higher carbon content (over 0.8%) means they can be tempered to a greater hardness and therefore ground thinner and sharper. This is why we mainly use carbon steel for our vegetable knives.
A disadvantage of carbon steel knives however is their corrodibility which develops when they come into contact with liquids and lactid and fruit acids, producing a resultant metallic taste. Care is also needed with lemons, tomatoes, peppers, cheese or pickles. Stainless steel knives are interesting if used as table cutlery where a beautiful, clean appearance is all-important. This is why we prefer stainless material for e.g. breakfast knives, bread knives, cheese and salami knives, tomato or filleting knives for ham or salmon.
The human aspect is indispensable
The human aspect is indispensable for many processes of our skilled craftsmanship because no other “tool” is as flexible, adaptive and sensitive as the human hand, especially when producing fine and exceptional knives. For a long time, this skill seemed to be disappearing but we have succeeded over the past few years in training young people as apprentices in the old grinding trades. And we will continue to develop these trades because we know – the future of our craftsmanship is in their hands.