It all starts in the drop forge: slits are cut off from an 8 metre long steel bar (chrome, vanadium, molybdenum knife steel). They are heated to around 1050°C and forged in the die with 3 to 4 hammer blows. The knife blank is then punched out of the forging.
Once the knives have been coarsely ground, calibrated and cleaned, the so-called ice hardening follows: the knives are cooled to -80°C to improve their microstructure. In the next step, the knives are tempered in two stages to make them break-proof.
First the blade is pre-ground, then the knife back is pre-ground.
The knife back is then fine ground and the bolster is ground to a point. The inside of the handle is pre-ground.
The bolsters are pre-ground in 5 steps. This is followed by the fine grinding of the blade. This is also called “pliesten” in Solingen.
The serrated edge is now applied for bread knives and the groove for hollow knives. Tomato, cheese and steak knives are also given pointed teeth.
Now the blade is ground and the handle can be fitted.
Squares are cut from the wood and contour milled. The squares are now adapted to the knife handle.
The holes for the rivets are then drilled. A counterbore has to be made in the holes for the rivet heads.
The handle and blade are now connected by rivets.
The piece of wood is coarsely sanded onto the blade in about five working steps.
These five working steps have to be repeated with a finer sanding belt.
Now the knife back is fine sanded: the front bolster is fine sanded and the knife handles are pre-polished (scrubbed).
Then the middle decorative rivet is fitted and the handles are finely polished.
The cutting edge of the knife is then ground and the knife is polished.
The next step is to etch the GÜDE logo onto the blade.
The knives are then cleaned.
Before the knives are made ready for dispatch they are inspected for quality assurance.
After the quality assurance inspection, the knives are packed in their protective cover.
Finally, the handmade packaging envelopes are provided with rivets and appropriate labels.
Then the finished knives are prepared for dispatch.