Product Review: Warther 5″ Chef Knife

The Ranting Chef does not get paid or receive any revenue from manufactures or retailers of products reviewed. I occasionally receive products that I am asked to use and see what I think. I take a look, try them out and tell you all about them.

Last year I was able to go to the Fabulous Food Show in Cleveland and spent time walking around the vendor floor. While there were a number of booths showing off knives, when I saw the knives from Warther, I knew I had stumbled on something really interesting. I spent some time talking with Steven about the knives and learned that they were made in Dover, Ohio, which is about 90 minutes from where I live.

Photo Jan 08, 5 52 13 PM copy - Featured Size

What attracted my attention at first was that the knives all look hand-hammered. I’ve seen no other knives like them. More on them in a bit. As I have an almost 16-year-old, I’ve spent a lot of time riding in the car while he practices driving. Here in Ohio we have a requirement that all drying permit holders must accumulate 50 hours behind the wheel before they can test for their licenses and while most of his driving was local and was purposeful (to stores, activities, school), we still find we need to take an occasional hour or two and just drive. Seeing an opportunity to get him some highway time and to go see where the Warther knives are made, we recently took a trip to Dover.

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We met up with Steven and before showing us the factory, he took us through the museum. I have to tell you that a woodcarving museum would not have been something that I would have normally visited. Boy am I glad I went. Ernest “Mooney” Warther  was a carver and not finding knives that met his needs, he started making them. Others, including his own mother, asked him to make knives for them and soon a business was born.

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Each knife was made by hand in a little workshop on his property in Dover, Ohio. Steven showed us the original preserved workshop on the tour. When I heard about Warther’s carvings, I imagined some small pieces of wood where maybe a woodland scene was carved into it. Or maybe a small statue of a bear. What I found astounded me. (so much I forgot to bring out my camera so I am using photos that I found online).

Warther carved trains. Not little ones mind you, but big ones. Engines were often several feet long and carved from wood, ebony or ivory (keep in mind the ivory trade was not restricted back then or even thought of in a negative light). Look at the train above. The white pieces are not plastic. They are pieces of ivory that are individually carved and then assembled. There are hundreds and hundreds of individually carved parts and carved in such intricate detail that train experts find the representations that he put together are perfect.

Each rivet was carved and inserted. Each tiny piece was hand-made without molds. The strip that runs along the engine above the wheels is mother of pearl. If you love trains, carving or have any ability to appreciate the skill and beauty of a true artisan, you MUST go see these beautiful carvings. There are quite a few trains and many other items that demonstrate his skill. His carvings are so perfect that he could (and would) add power to them and the wheels would turn and drive the train. The museum information can be found here.

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As a side note, Warther would walk the fields around his house after they had been plowed and picked up arrowheads. There are thousands of them that were found and also displayed in the museum.

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Now on to the knives. Warther still hand makes every knife. They purchase high grade steel and have the basic forms laser cut. Here you can see what will turn into a knife. It then goes through quite a few steps of grinding and polishing to create the blade. Warther knives are made so the blade is thinnest at the edge (as you would expect), then get thicker through the center of the blade, but then thins out some near the top. This is done so if you are cutting food that tends to stick to the blade (cheese, veggies) the food separates from the blade as it reaches the thinner top of the knife, making cutting easier than with a typical knife.

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The Warther knives get their distinct look through the “spotting” process that gives it the hand hammered look. Here Steven is both moving the blade and choosing each spot to get the next hammer. The blades continue through a polishing and sharpening and even the wooden handles are made in the on-site factory. The process is almost as impressive as those fabulous carvings. Now on to actually using it.

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I came home with a min-chef knife. The blade is a 5″ blade but has enough heft to it that it can carry the heavy chopping and cutting load in the kitchen. Here I show it against my 8″ chef knife and 6″ santoku that I often use.

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It is difficult to get a great picture of the beauty that the spotting gives to the blade. I also tried to capture the Warther logo, but alas the spotting plays a lot with my lighting.

Photo Dec 28, 4 50 30 PMThe blade is very sharp. It slices and dices with ease and after years of use if you want to get it sharpened, Warther will resharpen it for free. Forever. And Ever.

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Many people start with one Warther knife but shortly want more. They sell them both in their shop at the factory and museum and also online.

Photo Jan 08, 5 52 24 PMMy Take: I am wholly impressed with this knife. The blade is strong and sharp and it feels great in the hand. The 5″ chef knife is absolutely perfect for those with smaller hands (ladies and pre-teens) who want a knife that fits them but can also do the heavy duty work that a kitchen knife requires. As you would expect, Warther makes a wide variety of knives from serrated steak knives to ones designed for carving wood. Take a look at their selection and try one out. I bet you’ll be back. AND….if you are anywhere near Dover, or can be, I hope you find the museum as interesting as I did.

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Categories: Product Reivews, Recipes

Author:The Ranting Chef

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8 Comments on “Product Review: Warther 5″ Chef Knife”

  1. January 17, 2014 at 2:22 pm #

    REALLY interesting! – such extraordinary talent the man has … I would dearly love one of these knives, but I shan’t even look online, as I know what the prices will be like. Sighh …


    • angie
      January 20, 2014 at 11:59 am #

      M.R., please do go online! I love my knives! I got them over about a 3 year period! I started off with a starter set for about $100! They are NOT that high! I work part time at a fast food joint- and I have gotten them! Another thing you can get is your name etched on the handle of each knife! for $4!


      • January 20, 2014 at 12:49 pm #

        REALLY? – crikey! I shall start the hunt tomorrow week, which is next pension day. These knives are not only functional but works of art, eh? 🙂


  2. Gloria Blackwell
    January 20, 2014 at 11:12 am #

    My home town…when I was in elementary school, “Mooney”, was well, and in person. My class went to his museum, then just a shop in his back yard. The trains were there then, magnificent, and the knives. But, what still sticks in my mind…Mooney took a piece of wood and hand carved each of us, (about 25 kids) , a pair of working pliers about 3-4 inches long. How proud we all were! He was a fascinating man with lots of patience and loved children. To finish this off, I have a regular sized pairing knive that was my mothers’, and oh how she loved it. It started of with a 4 inch blade, the knive is about 48 years old now and the blades is down to about 2 1/2 inches, but I still use it almost daily! She had a full set, but it got split up among us 5 kids. To my way of thinking, there is no better knife and well worth whatever the price is today!


  3. Mary Thomas
    January 20, 2014 at 3:36 pm #

    I’ve had my knives for about 8 years, and they’re still the sharpest knives I have. Wonderful place to visit, and wonderful story behind them.


  4. January 20, 2014 at 6:43 pm #

    Beautiful knife.


  5. Donald Kaspar
    November 14, 2014 at 11:13 am #

    i hope to be going this weekend and will be taking my paring knife back for sharpening. looking at picking up one of his chefs knives. Learned about Warthers, 13 or so years ago when we took a scout troop there, it is a fasinating place.



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