Zwilling J.A. Henckels is one of the world´s leading manufacturers of high quality knives. The knowledge and experience of many generations, inventive minds, technological expertise and the teamwork of countless individuals are the driving force behind this status.
There are considerable differences in the quality of knives, starting with the grade of steel. The method of processing raw material is very important as well because it determines the ultimate characteristics of a knife.
It is a challenge to be able to offer a suitable and well functioning knife for every purpose. Zwilling J.A. Henckels has the experience and competence of more than 270 years of manufacturing knives of outstanding quality.
Today's name - ZWILLING J.A. HENCKELS - was given to the Company by a descendant of Peter Henckels, Johann Abraham Henckels.
** To see the full range of products offered from Zwilling J.A. Henckels please CONTACT US or call, 1.267.987.8855 to receive catalogs, pricing, samples, lead times & tech. info.**
Today products by ZWILLING J.A. HENCKELS are recognized globally as the symbol for the highest possible quality and function. (Below)
The facsimile of the entry into the Cutler's Guild of Solingen in 1731. (Below)
Signs of Quality
The quality of a knife is decisively influenced by the grade of steel used. The most important characteristics of the steel used to make the blade are corrosion resistance and hardness. They are achieved by the corresponding chemical composition and appropriate heat treatment.
The manufacturer´s competence shows itself in his ability to select the appropriate steel for the intended purpose. ZWILLING J.A. HENCKELS has this authority thanks to its long
tradition as a manufacturer of cutlery and, in the past, also as a steel producer.
Different types of steel are used in the cutlery industry of which stainless steel has become predominant during the last few decades.
Carbon steel (normal steel)
Carbon steel is the oldest type of steel. It has the disadvantage of being highly susceptible to corrosion.
The term stainless can be applied to any knife made of stainless steel (e.g. chromium steel). Stainless means that the knife will not rust in a humid atmosphere and that it will resist the various acids in daily use.
The coarser the surface finish, the more likely it is to corrode. In other words, the more finely ground or polished the surface of the blade, the more resistant to corrosion it is.
Stainless steel - special formula
Until 1965 ZWILLING J.A. HENCKELS produced its own steel. The Company did intensive research how to optimise the qualities of steel to meet the specific requirements of the cutlery industry. Based on these findings and research results ZWILLING
J.A. HENCKELS´ special formula with the optimum ratio of carbon, chromium and other components was developed.
1. Razor Edge Following intensive research ZWILLING J.A. HENCKELS has developed an innovating honing technique that guarantees an extremely high initial cutting performance. This technique is mainly used for the Asian-style knives (e.g. Santoku knife). After grinding the blade gets a fine-polish treatment to remove even the tiniest burrs.
2. Innovative Scalloped Edge ZWILLING J.A. HENCKELS has further improved the cutting performance of bread and utility knives. The employment of new technology together with a more “aggressive” scalloped edge has achieved a distinctly better cutting performance. The force needed for cutting has been considerably reduced because the scallop has been electrolytically deburred.
How to recognize a good knife?
Workmanship, Attributes, Quality
At first glance it is difficult to distinguish a high-quality knife from an inferior one. The essential characteristics are revealed only in regular use. One thing is for certain, though: ZWILLING J.A. HENCKELS stands for the highest possible knife quality.
These features are characteristic for quality knives:
1. Precise workmanship The parts of the knife have been jointlessly assembled. There is no seam on the transition between bolster and handle. This is particularly important for hygienic reasons. Neither the blade nor the handle show any irregularities or burrs where bacteria could settle.
2. Surface finish The blade has a finely ground surface that has first been ground and then refined to get its compressed surface. This is a sign of top quality surface finish.
3. Safety Handle and bolster have been designed to provide a secure grip from which the hand cannot slip. An ergonomically designed handle and the right weight permit safe, tireless use.
4. Cutting edge retention The cutting edge retention determines the period of use in which the blade retains its cutting properties. A good knife is sharp for a prolonged period.
5. Corrosion resistance The more finely the surface of the blade is ground or polished, the more resistant to rust it will be.
6. Dishwasher compatibility Quality knives with plastic or stainless steel handles can be cleaned in the dishwasher (preferably economy cycle at max. 55º C). But it is gentler for the knives to be cleaned by hand and thus recommended. Knives with wooden handles suffer in the dishwasher by soaking up too much water. They need to be cleaned under running water only.
From blank to knife
Hardening The hardening process is an important step in the production of cutlery since it is crucial for the final quality of the steel. The correct hardening temperature and the duration of the treatment are subject to narrow limits and must be precisely maintained. The cutting abilities and corrosion resistance of the blade depend entirely on the right heat treatment.
Care & treatment of knives
Care - safety - sharpening
Care always pays off Good knives are an investment. When properly looked after the quality knives of ZWILLING J.A. HENCKELS will serve you well for many years.
Always remember, though, that even stainless steel knives are never 100% rustproof. Therefore rinse off acids (e.g. from fruit and vegetable juices, mustard, ketchup) from the blade immediately after use. Should stains appear after all, they can easily be removed with a standard non-abrasive metal cleaner.
Here are some useful guidelines for dealing with knives:
1. Cleaning in the dishwasher Knives with synthetic handles can be put into the dishwasher without reservation. But please bear in mind that the high-quality blades may be damaged when they hit other cutlery, pots or pans. When loading the dishwasher make sure that the blades don´t touch other objects.
2. Cleaning by hand For extra care and thus recommended knives should be cleaned by hand. After use it should simply be held under warm running water and cleaned with a soft cloth. If necessary add a little washing-up liquid and dry immediately from the back towards the cutting edge.
3. Removal of scratches from metal handles Small scratches or dull patches on stainless steel handles can be removed by gently using ZWILLING J.A. HENCKELS own matting fleece (art. no. 30499-000).
4. Please do not misuse A knife is not a screwdriver or can opener. It is entirely unsuitable for these purposes. Misuse may damage the cutting edge.
The right knife for every purpose
Tips & Hints
Knives vary as much as the material they are required to cut. They differ from each other in terms of size, shape of blade and cutting edge. These details determine the most suitable knife for each particular task. Optimum results can only be achieved with the suitable knife.
On the following pages the various types of knife, their principal purposes, their advantages and benefits to the user are described in detail.