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Zwilling Cutlery (2nds): 5" Serrated Edge Utility Knife $35, 8" Chef's Knife Expired

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Zwilling has Select Zwilling Cutlery (2nds) on sale as listed below. Shipping is free on orders $59+.

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Edited May 30, 2021 at 07:29 PM by
Zwilling.com has Select Zwilling Cutlery (2nds) on sale as listed below. Shipping is free on orders $59+

Note: Product may have minor visual imperfections or a damaged box.

Example Deals (prices as marked):About this deal:
  • My price research indicates that the Zwilling 6" Meat Cleaver is $8 Lower (21% Savings) than the next best reputable merchant at the time of this post.
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Remember, one person stamped on the blade is from secondary markets (Spain, China), while the twins are German.

Triplets are Swedish and Quadruplets are from a secret lab in the basement of Cal Tech. Those last two are hard to find but I picked some up at Marshall's a few weeks ago.
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Thanks for taking the time to post all the links, awesome !!
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Looks like you got the last cleaver. **Shake fist**
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Joined Oct 2009
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> bubble2 2,849 Posts
ascotnot
05-28-2021 at 02:58 PM.
05-28-2021 at 02:58 PM.
Quote from alxshanti :
Are "laser cut" knives stamped?
I think that laser cutting accomplishes the same thing as stamping, to separate out a knife slug from a piece of steel.

Thing is, that metal, whether the knife is stamped or cut from it, was necessarily forged at some point too It's going to come from a roll that was flattened from a slab, and that's a similar process in some ways.
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Joined Aug 2007
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> bubble2 264 Posts
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yzhai
05-28-2021 at 03:42 PM.
05-28-2021 at 03:42 PM.
Quote from Lil12 :
Anyone has any experience with this cleaver? How does it do with bones? Like pork ribs.
I used one in a friend's house. It's a fine cleaver for chicken, but not very effective against pork ribs. The problem is it's too small to be an efficient chopper, and requires a lot of force. we ended up with using a hatchet instead, much easier.
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peekaboo!
> bubble2 10,322 Posts
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alxshanti
05-28-2021 at 04:27 PM.
05-28-2021 at 04:27 PM.
The Gourmet line is stamped, I believe. But are the blades really thin or do they have some heft to them? I'm looking at that Nariki.
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Joined Jul 2015
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> bubble2 422 Posts
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sillyxone
05-28-2021 at 07:01 PM.
05-28-2021 at 07:01 PM.
Quote from alxshanti :
The Gourmet line is stamped, I believe. But are the blades really thin or do they have some heft to them? I'm looking at that Nariki.
Instead of spending $34 on a stamped knife at 55-58 HRC, it probably makes more sense to get a brand new and much superior knife for $40:

https://www.cutleryandmore.com/ne...fe-p136829

I got mine on sale last year, together with the Santoku. The Nakiri blade is slightly thinner than the Santoku, making it the sharpest of the bunch. I'm used to the slicing motion so the Santoku is my favorite, my wife uses the Nakiri most of the times as she's more of a up-down chopping motion.

See the attached image, I tested the knife when I first got it (the Wusthof Gourmet chef was next to it).
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Last edited by sillyxone May 28, 2021 at 07:11 PM.
Joined Sep 2013
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> bubble2 10,322 Posts
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alxshanti
05-28-2021 at 07:59 PM.
05-28-2021 at 07:59 PM.
Quote from sillyxone :
Instead of spending $34 on a stamped knife at 55-58 HRC, it probably makes more sense to get a brand new and much superior knife for $40:

https://www.cutleryandmore.com/ne...fe-p136829

I got mine on sale last year, together with the Santoku. The Nakiri blade is slightly thinner than the Santoku, making it the sharpest of the bunch. I'm used to the slicing motion so the Santoku is my favorite, my wife uses the Nakiri most of the times as she's more of a up-down chopping motion.

See the attached image, I tested the knife when I first got it (the Wusthof Gourmet chef was next to it).
Thanks. I appreciate the feedback. But at 63 RC wouldn't it be difficult to sharpen it when it does go dull. I don't imagine my ceramic honing rod is going of any use. Also, have you noticed any chipping?
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BrianK5207
05-28-2021 at 08:01 PM.
05-28-2021 at 08:01 PM.
Quote from Shoot2scre :
Looks like you got the last cleaver. **Shake fist**

The 5 star cleaver looks to be back in stock as of 8:00pm PDT
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Joined Oct 2009
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> bubble2 2,849 Posts
ascotnot
05-28-2021 at 08:41 PM.
05-28-2021 at 08:41 PM.
Quote from alxshanti :
Thanks. I appreciate the feedback. But at 63 RC wouldn't it be difficult to sharpen it when it does go dull. I don't imagine my ceramic honing rod is going of any use. Also, have you noticed any chipping?
I agree. It would take longer, but wouldn't be any more difficult and besides, it wouldn't have to be done as often.

The best way to deal with chipping is to avoid it all costs, primarily because the "second best" way is a total misnomer - there's nothing good about it. Smilie
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Joined May 2009
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> bubble2 1,626 Posts
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khalid7412002
05-28-2021 at 09:39 PM.
05-28-2021 at 09:39 PM.
Got the 7" Pro knife a few months back and so far liking it but I feel like it needs to be sharpened.

Can anyone recommend a high quality sharping whetstone?

I don't spending more for a high quality whetstone that will last me a lifetime.
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Joined Jul 2015
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sillyxone
05-28-2021 at 10:15 PM.
05-28-2021 at 10:15 PM.
Quote from alxshanti :
Thanks. I appreciate the feedback. But at 63 RC wouldn't it be difficult to sharpen it when it does go dull. I don't imagine my ceramic honing rod is going of any use. Also, have you noticed any chipping?
The VG10 steel is prone to chipping, but BD1N is tougher with less chipping. I'm using my knives normally (it's $35, not $135 after all) and haven't had any chipping. Ceramic rods are perfect for these fine-edge knives, traditional steel rods would actually chip the blades with their ridges, they only work for soft steel to straighten the rolled edge. Just running the blades alternatively around 3-4 times each side will bring it back in shape. I tested with the paper-cut everytime I used the ceramic rod for about a week with consistent result, so I can do it blindly now.
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Last edited by sillyxone May 28, 2021 at 10:18 PM.
Joined Oct 2009
L7: Teacher
> bubble2 2,849 Posts
ascotnot
05-28-2021 at 10:48 PM.
05-28-2021 at 10:48 PM.
Quote from khalid7412002 :
Got the 7" Pro knife a few months back and so far liking it but I feel like it needs to be sharpened.

Can anyone recommend a high quality sharping whetstone?

I don't spending more for a high quality whetstone that will last me a lifetime.
I just use a 1000/6000 stone kit from Amazon that I got for around $23 I think. There are many varieties of these stones but they're all basically the same, low cost stones from China. I am satisfied with the results. I later bought a King 300 stone for around $25 to repair or start on extremely dull blades. I pick up old knives at yard sales and such to practice. Someday if I develop the skills to realize the value of higher priced stones, I may get some, but at this point for me I think it would be a waste of money.

A nifty tool for stone sharpening is the Sharpal angle guide. You just rest them on the end of the stone to establish the angle. The two pack is $7 on Amazon. https://www.amazon.com/196N-Whets...B07R76TJ61
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Joined Oct 2009
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> bubble2 2,849 Posts
ascotnot
05-28-2021 at 10:52 PM.
05-28-2021 at 10:52 PM.
Quote from sillyxone :
The VG10 steel is prone to chipping, but BD1N is tougher with less chipping. I'm using my knives normally (it's $35, not $135 after all) and haven't had any chipping. Ceramic rods are perfect for these fine-edge knives, traditional steel rods would actually chip the blades with their ridges, they only work for soft steel to straighten the rolled edge. Just running the blades alternatively around 3-4 times each side will bring it back in shape. I tested with the paper-cut everytime I used the ceramic rod for about a week with consistent result, so I can do it blindly now.
Jacques Pepin wrote in one of books that steeling knives should be second nature in the kitchen. One of the many qualities of his television cooking programs is observing his expert knife work. It really is something to watch.
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Joined Aug 2005
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> bubble2 15,034 Posts
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LiquidRetro
05-29-2021 at 02:46 AM.
05-29-2021 at 02:46 AM.
Can anyone explain the differences between all the different lines?
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Joined Sep 2013
peekaboo!
> bubble2 10,322 Posts
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alxshanti
05-29-2021 at 08:00 AM.
05-29-2021 at 08:00 AM.
Quote from ascotnot :
I agree. It would take longer, but wouldn't be any more difficult and besides, it wouldn't have to be done as often.

The best way to deal with chipping is to avoid it all costs, primarily because the "second best" way is a total misnomer - there's nothing good about it. Smilie
Quote from sillyxone :
The VG10 steel is prone to chipping, but BD1N is tougher with less chipping. I'm using my knives normally (it's $35, not $135 after all) and haven't had any chipping. Ceramic rods are perfect for these fine-edge knives, traditional steel rods would actually chip the blades with their ridges, they only work for soft steel to straighten the rolled edge. Just running the blades alternatively around 3-4 times each side will bring it back in shape. I tested with the paper-cut everytime I used the ceramic rod for about a week with consistent result, so I can do it blindly now.
Thank you both. That gives me encouragement. The Nexus does look enticing. @sillyxone Which ceramic rod are you using? I have a Cooks Standard which ceramic rod. It does the job on inexpensive everyday knives. Not sure how it'll do on a BD1N blade though.
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Last edited by alxshanti May 29, 2021 at 09:37 AM.
Joined May 2010
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> bubble2 853 Posts
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hmx
05-29-2021 at 08:36 AM.
05-29-2021 at 08:36 AM.
Quote from ascotnot :
I think that laser cutting accomplishes the same thing as stamping, to separate out a knife slug from a piece of steel.

Thing is, that metal, whether the knife is stamped or cut from it, was necessarily forged at some point too It's going to come from a roll that was flattened from a slab, and that's a similar process in some ways.
It's similar in all ways. There is no advantage in forge to shape blades. Knives have an incredibly simple profile and grain direction is pregnant as long as the black is cut out along the direction the sheet was rolled.

And I can't believe people think 15 degrees is a fine edge. I sharpen between 6 & 7 degrees per side on my slicers. The increase in edge retention is spectacular. It takes less force to initiate a cut, and more cuts can be performed at the same level of forced applied. In both mechanical test bench procedures and in empirical testing at various food processing tasks, like deboning chicken by hand, slicing cheese blocks, cutting cured meats on circular blade slicers, and cutting crops by harvesting machinery. The amount of published studies on something as simple as cutting food is pretty impressive.
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Joined Oct 2009
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> bubble2 2,849 Posts
ascotnot
05-29-2021 at 09:13 AM.
05-29-2021 at 09:13 AM.
Quote from hmx :
It's similar in all ways. There is no advantage in forge to shape blades. Knives have an incredibly simple profile and grain direction is pregnant as long as the black is cut out along the direction the sheet was rolled.

And I can't believe people think 15 degrees is a fine edge. I sharpen between 6 & 7 degrees per side on my slicers. The increase in edge retention is spectacular. It takes less force to initiate a cut, and more cuts can be performed at the same level of forced applied. In both mechanical test bench procedures and in empirical testing at various food processing tasks, like deboning chicken by hand, slicing cheese blocks, cutting cured meats on circular blade slicers, and cutting crops by harvesting machinery. The amount of published studies on something as simple as cutting food is pretty impressive.
I'm curious enough to give this a try. I think the big challenge would be maintaining the sharpening angle. From a chart I saw about stacking US quarters as an angle guide, for a 1 3/4" chef's knife that would about three quarters stacked.

I lack the stomach to watch them, but I suspect that just viewing a couple of videos on commercial meat processing would give some insight as to why so much research has been put into knife use in the food industry.
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