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MichaelL3756 35.2K Views
Jan 17, 2023 1:08 AM

5.5" ZWILLING TWIN Signature Prep Knife

$25

$50

50% off
+ Free Shippingat eBay
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Deal Details
ZWILLING J.A. Henckels via eBay has 5.5" ZWILLING TWIN Signature Prep Knife on sale for $29.95 - 15% off when you apply promo code SLEEPNSAVE at checkout = $25.46. Shipping is free.

Thanks to Community Member MichaelL3756 for posting this deal.

Features:
  • Manufactured in Germany
  • Ergonomic polymer handle perfectly bonded to full tang
  • Precision honed, laser controlled edge to ensure ideal cutting angles for sharpness and durability
  • One-piece stamped blade for a lighter weight knife without sacrificing strength.

Editor's Notes

Written by SubZero5 | Staff
  • About this deal:
    • While supplies last.
  • About this store:
    • 60 day returns | Seller pays for return shipping

Original Post

Written by MichaelL3756
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
ZWILLING J.A. Henckels via eBay has 5.5" ZWILLING TWIN Signature Prep Knife on sale for $29.95 - 15% off when you apply promo code SLEEPNSAVE at checkout = $25.46. Shipping is free.

Thanks to Community Member MichaelL3756 for posting this deal.

Features:
  • Manufactured in Germany
  • Ergonomic polymer handle perfectly bonded to full tang
  • Precision honed, laser controlled edge to ensure ideal cutting angles for sharpness and durability
  • One-piece stamped blade for a lighter weight knife without sacrificing strength.

Editor's Notes

Written by SubZero5 | Staff
  • About this deal:
    • While supplies last.
  • About this store:
    • 60 day returns | Seller pays for return shipping

Original Post

Written by MichaelL3756

Community Voting

Deal Score
+27
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61 Comments

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Expert
This user is an Expert in Grocery
Jan 18, 2023 2:32 AM
2K Comments
Joined Jul 2012
busybugsy
Expert
This user is an Expert in Grocery
Jan 18, 2023 2:32 AM
2K Comments
Quote from SharkSapphire View quoted comment :
You grossly underestimate the quality of Indian steel. Have a read.
It's not about "Indian" steel. It's that most consumer product companies make their cheaper and inferior product lines in China, India or other low cost countries while keeping the higher end products in "fancy" countries. The result is what they asked for, cheaper and lower quality products. It has nothing to do with the capability of India or China.

Apple is the primary exception to the rule with their highest end products made in China. Which shows it's not about the country manufacturing but the choice the consumer brand makes.
Last edited by busybugsy January 17, 2023 at 08:28 PM.
Jan 18, 2023 2:43 AM
84 Comments
Joined Nov 2005
deal-me-inJan 18, 2023 2:43 AM
84 Comments
Quote from SharkSapphire View quoted comment :
You grossly underestimate the quality of Indian steel. Have a read.
Appreciate it if you have a source. Anecdotally though, German steel knives have a good reputation in the cutlery world, but I don't have any reference points about India. This was the source I used: https://oishii-desu.com/2022/09/1...nd-answer/
Jan 18, 2023 2:58 AM
66 Comments
Joined Nov 2017
JohnS6586Jan 18, 2023 2:58 AM
66 Comments
Quote from koolkat25 View quoted comment :
Thanks for the link but a bit too small for me . How does this compare .link [ebay.com]
That's a prep knife. The whole point of a paring knife is that it's small (usually under 4") so you can do delicate work and have a lot of control over it. Some people like prep/petty/utility knives, but I've never seen the point, unless you have small hands and have trouble handling a full size chef's knife. A chef's knife and a paring knife should be the first two knives you get. A prep knife is maybe the 8th or 9th knife you get, once you've got all the more useful ones.
1
1
Jan 18, 2023 3:09 AM
1.2K Comments
Joined Dec 2006
funny4lifeJan 18, 2023 3:09 AM
1.2K Comments
The only stamped knife anyone should have is a boning/fish knife where it's actually a benefit.
Jan 18, 2023 4:26 AM
9.4K Comments
Joined Aug 2009
woodyggJan 18, 2023 4:26 AM
9.4K Comments
Quote from busybugsy View quoted comment :
It's not about "Indian" steel. It's that most consumer product companies make their cheaper and inferior product lines in China, India or other low cost countries while keeping the higher end products in "fancy" countries. The result is what they asked for, cheaper and lower quality products. It has nothing to do with the capability of India or China.

Apple is the primary exception to the rule with their highest end products are made in China. Which shows it's not about the country manufacturing but the choice the consumer brand makes.
Thank you. So tired of the ignorant manufacturing myths being perpetuated here.
1
Jan 18, 2023 4:52 AM
164 Comments
Joined Aug 2013
rJakJan 18, 2023 4:52 AM
164 Comments
Quote from koolkat25 View quoted comment :
Thanks for the link but a bit too small for me . How does this compare .link [ebay.com]
That's basically the same knife as in this post but forged not stamped.
A knife is a tool. Each one has a purpose, and people have preferences ( and opinions as to what your preferences should be). Lots of people say just use a chefs knife. Some feel like they are using a machete and prefer a smaller knife. It's all about what you like.
My suggestion, go to a store and handle the knives. Or buy a bunch and figure out which ones you like. Try your friend's knives out. Ignore everyone telling you which knife you should use and find out for yourself. 🔪
Jan 18, 2023 5:36 AM
9.4K Comments
Joined Feb 2007
trzaJan 18, 2023 5:36 AM
9.4K Comments
Quote from timp View quoted comment :
I hate to hijack the thread, but can one of you pros recommend a decent sharpening solution for my kitchen knives? For a $100 budget, is it worth it to get a Workpro belt sharpener or is there a stone kit that you recommend that will have everything I need?
If you want to use belts get the Ken Onion edition so you can choose your bevel angle.

But the best sharpener is an 8" stone. A Shapton Pro 1000 ($40ish) is a good place to start. It's Splash and Go (no soaking), long lasting, and a good all around grit size. The King 1000 is also good and less expensive. Better feedback but messier and you have to soak it. Eventually you'll want a course stone around 300 grit for repairs and rebeveling and you'll want a flattening stone to keep your sharpening stones in good shape.

Murray Carter videos on YouTube will teach you how to sharpen. After like a dozen sessions you'll be fairly good at the job.

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Jan 18, 2023 6:31 AM
1.9K Comments
Joined Feb 2004
KachurJan 18, 2023 6:31 AM
1.9K Comments
I bought once one of those expensive knives from this company only to find it later in my wife's garden. She needed big knife for planting. Now I just get $10 knifes when on sale and sharpen them every month or two. She still cooks pretty well even with those.
1
Jan 18, 2023 7:16 AM
988 Comments
Joined Jun 2017
BabyTantrumJan 18, 2023 7:16 AM
988 Comments
Quote from CalmBreakfast857 View quoted comment :
Spend 70 to 100 on a lifetime kitchen knife. You are welcome.
Which one?
Jan 18, 2023 7:26 AM
988 Comments
Joined Jun 2017
BabyTantrumJan 18, 2023 7:26 AM
988 Comments
Quote from Shushera View quoted comment :
I bought once one of those expensive knives from this company only to find it later in my wife's garden. She needed big knife for planting. Now I just get $10 knifes when on sale and sharpen them every month or two. She still cooks pretty well even with those.
It's not all about the knife. Good takeaway.
Jan 18, 2023 8:04 AM
1.9K Comments
Joined Jun 2012
leroy_sunsetJan 18, 2023 8:04 AM
1.9K Comments
My ex got my workhorse chef's knife in the divorce. 16 years of cooking with that thing. It was a Sabatier that didn't keep the best edge, but had the best grip, balance, profile, weight, and blade thickness. Irreplaceable, and she now uses it to open mail. I now use a Henkels Classic 8" from Spain, it's fine but just not the same.

OP knife is not for me (I like veg prep with a Japanese knife). Agree with other posters, get a chef's knife and a paring knife and you're basically done. Everything after that is just for fun.
Jan 18, 2023 9:55 AM
296 Comments
Joined Jul 2017
uglybull01Jan 18, 2023 9:55 AM
296 Comments
Quote from SalmonSurprise View quoted comment :
It is stamped. I will pass. In my experience, their stamped knives are really only commanding that price for the name. You can get similar quality stamped knives at this price normally.
Can you recommend?
Jan 18, 2023 12:22 PM
47 Comments
Joined Dec 2020
Angrygoose21Jan 18, 2023 12:22 PM
47 Comments
Quote from timp View quoted comment :
I hate to hijack the thread, but can one of you pros recommend a decent sharpening solution for my kitchen knives? For a $100 budget, is it worth it to get a Workpro belt sharpener or is there a stone kit that you recommend that will have everything I need?
I'm not a pro but I bought a stone kit on Amazon with grits ranging from 400-8000. There's definitely a learning curve but once you get it your knives will be pretty sharp. I can get it to cut through printer paper but not magazine paper. It just takes a lot of practice
Jan 18, 2023 12:24 PM
977 Comments
Joined Jan 2010
timpJan 18, 2023 12:24 PM
977 Comments
Quote from trza View quoted comment :
If you want to use belts get the Ken Onion edition so you can choose your bevel angle.

But the best sharpener is an 8" stone. A Shapton Pro 1000 ($40ish) is a good place to start. It's Splash and Go (no soaking), long lasting, and a good all around grit size. The King 1000 is also good and less expensive. Better feedback but messier and you have to soak it. Eventually you'll want a course stone around 300 grit for repairs and rebeveling and you'll want a flattening stone to keep your sharpening stones in good shape.

Murray Carter videos on YouTube will teach you how to sharpen. After like a dozen sessions you'll be fairly good at the job.
Appreciate the advice. Ordered the king 1000.

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Jan 18, 2023 1:03 PM
395 Comments
Joined May 2017
awdemuthJan 18, 2023 1:03 PM
395 Comments
Quote from uglybull01 View quoted comment :
Can you recommend?
Professional chef of 15 years here. I've got some expensive steel in my roll, and I've borrowed tons of amazing knives through the years, but if you stepped foot in my kitchen (home or work) and I have a knife in my hand, I'd bet good money that knife was an 8" Victorinox chef's knife. I'll admit it feels a bit light at first, but that's great for long prep sessions. It doesn't have amazing edge retention, but it takes a shaving sharp edge super quick. Another advantage of its softer steel is it's easy to work out chips and nicks in the edge by hand. It's not pretty, but are you buying it to use or to show off? It's a workhorse and it will perform.

They're pricier now - they used to be so cheap they were practically disposable. Even at their elevated prices, I think they're the best buy in the knife world. Use the camel website to make sure you're getting one at a dip.

Someone upthread with twice my experience knows what's up. Their preferred knife probably looks cheap (no offense buddy), likely needs a steel more often than most knives and would otherwise be laughed out of any knife discussion, but they've made a career with it. With that knife, they could out chop just about anybody else armed with the "beat" knife ever. I'd bet you could pick it up at any given time and give your arm hairs a trim, and pre-shift it's stupid sharp.

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