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Zwilling Knife & Staub Cast Iron Cookware: 8-Pc Zwilling Four Star Knife Block Set
$200
$399.99
& More + Free S&H
Update: This popular deal is still available.
Zwilling has Select Zwilling Knife & Staub Cast Iron Cookware on sale as listed below. Shipping is free.
Thanks to Deal Hunter Navy-Wife for finding this deal.
Available options:
Zwilling has Select Zwilling Knife & Staub Cast Iron Cookware on sale as listed below. Shipping is free.
Thanks to Deal Hunter Navy-Wife for finding this deal.
Available options:
- 8-Piece Zwilling Four Star Knife Block Set $199.99
- 4-Piece Staub Cast Iron Stackable Cookware Set
- Black Matte $399.99
- Cherry $399.99
- Grenadine $499.99
- Dark Blue $499.99
- Graphite Grey $499.99
- Blueberry $499.99
Original Post
Written by
Edited November 11, 2023
at 02:38 PM
Zwilling [zwilling.com] has Select Zwilling Knife & Staub Cast Iron Cookware on sale as listed below. Shipping is free on orders $59+.
Available:
Available:
- 4" Zwilling Four Star Paring Knife [zwilling.com] $29.99 -OOS
- 8" Zwilling Four Star Chef's Knife [zwilling.com] $49.99 -OOS
- 8-Piece Zwilling Four Star Knife Block Set [zwilling.com] $199.99
- 4-Piece Staub Cast Iron Stackable Cookware Set
- Black Matte [zwilling.com] $399.99
- Cherry [zwilling.com] $399.99
- Lilac [zwilling.com] $399.99 -OOS
- Grenadine [zwilling.com] $499.99
- Dark Blue [zwilling.com] $499.99
- Graphite Grey [zwilling.com] $499.99
- Blueberry [zwilling.com] $499.99
Created 10-31-2023
at 10:59 PM
by Navy-Wife | Staff
in
Kitchenware & Cookware
(7)
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Price Intelligence
Give Feedback Model: ZWILLING Four Star 8-inch, Chef's knife
Current Prices
Sort: Lowest to Highest | Last Updated 6/20/2024, 06:45 PM| Sold By | Sale Price |
|---|---|
 Zwilling US | $99.99 |
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Go for it!!!
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Mine is getting a bit long in tooth and I can never quite hold a sharp edge on it for long.
I think so. I had two Victorinox knives for 10+ years (chef+utility). They served me well and are still in a drawer.
But after eyeing Zwilling for almost as long as I've had the Victorinox, and with a decent sale+coupon, I finally invested in a small set of Zwilling 4* (chef+utility+paring). Almost a year later with regular use and they are still sharp.
Of the 3, the utility knife is easily the most useful. The chefs knife is only used for bigger projects. The small paring knife is useful but too small for prep work.
We buy bread in unsliced loaves and these knives can still pull a clean slice. Same for tomatoes. They've not been resharpened but I use a honing steel every week or so. They could probably use a real sharpening in another year.
We don't baby our knives but we do hand wash and dry. These should last us at least as long as the Victorinox.
All that said, the Victorinox was a great knife. It needed sharpening more regularly but generally a good knife that felt and performed much better than its price.
Strange. The coupon worked for me. It only worked after I put in my zip code at checkout. Maybe try that?
Butchers/BBQ masters/Chefs across the world disagree with you.
Keep chasing the amateur neighbor brands that used to be a thing.
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Bought it on Amazon https://www.amazon.com/dp/B00004R...yp_im
no shipping for Prime Members but there was tax... so just over $32.
Our community has rated this post as helpful. If you agree, why not thank trza
Mine is getting a bit long in tooth and I can never quite hold a sharp edge on it for long.
Both are fine knives at a similar price point. The Victorinox is nice and nimble and a good stamped blade knife. The thin blade reduces drag and makes it seem sharper than it might be in many instances. The metal is soft enough you can abuse it and bring it back with a quick sharpening.
I believe this one is forged, so the blade will be thicker and perhaps a bit stronger. Some people like the extra heft. What I dislike about it is the full bolster, which presents it's own challenge to sharpening. If you can't sharpen that back edge over time you develop a frown as metal is removed further towards the point. This happens very quickly with carbide and electric sharpeners. Basically that bolster prevents full blade contact with the cutting board. It takes a fair amount of sanding to fix that. Since I do my own sharpening and don't have a belt sander, I buy knives without a full bolster. The Victorinox don't have one at all!
Blades don't really wear out unless you mess with the temper of the metal or you sharpen the steel away to the point it's no longer serving it's functional job. Unless you left that blade on burner or something it's more likely you need to do some maintenance on that Victorinox. Get it professionally sharpened (or even better, learn to DIY with a whetstone or even a guided system!) and it will be back to sharp. Then a steel to hone the blade like once a week (you might need to improve your technique if you already do this often). The steel will essentially push the apex of your blade back into alignment and remove any small burrs that have formed. I usually sharpen my Victorinox every 6 months or so and the steel is enough to keep it working well. It's certainly not what I would call sharp that whole time, but it's far from dull (hope that makes sense).
When I used to pay to have my knives sharpened, I'd take them once a year to a honemeister and have him all the kitchen knives at one go. A chef's knife would be about $8. If you have no interest in sharpening, there's nothing wrong with using a pro. A good one will have decades of experience and quality equipment at their disposal. It's hard to beat that value. I caught the sharpening bug during covid. I had lots more time on my hands and nobody to sharpen for me.
I like the 8" chef's knife but my wife prefers 7" Santoku.
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