Premium German Cutlery by ZWILLING J.A. HENCKELS. Made in Solingen, Germany Since 1731

Transcription

1 Premium German Cutlery by ZWILLING J.A. HENCKELS Made in Solingen, Germany Since

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3 ZWILLING History The ZWILLING J.A. HENCKELS brand was established on June 13, 1731, the day knifemaker Peter Henckels registered the ZWILLING logo with the Cutlers Guild of Solingen, Germany. The name and logo for ZWILLING (German for Twins) were inspired by the astrological sign at the time of the June founding. June is under the sign of Gemini or the Twins constellation. ZWILLING cutlery is still manufactured in our factory in Solingen, Germany. 280 years later, the ZWILLING name represents innovative technology in the production of knives that are harder, sharper, more durable and beautiful. ZWILLING J.A. HENCKELS knives have been sold and distributed in North America since

4 What makes a quality knife? 4 KEYS 1. Sharpness what makes a knife sharp? Acute edge angle Hand polished edge and smooth blade Thin blade 2. Retaining Sharpness what makes a knife stay sharp? Hardness of steel which comes from: High carbon content Even spread of the carbides Improved by ice-hardening and tempering process 4

5 What makes a quality knife? 4 KEYS 3. Durable what makes a knife last a lifetime? One-piece precision forged Corrosion resistant steel it won t rust easily Tough/elastic steel it won t break or crack easily Full or ¾ tang Thickness of the blade Handle material and construction 4. Ergonomic Design what makes a knife comfortable over hours of use? Bolster is comfortable and promotes proper handling Seamless transition from blade to handle Good weight distribution Comfortable handle 5

6 Terminology Spine Blade Heel 6

7 Bolster The bolster forms the transition from the knife s handle to the blade. It should: guard fingers distribute weight properly be comfortable promote proper handling Full Bolster Half Bolster Curved Bolster 7

8 Bolster : Review + to +++ Rating 8

9 PRODUCTION PROCESS

10 BLANKS

11 SIGMAFORGE Upset forging

12 GRINDING Back & bolster

13 FRIODUR Ice-hardening

14 STRAIGHTENING

15 GRINDING & POLISHING blade

16 HANDLE Assembly

17 SHARPENING & POLISHING

18 CLEANING

19 QUALITY CONTROL

20 Special Formula Steel The ZWILLING special formula steel is produced in Germany by ThyssenKrupp exclusively for ZWILLING J.A. HENCKELS. Carbon content and alloy components like chrome are maintained in a precise composition. Due to the consistent chemical composition of the steel, the production process and heat treatment can be fine-adjusted. This enables ZWILLING to get the very best out of the steel. Stainless Steel Core Components: Iron is the heart of steel but it is relatively soft and prone to corrosion Carbon is added for strength Chromium is added for corrosion resistance Stainless means knives resist rust in humid air or when they are used to cut acidic foods such as tomatoes, lemons and limes. 20

21 SIGMAFORGE Forging is at the core of knife production. This is when the knife gets its shape under extreme conditions using temperature and power. During the forging process the SIGMAFORGE knife is precision-forged from one single piece. SIGMAFORGE is an upset forging process. Only the part of the blank that forms the bolster is heated. Upset forging is favored for: Retaining Steel Integrity heat effects the metal. By only heating a small portion of the blank more of the steel s integrity is maintained Energy Efficiency up to 70% less energy is used in upset forging than in traditional forging 21

22 SIGMAFORGE 22

23 FRIODUR Like turning dough into great bread, the full potential of steel can only be unlocked with the proper baking or heat treatment. FRIODUR is a hardening process proprietary to ZWILLING. The process involves four important stages of time sensitive heat treatment that unleash the full hardness and toughness of the steel. The stages: 1. Heating: 1800 F 2. Cooling down: room temperature 3. Freezing: 94 F 4. Tempering: 480 F (twice) The result: exceptional hardness, high toughness and corrosion resistance 57 Rockwell Hardness an excellent property for edge retention 23

24 Laser-controlled sharpness Sharpening is done in a multi step process. Each knife is hand-ground and hand-polished by an artisan for ultimate sharpness. ZWILLING then validates the work with precise laser technology to check the optimum angle of the cutting edge. This creates blades with long-lasting sharpness and very high cutting properties. Most ZWILLING knives have an edge angle of 15 degrees on each side, 30 in total.. Santoku s have an edge of 10 on each side, 20 in total. 24

25 Blade styles The right knife for every purpose: Knives vary as much as the material they are required to cut. Variations: Shape of blade Size of blade and handle Cutting Edge Bolster The above details determine the most suitable knife for each task. The following pages identify blade styles and uses. 25

26 Blade styles Peeling knife: small, lightweight, handy knife with curved blade and firm tip. Peels potatoes, fruit and vegetables. Also suitable for cutting out spots and blemishes. Paring knife: small, light and versatile knife with a slim blade and centre tip. Peels, cuts, cleans and garnishes fruit and vegetables. Also suitable for preparing meat and larding. Kudamono: Asian vegetable knife with a strong blade, straight cutting edge and firm tip, mostly hollow ground. Cleans, peels and cuts small fruit and vegetables. Also suitable for cutting out spots and blemishes. 26

27 Blade styles Serrated Utility knife: medium-sized knife with scalloped edge. Cuts for example tomatoes, sausages, small bread rolls and cheese. Practical for picnics and cold lunches. Bread knife: long, strong blade with scalloped edge. This edge cuts effortlessly through hard bread crusts. Cuts neat slices due to its aggressive long prongs. 27

28 Blade styles Carving knife: slim knife with strong blade and fine cutting edge. For preparing all kind of meat and for carving roasts. Hollow edge slicing knife: long, flexible blade with alternating hollows on each side of the cutting edge and rounded tip. Ideal for finely slicing meats and fish (especially ham and salmon). Also suitable for cutting cakes. 28

29 Blade styles Boning knife: slim and thin, characteristically curved blade with straight cutting edge. Best suited for cutting meat off the bone. Filleting knife: long, slim, thin and flexible blade for efficient filleting of fish. Also suitable for skinning tomatoes and other precise jobs, like segmenting citrus fruits. 29

30 Blade styles Chef s knife: sturdy, heavy knife with broad, strong blade and fine cutting edge. The allrounder for professionals and hobby chefs suitable for chopping herbs, cutting vegetables, slicing and dicing fish and meat. Santoku knife: Asian-type knife with broad blade and especially sharp cutting edge. The all rounder of the Asian kitchen can be used threefold: for preparing meat, fish and also vegetables. All ZWILLING Santoku knives have a fine-polished RAZOR EDGE that gives them their typical sharpness. 30

31 Blade styles Chinese chef s knife: broad, long blade with very sharp cutting edge. Perfect for preparing meat, fish and vegetable the Chinese way. The large blade protects the hand even when cutting small items. Not suitable as a cleaver. Cleaver: sturdy broad and rectangular blade. Cuts large pieces of meat and spare ribs. 31

32 Edge maintenance Knives do not stay sharp forever. If you examine a knife under a microscope, you would see that the edge is made up of thousands of small cutting teeth. Through use, the fine teeth on the cutting edge will eventually get misaligned, resulting in a dull knife. It is necessary to realign the teeth on a regular basis to renew the cutting edge; this is called honing. Do not hone or re-sharpen serrated knives! If a serrated knife becomes dull it should be sharpened by a professional or replaced. 32

33 Re-Sharpen Over time, a knife will have to be re-sharpened. This means the cutting edge can no longer be renewed by realigning and has to be reground. Sharpening Steel realigns the edge, but it doesn t regrind (take away a thin layer of steel to put a new edge on the blade). When used correctly and honed regularly a knife only has to be re-sharpened approximately once a year. 33

34 /2012 Printed in Canada