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Wake up, thread.
Not a single mention of Zwilling in this thread. Is there a reason for that?
over here, zwilling is henckels. for years the two big kitchen knives sold in the us were henckels and wusthoff (and a trickle of the various sabatier brands). for me, wusthoff was a much better knife. and then along came all the japanese knives, etc. henckels (zwilling) is a decent supermarket knife, but that's pretty much it. is it different in the EU?
I realized it might be Henckels when I saw the full name of Zwilling (Zwilling J.A. Henckels)...
I'm not sure what a supermarket brand is, but I don't think they're sold in supermarkets over here. You can buy them in kitchen stores that also sell brands like Sabatier, Global and Wusthoff as well.
Here's the site, to give you an idea:
http://www.zwilling.com/en/knife-series.1206.html
I'm not sure what a supermarket brand is, but I don't think they're sold in supermarkets over here.
Thanks, otc. What does a simple Henckels chef's knife approximately cost in the US?
they're usually around $100. Wusthoff and Global are roughly the same.
Anyway, I've grown used to it, it feels good in my hand and I only do simple cooking. Next step is learning how to sharpen it (been reading the knife sharpening thread).
I seem to remember (maybe foo's knife thread)-you used to use an edge pro- do you still use it/would recommend?Ancient thread.
I still love my Takamura Pro 240 but it's got a chip that many sessions on the stones have not been able to remove. So I have to send it out.