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For the last 22 years I have owned a set of the Zwilling J.A. Henckels five-star ice hardened. I typically only use the honing stone and had them sharpened twice. They still hold a great edge and work great. New to the channel, thanks for the review.
Love hearing this! I have a set of miyabi knifes from zwilling. 2 years in so far and I can still slice strawberries thin enough to see through! I love how they cover every price point too! Wish I had known that sooner. I just picked up some henkels statement blades for Christmas gifts. I'm hoping to win over hearts and minds! I think these are great introductory knives @ 25 bucks for a chefs knife! It's 54 hardness too... sure it's not my miyabi's 63, but it's like 1/10th the price. It's harder than a mercer of equal value. I'm hoping to get a tsprof sharpener too. Then I can keep the whole family sharp!
8 днів тому
I bought my Zwilling knives forty years ago when they were offered on sale 40% off in a set of 4 , large chopping, smaller carving and the paring knife and honing steel.. I have replaced the paring knife as it has become smaller over the constant years of use and honing with the steel. I bought a dollar store paring knife three years ago a Taiwan product that is really quite good. It's amazing what you can get for a buck or two at these places' None of these knives has needed resharpening because they only get used by me preparing food for just two people for the most part. They remain wicked sharp by washing separately and the very seldom stroke to hone with the steel. The worst things to chop are turnip and frozen meat. I predict these knives will be passed down to family or consigned to a thrift shop when I hang up my apron for good or am found dead in it. I'm betting they will still not need to be reground because they hardly get the use they would in a restaurant kitchen.
I wish I'd known the difference in stamped and forged when I started buying knives. I bought a whole block empty and then began buying Wusthof knives to put in it, and then found out they were stamped. When I began slowly replacing each one with a forged version, the most immediate difference I noticed was in the weight, and it made a big difference. I still have the gourmet ones even though I have a duplicate in the classic (forged) version, but it would have been nice to know. Your videos are incredibly informative but unbiased. Thank you so much!
I have Henkels branded Solingen knives…my memory is before the late 2000’s when the Spanish and later Chinese versions started showing up at Target and the like, they were clearly called Henkel at Bed Bath and beyond and other kitchen and restaurant supply stores. They were always locked up next to Wusthof’s (which used to be a Ford vs Chevy thing) I’m 53 so this could all be a senile fantasy but that’s the way I remember it. Great Video
You aren’t crazy. Henkels used to be sold in knife shops, behind the counter with the Wusthofs. Solingen twins were just what they were. The new cheap home versions (single dude) are too flexible to be utilized as a proper chefs knife in a professional setting. This was back in 1999 for me.
@@cbird4922 yeah it's a little henkels became zwillings junk brand. I have some good old German made ebony handled drop forged knives. It's a shame one company eating the other slowly
I've been using a Zwilling "Four Star" set of knives for the past 35 years, and I love them; although I've been mistakenly calling them "Henckels" all this time. One thing that was not noted: if you plan on using a rotary electric sharpener, the full bolster knives won't go fully thru the machine, just something to be aware of. I now use Japanese waterstones so that's no issue, but I'd LOVE to have that new Tormek T-1, but it won't work with a full-bolstered knife. Thanks for the video!
Same here. Ours were purchased in the 1980's and they are Zwilling J A Henckels with the two men. BTW, the only legitimate sharpening method is whetstones. Those rotating stone sharpeners will damage any knife, most of them do.
Good to hear - In addition to the Henckles Classic knife set that arrived a few days ago (and loving so far), I’ve also ordered a set of Zwilling Four Star and are on their way. Reason for doing so is just days after receiving the Classic set, the Four Star went on sale for the same price. I feel that I might prefer the contoured handles of the Four Star more from the aspect of comfort as opposed to the Classic’s more squared off handles. I’m curious to see if the knives made at the original factory in Germany are noticeably superior to the Classic set made in Spain, as well as how much difference the Friodur treatment makes. A side bonus of the Zwilling set is that it comes with a self sharpening block fwiw. This is my first time switching to Zwilling / Henckles, and have long been the knives I’ve been wanting to upgrade from my Ginsu, Cutco, and Tramontina mix. After trying the Henckles Classic, I quickly found my old knives, while adequate for basic cooking (stamped, avg sharpness, basic construction) paled my comparison in steel quality and construction. Had I researched earlier in life and known I could have purchased higher quality knives for about the same as what I paid for my Ginsu, Tramontina, & Cutco, I’d have just bought Zwilling / Henckles in the first place. My Ginsu’s serrated edge is pretty worn from years of use. The tramontina’s serrated edges are hardly sharp due to all of the finely serrated edges being rolled over. And the single Cutco knife I own, while nicer in construction and maintaining a better edge than either my Ginsu or Tramontina, is way overpriced for a stamped blade knife and literally costs about as much the *entire Zwilling set* I just ordered. One of the consequences of not knowing much about kitchen knives. Within a week of researching and watching videos like these, I decided on making my next set Zwilling JA Henckles. Now that I have my very first set in my possession, I can honestly see why they are so popular and still making knives for nearly 300 years.
I wish I had that 8" half-bolster zwilling chef knife instead of my 8" 4-star. Also, when I was of the mindset that I needed a lot of knives, I bought a 10" 4-star chef knife, which I have rarely used.
Thank you so much. I bought Kitori meta drop series kitchen knife on thanksgiving deal for 20$ From this video it matches everything you mentioned about Zeelling 200$ worth knives. So happy to learn about knives and the surprise of me picking a valuable one 😀
Got a henckels solution , for like 9 bucks at burlington , not bad , used to have a carico serrated as a gift but mysteriously it lost a tooth , im super kitchen inclined and it does the job, buy a sharpening stone with it and youre set.your video reviews is all true
Salutes to you Andrew for studying the subject very well, and for your natural aptitude for teaching which maximizes the audience's benefit from every single episode you produce.
This video was more informative than I expected. Thanks. I've been looking to get a decent set for my wife. Every time she asks me to help cut tomatos or whatever, it's a pain with the junk knives that we have.
Thank you for this video. I purchased a set of Henckles Classic knives per your recommendation and are of excellent quality and construction for the price. The only minor gripe was how sharp edged the spine was, so I easily rectified that by softening the spine by rubbing the round portion a well oiled Philips screwdriver at various angles, followed by an an aluminum encased soapy sponge, then polished with a strap of leather. Now it it looks and feels much nicer and has nearly the same appearance as it’s Zwilling counterpart for much less money. I plan to maintain its sharp edge for years to come with a precision 15°- 20° angled stone and hone set. I’m thankful the Spain derived forged set of knives exists at such a reasonable price. I so find it interesting that for the Spanish made knives, you can only get the *forged* set under the Henckles name and only the *stamped* set under the Zwilling name. 🤷 This one is a bit of a head scratcher, but fwiw, it feels good to own a set of these fine knives with the near identical handle shape and forged blade as it’s Friodur brother, but under its much more affordable single stick brand and the only one with the Henckles name still made in Europe. I’m chalking it up to smart marketing as it was an easy purchasing decision for me. If I were using them for anything more serious than general home kitchen use, I’d opt for the Zwilling Pro set, but from first impressions, I’m confident the Classic line is more than sufficient.
Update: just days after purchasing my Henckles Classic set, Zwilling listed their Four Star 5 piece set with self sharpening block for the same price.. so I ordered those as well and expected to arrive soon. I’ll be comparing the Henckles Classic to the Zwilling Four Star to decide which set I’ll keep and which set I’ll be returning. I do prefer the appearance of the Classic as they mimic the Zwilling Pro S look, but felt it was worth trying out the Zwilling set for the same price, and curious if I can tell the difference in the Friodur steel, or the workmanship of German-made or Spanish-made. I’m also curious if I’ll like the contoured all black handles more than the squared off riveted / tang exposed Classic design. If anyone has direct experience and feedback to share between Henckles Classic and Zwilling Four Star, I’m all ears. Either way, I’ll share my first impressions once the Zwilling arrives, and have a good feeling that I’ll enjoy a lifetime of using either set.
2nd update: okay, after comparing Henckles Classic to Zwilling Four Star, I much preferred the Henckles Classic knives for the following reasons: • weight and balance • handle shape and design • fit better in the sharpening block I’ll either send this Zwilling Four Star set back or I’ll gift the knives and keep the block. I was surprised how disappointed I was with the Four Star handles. They felt too light, making the very knife forward heavy, lacking balance. They were also too round, requiring much more effort for me to hold securely. After watching your other video comparing Zwilling’s Pro and Professional S, the Henckles Classic appears to have the blade design of the Professional S, with the handle design of the Pro. I wasn’t able to discern any notable differences between the Henckles Classic German Steel blades made in Spain and the Zwilling Four Star Friodur Ice hardened blades made in Germany. Each cut about the same (if anything, the Henckles felt like a little easier to cut through food) and each seem to hold an edge similarly well. Personal conclusion: as stated at the end of this video, Henckles Classic is definitely a strong value for those who like the look, feel, and performance of the Zwilling Professional S. And if the Friodur process and/or being made in Germany is of important value, then spend the difference and buy the Pro or Professional S series. Just about every other western knife design from either Zwilling or Henckles, at least to me, seemed like a compromise, a cost cutting measure, or incorporated a design that didn’t appeal to me (with the exception of Zwilling knives made in Japan - those all are appear to phenomenal and for those that prefer that style of knife). All of these variations provide buyers more choices, which isn’t a bad thing. For me, I found that I prefer a traditional western knife with a traditional handle. And as far as the knife set I decided to keep, I suppose it wouldn’t be called Classic for nothing. I want to thank the person who posted this comparison video, as it greatly helped me learn the main differences between the two brands, and to try the Henckles Classic knives for maintaining a forged full tang with a traditional handle, at more affordable lower price point. Perhaps one day, I’ll have the opportunity to compare the Zwilling Professional S to Henckles Classic and if I do, I’ll share yet one more update. For now, I strongly believe the Classic set of knives is just right for my home cooking needs.
the sharp spine is also my only real critique of the classic. it's gouged me a few times. I've considered rounding it off, just never got to it. maybe I will now.
@@million_unalived_CEOs I really like the sharp spine and use it alternatively with the blade to make salted garlic paste from fresh cloves after dicing by dragging the edge of the spine against the cutting board.
I got a henckels classic years ago as my first knife, and bought another (plus some of the smaller addons) more recently to use with a roommate I was cooking with. they aren't fancy, but they've been great. very reasonable place to start. I'm upgrading to some nicer japanese knives now, but I have zero regrets about starting where I did. they were super affordable at a time when I didn't have a lot of extra money, and they're very approachable (and durable) for a noobie. they aren't what I would suggest for a pro, or even an experienced and dedicated home cook. but there's no reason to drop $1/200++ if you're just dabbling, or only need to slice an onion a couple times a week.
It's always like this. I bought the cheaper set of Henckels at Kohls and I like them but now I have FOMO or something and want the German forged Zwilling ones. What am I going to do with the cheaper set? Nah, I will just use them. They work well. But it reminds me of when I had a big box store (Home Depot) John Deere branded "tractor" to find out that they are cheap fakes by comparison to the real John Deere compact tractors from the dealership. Only thousands less.. Actually I have the real one now and they are better built. But do they both mow the lawn? Yes. Will both of these grades of knives cut that sweet potato? Yes. Note:The knives I had before the Henckels were super cheap, so this low grade set was a big upgrade. We consumers try to buy quality products but often get hoodwinked by the actual manufacturer we are trying to buy quality products from. Is it just harmless marketing of different product lines? Maybe, but is less than transparent. We need to always check UA-cam reviews first...
First time to see this channel. I really appreciated the clean style and the easy to digest style of explanation. I have liked and subscribed and am looking forward to more content.
I own several Henckle knives and all have a significant bolster, including a paring knife I bought last year. All of my other Henckle knives are at least 15 years old, and I love them! Has something changed.
@@PrudentReviews The paring knife I just bought has 'classic' stamped on it. The other knives I bought individually over time. They seem to have the same appearance of the current 'classic' knives on their web site.
Bob, I do not know about you but I hate bolstered knives. Love the quality of the old Henckles without bolsters. I like the straight edge and no bolsters damaging my sharpening stones. I also like Wusthof knives, they are also excellent knives. Merry Christmas. From Costa Rica
I've used 3-4 brands, including Henckels, but settled on Victorinox. I like the thin blades that just glide through raw vegetables, the bird's beak handles, the ease of sharpening, and the way they stay sharp for months.
@@RR-ie5ll Except their cleaver. I use it strictly for game processing. The Henkel stays sharp on industrial cutting boards for days instead of an afternoon.
been using a victorinox pairing knife that I found left behind in a kitchen back in 2011 and with honing and barely any sharpening remains a tried and true part of my tool set.
@@greekveteran2715 Good question! All I know is mine stay very sharp and I seldom have to sharpen them. I think the steel is only 54-55 HRC, which should get dull pretty fast. Just guessing, but maybe they induction harden the blade near the cutting edge. Back in the day, meat cutters preferred a bit softer steel because it was easy to sharpen with a butcher's steel. They stayed sharp only an hour or 2 but took 5 or 10 seconds to sharpen.
I have a Henckel that was made in 1987 and it has the same build quality as the Zwillings of today. It has a very thick blade and large bolster with a one piece handle. The handle is of some kind of plastic or some material! Great knife. And I think it used to have two of the figures even though it had Henkels stamped on it. I am guessing the parent company had to send their Henkel line out to Spain and China in order to make a profit!
Very informative video! I saw a Henckels Santoku knife for 6 bucks and I thought that would be too good to be true. And indeed it is, it's not the "real thing" that I'm looking for
Always buy Zwilling Pro knives, especially when they're on sale. I used to have the Professional S stuff, but the large and thick bolster was always an issue when it came to sharpening, not to mention that over time the cutting edge will start to recede from the bolster and cause issues if you're rocking the knife on the board. The Pro knives have the half slanted bolster, which IMO is superior for the pinch grip, superior for rocking and cutting through stuff (ie. no bolster to hinder the cut) and bring the weight balance a little closer to the hand.
Really depends on what your cutting style and what you're using it for. For Western style cooking, zwilling pro is a no Brainer. However for Asian cooking, I rather not trust chinoserie knives and go for the compromise option. Made In Germany and finishing touches in China. Get the best of both worlds imo. That's why I picked up the twin Olympic pro series Chinese chef knife lol. I didn't trust the fine details would work out if it was completely made in Germany.
Not sure what mine are because they say J.A. Henckels on the blade but also have the Zwilling Twin logo, then again they are also 20 years old so they may have changed how they label knives since then. They look identical to the Zwilling Professional S series of knives. They have been the best knives I have ever owned, and by far the best wedding gift.
I love the value that Zwilling brings to the table. They have quality entries in most every price point. My favorite and most used knives are Kramer Carbons. They're easy enough for a normal person to sharpen and can be given an edge that rivals that of the difficult to sharpen, high hardness, brittle modern stainless alternatives. It's good to have low price point knives in rotation because there are times when you're doing something that you would prefer not to use that expensive, thin and delicate Japanese blade made with the high tech high hardness powdered steel that is unlikely to survive being dropped onto ceramic flooring and could come to grief with aggressive contact with a bone. The higher end German made Zwilling knives are absolute tanks will last a lifetime for most people. I have some that are twenty years old and going strong.
I have a three wall racks full of Twin Master knives. I find them great for everything except boning and trimming barbecue cuts. I keep going back to a $9 Rapala filleting knife because the blade is super thin, razor sharp, and it has just the right amount of flex. I haven't found a boning knife nearly as capable.
Very informative video. I read somewhere that Henckles are the number one professional chef knives in the world. After watching this, I suppose that is because of heavy turn around and not necessarily because of quality. Henckles are probably the "foot soldiers" of the restaurant business.
wilkinson sword sheffield england... picked up a set of steak knives at auction for a few $... best knives in my kitchen... reworked edge... now only use ceramic sticks to re-sharpen in 10 sec per knife... love them... have a Henckel made in germany... love it... should have never left germany.... also have an August Knecht hand peened heirloom pocket knife... to my grandson one day...
After watching this I discovered a Henckel knife I'd bought years ago and had misplaced during a move - sure enough it was a Classic 8 in chef knife that was, gasp, forged. I think I paid $40 at a Macy's sale. I did a comparison against the Misen 8 in chef's knife I'd purchased a few months ago and I have to say after using them side by side for a week that I preferred the Henckel. It just felt better in my hand with a bit more control. I'm sorry that I bought the Misen now. Oh well, I'll gift it to my daughter when she moves out...
I wish you had included the Zwilling Miyabi brand--extremely well finished knives with an excellent mix of western and Japanese cutlery characteristics.
@@drewdabbs418 Ah--thank you. Do you know the differences? I note that Diplôme and Miyabi lines are both made in Seli, Japan. They appear to have the same handle shape but the Diplôme blades look a bit slimmer.
Do you know how long Zwilling/Henckels has been organized in this way? Watching your video, I had to pause it and go out to my kitchen...I have an 8" chef's knife that is marked "J.A. Henckels Zwillingswerk"...that's made in Germany, full tang, full bolster. I definitely got this one as a "hand-me-down".
Thanks for the video, very interesting. Have also seen Henckles made in Argentina. Those are very low quality knives. Hace tried all the brands shown here. I love my German made zwillings and Wusthof knives.
Andrew, this was excellent! Very informative. What surprised me the most were the weight difference, and the weight distribution. I’ve been using Cutco knives since the ‘90s (I bought a set while training to sell them, which I never did). I love their kitchen shears (we literally cut pennies with them). But I could really use a good chef’s knife. This video gave me the info I need to get the right knife.
Depends on what you're cooking. I'm Asian and I've bought their Twin Olympic pro chinese chef knife where the blades are forged In Germany but finished and sharpened in their Shanghai factory. I don't exactly trust the Germans to be able to tailor a Chinese chef knife to Chinese cooking.
Love this brand. Also dont forget Miyabi. Zwillings Japanese brand. I chose Miyabi due to the japanese inspiration drawn from the samurai, as well as their use of harder core steels. My blades cutting edge is a 63 rockwell hardness and has held up good for 2 years so far. The only offering ive seen with a similar spec is a crazy damascus Kramer line which uses my same core metal. But my blades are less than half that cost. I went Miyabi Mizu.
@@jimdaikh9381 They are very similar. Main difference is Zwilling forged go through the Friodur hardening process which improves edge retention. Most cooks won't notice a huge difference though.
Hi, Andrew, I think the TWIN CUISINE series from Zwilling is one of the best kitchen knives we can purchase in the market. I purchased 5-stars / 4-stars from Zwilling, but when I first touched the Twin Cuisine chef knife, I just fell in love with it. I hope you could be able to introduce Twin Cuisine series too. Thanks!
Your video got me to looking at my old 9" chef knife. Apparently there was a time when the two brands were less separate. (??). I forget when I got this one but 20-30 years ago? On my knife, the printing is on the right hand side of the blade instead of the left. The text says, "ZWILLING J.A. HENCKELS SOLINGEN GERMANY, (the twins logo) NO STAIN FRIODUR 31021-230 (9") Then the square boxes image and a small 6. It has a full bolster similar to the top knife at 1:18 in your video. Can you tell me what the little squares graphic is? I'm guessing it is info about the steel / process? I see photos online of other of their knives with the same image except different squares darkened in.
... and the "G" in Solingen is pronounced like in the word "singer". With no "N" in front of it, "G" in German is always pronounced like in the word "ghost".
The one exception, in terms of the bolster, is the ZWILLING Twin Signature..however, they still have the overall thickness you expect and the balance is good. I have the 18 pc. Set in the bamboo block and they are fantastic!
I’ve used a Twin Sig 8” for the last 8 years in a professional kitchen. Perfectly serviceable, even with a slight bend to the left. Just recently upgraded to a Pro, the bend made the Twin Sig. just a bit too much of a pain to sharpen as I’ve abandoned pull sharpeners for proper stones. All that said, the Pro is noticeably higher quality. Compared to a Twin Sig, the Pro sings when you hone it. Mine at least has a very satisfying resonance to it. Not quite a tuning fork, but close. 😂
@@mikelegault9344 Haha…it sings…very nice. I use the steel that came with my set to hone…never done that before but once I received the proper instruction, it seems to work quite well….. I use the tomato test, per a friend who is a professional chef that went to CIA, I believe, and met Julia Child….. I even use overripe tomatoes…just to make sure, haha!
My Zwilling Professional "S" knives date from around 2000. Very heavy (which I like), very thick along the spine (bad for carrots) and a bit stubborn to sharpen or hone, but no other complaints. I would actually prefer 11" since I'm a pretty big guy. An interesting aspect of my 10" knife is that the last 5" inches of the blade sits dead flat. You have to be careful when sharpening to maintain that linear segment perfectly straight, or you get a cutting gap. After all these years, using other knives where the rocker goes almost back to the tang I find strange and unnatural.
Same here, I bought "S" series set 20 years ago and still using it. Though I'd say that while on heavier side, they feel lighter than something like K. Dick (I like those, amazing cutters, but when switching to "S" is always like, "wow", it isn't that heavy after all) or some other knives in similar category, while being absolute workhorses.
My J A Henckels 8" Chef's Knife (Model #31161-200) has been my trusty kitchen workhorse since it was bought for me in the mid-90s. BUT ... I recently had it replaced with the exact same item/model -- And it is not the same knife. Still a very nice knife, but not as thick or heavy or balanced as the old one. And a noticeable drag on the cutting board. The Zwilling (or a Wusthof) is a better alternative for that knife you've loved for years and now need to replace.
😊The Zwilling Pro is a heavy, thick hunk of metal. Great if you have huge hands. Still lighter than a cleaver, but useful for the same tasks - butcher poultry and split hard-skinned vegetables like pumpkin.
I was at a state fare tonight. A cutco rep tried to tell me that Zwilling knives are stamped...that the only part of the blade that is forged is the bolster?
I just upgraded from Hinkels to the Zwilling Pro S... when they come off backorder, I want to go to the Zwilling Pro with the shorter bolster. Yes. Zwilling is much better than Hinkels, but Hinkels served me well for years as a non-chef, cooking was what had to be done person. Now semi-retired, with more time for cooking as enjoyment rather than drudge, moving up the scale is more important, and, fortunately, within my budget. There IS a big difference. Zwilling makes some thinner Japanese style knives that are better for veggies. And they make the rectangular chef's cleavers in varying size and thickness. Meat and veggies should have different blades.... if you love to cook, have the budget for it. If not, just work the muscles a bit more and use the Henkels... but do take care of them. (best not in the electric dishwasher... messes up the finish) and keep them sharp. I have a set of stones and a stropping block for my damascus steel Miyabi, but a Chef's Choice 15XV is fine for most of your knives (yes, you can pay $600 for a set of whetstones on a jig and get a really nicer edge, but c'mon man! $600 for a knife sharpener in a normal household??)
I love the handle of the Zwilling 5 star, but I hate having to sharpen the knives 2 to 3 times weekly, plus I hate knives with bolsters. It's difficult finding a brand that's perfect for me. Researching the Zwilling Kanren now.
They are both good knives if you purchased in th 1990s or before. check estate sales. I also have wustof and shun. Purchased all of them in Swtzerland.
Thank you! 27 Years ago my parents bought us a set of Zwilling that I always thought were the Henckels line. They are not - they are Zwillings with the twins on them. But I think there was a change in the company since 1996? Are you aware of this? I watched this video as I am in the market for a Santoku knife and looking to replace/add to our set for a couple of ours that are well-worn now, and I want it to go 'with' my set and be of high quality. After watching this I'm sure that I would NOT be happy with Henckels and I do want Zwillings! Regardless, I figured it out because of this video. On ours, most of the logo has worn off but I was able to see it still on the bread knife. When I hold the knife with an open palm it's balanced and the handle is not riveted. It reads Zwilling JA Henckels Solingen Germany then Twin Logo, then Vier Sterne Friodur Ice Hardened. They were purchsed in 1996. Anyway - thanks for this video!
Zwilling is well worth it. If you can't afford them right now. save up your pennies, cut out something else. When I bought mine, full set, Four-Star, I was told they would last a lifetime. 50 years later, that has held true. And still holding. I bought them at a department store, now rebranded Macy's, very likely on sale, as I am really cheap, so that may still be possible.
I have a number of Zwilling knives, including two Zwilling J.A. Henckels Professional "S" chef's knives: a 10-inch and an 8-inch that has the hollow edge more commonly seen on santoku-type knives. All of my Zwilling knives are quite good, and the two Professional "S" knives are the two best I've had in the kitchen my whole life. The 10-incher is about 50 years old (my parents got it as a wedding gift a bit before I was born) and has been used almost every day, and the 8-inch knife I got myself at a local knife shop right before the pandemic for only $50. It was new, but I got that swell deal for three reasons: it had a slight imperfection on the handle, they were discontinuing the hollow edge version of the 8-inch chef's; and I'm a cham-peen haggler. 🔪💯
Henkels is also a exklusiv export brand. They are not available in Germany, in fact the separate brand of Henkels dont even exist here^^ The "cheaper" Zwillling knives are published under the brand name of Ballarini
I have a Henckles classic 8" and it is forged not stamped, so you should make that adjustment...lol you just send this at the end of the video...even though you were saying the whole time they were all stamped.
I have the 4 star. It is very good and quite hard. So you have to sharpen carefully and use a steel to keep the edge. I've been using the same 4 star for almost 30 years. You can get very good cutting from a much cheaper knife, but will have to sharpen a cheaper more often. The four star is also very well balanced. Never put any of these knives in the dishwasher! Just wash and dry quickly.
I used 4 star debonding knives when i worked in a fish shop... used to put them in the dishwasher about 10 times a day (on super hot).. never seen a handle crack on them.. I bought a 10'' chefs knive and a 10'' meat knive that compliment my 4 star deboning one for about 70 bucks each.. thats nothing compared to a japanese gyuto that costs like 350+.. I own a couple of expensive handforged japanese knives aswell.. but when i got to do some heavy duty stuff i tend to grab the zwillings.. cause they can take a beating and i dont want to chip a 350+ dollar knife. If u can own a worldclass knife for about 50-80 bucks.. that u will use every day for 20+ years.. then why settle for cheap 30 dollar garbage.. i cant get why people buy that stuff anyways.. but to each their own i guess.
The "steel" does not hone an edge.Ut has to be ceramic to do that. Steels are inly straiten any minor rolls on an edge. Most people dont know that for some reason.
Out to those four I would always opt for the Henckels because it's bolsterless. Much prefer a knife with out a bolster. And the curved shape of the semi-bolstered Zwilling isn't nice at the end. Knives with bolsters are often too heavy and the bolster just gets in the way.
Thanks for this video. Could you do a video on spatulas. What seem to be very easy but very difficult to get are wooden spatulas. Some times the dies just get on to the food. Same thing with cutting board. Either they are too heavy (boos) or they are rip apart easily.
Rubber spatulas for scraping bowls etc. or the type for maneuvering food on and off the cooking surface? I have a pair of the rubber type (one standard, one spoonula) with high temp silicone heads molded onto nice stainless steel handles that I’ve been using for about 13 years and still going strong, with minimal damage or staining……there’s no brand stamped on them but I think I randomly found them at Ross….worth every penny and then some! (Sorry, that’s not much help, if any, haha!) Have you considered a thick vinyl cutting board? They seem to hold up pretty well.
I own an array of different Zwilling knives and I can attest to their quality. However, if you can't afford a forged Zwilling knive, the Gourmet line conists of stamped knives made in Germany. Otherwise, rather consider Mercer, Victorinox, or KAI. The best bang for buck is still F. Dick. If you can't find them online, ask your butcher.
I got to admit! I'm like most cooks. I like quality, but I am slow to spend my money. As a meat cutter with 35 years experience, I am not going to spend all these extraordinary amounts on knives when I know that a little knowledge on the sharpening stone eliminates all these "advantages" that these high dollar knives "have." A simple investment in a tri-stone knife sharpener and a steel will save you an exorbitant amount of money. Just a wee bit of practice and you'll be able to shave with your knives.
I used to be critical of knife blade materials and style, name brands, etc...but not any more. A good knife is the one that is sharp and cut easily. Now cut easily is a relative term...it may mean a different knife for different job, as a thin blade for slicing carrot, or a cleaver for chicken bones...I'd rather have a cheap, but sharp knife than a dull, expensive one any day. Also, I would rather have several inexpensive knives for the jobs than one expensive knife trying to do all the jobs.
You forgot the Twin Pollux and the Twin Olympic Chinese Chef knife lines. Those have the blades made and forged In Germany but the finishing steps to tailor it to Chinese cooking done in their Shanghai China branch. Also the Now S and the Now lines of Chinese chef knives are designed in Italy, made in Germany and packaged with retail packaging materials from Zwilling Shanghai.
I have a Heinckels knife set from Bed, Bath, & Beyond. They're around 10 years old. Those were made with 2 men stick figures in the more expensive sets. Most of mine have a man & a half.
Mr, Ratino I am curious about mand & a half henckles knives. Have seen always the two men (two twins) or the cheap models with only one henckel (one twin) Henckel is twin in English and Henckles is a german last name. The founder was Peter Henckles in the early 1700. So he decided to stamp the twins figures in the brand. That is what a German man explained to me.
the Zwilling knives are def better out of the box, I tried one that my friend got from a Safeway special giveaway way back and yeah, that thing was tits. However I use as a professional cook the henckel sandoku knife and with sharpening is just as good as the more expensive knife. Under heavy use I only need to resharpen every now and then, but always hone it after every use.
Toward the end of the video, you state that Zwilling knives are forged and Henckels knives are stamped. But earlier in the video you state that Zwilling and Henckels both make forged AND stamped knives. Seems a bit contradictory. I don't think comparing a forged Zwilling to a stamped Henckels was a fair comparison. Why didn't you use a forged Henckels for the comparison?
Check out the full comparison for more details: prudentreviews.com/zwilling-vs-henckels/
Want to know when Zwilling and Henckels go on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/
I don't understand how this channel is not in the millions of Subs and same with the videos you guys make some of best detailed content out there
Really appreciate the support! Hope to get there someday…
I’m binge watching all ur videos. You’re the MAN Andrew.
Thank you!! 😊
@@PrudentReviews Thank YOU. Andrew. I won’t be wasting anymore money on inferior products. Have a wonderful day.
Me too. How am I just discovering these videos?
For the last 22 years I have owned a set of the Zwilling J.A. Henckels five-star ice hardened.
I typically only use the honing stone and had them sharpened twice. They still hold a great edge and work great.
New to the channel, thanks for the review.
Love hearing this! I have a set of miyabi knifes from zwilling. 2 years in so far and I can still slice strawberries thin enough to see through!
I love how they cover every price point too! Wish I had known that sooner. I just picked up some henkels statement blades for Christmas gifts. I'm hoping to win over hearts and minds! I think these are great introductory knives @ 25 bucks for a chefs knife! It's 54 hardness too... sure it's not my miyabi's 63, but it's like 1/10th the price. It's harder than a mercer of equal value.
I'm hoping to get a tsprof sharpener too. Then I can keep the whole family sharp!
I bought my Zwilling knives forty years ago when they were offered on sale 40% off in a set of 4 , large chopping, smaller carving and the paring knife and honing steel.. I have replaced the paring knife as it has become smaller over the constant years of use and honing with the steel. I bought a dollar store paring knife three years ago a Taiwan product that is really quite good. It's amazing what you can get for a buck or two at these places'
None of these knives has needed resharpening because they only get used by me preparing food for just two people for the most part. They remain wicked sharp by washing separately and the very seldom stroke to hone with the steel. The worst things to chop are turnip and frozen meat. I predict these knives will be passed down to family or consigned to a thrift shop when I hang up my apron for good or am found dead in it.
I'm betting they will still not need to be reground because they hardly get the use they would in a restaurant kitchen.
I've had a set of Henckels for many years and they are still good, I think both are great cutting tools!
I wish I'd known the difference in stamped and forged when I started buying knives. I bought a whole block empty and then began buying Wusthof knives to put in it, and then found out they were stamped. When I began slowly replacing each one with a forged version, the most immediate difference I noticed was in the weight, and it made a big difference. I still have the gourmet ones even though I have a duplicate in the classic (forged) version, but it would have been nice to know. Your videos are incredibly informative but unbiased. Thank you so much!
I have Henkels branded Solingen knives…my memory is before the late 2000’s when the Spanish and later Chinese versions started showing up at Target and the like, they were clearly called Henkel at Bed Bath and beyond and other kitchen and restaurant supply stores. They were always locked up next to Wusthof’s (which used to be a Ford vs Chevy thing) I’m 53 so this could all be a senile fantasy but that’s the way I remember it. Great Video
henkels can be german or from abroad
You aren’t crazy. Henkels used to be sold in knife shops, behind the counter with the Wusthofs. Solingen twins were just what they were. The new cheap home versions (single dude) are too flexible to be utilized as a proper chefs knife in a professional setting. This was back in 1999 for me.
@@cbird4922 yeah it's a little henkels became zwillings junk brand. I have some good old German made ebony handled drop forged knives. It's a shame one company eating the other slowly
I've been using a Zwilling "Four Star" set of knives for the past 35 years, and I love them; although I've been mistakenly calling them "Henckels" all this time.
One thing that was not noted: if you plan on using a rotary electric sharpener, the full bolster knives won't go fully thru the machine, just something to be aware of. I now use Japanese waterstones so that's no issue, but I'd LOVE to have that new Tormek T-1, but it won't work with a full-bolstered knife.
Thanks for the video!
Same here. Ours were purchased in the 1980's and they are Zwilling J A Henckels with the two men. BTW, the only legitimate sharpening method is whetstones. Those rotating stone sharpeners will damage any knife, most of them do.
Water stone sharpening is definitely the way to go.
Please don't run a good knife through an electric sharpener. Get a stone and learn to sharpen it yourself :) You will thank me and yourself hahah!
Good to hear - In addition to the Henckles Classic knife set that arrived a few days ago (and loving so far), I’ve also ordered a set of Zwilling Four Star and are on their way. Reason for doing so is just days after receiving the Classic set, the Four Star went on sale for the same price.
I feel that I might prefer the contoured handles of the Four Star more from the aspect of comfort as opposed to the Classic’s more squared off handles. I’m curious to see if the knives made at the original factory in Germany are noticeably superior to the Classic set made in Spain, as well as how much difference the Friodur treatment makes.
A side bonus of the Zwilling set is that it comes with a self sharpening block fwiw.
This is my first time switching to Zwilling / Henckles, and have long been the knives I’ve been wanting to upgrade from my Ginsu, Cutco, and Tramontina mix. After trying the Henckles Classic, I quickly found my old knives, while adequate for basic cooking (stamped, avg sharpness, basic construction) paled my comparison in steel quality and construction.
Had I researched earlier in life and known I could have purchased higher quality knives for about the same as what I paid for my Ginsu, Tramontina, & Cutco, I’d have just bought Zwilling / Henckles in the first place.
My Ginsu’s serrated edge is pretty worn from years of use. The tramontina’s serrated edges are hardly sharp due to all of the finely serrated edges being rolled over. And the single Cutco knife I own, while nicer in construction and maintaining a better edge than either my Ginsu or Tramontina, is way overpriced for a stamped blade knife and literally costs about as much the *entire Zwilling set* I just ordered. One of the consequences of not knowing much about kitchen knives. Within a week of researching and watching videos like these, I decided on making my next set Zwilling JA Henckles. Now that I have my very first set in my possession, I can honestly see why they are so popular and still making knives for nearly 300 years.
I wish I had that 8" half-bolster zwilling chef knife instead of my 8" 4-star. Also, when I was of the mindset that I needed a lot of knives, I bought a 10" 4-star chef knife, which I have rarely used.
Thank you so much. I bought Kitori meta drop series kitchen knife on thanksgiving deal for 20$
From this video it matches everything you mentioned about Zeelling 200$ worth knives. So happy to learn about knives and the surprise of me picking a valuable one 😀
normal 8'' zwilling chefs knife is like 40 bucks though...and prob a lot better then ur 20 dollar knife!
Got a henckels solution , for like 9 bucks at burlington , not bad , used to have a carico serrated as a gift but mysteriously it lost a tooth , im super kitchen inclined and it does the job, buy a sharpening stone with it and youre set.your video reviews is all true
Nice teardown of the features of these knives. Thanks for the video!
I use Henckles Statement and Victorinox knives. They are an excellent value and perform beautifully.
Salutes to you Andrew for studying the subject very well, and for your natural aptitude for teaching which maximizes the audience's benefit from every single episode you produce.
Looks like I’ll be getting a set of Zwilling kitchen knives with all my Christmas gift cards. Great presentation.
Good choice!
Nice!
This video was more informative than I expected. Thanks. I've been looking to get a decent set for my wife. Every time she asks me to help cut tomatos or whatever, it's a pain with the junk knives that we have.
Glad it was helpful!
Thank you for this video. I purchased a set of Henckles Classic knives per your recommendation and are of excellent quality and construction for the price. The only minor gripe was how sharp edged the spine was, so I easily rectified that by softening the spine by rubbing the round portion a well oiled Philips screwdriver at various angles, followed by an an aluminum encased soapy sponge, then polished with a strap of leather.
Now it it looks and feels much nicer and has nearly the same appearance as it’s Zwilling counterpart for much less money. I plan to maintain its sharp edge for years to come with a precision 15°- 20° angled stone and hone set. I’m thankful the Spain derived forged set of knives exists at such a reasonable price.
I so find it interesting that for the Spanish made knives, you can only get the *forged* set under the Henckles name and only the *stamped* set under the Zwilling name. 🤷 This one is a bit of a head scratcher, but fwiw, it feels good to own a set of these fine knives with the near identical handle shape and forged blade as it’s Friodur brother, but under its much more affordable single stick brand and the only one with the Henckles name still made in Europe. I’m chalking it up to smart marketing as it was an easy purchasing decision for me.
If I were using them for anything more serious than general home kitchen use, I’d opt for the Zwilling Pro set, but from first impressions, I’m confident the Classic line is more than sufficient.
Update: just days after purchasing my Henckles Classic set, Zwilling listed their Four Star 5 piece set with self sharpening block for the same price.. so I ordered those as well and expected to arrive soon.
I’ll be comparing the Henckles Classic to the Zwilling Four Star to decide which set I’ll keep and which set I’ll be returning.
I do prefer the appearance of the Classic as they mimic the Zwilling Pro S look, but felt it was worth trying out the Zwilling set for the same price, and curious if I can tell the difference in the Friodur steel, or the workmanship of German-made or Spanish-made. I’m also curious if I’ll like the contoured all black handles more than the squared off riveted / tang exposed Classic design.
If anyone has direct experience and feedback to share between Henckles Classic and Zwilling Four Star, I’m all ears. Either way, I’ll share my first impressions once the Zwilling arrives, and have a good feeling that I’ll enjoy a lifetime of using either set.
2nd update: okay, after comparing Henckles Classic to Zwilling Four Star, I much preferred the Henckles Classic knives for the following reasons:
• weight and balance
• handle shape and design
• fit better in the sharpening block
I’ll either send this Zwilling Four Star set back or I’ll gift the knives and keep the block. I was surprised how disappointed I was with the Four Star handles. They felt too light, making the very knife forward heavy, lacking balance. They were also too round, requiring much more effort for me to hold securely.
After watching your other video comparing Zwilling’s Pro and Professional S, the Henckles Classic appears to have the blade design of the Professional S, with the handle design of the Pro.
I wasn’t able to discern any notable differences between the Henckles Classic German Steel blades made in Spain and the Zwilling Four Star Friodur Ice hardened blades made in Germany. Each cut about the same (if anything, the Henckles felt like a little easier to cut through food) and each seem to hold an edge similarly well.
Personal conclusion: as stated at the end of this video, Henckles Classic is definitely a strong value for those who like the look, feel, and performance of the Zwilling Professional S.
And if the Friodur process and/or being made in Germany is of important value, then spend the difference and buy the Pro or Professional S series.
Just about every other western knife design from either Zwilling or Henckles, at least to me, seemed like a compromise, a cost cutting measure, or incorporated a design that didn’t appeal to me (with the exception of Zwilling knives made in Japan - those all are appear to phenomenal and for those that prefer that style of knife).
All of these variations provide buyers more choices, which isn’t a bad thing. For me, I found that I prefer a traditional western knife with a traditional handle. And as far as the knife set I decided to keep, I suppose it wouldn’t be called Classic for nothing.
I want to thank the person who posted this comparison video, as it greatly helped me learn the main differences between the two brands, and to try the Henckles Classic knives for maintaining a forged full tang with a traditional handle, at more affordable lower price point.
Perhaps one day, I’ll have the opportunity to compare the Zwilling Professional S to Henckles Classic and if I do, I’ll share yet one more update. For now, I strongly believe the Classic set of knives is just right for my home cooking needs.
the sharp spine is also my only real critique of the classic. it's gouged me a few times. I've considered rounding it off, just never got to it. maybe I will now.
@@million_unalived_CEOs I really like the sharp spine and use it alternatively with the blade to make salted garlic paste from fresh cloves after dicing by dragging the edge of the spine against the cutting board.
I got a henckels classic years ago as my first knife, and bought another (plus some of the smaller addons) more recently to use with a roommate I was cooking with. they aren't fancy, but they've been great. very reasonable place to start. I'm upgrading to some nicer japanese knives now, but I have zero regrets about starting where I did. they were super affordable at a time when I didn't have a lot of extra money, and they're very approachable (and durable) for a noobie. they aren't what I would suggest for a pro, or even an experienced and dedicated home cook. but there's no reason to drop $1/200++ if you're just dabbling, or only need to slice an onion a couple times a week.
It is amazing how many effort you put into your videos and to tell the story. Thanks a lot!
It's always like this. I bought the cheaper set of Henckels at Kohls and I like them but now I have FOMO or something and want the German forged Zwilling ones. What am I going to do with the cheaper set? Nah, I will just use them. They work well. But it reminds me of when I had a big box store (Home Depot) John Deere branded "tractor" to find out that they are cheap fakes by comparison to the real John Deere compact tractors from the dealership. Only thousands less.. Actually I have the real one now and they are better built. But do they both mow the lawn? Yes. Will both of these grades of knives cut that sweet potato? Yes. Note:The knives I had before the Henckels were super cheap, so this low grade set was a big upgrade. We consumers try to buy quality products but often get hoodwinked by the actual manufacturer we are trying to buy quality products from. Is it just harmless marketing of different product lines? Maybe, but is less than transparent. We need to always check UA-cam reviews first...
First time to see this channel. I really appreciated the clean style and the easy to digest style of explanation. I have liked and subscribed and am looking forward to more content.
Thank you! Welcome
I own several Henckle knives and all have a significant bolster, including a paring knife I bought last year.
All of my other Henckle knives are at least 15 years old, and I love them! Has something changed.
Do you know which collection you gave? Some do have bolsters but many don’t
@@PrudentReviews The paring knife I just bought has 'classic' stamped on it.
The other knives I bought individually over time. They seem to have the same appearance of the current 'classic' knives on their web site.
I have henckle 4 star set. Been using them since 1980. Did the change the quality? They are excellent 👍
Bob, I do not know about you but I hate bolstered knives. Love the quality of the
old Henckles without bolsters. I like the straight edge and no bolsters damaging
my sharpening stones. I also like Wusthof knives, they are also excellent knives.
Merry Christmas. From Costa Rica
I've used 3-4 brands, including Henckels, but settled on Victorinox. I like the thin blades that just glide through raw vegetables, the bird's beak handles, the ease of sharpening, and the way they stay sharp for months.
Victorinox is awesome for the price and definitely a good choice among light knives.
@@RR-ie5ll Except their cleaver. I use it strictly for game processing. The Henkel stays sharp on industrial cutting boards for days instead of an afternoon.
been using a victorinox pairing knife that I found left behind in a kitchen back in 2011 and with honing and barely any sharpening remains a tried and true part of my tool set.
How do you manage to keep an edge to a Victorinox for that long?? They come with the softest steel I know of. Nice designs, very poor steel though.
@@greekveteran2715 Good question! All I know is mine stay very sharp and I seldom have to sharpen them. I think the steel is only 54-55 HRC, which should get dull pretty fast. Just guessing, but maybe they induction harden the blade near the cutting edge. Back in the day, meat cutters preferred a bit softer steel because it was easy to sharpen with a butcher's steel. They stayed sharp only an hour or 2 but took 5 or 10 seconds to sharpen.
Thank you .., sooo helpful for making this major life purchase to last a lifetime.
I have a Henckel that was made in 1987 and it has the same build quality as the Zwillings of today. It has a very thick blade and large bolster with a one piece handle. The handle is of some kind of plastic or some material! Great knife. And I think it used to have two of the figures even though it had Henkels stamped on it. I am guessing the parent company had to send their Henkel line out to Spain and China in order to make a profit!
Wow! I never thought I would view a video on knives, but I did. Well done! 👏
Very informative video! I saw a Henckels Santoku knife for 6 bucks and I thought that would be too good to be true. And indeed it is, it's not the "real thing" that I'm looking for
Fantastic informative video! Thanks for clearing this up.
Great review! Very informative and helpful
Always buy Zwilling Pro knives, especially when they're on sale. I used to have the Professional S stuff, but the large and thick bolster was always an issue when it came to sharpening, not to mention that over time the cutting edge will start to recede from the bolster and cause issues if you're rocking the knife on the board.
The Pro knives have the half slanted bolster, which IMO is superior for the pinch grip, superior for rocking and cutting through stuff (ie. no bolster to hinder the cut) and bring the weight balance a little closer to the hand.
Really depends on what your cutting style and what you're using it for. For Western style cooking, zwilling pro is a no Brainer. However for Asian cooking, I rather not trust chinoserie knives and go for the compromise option. Made In Germany and finishing touches in China. Get the best of both worlds imo. That's why I picked up the twin Olympic pro series Chinese chef knife lol. I didn't trust the fine details would work out if it was completely made in Germany.
A good kitchen knife is one of the most important instruments in your kitchen!
Thank you for all of this information.
Not sure what mine are because they say J.A. Henckels on the blade but also have the Zwilling Twin logo, then again they are also 20 years old so they may have changed how they label knives since then. They look identical to the Zwilling Professional S series of knives. They have been the best knives I have ever owned, and by far the best wedding gift.
I love the value that Zwilling brings to the table. They have quality entries in most every price point. My favorite and most used knives are Kramer Carbons. They're easy enough for a normal person to sharpen and can be given an edge that rivals that of the difficult to sharpen, high hardness, brittle modern stainless alternatives.
It's good to have low price point knives in rotation because there are times when you're doing something that you would prefer not to use that expensive, thin and delicate Japanese blade made with the high tech high hardness powdered steel that is unlikely to survive being dropped onto ceramic flooring and could come to grief with aggressive contact with a bone.
The higher end German made Zwilling knives are absolute tanks will last a lifetime for most people. I have some that are twenty years old and going strong.
I have been reluctant to buy a japanese knife/custom or brand name because of the brittleness. Any suggestions of brands to try for that?
I have a three wall racks full of Twin Master knives. I find them great for everything except boning and trimming barbecue cuts. I keep going back to a $9 Rapala filleting knife because the blade is super thin, razor sharp, and it has just the right amount of flex. I haven't found a boning knife nearly as capable.
Very informative video. I read somewhere that Henckles are the number one professional chef knives in the world. After watching this, I suppose that is because of heavy turn around and not necessarily because of quality. Henckles are probably the "foot soldiers" of the restaurant business.
wilkinson sword sheffield england... picked up a set of steak knives at auction for a few $... best knives in my kitchen... reworked edge... now only use ceramic sticks to re-sharpen in 10 sec per knife... love them... have a Henckel made in germany... love it... should have never left germany.... also have an August Knecht hand peened heirloom pocket knife... to my grandson one day...
After watching this I discovered a Henckel knife I'd bought years ago and had misplaced during a move - sure enough it was a Classic 8 in chef knife that was, gasp, forged. I think I paid $40 at a Macy's sale. I did a comparison against the Misen 8 in chef's knife I'd purchased a few months ago and I have to say after using them side by side for a week that I preferred the Henckel. It just felt better in my hand with a bit more control. I'm sorry that I bought the Misen now. Oh well, I'll gift it to my daughter when she moves out...
😊 You'll intend to give it to your daughter. But, she'll prob'ly make off with the Henckel ...
@@abbymorel4925 Hmmm, good point. I may have to hide it. The Misen has a red handle - she may choose fashion...
Really wish I saw this before I ordered my Henckles knives
I wish you had included the Zwilling Miyabi brand--extremely well finished knives with an excellent mix of western and Japanese cutlery characteristics.
Check out Zwilling Diplôme
@@drewdabbs418 Ah--thank you. Do you know the differences? I note that Diplôme and Miyabi lines are both made in Seli, Japan. They appear to have the same handle shape but the Diplôme blades look a bit slimmer.
Do you know how long Zwilling/Henckels has been organized in this way? Watching your video, I had to pause it and go out to my kitchen...I have an 8" chef's knife that is marked "J.A. Henckels Zwillingswerk"...that's made in Germany, full tang, full bolster. I definitely got this one as a "hand-me-down".
Thanks for the video, very interesting. Have also seen Henckles made in Argentina.
Those are very low quality knives. Hace tried all the brands shown here.
I love my German made zwillings and Wusthof knives.
Andrew, this was excellent! Very informative. What surprised me the most were the weight difference, and the weight distribution.
I’ve been using Cutco knives since the ‘90s (I bought a set while training to sell them, which I never did). I love their kitchen shears (we literally cut pennies with them). But I could really use a good chef’s knife. This video gave me the info I need to get the right knife.
Wusthof....my favorite
Then check out Messermeister, especially their Stealth models.
@@jaythakker7678 I like and have them bith😢
Depends on what you're cooking. I'm Asian and I've bought their Twin Olympic pro chinese chef knife where the blades are forged In Germany but finished and sharpened in their Shanghai factory. I don't exactly trust the Germans to be able to tailor a Chinese chef knife to Chinese cooking.
I have both sets and they're both great
Love this brand. Also dont forget Miyabi. Zwillings Japanese brand.
I chose Miyabi due to the japanese inspiration drawn from the samurai, as well as their use of harder core steels. My blades cutting edge is a 63 rockwell hardness and has held up good for 2 years so far.
The only offering ive seen with a similar spec is a crazy damascus Kramer line which uses my same core metal. But my blades are less than half that cost. I went Miyabi Mizu.
Great choice
I have twin signature friduor ice hardened knifes, do I need the "forged" ones ?
Can confirm the Classic is really good, especially for $40ish
thanks for the explanation!
Question for you: Is a stamped Zwilling chef knife still better than a forged Henckels chef knife?
Good question. I prefer Henckels forged over Zwilling stamped.
@@PrudentReviews hmmmm interesting, not the answer I was expecting thank you
@@PrudentReviews is zwilling forged better than Henkels forged? If so why?
@@jimdaikh9381 They are very similar. Main difference is Zwilling forged go through the Friodur hardening process which improves edge retention. Most cooks won't notice a huge difference though.
Hi, Andrew,
I think the TWIN CUISINE series from Zwilling is one of the best kitchen knives we can purchase in the market.
I purchased 5-stars / 4-stars from Zwilling, but when I first touched the Twin Cuisine chef knife, I just fell in love with it.
I hope you could be able to introduce Twin Cuisine series too. Thanks!
Your video got me to looking at my old 9" chef knife. Apparently there was a time when the two brands were less separate. (??). I forget when I got this one but 20-30 years ago? On my knife, the printing is on the right hand side of the blade instead of the left. The text says, "ZWILLING J.A. HENCKELS SOLINGEN GERMANY, (the twins logo) NO STAIN FRIODUR 31021-230 (9") Then the square boxes image and a small 6. It has a full bolster similar to the top knife at 1:18 in your video. Can you tell me what the little squares graphic is? I'm guessing it is info about the steel / process? I see photos online of other of their knives with the same image except different squares darkened in.
I love your reviews! You helped me decide on a recent Scanpan purchase. But... It's pronounced "tsvilling".
It’s hard enough trying to mask my Boston accent 😂
@@PrudentReviews couldn't even tell!
... and the "G" in Solingen is pronounced like in the word "singer". With no "N" in front of it, "G" in German is always pronounced like in the word "ghost".
Sharp presentation brah real sharp
😂
thank you , being looking on amazon
Damn just ordered Henckels set instead of Zwiling. Wish I found this video before ordering 😢
The one exception, in terms of the bolster, is the ZWILLING Twin Signature..however, they still have the overall thickness you expect and the balance is good.
I have the 18 pc. Set in the bamboo block and they are fantastic!
I’ve used a Twin Sig 8” for the last 8 years in a professional kitchen. Perfectly serviceable, even with a slight bend to the left. Just recently upgraded to a Pro, the bend made the Twin Sig. just a bit too much of a pain to sharpen as I’ve abandoned pull sharpeners for proper stones. All that said, the Pro is noticeably higher quality. Compared to a Twin Sig, the Pro sings when you hone it. Mine at least has a very satisfying resonance to it. Not quite a tuning fork, but close. 😂
@@mikelegault9344
Haha…it sings…very nice.
I use the steel that came with my set to hone…never done that before but once I received the proper instruction, it seems to work quite well….. I use the tomato test, per a friend who is a professional chef that went to CIA, I believe, and met Julia Child….. I even use overripe tomatoes…just to make sure, haha!
My Zwilling Professional "S" knives date from around 2000. Very heavy (which I like), very thick along the spine (bad for carrots) and a bit stubborn to sharpen or hone, but no other complaints. I would actually prefer 11" since I'm a pretty big guy. An interesting aspect of my 10" knife is that the last 5" inches of the blade sits dead flat. You have to be careful when sharpening to maintain that linear segment perfectly straight, or you get a cutting gap.
After all these years, using other knives where the rocker goes almost back to the tang I find strange and unnatural.
Same here, I bought "S" series set 20 years ago and still using it. Though I'd say that while on heavier side, they feel lighter than something like K. Dick (I like those, amazing cutters, but when switching to "S" is always like, "wow", it isn't that heavy after all) or some other knives in similar category, while being absolute workhorses.
I'm looking at Henckels Classic. What about Premio which also says they're forged?
My J A Henckels 8" Chef's Knife (Model #31161-200) has been my trusty kitchen workhorse since it was bought for me in the mid-90s. BUT ... I recently had it replaced with the exact same item/model -- And it is not the same knife. Still a very nice knife, but not as thick or heavy or balanced as the old one. And a noticeable drag on the cutting board. The Zwilling (or a Wusthof) is a better alternative for that knife you've loved for years and now need to replace.
😊The Zwilling Pro is a heavy, thick hunk of metal. Great if you have huge hands. Still lighter than a cleaver, but useful for the same tasks - butcher poultry and split hard-skinned vegetables like pumpkin.
Have you done a review of Zwilling vs Wusthof knives? I was unable to find one. Thank you.
Excellent comp.
Wow I thought I had a henckels for 15 years 😂 I’ve had a forged Zwilling all along
Well done!
I was at a state fare tonight. A cutco rep tried to tell me that Zwilling knives are stamped...that the only part of the blade that is forged is the bolster?
Zwilling makes great stuff, but I'm a patriot and try to buy US made whenever possible. Check out Lamson. Made in Massachusetts, USA.
I just upgraded from Hinkels to the Zwilling Pro S... when they come off backorder, I want to go to the Zwilling Pro with the shorter bolster. Yes. Zwilling is much better than Hinkels, but Hinkels served me well for years as a non-chef, cooking was what had to be done person. Now semi-retired, with more time for cooking as enjoyment rather than drudge, moving up the scale is more important, and, fortunately, within my budget. There IS a big difference. Zwilling makes some thinner Japanese style knives that are better for veggies. And they make the rectangular chef's cleavers in varying size and thickness. Meat and veggies should have different blades.... if you love to cook, have the budget for it. If not, just work the muscles a bit more and use the Henkels... but do take care of them. (best not in the electric dishwasher... messes up the finish) and keep them sharp. I have a set of stones and a stropping block for my damascus steel Miyabi, but a Chef's Choice 15XV is fine for most of your knives (yes, you can pay $600 for a set of whetstones on a jig and get a really nicer edge, but c'mon man! $600 for a knife sharpener in a normal household??)
I love the handle of the Zwilling 5 star, but I hate having to sharpen the knives 2 to 3 times weekly, plus I hate knives with bolsters. It's difficult finding a brand that's perfect for me. Researching the Zwilling Kanren now.
Might want to check out Zwilling Pro (curved half bolster) or MAC MTH-80 (great edge retention)
They are both good knives if you purchased in th 1990s or before. check estate sales. I also have wustof and shun. Purchased all of them in Swtzerland.
Thank you! 27 Years ago my parents bought us a set of Zwilling that I always thought were the Henckels line. They are not - they are Zwillings with the twins on them. But I think there was a change in the company since 1996? Are you aware of this?
I watched this video as I am in the market for a Santoku knife and looking to replace/add to our set for a couple of ours that are well-worn now, and I want it to go 'with' my set and be of high quality.
After watching this I'm sure that I would NOT be happy with Henckels and I do want Zwillings! Regardless, I figured it out because of this video. On ours, most of the logo has worn off but I was able to see it still on the bread knife. When I hold the knife with an open palm it's balanced and the handle is not riveted. It reads Zwilling JA Henckels Solingen Germany then Twin Logo, then Vier Sterne Friodur Ice Hardened. They were purchsed in 1996.
Anyway - thanks for this video!
I’m not 100% sure about knives made that long ago. But the info in this video applies to knives made today.
Well done thanks 🤠👍
So informational! Ty so much for this review!
Glad it was helpful. Thanks for watching!
Zwilling is well worth it. If you can't afford them right now. save up your pennies, cut out something else.
When I bought mine, full set, Four-Star, I was told they would last a lifetime. 50 years later, that has held true. And still holding.
I bought them at a department store, now rebranded Macy's, very likely on sale, as I am really cheap, so that may still be possible.
I have a number of Zwilling knives, including two Zwilling J.A. Henckels Professional "S" chef's knives: a 10-inch and an 8-inch that has the hollow edge more commonly seen on santoku-type knives. All of my Zwilling knives are quite good, and the two Professional "S" knives are the two best I've had in the kitchen my whole life. The 10-incher is about 50 years old (my parents got it as a wedding gift a bit before I was born) and has been used almost every day, and the 8-inch knife I got myself at a local knife shop right before the pandemic for only $50. It was new, but I got that swell deal for three reasons: it had a slight imperfection on the handle, they were discontinuing the hollow edge version of the 8-inch chef's; and I'm a cham-peen haggler. 🔪💯
What about the Henckels Damascus Forged set?
Henkels is also a exklusiv export brand. They are not available in Germany, in fact the separate brand of Henkels dont even exist here^^
The "cheaper" Zwillling knives are published under the brand name of Ballarini
Interesting…thanks for sharing
I have a Henckles classic 8" and it is forged not stamped, so you should make that adjustment...lol you just send this at the end of the video...even though you were saying the whole time they were all stamped.
I have the 4 star. It is very good and quite hard. So you have to sharpen carefully and use a steel to keep the edge. I've been using the same 4 star for almost 30 years. You can get very good cutting from a much cheaper knife, but will have to sharpen a cheaper more often. The four star is also very well balanced.
Never put any of these knives in the dishwasher! Just wash and dry quickly.
I used 4 star debonding knives when i worked in a fish shop... used to put them in the dishwasher about 10 times a day (on super hot).. never seen a handle crack on them.. I bought a 10'' chefs knive and a 10'' meat knive that compliment my 4 star deboning one for about 70 bucks each.. thats nothing compared to a japanese gyuto that costs like 350+.. I own a couple of expensive handforged japanese knives aswell.. but when i got to do some heavy duty stuff i tend to grab the zwillings.. cause they can take a beating and i dont want to chip a 350+ dollar knife.
If u can own a worldclass knife for about 50-80 bucks.. that u will use every day for 20+ years.. then why settle for cheap 30 dollar garbage.. i cant get why people buy that stuff anyways.. but to each their own i guess.
The "steel" does not hone an edge.Ut has to be ceramic to do that. Steels are inly straiten any minor rolls on an edge. Most people dont know that for some reason.
I would love to see how Messermeister compares to Zwilling or Wustof?
Where can i buy surplus german and japan knives? Pls help. Ty
I think there's a typo in the chart. The "Zwilling Twin Fin II" is actually forged (not stamped).
Out to those four I would always opt for the Henckels because it's bolsterless. Much prefer a knife with out a bolster. And the curved shape of the semi-bolstered Zwilling isn't nice at the end. Knives with bolsters are often too heavy and the bolster just gets in the way.
Do you know where the Zwilling Diplome series is made?
Seki City, Japan
What about Henckels Forged Elite knives?
Thanks for this video. Could you do a video on spatulas. What seem to be very easy but very difficult to get are wooden spatulas. Some times the dies just get on to the food. Same thing with cutting board. Either they are too heavy (boos) or they are rip apart easily.
On my list!
Rubber spatulas for scraping bowls etc. or the type for maneuvering food on and off the cooking surface?
I have a pair of the rubber type (one standard, one spoonula) with high temp silicone heads molded onto nice stainless steel handles that I’ve been using for about 13 years and still going strong, with minimal damage or staining……there’s no brand stamped on them but I think I randomly found them at Ross….worth every penny and then some!
(Sorry, that’s not much help, if any, haha!)
Have you considered a thick vinyl cutting board? They seem to hold up pretty well.
I own an array of different Zwilling knives and I can attest to their quality. However, if you can't afford a forged Zwilling knive, the Gourmet line conists of stamped knives made in Germany. Otherwise, rather consider Mercer, Victorinox, or KAI. The best bang for buck is still F. Dick. If you can't find them online, ask your butcher.
I got to admit! I'm like most cooks. I like quality, but I am slow to spend my money. As a meat cutter with 35 years experience, I am not going to spend all these extraordinary amounts on knives when I know that a little knowledge on the sharpening stone eliminates all these "advantages" that these high dollar knives "have." A simple investment in a tri-stone knife sharpener and a steel will save you an exorbitant amount of money. Just a wee bit of practice and you'll be able to shave with your knives.
is there any line of zwilling flatware that is not made in china, vietnam etc ?
I used to be critical of knife blade materials and style, name brands, etc...but not any more. A good knife is the one that is sharp and cut easily. Now cut easily is a relative term...it may mean a different knife for different job, as a thin blade for slicing carrot, or a cleaver for chicken bones...I'd rather have a cheap, but sharp knife than a dull, expensive one any day. Also, I would rather have several inexpensive knives for the jobs than one expensive knife trying to do all the jobs.
My knife has both Zwilling and JA Henckels both listed 🤔
Great explanation. 🎉. Thank you very much.
I have a set of Henckles. I am very careful with them. I've had pieces if the plastic handle break off near the tang up by the blade, for no reason
You forgot the Twin Pollux and the Twin Olympic Chinese Chef knife lines. Those have the blades made and forged In Germany but the finishing steps to tailor it to Chinese cooking done in their Shanghai China branch. Also the Now S and the Now lines of Chinese chef knives are designed in Italy, made in Germany and packaged with retail packaging materials from Zwilling Shanghai.
Nice review but I would put up my Victorinox stamped chefs knife against either of these and at a significantly lesser price.
I agree
It's helpful when given technical reasons such as stamped vs forged. But emphasize county of where is made as a superior reason just sounds shallow.
I have a Heinckels knife set from Bed, Bath, & Beyond. They're around 10 years old. Those were made with 2 men stick figures in the more expensive sets. Most of mine have a man & a half.
Mr, Ratino I am curious about mand & a half henckles knives. Have seen always
the two men (two twins) or the cheap models with only one henckel (one twin)
Henckel is twin in English and Henckles is a german last name. The founder was
Peter Henckles in the early 1700. So he decided to stamp the twins figures in
the brand. That is what a German man explained to me.
Excellent video. I learned quite a bit.
What about henckels accent knifes?
I have one which has both names on the handle.
the Zwilling knives are def better out of the box, I tried one that my friend got from a Safeway special giveaway way back and yeah, that thing was tits.
However I use as a professional cook the henckel sandoku knife and with sharpening is just as good as the more expensive knife. Under heavy use I only need to resharpen every now and then, but always hone it after every use.
As a beginner to kitchen knives should I go with Henckels?
For home cook affordable knife best
Toward the end of the video, you state that Zwilling knives are forged and Henckels knives are stamped. But earlier in the video you state that Zwilling and Henckels both make forged AND stamped knives. Seems a bit contradictory. I don't think comparing a forged Zwilling to a stamped Henckels was a fair comparison. Why didn't you use a forged Henckels for the comparison?