What constitutes a good knife

Workmanship, attributes, quality

At first glance it is difficult to distinguish a high-quality knife from an inferior one because the essential characteristics are revealed only in daily use. You can rely, however, on the fact that ZWILLING J.A. HENCKELS guarantees the highest possible quality. The following quality criteria are important for the purchasing decision.

1. Precise workmanship

The parts of the knife are assembled without the slightest gap at the joint. This is particularly important for hygienic reasons. Neither the blade nor the handle exhibit any irregularities or burrs.

2. Surface finish

The blade has a finely ground surface - a hallmark of high-quality surface treatment.

3. Safety

The handle and bolster are designed to provide a secure grip from which the hand cannot slip. An ergonomically designed handle and the right weight permit safe, painfree use.

4. Balance

Quality knives are properly balanced; they lie comfortably in the hand. Balanced weight distribution facilitates working with the knife.

5. Cutting edge retention

Cutting edge retention is the period of use in which the blade retains its cutting ability. A good knife keeps its sharpness for a prolonged period.

6. Corrosion resistance

The more finely the surface of the blade is ground or polished, the more rust resistant it will be.

7. Dishwasher compatibility

Quality knives can be put into the dishwasher without reservation but it is gentler for the knives to be cleaned by hand. Knives with wooden handles suffer in the dishwasher by soaking up too much water. They need to be cleaned under running water only.