BestZwilling J.A. Henckels Twin Pro S 10-Inch Stainless-Steel Carving KnifeReviews
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Zwilling J.A. Henckels Twin Pro S 10-Inch Stainless-Steel Carving Knife Review
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Zwilling J.A. Henckels Twin Pro S 10-Inch Stainless-Steel Carving Knife Features :
- Slices roasts, poultry, and ham
- High-tech welded, high-carbon stainless-steel blade
- Black synthetic, three-rivet full-tang handle
- Made in Germany
- Lifetime warranty
Zwilling J.A. Henckels Twin Pro S 10-Inch Stainless-Steel Carving Knife Description :
Designed for professional chefs with a forged blade of high-carbon stainless steel that resists stains, rust and corrosion. Zwilling JA Henckels products, hand-crafted since 1731, set the world standard for appeal, function and style. The trustworthy quality and tradition of these riveted knives is easily visible by the full tang and the full length of solid steel. Classical styling and state-of-the-art technology in blade manufacturing combine to form the TWIN Pro-S Series. Product Features• SIGMAFORGE™ one piece construction gives perfect geometry, high precision and improved stability of the blade and steel structure as well as improved cutting edge retention• Laser controlled edge is sharper and stays sharper longer. Has a more consistent blade angle• Friodur™ ice hardening offers maximum no-stain properties and more blade strength along with improved resistance to corrosion and pitting• Super bolster provides weight, insures safety and adds balance• Fully visible tan...
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Zwilling J.A. Henckels Twin Pro S 10-Inch Stainless-Steel Carving Knife Random customer review :
Henckels Twin Star Pro S 10" carver
With so many high end knives for sale, be it Japanese or German, I've found some middle ground with my ancient Henckels #31060 NLA. As a carving/slicer 10" knife, the best bang for the buck. If you can find this old guy, snag it ASAP. This knife holds an edge and is very easy to resharpen when needed. IMO, most current high end knives of any country of origin, are Rockwell 59/60 hardness, i.e., very tough to resharpen when the time comes. You'll know when it's time.....e.g. take the blade to your fingernail and gently try and scrape off some keratin. Don't laugh people, a great gauge your knives' "sharpness." Or.....do the the "sliced paper test," instead.
Bottom line? The old Wusthof and Henckels cutlery are to be treasured. Latest batch of knives leave much to be desired in terms of maintenance. Newer iterations of same doesn't translate to "better."
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