Zwilling J.A. Henckels has become a household name throughout much of the world. Given the host of brands like Zwilling, Henckels, Miyabi, or Ballarini that it owns — it’s not difficult to see the reason behind its dominance.
Regardless of your knife’s brand, cleaning is an integral part. Even the highest-end knife will lose its edge without proper maintenance.
Today, let’s take a look at how you should care after and clean your Zwilling and Henckels knives. We’ll also discuss the best practices and ideas to help suit everyone’s unique requirements.
Let’s Talk about Cleaning Zwilling and Henckels Knife
A knife’s material can indeed affect the frequency and thoroughness of cleaning. For instance, a carbon steel knife requires quick cleaning after usage, which a stainless steel one may not.
Zwilling and Henckels use both stainless and carbon steel for different lineups. Some of the knives even use a mix of both.
Here are some dos and don’ts of cleaning.
Gentle Cleaning (No Dishwashers)
First, don’t wash the knife with anything abrasive (e.g., scourers) as a general rule. You could use a soft cloth or a sponge for this. Always opt for hand washing with warm water and a bit of soap.
Do not wash your knives with a dishwasher, even if the manufacturer says it’s safe to do so. The water jets or the physical movements can harm the blade’s edge.
Cleaning Often
Another trick is gently cleaning your knife between sessions. It also helps prevent any reactions (especially for carbon steel) and keeps the knife in shape. For instance, I’ll see marks and spots much faster if I don’t clean my knife after cutting acidic fruits.
Keep It Dry
Regardless of the brand and material, you should always try to keep the blade clean and dry. That means more than wiping it up after a long session. It’s better to wipe the blade off during intervals or breaks as well, especially for carbon knives.
Using the Right Knife (And Tools)
Zwilling and Henckels’ knives may be excellent, but they’re still bound by physics. Hence, it’s essential to use a knife for the purposes it was designed for.
For example, you shouldn’t be cutting big bones with a Zwilling Pro Chef’s Knife because it’s not built for that. That can result in issues like chipping. In the same way, a paring knife can’t bear the workloads of a chef knife.
Additionally, one might end up putting even more force when the knife can’t accomplish the heavier task. That worsens the situation and ruins the knife’s edge.
You should also avoid using the tip of the knife for other tasks. It may seem like a handy can opener, but doing so might damage or even bend the blade. Getting that blade fixed will be a chore and a half.
Cutting on the Right Surfaces
If the surface you’re cutting on is too hard, you may be in trouble. A hard surface can reduce the sharpness of a blade or even chip it.
For instance, a knife with softer stainless steel loses its sharpness after using a rigid board. Granite and glass cutting boards are some of the usual culprits.
So, which cutting surfaces should you use?
Firstly, there’s plastic. Even Zwilling produces quality plastic chopping boards. The best thing about this material is that it won’t dull the edge of your knife. Moreover, these are easy to clean (dishwasher safe in most cases) and maintain. These can be scratched pretty quickly, however.
Bamboo boards are another alternative. Not only is it environmentally better than plastic, but it also doesn’t get scratched as easily. Keeping such boards maintained can provide remarkable long-term results. However, that added hardness can affect the knife’s edge more than plastic.
Then there are the OG wooden boards. There are various kinds of wood, and you can find softer ones that don’t hurt the knife’s edge. For example, beech and maple are well-known for their balance between hardness and edge-friendliness. They don’t get scratched as easily as plastic, either.
You’ll have to wash wooden boards manually and maintain them, but they pair pretty well with any knife.
Storing the Knives
How you store the knives after usage also determines their well-being and longevity. This can introduce two issues — rust or corrosion and physical damages from accidents. Let’s look at the options.
Knife Blocks
Wooden knife blocks are one of the most popular methods of storing knives. These blocks come with slots where you can put the knives with their front end forward. These come in different sizes and provide sufficient protection for a knife’s blade.
Knife Drawers
Imagine how you’d put the knives in a block, and then imagine that block as a drawer. These drawers also come with cutouts, and you can customize them according to your needs. However, the lack of designated spaces for each knife can be risky and damage the blades.
If knife slots aren’t feasible, you could use sheaths to at least cover the blade. That way, there’s no risk of external damage or loss of sharpness.
Magnetic Bars
Magnetic bars are magnetic bars that you attach to your wall and hang the knives by their blades. Sounds risky, no?
Don’t worry; these are entirely safe, and they’re one of the most efficient storages to get your knife at a moment’s notice. Magnetic bars also help avoid any contact between blades, thus preventing any issues. However, the exposed blades can be risky in the wrong place, so beware.
There are other options, such as knife cases, which you’d use if you had to move around with the knife. However, it’s a bit too clunky if you only use the knife in your kitchen.
Don’t Forget the Handles
The knife handle deserves far more credit than we give it, and a cracked handle will remind you of that. Therefore, it’s essential to care for that too.
Common materials for handles include wood, plastic, or aluminum, and the maintenance partly depends on that. For example, a plastic handle doesn’t require washing or oiling frequently. Instead, rinse it off manually, avoid dishwashers, and it should last a long time.
Aluminum or stainless steel handles are usually okay with the usual cleaning methods. But washing them by hand is necessary to avoid any scratches or damage.
On the other hand, wooden handles require more care. Keeping them wet is risky since they react to moisture. Furthermore, you should wash the handle regularly to prevent its pores from becoming unhygienic. These handles are fantastic to use, but their maintenance can be a chore.
Honing and Sharpening
Honing and sharpening your Zwilling and Henckels blade makes or breaks half of the experience.
Honing
Honing is quite different in that it doesn’t take off any material from the blade. All it does is align the burrs that show up as you use the knife. These burrs can lower a knife’s effectiveness and make cutting inefficient, so it’s essential to hone the knife regularly.
You’ll need something like a honing rod for this purpose. The frequency of honing depends on the material, as the hardness affects a knife’s ability to hold its edge. It also depends on the frequency of usage. Usually, you may need to hone the knife once a week or two.
Sharpening
Sharpening is drastically different, and it’ll remove a layer of the blade’s material. That means you won’t have to sharpen a knife as frequently as honing. Even better, honing the knife and maintaining it well reduces the requirement for sharpening the blade.
There are many ways to sharpen a knife. You can find sharpening rods (different from honing rods) or even whetstones. Ceramic or diamond rods are comparatively more abrasive and will do a quicker job of sharpening a blade.
Stainless steels especially require a diamond rod, as the steel is comparatively softer and requires more abrasion. Depending on the heat treatment, these knives will lose their sharpness somewhat quicker. That’s why maintenance requirements can differ among products.
Sharpening can also reduce friction during usage. This ensures better safety, as a dull blade can often be a hazard. A sharp knife is also much easier to maintain, so it’s in your best interest to sharpen the blade whenever necessary.
My Last Words
Maintaining and caring for your Zwilling and Henckels knives are manageable. You need to touch the knife regularly, store it safely, and keep the necessary safety measures. Lastly, realize the requirements of your knife, its blade, and its handle — which smoothens the maintenance process.