Reddit reviews Zwilling J.A. Henckels 30782-000 TWIN Signature Knife Block Set, 19 Piece, Black
We found 4 Reddit comments about Zwilling J.A. Henckels 30782-000 TWIN Signature Knife Block Set, 19 Piece, Black. Here are the top ones, ranked by their Reddit score.
Zwilling special formula steel, Precision stamped blades ; Traditional, three rivet Design is embedded with Zwilling J.A Henckels logoFriodur blade, ice hardened to 57 Rockwell HardnessHand sharpened and polished, Laser controlled edge15 degree angle on each side (10 degree on Santoku’s)Made in Germany, Dishwasher safe (Hand washing recommended)
Note: 4.5 inch Vegetable Utility Knife is exactly the same as the steak knivesOne-piece stamped blade for a lighter weight knife without sacrificing strength
I have this set and love it. Bit on the expensive side though at $295.
Same brand and quality with fewer knives but only $86
I was looking at getting a whole new set. This is what I had in mind. Zwilling J.A. Henckels Twin Signature 19-Piece Knife Set with Block https://www.amazon.com/dp/B0009RUZ86/ref=cm_sw_r_cp_awd_ZzRMwbXWA9HT5
I have THIS set and love it. Before these, I had a few Victorinox Fibrox and they are fantastic for the price. Just as good as the set I use now, but they need to be sharpened more often.
I don't recognize the brand, I'm sure I've used something of similar quality tough. I'm going to assume it's similar to the set made by Henckles International (the Chinese ripoff of the German Henckles... notice the slight difference in the logo and the price difference). The Chinese Henckles are decent knives. They sharpen alright, but take a lot more frequent maintenance than my German Henckles. They're the set that wife is allowed to use (she knows not to mess with my good knives without permission).
Your difficulty with sharpening might be due to the metal used in those knives. High quality knives typically have a higher carbon content plus other metals besides iron that help with various things. The higher carbon makes the blades harder, and easier to put a sharp edge on. Or possibly your boss was better at sharpening. The main thing is to keep your knife at a consistent angle. Once you get good, you can feel if it's at the right spot and adjust almost without thinking about it while sharpening.
Also, the more quality knives sometimes use a more effective edge shape. I know Global knives (and lots of other Japanese companies) use the convex edge shape, which is very strong and dulls slowly, but is very difficult to maintain. Most people recommend a tri-stone for sharpening, but I don't actually. Your coarse and med stones are only needed if you let your knife get extremely dull (and a kitchen knife should never actually get dull). Those stones also eat off a lot of metal, so with frequent use, your knife shape can change noticably. For an amateur that wants a decently sharp knife, but doesn't care enough to learn to sharpen one correctly this Sharpener is the only pull sharpener I've used that I like (I actually got one for my grandmother, since her knives were always dull).
But, if you want to learn to sharpen a knife, get a fine stone (type is more preference than anything else) and a honing rod (something with a diamond grit finish or ceramic, the steel rods are basically useless for anything but light honing, this is the one I use). I don't actually have a stone in my kitchen because I don't let my knives don't dull to the point I need anything besides the ceramic rod to re-sharpen/hone the knife. For the stone though, there's tons of youtube videos out there on how to sharpen a knife (plus some nifty kits that have bits that clip onto your blade to hold the angle constant). I found this video that explains things pretty well. Sticking the point of the rod on the cutting board like he does is a good, stable way to learn to use it.