What you should know about knives

Terminology, materials, edge and blade

Scalloped edge blade

This is a special serration that is basically used for the same jobs as the serrated edge. It is particularly suitable for cutting bread(penetrating hard crusts and slicing the soft interior).

Razor edge blade

Following intensive research ZWILLING J.A. HENCKELS has developed an innovating honing technique that guarantees an extremely high initial cutting performance. After grinding, the blade gets a fine-polish treatment to remove even the tiniest burrs. This technique is mainly used for the Asian-style knives (e.g. Santoku knife).

Hollow-ground edge blade

The name derives from the hollows positioned alternately on each side of the blade, giving the knife a particularly fine cutting edge. When used for cutting, air pockets develop in the hollows with the result that the product separates easily from the blade. Thus very fine slices (e.g. ham)can be cut effortlessly. Even short-crust pastry and flan bases can easily be sliced into thin and even layers.