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Zwilling Pro 8-Inch Smart Ridged Chef's Knife
01 / 06
Zwilling Pro 8-Inch Smart Ridged Chef's Knife
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Product Description
Made from high-carbon German steel, this Zwilling chef’s knife is unique for a couple reasons. To start, it’s got a raised ridge on one side to help push food away and prevent it from sticking Read More
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keyboard_arrow_downPenn
61
Apr 12, 2018
How does anyone know that this knife is for right-handed use? I don't see anything about that in the specs or blurb. It seems something that 10% of potential buyers might not find an optimum cutting experience, by design, should be noted.
sc_fd
48
Apr 12, 2018
PennIf you hold the blade as a lefty and try to cut something, you will get a rude interruption or at the least crushing of softer juicier foods in your cutting motion by that ridge. It's not a hollow; instead, it sticks out a good several mm.
The ridge line does not exist on the other side. Such a dual sided ridged knife would be a disaster for all.
Sngo18
2
Apr 12, 2018
NotsurewhyibotherIt’s meant to roll. I question more the effectiveness of the ridge on a 4mm spine
rcampusa
11
Apr 12, 2018
sc_fdcan you elaborate on this please? whats confusing about it? What do you think about this model, for an amateur that wants to get his first "pro" chef knife?
sc_fd
48
Apr 12, 2018
rcampusaMaybe I should have said confused and not confusing to better convey my meaning. There was no problem with basic resharpening of the near new blade. Just a lot of confusion wondering why this knife existed.
-Didn't really want to see what would happen if you tried to go through large hard dense veg like squash or pumpkin, maybe larger sweet potato with that ridge.
-For righties only
-I don't remember the grind being notable in any way
-How much that piece juts out could eventually interfere with proper thinning or other performance modifications depending on the sharpening/thinning medium used (not a fan of buying blades that present exceptional difficulties to maintain over time. For me, this includes those thick full fingerguard bolsters as well as those hollow bits - kullenschiffs)
-I talked to a seller who mentioned this is probably a line marketed more towards home cooks than pros
For a mass produced, well made knife with a decent performance oriented grind in that price range, I tend to recommend knives such as Kanetsugu Pro-M, or Tojiro DP for better edge retention if you're okay with a potentially more variable fit+finish or thicker grind - but probably still thinner than most of the German/Western chef's knives. There may be other value buys (like maybe one of the Chinese made using Japanese steel brands is ok) but I haven't been keeping up as much the past year.
Caveat - I'm a home cook who just happens have spent lots of time on the kitchen knife forums and also sharpens a good deal. Not a culinary professional in any capacity
Learning to sharpen or getting to know a GOOD and COMPETENT local sharpener might make a bigger difference over time to your enjoyment of your knives and food prep given a decent and maybe not even great main knife.
Learning to sharpen or getting to know a GOOD and COMPETENT local sharpener might make a bigger difference over time to your enjoyment of your knives and food prep given a decent and maybe not even great main knife.
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