Dear Zwillingkitchenstudio Viewers !!
As per special reward for bringging another 2 person for joining cooking class with our celebrity chef at Pavillion Kuala Lumpur, you are entitled to get RM 50.00 gift Vaucher which is valid for cooking class in Malaysia only.
Conditions:
- The value of this voucher is in Ringgit Malaysia.
- The voucher is not exchangeable for cash.
- This vaucher is valid only within cooking class in Malaysia.
- This vaucher is valid only within the period as started in the voucher.
- This voucher is the responsibilty of the holder.Zwilling J A Henckels shall not be held liable at all if it accepts vouchers which may been lost or stolen from the holder.
- If the value of the cooking class is short of the awarded sum, no refund will be given.
- If the value of cooking class exceeds the awarded sum,then the difference should be paid by the bearer.
- It must carry Zwilling J A Henckels stamp or it will be rendered null and void.
- Torn of damaged vouchers will be considered as invalid vouchers and will not be replaced.
The gift voucher is limited. Kindly make an appointment as we only release 10 pcs vouchers till end of APRIL 2011. ;)
ZWILLING J A HENCKELS...
Qluaity knives by ZWILLING J.A. HENCKELS
ZWILLING J.A. HENCKELS is one of the world´s leading manufacturers of high quality knives. There are considerable differences in the quality of knives, starting with the quality of the material, the steel. The method of processing raw material is very important as well because it determines the ultimate characteristics of a knife.
It is a challenge to be able to offer a suitable and well functioning knife for every purpose.
ZWILLING J.A. HENCKELS has the experience and competence of 280 years of manufacturing knives of outstanding quality.
Everything that needs to be known about knives has been summed up on the following pages.
Why knives by ZWILLING J.A. HENCKELS are of good quality, where the differences in quality come from and what consequences they have.
The making of a knife
From blank to knife
Hardening
The hardening process is an important step since it is crucial for the final quality of the steel. The correct hardening temperature and the duration of the treatment must be precisely maintained. The cutting abilities and corrosion resistance of the blade depend entirely on the right heat treatment.Special steel “FRIODUR®”, ice-hardened
ZWILLING J.A. HENCKELS has optimised the hardening process. FRIODUR®, a protected brand name of ZWILLING J.A. HENCKELS, identifies products whose steel has been especially ice-hardened. This process involves four stages:- Heating up the steel to more than 1000°C
This improves the molecular structure for the benefit of higher hardness.
Higher hardness = longer lasting sharpness. - Cooling down to room temperature
The cooling takes the pressure off the material and ensures an especially flexible stability. This adds safety when used and prevents blades from breaking. - Freezing to -70°C
Ice-hardening strengthens the corrosion resistance and protects better against rust. - Reheating twice to just below 250°C.
The result: exceptional hardness, high elasticity and very high corrosion resistance.
Further processing
The final shape is achieved by grinding. Surface treatment (finish) is accomplished by:- grinding
- fine-grinding
- dry-fine
- grinding
- polishing
Assembly
This involves joining the prefabricated blade and handle to complete the actual knife.Adjusting
Following assembly the joint between handle and bolster is adjusted and levelled. At this step excess material is removed to make sure that the joint is absolutely smooth to keep out bacteria and germs.Honing
Honing gives the knife its sharpness. Honing is being done with fine grindstones on special machines or on a felt disc. Thus the honed area achieves a degree of evenness from the tip to the bolster which, in combination with the hardness of the steel, ensures an unprecedented degree of cutting edge retention. Monitored by laser each knife is getting its optimum cutting angle. This is why ZWILLING J.A. HENCKELS knives are sharper than ever and retain their cutting properties much longer.How to recognise a good knife?
How to recognise a good knife / Workmanship, features, quality
At first glance it is difficult to distinguish a high-quality knife from an inferior one because essential characteristics are revealed only in regular use. One thing is for certain, though:
ZWILLING J.A. HENCKELS stands for the highest possible knife quality.
These features are characteristic for quality knives:
ZWILLING J.A. HENCKELS stands for the highest possible knife quality.
These features are characteristic for quality knives:
Precise workmanship
The parts of the knife have been assembled without joints. There is no seam on the transition between bolster and handle. This is particularly important for hygienic reasons. Neither blade nor handle show any irregularities or burrs where bacteria could settle.Surface finish
Fine grinding allows for an even smoother and more resilient surface.Safety
Handle and bolster have been designed to provide a secure grip from which the hand cannot slip. An ergonomically designed handle and the right weight permit safe, tireless use.Cutting edge retention
The cutting edge retention determines the period of use in which the blade retains its cutting properties. A good knife is sharp for a prolonged period.Corrosion resistance
The more finely the surface of the blade is ground or polished, the more resistant to rust it will be.Dishwasher compatibility
Quality knives with plastic or stainless steel handles can be cleaned in the dishwasher (preferably economy cycle at max. 55º C). But it is gentler for the knives to be cleaned by hand and thus recommended. Knives with wooden handles suffer in the dishwasher by soaking up too much water. They need to be cleaned under running water only.Material
Quality starts with the material
The quality of a knife is decisively influenced by the quality of the steel. The most important characteristics of the steel used to make the blade are corrosion resistance and hardness. Both are achieved by the corresponding chemical composition and appropriate heat treatment. The manufacturer´s competence shows itself in his ability to select the appropriate steel for the intended purpose. ZWILLING J.A. HENCKELS has this authority thanks to its long tradition as a manufacturer of cutlery and, in the past, also as a producer of steel. Different types of steel are used in the cutlery industry of which stainless steel has become predominant during the last few decades.
Carbon steel (normal steel)
Carbon steel is the oldest type of steel. It has the disadvantage of being highly susceptible to corrosion.Stainless steel
The term “stainless“ is permissible for any knife made of stainless steel (e.g. chromium steel). Stainless means that the knife will not rust in humid atmosphere and that it will resist the various acids in daily use.The coarser the surface, the more likely it is to corrode. In other words, the more finely ground or polished the surface of the blade, the more resistant to corrosion it is.
Stainless steel - special formula
ZWILLING J.A. HENCKELS has developed a special formula steel with the optimum ratio of carbon, chromium and other components.
