The product details say you can safely throw this in the dishwasher, but please don’t.
SWITCHBLADE VS HEAVY METAL MACHINES PROFESSIONAL
Its Professional “S” knife is made from a single piece of solid steel with an ice-hardened Friodur blade. Zwilling Professional “S” Chef’s Knife ($150): Zwilling is a leading German knife manufacturer. While most blade faces are flat, those with ridges (like the Wüsthof one pictured here) are designed to keep food from sticking to the knife while chopping.
SWITCHBLADE VS HEAVY METAL MACHINES FULL
With a bolster for a controlled, comfortable grip and full tang construction, Western-style chef’s knives are weighty and durable. German blades are more versatile, used for chopping, cutting and slicing their multi-purpose nature and increased durability go hand-in-hand. Japanese blades taper inside the handle, making for a lighter, front-weighted knife to enable more controlled movements.įunction: Japanese kitchen knives are precision cutting tools, designed to slice first and foremost. The edge of most Western-style blades is curved to allow for rocking cuts, while Japanese blades are straighter in order to facilitate clean, precise slices.Ĭonstruction: Most German knives have a full-tang construction, which means that a single piece of steel runs from blade to butt. While German blades are typically finished with a machine, Japanese blades are almost always hand-honed and hand-refined.
Because Western-style steel is relatively softer, it’s capable of holding an edge longer and doesn’t need to be sharpened quite as often as Japanese blades do.Įdge: Japanese knife blades are thinner than their German counterparts, allowing for a sharper edge - typically in the range of 15–16 degrees, compared to 20 degrees in Western-style knives. Due to a difference in forging techniques, Japanese steel blades contain much more carbon than German blades, making them harder, but also more brittle. The amount of carbon in a piece of steel directly correlates to hardness and inversely correlates to durability.
Steel: Steel is an alloy composed of iron and carbon. When it comes to kitchen knives, however, the more hard-wearing option isn’t necessarily the better choice.
The difference between the two lies primarily in steel hardness and edge angle, which, in turn, ladder up to distinctions in durability and intended function. Most kitchen knives fall into one of two categories: German- or Japanese-made. But beyond silhouette, the steel from which a knife is forged also shapes its intended use. Paring knives and boning knives are used to achieve very different ends, as are bread knives and steak knives. Each kitchen knife serves a distinct purpose.
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