Zwilling Professional S 35645-000-0 (2-Piece, Steel)

Are these knives dishwasher safe?

Yes, both knives are dishwasher safe according to the manufacturer. However, hand washing is strongly recommended to maintain the blade's sharpness and prevent potential damage from dishwasher detergents. The high temperatures and harsh chemicals in dishwashers can dull the cutting edge over time. Hand washing with warm soapy water and immediate drying will preserve the blade's performance and extend its lifespan significantly.

How often do these knives need sharpening?

The FRIODUR ice-hardening process means these knives maintain their edge much longer than standard kitchen knives. With regular home use, professional sharpening may only be needed every 6-12 months. Between sharpenings, use a honing steel before each use to maintain the edge alignment. Many users report excellent cutting performance for years with minimal maintenance when properly cared for.

What's the difference between the chef's knife and paring knife?

The 20cm chef's knife is designed for chopping, dicing, slicing and general food preparation tasks. Its larger blade provides leverage for cutting through tougher ingredients like root vegetables and meat. The 10cm paring knife excels at detailed work such as peeling fruits, deveining prawns, removing seeds and creating garnishes. The smaller blade offers precise control for intricate cutting tasks.

Can these knives cut through bones?

These knives are not designed for cutting through bones and doing so may damage the blade edge. They're intended for cutting meat, vegetables, fruits and other soft to medium-firm ingredients. For bone cutting, use a dedicated cleaver or bone saw. Using these knives on bones, frozen foods or extremely hard materials will likely chip or dull the blade permanently.

What makes Zwilling knives different from other brands?

Zwilling has over 280 years of German knife-making expertise and uses proprietary technologies like FRIODUR ice-hardening and SIGMAFORGE forging. These processes create blades with superior edge retention, corrosion resistance and structural integrity compared to mass-produced alternatives. The company's commitment to traditional craftsmanship combined with modern manufacturing techniques results in professional-quality knives used by chefs worldwide.

How should I store these knives properly?

Store knives in a knife block, magnetic strip or blade guards to protect the cutting edge and prevent accidents. Avoid storing them loose in drawers where blades can knock against other utensils and become damaged. Keep them dry and clean between uses. Proper storage prevents blade damage, maintains sharpness and ensures safety when reaching for utensils in your kitchen.

Are replacement parts available if the handle becomes damaged?

These knives feature one-piece SIGMAFORGE construction where the blade and tang are forged as a single unit, so the handle cannot be replaced separately. However, the full tang construction and high-quality materials make handle failure extremely unlikely with normal use. If damage occurs, the entire knife would need replacement, but the robust construction typically provides decades of reliable service.

What's the best way to maintain the blade's sharpness?

Use a honing steel before each use to realign the blade edge and maintain cutting performance. Avoid cutting on hard surfaces like glass, stone or metal which can dull the blade quickly. Use wooden or plastic cutting boards instead. Clean and dry the knives immediately after use to prevent corrosion. Professional sharpening services can restore the original factory edge when honing no longer maintains optimal performance.