Zwilling Diplome slicing knife 24 cm, 54205-241

Zwilling Diplome slicing knife, 24 cm

Slicing knife - sturdy knife with long and straight blade perfectly cuts roasts and meat. Black synthetic handle with three sturdy rivets.

Diplome knives

The knives of the Zwilling Diplome range have been developed in cooperation with the cooking school "Le Cordon Bleu", where the best chefs are trained. Needless to say, they need first-class knives that fit very well in the hand and keep their excellent sharpness for as long as possible. For this reason, the Zwilling Diploma range is made from particularly fine materials. With these knives, you cut the ingredients for your meals like a professional.

The knives are made from very hard FC61 steel, which has a particularly sharp blade sharpened using the traditional Honbazuke technique. The handle is made of high-quality and low-maintenance synthetic. It offers no room for dust or dirt to settle. It is classically attached to the blade with three rivets.

- Knife designed in collaboration with the world-renowned LE CORDON BLEU® cooking school

- Friodur - long-lasting sharpness that is easy to renew

- Each blade is hand-ground using the traditional "Honbazuke" method for exceptional sharpness

- non-slip ergonomic handle made of durable synthetic with three rivets

- guard - protects fingers and balances the knife

- hardness approx. 60 HRC on the Rockwell scale

- hand wash recommended

Technology and production

Special blend of the finest German steel, produced exclusively for Zwilling, with optimumThe optimum chromium/carbon ratio guarantees the best properties, with a hardness of approx. 60 HRC on the Rockwell scale. In combination with sophisticated manufacturing technologies, this results in knives that are robust, extremely durable, flexible, corrosion-resistant with long-lasting sharpness.
The special knife hardening process is based on the patented FRIODUR technology, which consists of freeze hardening. Tempering the steel harmonizes its molecular structure, removes internal stresses, creates exceptional flexibility and prevents blade breakage.
The tapered blade profile and laser-controlled "V" shaped blade ensure excellent and long-lasting sharpness.The flawless geometry and perfect balance of the blade guarantee precise and safe cutting guidance that won't tire your hand even with prolonged use.
The guard (the reinforced steel part of the knife between the blade and the handle) not only serves to effectively protect the fingers, it provides protection for theIt also provides firm support for the fingers and balances the entire knife to make using the knives more comfortable and, above all, safer. Its robust design stabilises the transfer of force from the blade to the handle, preventing the knife from bending. Its taper, on the other hand, allows the blade to be fully sharpened.
The ergonomically shaped handle is made of high-quality synthetic material that is durable impact and scratch resistant and remains stable even when exposed to temperature changes. The handle is firmly attached to the full tang with 3 sturdy rivets, a high quality seamless connection the handle to the blade ensures comfortable use and perfect hygiene (no food residues cling to the handle).

Maintenance of Zwilling knives

Washing and cleaning

Thanks to the special formula of the high-quality steel, Zwilling knives can be washed in the dishwasher, however, the knives should not beshould not be exposed to temperatures above 55°C and should not touch any other objects (pots, cutlery, other knives).Dishwasher detergents often contain aggressive chemicals that can damage the surface of the steel and the handles, and can shorten the life of the knives and the time they retain their high sharpness. Hand washing is gentler on knives and is therefore recommended. Wash knives with lukewarm water and a gentle detergent with the soft side of a sponge.

Cutting mat

We recommend using a flexible cutting mat (cutting board) - wooden, silicone or plastic. Materials that are too hard such as glass, granite or ceramic can damage the blade and cutting edge in certain circumstances.

Sharpening / grinding

Sooner or later, even the best knife loses its original sharpness and needs to be sharpened. And because a dull knife is more dangerous than a sharp one, we recommend that you sharpen your knives regularly. If a knife develops a "tooth" or a deformation, we recommend that you get it into the hands of a specialist as soon as possible.
We recommend using genuine Zwilling sharpeners, whetstones and whetstones for sharpening.

Safe storage

Store your knives in a safe place (out of reach of children), always ensuring that the handle, not the blade, is facing you. The knives should not touch each other during storage.
Always store only cleaned and dried knives in the wooden knife block or on the magnetic rail.

The correct knife

Always use the right knife - the size and texture of the ingredients you are processing (meat, vegetables, fish, baked goods) varies greatly, so use specific cutting techniques and therefore a specific knife for each ingredient.