Zwilling Blocks & Accessories

Oval steels make better contact with knife edges than round ones. This Zwilling diamond rod is designed to cut a new edge on a knife, as opposed to simply honing it, which makes it a sharpener rather than a maintenance steel.For most users, this is a much simpler way to sharpen a knife than using sharpening stones. Use light, even strokes at a consistent angle, alternating sides, and switch to a honing steel for daily touch-ups between sharpenings. For a guided alternative, the Zwilling V-Edge sharpener holds the angle for you. Learn More

The Zwilling V-Edge is a pull-through sharpener that adjusts to different edge angles. Angle adapters switch it between Western and Japanese knives, and ceramic rods in fine to coarse grits handle both honing and sharpening; all four sides of each rod can be used, and every component stores in the base.For many people this is a major upgrade over a portable pull-through sharpener. It is easier to use and adjust to the proper angle, and the ceramic rods are a much less aggressive material than those used in other pull-through sharpeners, so they should improve the life of your knives.Pull each knife through with light, even pressure, from heel to tip, and switch to the finer side of the rods to finish.For a diamond rod that sharpens by hand, see the Zwilling 10-inch oval diamond steel. Learn More

Zwilling has discontinued production of all Bob Kramer products. This was a highly rated honing rod by America’s Test Kitchen, but we offer similar, if not better, substitute rods that combine fine-cut and smooth surfaces.See the Friedr. Dick combination rods, the F. Dick 10-inch square combination steel and the F. Dick Dickoron 12-inch round combination steel, and the Victorinox combination rods, the Victorinox 10-inch combination steel and the Victorinox 12-inch combination steel. Learn More

The Zwilling Pro 10-slot walnut knife block holds up to eight kitchen knives, with a slot for shears and a slot for a honing rod. It is intended only for Zwilling Pro knives: the unique Pro bolster needs slots made to store it correctly, and this block was cut to fit them.Standard knife blocks are cut for knives with a full or straight bolster, so the curved Pro bolster may not seat properly in them; this block avoids that problem.Use it to house open-stock Pro knives, or to upgrade the storage for a Pro 3-piece starter set or a Pro prep knife set. Learn More

The Zwilling Porterhouse set is four steak knives with straight, non-serrated 4.5-inch blades, presented in a beechwood box. A fine edge slices through a thick porterhouse or a tender filet rather than sawing, which keeps the meat’s juices in each slice.The blades are forged from a single piece of German stainless steel, and the black polypropylene handles give a comfortable grip. The beechwood box stores the knives safely between dinners and makes the set an easy gift.Hone the knives occasionally on a kitchen steel; a straight edge can be maintained at home, while serrated steak knives cannot.The table in the Details compares the Zwilling steak sets, including the Pro set and the Four Star set. Learn More

A meat cleaver uses weight, not a fine edge, to get through joints and small bones. The Zwilling Pro 6-inch meat cleaver has a heavy, forged blade for splitting chicken backbones, separating ribs and portioning oxtail, jobs that would chip or roll the edge of a chef’s knife.Let the weight of the blade do the work with a controlled chop, and keep the other hand well back. The broad face also crushes garlic and ginger and scoops chopped ingredients off the board. The Pro curved bolster gives a secure stopping point for the hand on heavy cuts.Use a heavy board that will not bounce, and position the joint or bone directly under the heel of the blade before chopping. A cleaver is meant for small and medium bones; leave large beef bones to a bone saw.For boning and trimming around bones rather than through them, see the Pro flexible boning knife. Our Kitchen Knife Shapes guide explains meat and vegetable cleavers. Learn More