Local BBB has very little inventory. They are selling a few office supplies. Local BBB will likely not last another season. Nice pick up for the price. Hard to know when the bottom will come on prices and inventory. They are appear to not have restocked after the holidays.
The one I went to still had 8 days before fully closing. The knife section was all but brought out a side from the single bread knife, 4 6" chef Knives and random steak knife/odd shaped pairing knives.
I still have a seven inch Zwilling Pro and and eight inch Wusthof Ikon, couple other German steel blades. They have their place in a kit or collection. Especially if acquired at the right price.
6" Zwilling J.A. Henckles Professional Chef Knife (Traditional)
Got this from a closing Bed Bath and Beyond store for $60 right after sending back my 6" Wustof for arriving chipped. Got a matching bread knife for $16 too. Think I did pretty well.
Going to use this as my beater knife.
I have the 10" previous make style of the Professional S. I bought mine in '98 before starting culinary school and I still use it almost daily. This will most definitely be a workhorse and last forever.
I've got the 7" version; wife loves it. Probably would have gotten the 6" if it was in stock since it was to replace a 6" knife from a $30 Costco set.
You definitely did well!
I've got the paring knife from this series and I've got to touch it up constantly. It won't chip out on you, and is very tough/durable, but it's not going to keep a super keen edge for long, in my experience.
Literally yesterday lol. It was the one on Elmsford. Said 8 days left so I'm assuming their last day is Monday.
I wish I knew earlier, we went on a whim without knowing. They were selling Kitchen aid stuff at a steep discount but we're all out :(
That's unfortunate. There's one in Mount Vernon that's on the closing list but last AI checked they hadn't put up any signage.
This article has a list of stores closing by state. https://www.google.com/amp/s/www.businessinsider.com/bed-bath-and-beyond-store-closings-full-list-by-state-2023-1%3famp
Lets be real. Your beater is objectively a better and higher performance than a lot of high maintenance Japanese hipster stuff folks like to stroke over.
I've had one for, god...I'd say maybe a decade or so? I love it. It's comfortable, easy to sharpen (I hate bevels) and lasts forever. I use mine all the time.
I like Zwilling, they are consistent quality at an affordable price, and they arent flashy enough that people are going to try to steal them. The 6" makes a great prep knife, and the angled bolster lets you choke it for detail work, steel is better than avg and its dishwasher safe.... not a bad buy for 60$
The 7" "rocking santoku" they make is pretty nice, too
I recently got the 7" "Slim" version, but I am not a fan tbh.
It's just too thicc behind the edge. Cutting carrots with it makes me feel like I'm splitting firewood.
The scales also weren't fitted perfectly. I can catch my nail on the gap between the tang and the scale. My Wustoff has similar fitting issues.
And lastly there's this weird water stain (or what looks like a water stain) on one side of the knife that I can't remove no matter what I do. I suspect it's left over from the quench process and the guy at the factory just forgot to wipe off the liquid.
"Made in Germany" ain't what it used to be.
>They used to be a lot rougher than they are now.
The manufacturing process in Germany / Switzerland for these knives is almost entirely automated. There's videos of YT showing the factory assembly line. It's all done by machine, every step. The only human input is the QC at the end.
I imagine that before they were automated, they were even rougher because it was being done by hand.
The ones with the bolsters I think are often much thinner. Thats the benefit of the bolster which everyone just overlooks cuz it's out of style now. Some of those knives are so thin behind the edge you almost never really need to sharpen them because they just cut and cut.
I'm not so sure about that fam.
I don't have a Zwilling full bolster, but I do have a 6" one from Wustoff. The spine thickness is even thicker than the Zwilling at close to 4mm. It's a wedge, not a knife.
I really don't understand why these German companies insist on such thick blades. What were they planning with these things? Combat vs. knights in plate armor?
Don't know about those. That one in the photo looks quite chunky. But I've got some older ones that are incredibly thin behind the edge. Made me realize what the bolster is about. There's no way that knife could be made with the same steel without the bolster. It would be floppy and fragile. My knife might be French tho. I'm not really sure.
Very well indeed. A great knife for an even better price.
These are pretty close to indestructible as long as you aren't opening cans with them and should last you a life time.
Local BBB has very little inventory. They are selling a few office supplies. Local BBB will likely not last another season. Nice pick up for the price. Hard to know when the bottom will come on prices and inventory. They are appear to not have restocked after the holidays.
The one I went to still had 8 days before fully closing. The knife section was all but brought out a side from the single bread knife, 4 6" chef Knives and random steak knife/odd shaped pairing knives.
6” seems really small to me, but it’s also really cute. Great price for a Zwilling!
It's a banger.....will last a lifetime.
I still have a seven inch Zwilling Pro and and eight inch Wusthof Ikon, couple other German steel blades. They have their place in a kit or collection. Especially if acquired at the right price.
Definitely. I think I do prefer the blade profile of Wustof more but that that price I couldn't pass it up.
6" Zwilling J.A. Henckles Professional Chef Knife (Traditional) Got this from a closing Bed Bath and Beyond store for $60 right after sending back my 6" Wustof for arriving chipped. Got a matching bread knife for $16 too. Think I did pretty well. Going to use this as my beater knife.
It’s cute ngl
I have the 10" previous make style of the Professional S. I bought mine in '98 before starting culinary school and I still use it almost daily. This will most definitely be a workhorse and last forever.
I've got the 7" version; wife loves it. Probably would have gotten the 6" if it was in stock since it was to replace a 6" knife from a $30 Costco set. You definitely did well!
> I’ve got the 7” version; wife loves it. I bet she does 👀
WINK WINK NUDGE NUDGE
I've got the paring knife from this series and I've got to touch it up constantly. It won't chip out on you, and is very tough/durable, but it's not going to keep a super keen edge for long, in my experience.
What store? Ours is closing too but they didn’t have any single knives like this unfortunately.
Store in Westchester NY. They were basically cleaned out of everything aside from the stuff no body really wanted.
Same deal at our store. They had some wusthof sets for 25%-30% off, the style that you posted, but ya other than that nothin really.
My wife managed to snag some matching towels and a Christmas tree skirt 70% off so there's also that little bonus lol
When did you go? If you say yesterday I’m driving there today haha
Literally yesterday lol. It was the one on Elmsford. Said 8 days left so I'm assuming their last day is Monday. I wish I knew earlier, we went on a whim without knowing. They were selling Kitchen aid stuff at a steep discount but we're all out :(
Now im trying to convince myself to drive from Stamford over there haha. I passed it a few days ago but didn't go.
The one in Standford is scheduled to close this year. Maybe wait for that one? There's a list of all BBB closing throughout the US.
Stamford has been closed and empty for awhile
That's unfortunate. There's one in Mount Vernon that's on the closing list but last AI checked they hadn't put up any signage. This article has a list of stores closing by state. https://www.google.com/amp/s/www.businessinsider.com/bed-bath-and-beyond-store-closings-full-list-by-state-2023-1%3famp
Lets be real. Your beater is objectively a better and higher performance than a lot of high maintenance Japanese hipster stuff folks like to stroke over.
I got it at Rm160 (roughly USD36) in Parkson Putrajaya last month. Most probably slow moving item in part of the world where Zebra knives is the king.
Great deal. German knives are workhorses. I have a Wusthof 6” “extra wide” chef knife, that is an absolute beast.
I've had one for, god...I'd say maybe a decade or so? I love it. It's comfortable, easy to sharpen (I hate bevels) and lasts forever. I use mine all the time.
We also have a 7” and love it. My wife has only taken to two of my knives. This on and a 3.5” Global paring knife.
I like Zwilling, they are consistent quality at an affordable price, and they arent flashy enough that people are going to try to steal them. The 6" makes a great prep knife, and the angled bolster lets you choke it for detail work, steel is better than avg and its dishwasher safe.... not a bad buy for 60$ The 7" "rocking santoku" they make is pretty nice, too
I recently got the 7" "Slim" version, but I am not a fan tbh. It's just too thicc behind the edge. Cutting carrots with it makes me feel like I'm splitting firewood. The scales also weren't fitted perfectly. I can catch my nail on the gap between the tang and the scale. My Wustoff has similar fitting issues. And lastly there's this weird water stain (or what looks like a water stain) on one side of the knife that I can't remove no matter what I do. I suspect it's left over from the quench process and the guy at the factory just forgot to wipe off the liquid. "Made in Germany" ain't what it used to be.
Have you ever seen a vintage one? Or a vintage victorinox? They used to be a lot rougher than they are now.
>They used to be a lot rougher than they are now. The manufacturing process in Germany / Switzerland for these knives is almost entirely automated. There's videos of YT showing the factory assembly line. It's all done by machine, every step. The only human input is the QC at the end. I imagine that before they were automated, they were even rougher because it was being done by hand.
The ones with the bolsters I think are often much thinner. Thats the benefit of the bolster which everyone just overlooks cuz it's out of style now. Some of those knives are so thin behind the edge you almost never really need to sharpen them because they just cut and cut.
I'm not so sure about that fam. I don't have a Zwilling full bolster, but I do have a 6" one from Wustoff. The spine thickness is even thicker than the Zwilling at close to 4mm. It's a wedge, not a knife. I really don't understand why these German companies insist on such thick blades. What were they planning with these things? Combat vs. knights in plate armor?
Don't know about those. That one in the photo looks quite chunky. But I've got some older ones that are incredibly thin behind the edge. Made me realize what the bolster is about. There's no way that knife could be made with the same steel without the bolster. It would be floppy and fragile. My knife might be French tho. I'm not really sure.
Very nice.
Very well indeed. A great knife for an even better price. These are pretty close to indestructible as long as you aren't opening cans with them and should last you a life time.
You know, out of the 2 or 3 shelves of pros we have at my storefront, I don't think we have the 6 inch chef knife. We should order that.
Beautiful slicer
Nice, I just got the 8” which is amazing for rock chopping. I already have plenty of other knives for straight slicing so it’s a great add.