A cheese plate is a simple, yet delicious hor d'oruve to serve at a dinner party or date night inside your home. The Three-Piece Cheese Set from Zwilling contains the cutlery you need to execute the perfect cheese plate. Each knife in this collection features a matte-brushed stainless steel handle for an elegant look and a handle that won't degrade over time. The small rivets provide a firm and comfortable grip on the handles as you cut. This set features three knives for the different categories of cheeses.Soft Cheese Knife:
The soft cheese knife features a sharp blade to create even slices to soft cheeses. The blade also features holes that are designed to prevent cheese from sticking to the blade.Medium Cheese Knife:
The medium cheese knife is the ideal tool for the semi-hard cheeses such as Havarti, Munster, and American Cheese. The knife's sharp edge will glide through the block without compromising your slice. The fork tip allows you to pick up slices for efficient serving.Hard Cheese Knife:
Finally, The hard cheese knife features a short blade, built to get through hard cheeses such as parmesan. The blade's short and wide design allowing for more pressure for better cutting.
Overall, this set is the perfect complement to your home or makes a great gift to someone special. For over two centuries, Zwilling by J.A. Henckels has been crafting fantastic cutlery for chefs around the world. This three-piece cheese set is the perfect addition for those who love to host.
|Name:||Zwilling Collection 3-Piece Cheese Knife Set|
|Manufacturer:||Zwilling J.A. Henckels|
A good knife is an investment. With proper care, it will last a lifetime.
All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately. Other Miyabi and all Kramer by Zwilling knives need to be hand washed (see instructions below)
No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning. Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps
1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.
Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife. Zwilling J.A. Henckel warranty does not cover misuse.
Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place. A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears.
Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.