Henckels heat treat?

cosmobius

cosmobius

Joined
Jun 20, 2022
Messages
58
Hello all,
I have a 25 year old, well used Henckels chef knife that I’m preparing to retire. This knife has a section of the blade about 5/16” from the bolster that has worn quicker than the rest of the blade, and I’ve had to do some reprofiling. There is also a noticeable difference in the look of the steel in this area (see photo). It almost seems like only part of the blade was heat treated. Thoughts?
 

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I have a few Zwillings, the five star series, and my chefs knife has the same thing. Funny I've never noticed it before and I've probably had them for 20 years. I'd guess it's when they grind/shape the bolster which they forge onto the blank during the manufacturing process. The bolster may be a different alloy.
 
P_A_S_1 said:
I have a few Zwillings, the five star series, and my chefs knife has the same thing. Funny I've never noticed it before and I've probably had them for 20 years. I'd guess it's when they grind/shape the bolster which they forge onto the blank during the manufacturing process. The bolster may be a different alloy.
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That makes more sense. Thanks!
 
I like the 4/5 Star series and always thought a half bolster would be a nice improvement. I have a slicer that looks like a sheepsfoot after so many sharpening and thinning.
 
I have a Henckels Pro S chef's knife (31021-200) that is close to 30 years old, and it looks the same way, near the bolster. Maybe it has something to do with the way they grind the bolster. Anyway, mine has only seen light use, and it still looks like new. I guess I need to start cooking more....
 
I’d take a file to the bolster and bring it up even with the rest of the cutting edge and use it for another 25 years. Nothing wrong with that knife, just my opinion.
 
Rob47 said:
I’d take a file to the bolster and bring it up even with the rest of the cutting edge and use it for another 25 years. Nothing wrong with that knife, just my opinion.
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I have a new belt 1x30 belt grinder and that's exactly what I did. It wasn't an expert job, but it's better than it was! I need a little more practice.
 
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