Victorinox Fibrox 7 Inch Swiss Made Cleaver - Black Chinese Classic Chefs Knife Stainless Steel Cleaver Butcher Knife Fibrox Handle Swiss Made

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I'd teach them to use a chef's knife and a paring knife as the first steps. You could also add a nakiri or a stamped Chinese chef's knife (aka vegetable cleaver, as it's not really designed for meat with heavy bones), as I find they are really easy knives to have good form with due to the tall height making a claw grip easier. If you're looking for inspiration, I've used this 5 minute clip of Jamie Oliver teaching knife skills to a bunch of British kids as the basis for teaching a bunch of family members the basics of how to use a knife properly. There is a longer version too, but the 5 minute one has all of the basics. I would also teach the basics of sharpening, or at least honing. That's part of taking care of your tools, and a sharp knife is a basic safety requirement. Dull knives are much more dangerous than sharp ones. What kind of refurbishing does your Zwilling need? Are we talking that it's a little dull, bent, chipped, or scuffed? No knife should be used when dull, bent, or chipped; that is worth getting repaired or replaced. Scuffs and cosmetic issues don't really matter. Do you have a quote on how much a repair would cost? Magnet is my go-to, but a block or drawer insert that keeps each blade separated is acceptable too. I don't really like a drawer with blade guards as it's tedious to take knives out. Magnets are my favorite because they are accessible and easy to clean, unlike the other options. Just teach them how to take the knife off the magnet by rotating towards the spine so you don't dent the sharp edge on the magnet.