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    Username Post: Victorinox Kitchen Knives        (Topic#924582)
    jetsrb32
    Master Member KnifeNut!
    *
    07-23-12 13:47.30 - Post#2485501    



    Hi Everyone,

    Does anyone have experience using Victorinox Kitchen Knives (chef knives,santukos, slicers etc)?
    If so what are your thoughts (value, durability, comfort etc)?

    Thanks





    Edited by jetsrb32 on 07-23-12 13:48.54. Reason for edit: No reason given.
     


    antonio_luiz
    Master Member KnifeNut!
    *
    07-23-12 16:43.22 - Post#2485529    


        In response to jetsrb32

    Yes - I don't like them but my daughter who has had an 8" since she took cooking classes in High School loves hers. Not a bad starter knife - ideal for beginners at cooking school - and certainly not one that you'd shed too many tears over if it got stolen or damaged. They are also 'easy care' knives that will survive the dishwasher torture that some commercial kitchens insist on putting their knives thru

    I've sharpened and 'post-sharpening tested' quite a few V's. for other people and IMO the steel is too soft and a tad too thick, but the balance and ergonomics are otherwise OK. Subjectively, the Swibo range (also made by V.) seem to be marginally better - lots of fishermen here prefer the stiff Swibo boning knives to the flexible fillet knives (like Rapala)

    PS - I really like the V. vege peeler, and my son says he likes the little parer, although I've noticed that he tends to use my carbon steel Opinel parers more these days.
    I'm paranoid only cause everyone's out to get me!




    Edited by antonio_luiz on 07-23-12 16:49.52. Reason for edit: No reason given.
     
    TB_London
    Journeyman KnifeNut!
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    07-23-12 21:44.47 - Post#2485557    


        In response to antonio_luiz

    For your average user they are great, and the price/performance ratio is really good. Yeah they aren't super hard but this makes them easier to sharpen, you can keep a good edgee on them with a ceramic or diamond rod. Plus they are very abuse resistant so can be left dirty overnight with no worries, put in the dishwasher, left to soak etc without detriment.
    If I went to a friends house to cook and they had a set I'd be happy.

    There are better knives out there, but unless you're a competent sharpener or willing to learn I'd start with the vics. You may be one of the lucky few who never feels the need to upgrade
     
    Malbidion
    Member
    *
    07-24-12 01:01.51 - Post#2485572    


        In response to TB_London

    Yeah, pretty much what has been said already. Great knives for the price. Stands up to alot of abuse. The steel doesn't hold an edge real long so it requires are fair amount of steeling and resharpening. I still use them though. The only knife I have replaced with a higher quality option is the chef knife.
     
    no chop
    Master Member KnifeNut!
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    07-26-12 01:55.13 - Post#2486047    


        In response to Malbidion

    I like them for the lesser used specialty knives; boner, filet, cimiter, butcher, skinner, etc...

    You can beat the piss out of them, quickly steel them, and back in biz. Plus, these tasks are usually very messy, and the Fibrox handle is easy to maintain.

    I would suggest sharpening with about an 800-1200 grit stone, and leaving it at that....
    "A sharp tongue is the only edge tool that grows keener with constant use."
    Washington Irving

    chris@INdustricafe.com



     
    antonio_luiz
    Master Member KnifeNut!
    *
    07-26-12 18:22.24 - Post#2486257    


        In response to no chop

    I use paper wheels and/or beltgrinder depending on amount of damage.
    I'm paranoid only cause everyone's out to get me!


     


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