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Victorinox-Forschner as starter knives - Page 2

post #31 of 39
I must say also though I do plan to upgrade eventually. I have one problem with the Victorinox, it gets dull way too quickly from apple and tomato skins. It seems to be made of really soft steel and I cant see a knife being defeated by apple skin as being an amazing item. I am thinking a Mac 10"'dimpled chef knife will be my eventual upgrade.
post #32 of 39
Forget about dimples, they serve no purpose, make thinning impossible and sharpening difficult. And above all, dimples are ugly. Food release is the result of an appropriate cross-section geometry. If you're right handed, it will depend on the proper convex grind of the right face. Nothing wrong with other Macs, I just find them a bit expensive. Consider a Hiromoto G3 instead.
post #33 of 39
post #34 of 39

I gifted a Hiromoto G3 santoku to a friend. Very nice blade. I also have a Tanaka G3 'pearl skin' gyuto that takes a fantastic smooth edge.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #35 of 39
Thanks for the info Benuser, I was watching my coworker use his dimpled Santoku and the tomato slices fall off the blade so nicely I thought the dimples made a difference. I agree they are ugly and I wasnt aware of the other problems they create. I will probably keep my Victorinox a long time before I replace it. I actually think its aesthetically pleasing, nice bright steel. it doesnt hold an edge a long time but its super easy to sharpen. I use a 6000 grit Shun stone and a regular steel. When its freshly sharp the Vic is the sharpest knife in the kitchen, it just requires more touching up than the more expensive blades.
post #36 of 39
Thread Starter 

Jonnyboy, just out of pure curiousity, do you have experience of them sufficient to you compare the Wusthof Pro to the Vic/Forscheners?  Couldn't agree more about sharpening BTW.

 

 

Rick

post #37 of 39
Hi Rick, sorry honestly I dont. Ive never used any Wusthof knives, nobody at work has anything German. I assume though its a heavier knife than the Victorinox. I l like the weight of those German knives but the bolsters make them impossible to sharpen right. I did get a friend an old Henckel from the thrift store once and that knife holds a better edge than my Vic does but I dunno Im pretty happy with it.
post #38 of 39

I have had both a Wusthof Pro and a Victorinox Forschner fibrox handled chef knives.  The construction of both is very similar: both have molded artificial material handles, both have stamped and machined blade blanks (no forging), which are similarly thin.  The steel in both is the same: 1.4116 steel (aka "X50CrMoV15"), made and sold by Krupp as Krupp 4116 steel.

 

The differences are as follows:

 

Presumably, the Wusthof Pro is heat-treated to a harder level.  It is made at the same Solingen factory as the Classic and Ikon lines, from the same steel (though stamped and machined, rather than forged), so it is highly likely that it is hardened through the same heat treatment as the Classic and Ikon lines: to about 58 hRc.  The Victorinox knives are heat treated for about a 56 hRc.  In that aspect, I would consider the Wusthof Pro to be superior to any of the Victorinox's.

 

The Wusthof has considerably more up-forward belly than the Victorinox.  The Wusthof also has a much more pronounced "ergo" handle.  Neither of those is to my taste.  Score both attributes (in my taste) to the Victorinox.

 

 

Galley Swiller

post #39 of 39
Thread Starter 

Thanks GS, that rounds things out nicely.

 

 

Rick

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