Originally Posted by Charlie Escobar
Woah there... Why in the world would you want to replace your Wusthof Ikon 6 1/2" Santoku with a cheap P.O.S. Victorinox??
Don't listen to that guy!!
Little known fact: Wusthofs aren't only the most popular brand sold in stores, there actually some of the best knives in the world. They're made out of a high carbon steel which provides for much better edge retention than most any other metal used for kitchen knives, much better than the high quality stainless used in all of Victorinox's blades. Stainless is softer than carbon, which makes Wusthof's blades sharper than Victorinox's.
Another fact to be noted: Victorinox's Fibrox handle is constructed poorly and features only a partially tanged blade vs. Wusthof Ikon's superior handle design which not only includes a triple rivet full tanged construction but is also fashioned out of a much stronger plastic. If you cook at least twice a week, the Fibrox handle will have to be replaced within a year because it will have fallen apart. Also, instead of being smooth like Wusthof's handles the Fibrox handles are coated in a pourus texture which traps bacteria, germs, and grease making the Fibrox handles not only pieces of crap but also unsanitary as heck!
And why would you want to have to replace you knife every year? When you think about it, that's definitely going to add up. $1000 over the next 25 years spent on replacing A SINGLE KNIFE... Ridiculous! -- $1650 if you're replacing the 10" one... Makes absolutely no sense.
I don't know about you, but when I buy something I like to know that what I'm buying is so good I'll never have to replace it again for the rest of my life.. Sound idealistic? Well it's not. Check out a brand called CUTCO. The Rolls Royce, or the Rolex if you will, of kitchen knives.. That is, the only knives in the world that are so phenomenal that the company is actually confident enough to back them with a forever guarantee so you never have to pay to replace them. They'll outlive your entire family, haha, no joke! Among Rolls Royce's and Rolex's, it's one of the only things you can buy once, use every single day, and never have to pay to replace. They're made out of surgical grade high carbon stainless steel, which holds an edge just like a Wusthof but is dishwasher safe, better looking and believe it or not, much more durable than Wusthof. Won't chip like Wusthof's straight edges are known to do, which I hope hasn't been a problem for you!
Plus the handles are the absolute most comfortable out of any knife I've ever held, super ergonomically designed. Like Wusthof, they feature a full tanged triple rivet construction. But, unlike the lower quality plastic that Wusthof's handles use, CUTCO's are made out of thermo-resin which is the same exact stuff that bowling balls and NFL football helmets are made out of. Practically indestructible and very beautiful, I have the white handles and they look like polished marble.
They're more expensive than Victorionox but more than twice the quality of Wusthof and literally guaranteed to be the last knife you'll ever have to buy. You don't even have to sharpen them yourself, they'll maintenance them for free for the rest of your life. Also no joke.
PM me for more info on what kind of knife you need and I can probably help you save some cash too!
This guy drank the Koolaid. A lot of their knives are junk. I have two of them. They dull so fast. I have to sharpen them all the time, hone them all day. There are differences in edges on knives based on metal, grind and angle. They sharpen easily, but dull fast. They're meant to take a pounding and not chip, but if you use a knife properly, that is not an issue, unless it is a Wusthof. I have to sharpen these paperweights so much more than any knife I've ever owned. And that includes a Walmart knife I found outside. The Vic is perfect for apartment cooking. That is the whole point of OPs inquery. The Vic is designed to be nothing more than a knife that stays sharp and cost less. What else does the home cook need?
I love people who put so much stock in fancy knives. I took a POS knife I found outside and spent weeks sharpening it and it works fine. It's not awesome. It blows in comparison to a Vic, but not a Wusthof. The Wusthof chips more lol. But the cook/chef makes the knife, not the other way around. People think having these glorious knives makes a big difference. I've prepped 100s lbs of veggies all day with garbage knives that really worked the same as $200+ knives with some sharpening. I
t's like people that make a thing of running shoes when the best runners in the world are barefoot most of their lives. Some of the best cooks and chefs I've ever worked with could care less about fancy knives. They have a few and don't put much stock in them. They have average junk or just use house knives. People are so superstitious about knives it is unreal. This point would not include sushi though. That really does require a really nice knife. I spent years with one POS knife for eveything. No boning knife. No paring knife. Just one junk generic Solingen 7 1/2" chef knife that knife companies use, and I think I actually sharpened that less than the Wusthof lol. I kind of miss the days when I would pull out my single Vic in a plastic case and everyone else has their whole knife roll with them like it serves any purpose except to look more official, and I chop and cook all the same, or possibly better.
Popular = nothing. Meth is popular, doesn't mean you should do it. Best knives, okay. This is personal opinion clouding the issues. Most of their knives are average or junk in edge retention. They dull fast. They reshaarpen easily too. But if you are actually a cook, then you want to chop, not grind all day. The Vic trumps that Santoku in edge retention bro. Sorry. Cut a bag of onions and 25 lbs of tomatoes a day and get back to me on what worked better for that. A new just unboxed Vic or a Wusthof. That would be way more important than questionable reputation or "durability". If a company uses outdated methods that are still costly, while newer cheaper methods exist that are just as good or better for one purpose, then tradition is being held onto by people afraid to question ancient orthodoxies. There was a time when saying a Wusthof is nothing special was blasphemy. Not anymore. I'm not saying the Vic trumps all Wusthofs in all ways, but for what he needs a knife for?
LOL. The full tang argument. It's for apartment cooking. If he breaks the handle I don't know what he's doing. I've never broken one and I use it at work. Cite me one documented case of this handle issue. It didn't happen to you. It has never happened to a soul I know. There is no buzz about it. So many people have used this knife time and time again with no such issue. I use it at work not only because its cheap and its no big deal if something happens to it, but it works like a champ.
I've never had this problem. None of the Vics I've given out have done this. A friend of mine has had one I gave him years ago and he has had no problems. We all have problems with not enough time in a day to keep our fancier knives sharp though. The whole full tang thing is amusing. In theory, yeah it works better. So many knives without full tang do not have the issues you describe, while many full tang knives do have problems with handles falling apart. For $40 bucks and a sharp hard edge, forget full tang.
Reading is a critical skill for text communication. I did not say he had to nor advocated for replacing the knife every year. I just do because it is so cheap and it is sharp out of the box, and I share the love. It's better for me financially and them practically than handing them a Wusthof lol.
I actually got 5 for $120 a few years back and that was still way better money spent than most $120 knives, and they're $30 @ http://www.restaurantsource.com/victorinox?ps=360&gclid=CKiLrvvD78MCFUY8gQodqWgARA right now btw OP. I did not say get rid of the knife. In fact I advocate he get a good stone and whip it into shape, and beat on the Vic instead until he has a real need for a serious knife for 10 minutes.
What I'm getting at is that an apartment cook has no need to spend more than $40 on a knife unless he wants to be cool, when tons of line cooks use the Vic and are happy with it. I have two that I use and one is for pure abuse and beating. I've thrown it for target practice out of respect for its Vic gloriousness. No half tang issues there so far.
Anyone who shells out the dough for German or French knives is way better off getting a Japanese knife instead. They are usually much better knives for the same money. Wusthof and many companies have been riding on the reputation of the days when there was not better game in town for years now. My biggest financial regret has been my Wusthofs. My Global, which I also think are over-hyped, although decent, is better.
Point is, bang for buck and apartment cooking.
Oh man. Really CUTCO knives lol. DO NOT LISTEN TO ANYONE IF THEY ADVOCATE CUTCO LOLZOR!
"They're made out of surgical grade high carbon stainless steel, which holds an edge just like a Wusthof but is dishwasher safe, better looking and believe it or not, much more durable than Wusthof. Won't chip like Wusthof's straight edges are known to do, which I hope hasn't been a problem for you!"
YEP sounds like the VIC, but the Vic is easier to sharpen and cheaper. The Vic does not chip like a pricey Wusthof btw. Better grind. Its like good coffee. It can be more expensive all around, but a poor grind ruins the whole point.
LOL. A company that forces their "salesforce" to buy the full set as they rope them in to hock pricey junk no one wants for a prep cook's salary is not to be trusted. You'll make more money reffering your friends for a job than selling those. That will also be the closest thing to a sale you will ever make LOL.