Forschner Kitchen Knives

D

diletante

Joined
Mar 20, 2002
Messages
389
I have a set of wood handled Henkels that work well enough, but I've been reading great reviews about the Forschners. They are really inexpensive at Bayou Lafourche Knife Works. Have any members used the Forschners? If so, what do you think?
 
Probably the best deal out there for a complete block of kitchen knives. We have the 6 piece model and are happy with them. Easy to sharpen. The serrated bread knife is my wife's favorite. If you wanted to turn these knives into great knives. Put some crib safe tung oil on them to coat the wooden handles. They're a bit worn by all the washing but holding up well. Definitely a good deal and better than any of the Wally World kitchen knife sets.
 
They're great! AND Roger is a great guy to get 'em from! If ya want a LOT of kitchen knife info you'll turn up alot with the search.
 
They are very much unlike most European knives. They have thin, somewhat flexible blades and no bolsters. The thin blades are an advantage to cutting and edge maintenance but, of course, aren't as rugged as thicker blades, nor do they have the same heft and balance. The steel is softer and, oddly, that's an advantage too because it makes it quick and easy to steel the blades and regrind them. So that's how they differ from your Henckels. Having said that, I can tell you they are a fine value for what they are. I can't remember ever getting a single return from the 1000's we've sold. They aren't in the same league as Henckels but, of course, aren't in the same price category either. Take care.
 
I bought my sister a set of the steak knives with Rosewood handles. They would shave, right out of the box. They also seem to hold their edge pretty well.

My shooting partner got his daughter the complete block set and they both seem pleased with the knives.
 
I buy the Forschner paring knives, 3 or 4 at a time, carry a spare or 2 in the glovebox as 'emergency work knives' and give them away as presents to my friends & relatives with bad cutlery. That way, I know there's at least ONE sharp knife in their house I can use when I visit. They'll get sharp & stay sharp, unlike a lot of the wacky stuff I find in other people's kitchens. If I could afford to give all my friends Wusthof knives, I would. I can afford to give away Forschner/Victorinox.
 
I have a perfectly good Forschner Chef's knife, but I wouldn't recommend the wood handles. For some reason, they smell pretty bad and that smell transfers to the food, especially fruit. I don't know why and if its a consistent thing, but its irritating. Also, they're pretty light, and for vegetable chopping I would prefer something heavier, but that's why they're so cheap so I can't complain.

Nitin
 
If I get some Forschners, I'll get Fibrox handles. I'm thinking about buying the 10" chef's knife the 6" chef's knife, another large handle paring knife (I have one now) and maybe the bread knife. Those are the types of knives I use most frequently. I might also buy a smooth Forschner steel, and Razor Edge's 8" coarse and ultra-fine hones and large guide.

I find the Forschner paring knife I have now is easier to sharpen and holds an edge better than the Henkels. Maintainence-free handles would be nice, too. I bought the wood-handled Henkels because they looked nice, but I wouldn't miss oiling the handles twice a year.

Right now I have a large magnetic bar above the sink for all the Henkels. We're moving to a larger house but there's only room for a 12" magnetic bar on the side of the cabinet to the right of the sink. I'm thinking put the new Forschners on that bar where they'll be handy. Then, I'll retire the Henkels to an in-drawer wave knife tray in case I need them again.

I skimmed a bunch of the threads on kitchen knives, which confirmed many of the lessons I've learned over the years. You don't need many knives. For example, in this linked thread The Wolf (a Chef) said: "I often suggest an 8"-10" Chef knife And 3"-3.5" Paring Knife to start. To complete your set I like an 8"-9" Bread knife, 5" Semi-Stiff Boning knife, 12" Granton Slicer, and A 6" Chef knife, as a Utility knife."
 
We had a set of Forschners for a long time...really liked 'em. Last year acquired some Wusthof kitchen knives and the Forschners have been collecting dust ever since.

PS-I also have a couple AG Russell kitchen knives and they are the equal of the Wusthofs.
 
From what I've seen outside these forums, the Wustof Tridents are widely regarded as the best of the mass marketed knives. I can afford the Wustofs, but I can't justify the price. I can buy all of the Forschner products I mentioned for less than the price of a 10" Wustof chef's knife and if my wife or kids damage one or we lose one car camping (I'd never even take a Wustof camping) it's no big deal.
 
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