Forschner Knives and Rosewood Handles

K

Kevin Miller

Joined
Sep 24, 1999
Messages
329
I have searched the forums for topics containing "kitchen knives" and have found several people recommending the Forschner rosewood handled knives as opposed to the black "plastic" ones. Anyone know why? Kevin Miller

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Look to the Lord and His strength, seek His face always.
 
I prefer the Forschners with the synthetic handles for both price and sanitation. They don't seal the rosewood to the tang with expoxy, so there is a gap between wood and steel where organic stuff can get in and fester. They are probably the same Central Europe Mystery Stainless.


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- JKM
www.chaicutlery.com
AKTI Member # SA00001
 
Don't know. I prefer sanitary plastic for kitchen knives. I even send them through the dishwasher, occasionally.
 
I like the Fibrox, black plastic, handled ones with the "NSF" seal. These are made for resturant kitchen use and are tested to take the required cleaning with HOT water and chemicals in a resturant dishwasher. They hold up just fine in a home kitchen, and the price is right. They could hold the edge a little longer but what would if it cuts occasionally on a stone countertop?

Dwight
 
I'm probably a primary recommender of the rosewood handles. The reason I recommend them is appearance. Guys are generally less critical, but most women care about the appearance of their utensils if anyone will see them. Rosewood is attractive and relatively durable (for a natural wood). Often my recommendations on the forum have been in response to someone asking for a gift suggestion. For a gift I would particularly go for something with better appearance. An ugly gift is likely not to be properly valued. The rosewood Forschners have quality, utility, and appearance at relatively low prices.

If you are using knives outside the home I would go for one of the plastic handle types. I would also look to see if the Spyderco models fitted your needs. They have the best steel around. MBS-26 alloy is better than any other cutlery steel I've seen. The rubberish handles aren't my favorites, but wow those suckers get sharp.

 
I was avoiding the Spyderco line because of the serrated blades. I have no confidence in sharpening serrations. Why don't they make their kitchen knives with the option of plain or serrated blades?
Kevin

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Look to the Lord and His strength, seek His face always.
 
Spyderco just released some more plain-edge models that had been out of production. You probably can't find them just anywhere so by all means check out Ewok's link to Chai Cutlery. In addition Spyderco's Japanese style Santoku is generally available with plain-edge and is extremely popular with Forum members.
 
When I used to offer both wood and micarta handles the most popular was the micarta for its durability. Now I only offer my kitchen line in micarta and my customers don't even request wood anymore.

My basic customer base is made up of professional chefs and they tend to be very demanding.

I can't say that I am taken with the looks and feel of the injection molded polyethylene or poly propylene handles though.


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george
www.tichbourneknives.com
sales@tichbourneknives.com

 
I have the Fibrox handled ones, they work great. Dishwasher safe even.

[This message has been edited by Krumbs (edited 08 October 1999).]
 
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