Spyderco kitchen knives vs Henckels and Victorinox etc....

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lonestar1979

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Mar 2, 2014
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How do these knives perform against Victorinox and similarly priced knives that most chefs use.Im a fan of Spyderco and was thinking about getting one with plain and other with serrated edge.How does serrated edge perform in kitchen.
 
I have the Becker/ESEE knife set, and several Victorinox kitchen knives...both brands are serving me well. I use the serrated edged knives primarily for slicing breads, and plain edge for meats. I haven't tried or have a need for a Spyderco chef knife, but that may change as the need arises.
 
I can only comment on my brother's experience with them. My brother's a chef in a fine dining setting, so I sent him a Spyderco Santoku two or three months ago, thinking he'd go back to one of his very high end chef knifes. So far he's used it as his primary prep knife. He praises the shape, and design of the blade. Ability to perform nearly all tasks with minimal effort, (skinning fruit to chopping bone) And always delivers the perfection needed in food presentation. His only draw back is the handle. Sure it has decent grip. But with its slim, flat profile it put a lot of stress on grip. His only suggestion was thicker, more chef like handle. ("Not that kitchen drawer style handle.") and more handle room on the top tang, so he could choke up further.
 
The forschner/victorinox stuff is solid I just started building a collection. You can pay at more for prettier knives but these cut really well and hold decent edge. I havn't tried out Spyderco yet.
 
I sold my Spyderco santoku. ratz.
I use my K55 serrated every day. You will love their kitchen knives.
rolf
 
I have couple Victorinox and old F.Dick knives and they perform very well.Take and hold edge,and are easy to sharpen.Especially my old F.Dick knife with wooden handle.will be getting Spyderco too to try it out.I use these knives for anything,even camping and never had any problems.
 
Victorinox uses an alloy similar to 440A which means relatively large carbides in the edge. It wears well, but will not take as acute an edge as Spyderco. If you have one you need to finish your sharpening with some strokes at 25 or 30 degrees per side. The old F. Dick knives use a softer steel. They take a sharp edge and are soft enough to steel without chipping the edge. That is good as it will need more frequent steeling or sharpening than a Spyderco. The Spyderco will take a sharper (more acute) edge and hold it better than most kitchen alloys. The Henckels are similar, but generally cost more. If you like the look and feel I suggest the Spyderco. Note that it is not really built to be leaned on when pushing through something hard (that is a good way to cut yourself anyway). The thin blade and soft handle are made for use with finesse, not brute force.
 
lonestar1979 said:
How do these knives perform against Victorinox and similarly priced knives that most chefs use.Im a fan of Spyderco and was thinking about getting one with plain and other with serrated edge.How does serrated edge perform in kitchen.
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I have a number of knives ranging from Henckels, Wusthof, Konosuke Wa-Gyuto, Messermeister and some cheap old serrated knives, etc. Just keep 'em sharpened and don't worry about it.
 
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