Victoinox paring knives?

RescueRiley

RescueRiley

Joined
Mar 22, 2006
Messages
5,944
Would anybody be able to tell me if the steel victorinox uses in there paring knives is similar to what they use in there pocket knives?

also in the plastic handled 3.5 inch paring knives does anyone know how far the tang extends into the handle?
 
I understand they use X50CrMoV15 for their kitchen knives. Don't know about the tang.
WRT SAKs, according to wikipedia

The martensitic stainless steel alloy used for the cutting blades is optimized for high toughness and corrosion resistance and has a composition of 15% chromium, 0.60% silicon, 0.52% carbon, 0.50% molybdenum, and 0.45% manganese and is designated X55CrMo14 or 1.4110 according to Victorinox. After a hardening process at 1040 °C and annealing at 160 °C the blades achieve an average blade steel hardness of 55-56 HRC. This steel hardness is suitable for practical use and easy resharpening, but less than achieved in stainless steel alloys used for blades optimized for high wear resistance.
Click to expand...
 
I have used them for years. Never broke a blade form the handle. So it should plenty strong for normal use.
 
Forschner/Victorinox are the house knives in the kitchen I work in and have been in most the commercial kitchens in my career(least the good ones), I even own a few, no clue what the blade steel is, but the stamped ones NSF certified are frickin' bomb proof.
 
Commercial fishing boats are packed with the things, for use on deck. Your not going to break one. And if you do, your doing it wrong
 
Last edited:
Same. I could lose all of my kitchen knives except my Vic. chef's knife and paring knife and be perfectly happy.
 
i seem to remember that phil shoemaker,alaskan bear hunting guide,said in one of his articles that the vic paring knife was very commonly used by guides for skinning brown bears. i should think that indicates that they are good for about anything.
 
You must log in or register to reply here.
Back
Top