Victorinox Cuttlery

[Rhodies]

I have read that their kitchen knives are composed of a high carbon stainless and they come from the factory with a 15 degree bevel? Are these true statements? Thanks.

 

[maximus83]

I own a few of the Victorinox kitchen knives with the fibrox handles. They are indeed a high-carbon stainless and the factory edge bevel is 15 dps. FWIW, they are solid bang-for-the-buck kitchen knives, for folks that don't want to step up to something at the level of Wuesthof or even higher.

 

[Rhodies]

1. I currently have their 8" Chef knife & Paring Knife in the Fibrox and been more than satisfied with its performance. Planning to add more Victorinox to the kitchen.

 

[Obsessed with Edges]

Steel is good.
Factory grinds are nice & thin.
Factory edges are very good.
They resharpen well, and easily.

Great bang for the buck.

I also have the 8" Chef's knife w/the fibrox handle and a set of 3 paring knives from Victorinox, BTW. For the quality you get, they're almost ridiculously inexpensive.


David

 

[Fattires]

I have the 10" rosewood handle chef knife. It is sharpened to 15 dps. Excellent for the money, I reach for it more often than the "better" wusthof I have. I wouldn't spend extra for the rosewood handle though. I only got that version because I picked it up cheap at a flea market.

 

[OldNavy]

Concur with everything said, Best Bang for your Buck
these guys going on 30+ years old.

 

[JB in LV]

Good value. Very pleased with paring, steak and bread knives.

 

[kwackster]

Most of the professional meat cutters in the Netherlands use knives from the Victorinox Fibrox range.
They keep them in the frighteningly sharp category for as long as possible on a hard chromed F.Dick mirror steel (ovalized smooth steel without grooves)
The stainless steel that Victorinox uses in this series lends itself very well to prolonged steeling before the edge is toast and needs a real sharpening and/or regrind.

 

[Obsessed with Edges]

Most of the professional meat cutters in the Netherlands use knives from the Victorinox Fibrox range.
They keep them in the frighteningly sharp category for as long as possible on a hard chromed F.Dick mirror steel (ovalized smooth steel without grooves)
The stainless steel that Victorinox uses in this series lends itself very well to prolonged steeling before the edge is toast and needs a real sharpening and/or regrind.

Completely agree. I've been using a polished steel on my 8" Fibrox-handled chef's knife, for the same reason. Goes a long time before needing anything else. I also use it on a couple other inexpensive low-alloy stainless knives (santokus) as well; it serves them well.


David

 

[maximus83]

For the quality you get, they're almost ridiculously inexpensive.
David

This is spot on. These are an extreme example of high-value low-cost knives. I first stumbled on to them when my brother-in-law, who's a materials science researcher and loves researching knife steels as a hobby, sent us the Santoku chef's knife as a gift. He often finds these incredibly good performing "value knives" and sends them as gifts, which is kinda fun and a good way to discover great "value" knives.

 

[annr]

I don’t get the value knife: the knife is either good/great or it isn’t. And I understand value and overpaying.

For personal use, I like global. IMO, you can’t beat the design—one piece so it can’t trap debris anywhere—blade geometry, feel, weight, balance for its intended purpose. Simplicity!!

Would never go back to using a knife with a separate handle in the kitchen—dirt trap.

 

[maximus83]

I don’t get the value knife: the knife is either good/great or it isn’t. And I understand value and overpaying.

What I meant by value is: the Vic knives I have perform as well or better in kitchen cutting tasks than my more expensive knives, and are easy to maintain. If I was on a limited budget and could only buy one kitchen set, this is what I'd buy. I'm sure there are many other good value knives out there in this category that I haven't even heard of. As has been discussed in other threads, right now is a great time in history to be a knife knut. There are so many great options, from high-end steels/materials all the way to high-value/low-cost options.

 

[annr]

What I meant by value is: the Vic knives I have perform as well or better in kitchen cutting tasks than my more expensive knives, and are easy to maintain. If I was on a limited budget and could only buy one kitchen set, this is what I'd buy. I'm sure there are many other good value knives out there in this category that I haven't even heard of. As has been discussed in other threads, right now is a great time in history to be a knife knut. There are so many great options, from high-end steels/materials all the way to high-value/low-cost options.

I don’t buy into this philosophy. I’d rather have one global knife —for example— than a boatload of opinels, or other knives with separate handles.

I guess it depends what your expectations are and what you compare the Vic to.

For example, comparing global to many of the commonly named kitchen brands, I find most of them too heavy—give you carpal tunnel or other problem —too thick with too obtuse edge bevels. OTOH, global is very thin and strong—so biomechanically it requires minimal effort and no force to use. That’s my definition of value, along with other positive attributes mentioned.