Victronix kitchen knives

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Phydeaux

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Mar 4, 2006
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I picked up two used Vixctronix (sp?) kitchen knives (boning knife and a slicer) at the Salvation Army store. Does anybody know how good the steel is?

One has a broken tip (boning knife)and both have handles that have seen much abuse. I am thinking of replacing the handles and re profiling the broken tip. Is it worth the effort? I'll most likely use some bamboo flooring for the handles.

Ric
 
If you mean "Victorinox Forschner", then they are very decent knives, though not stellar. I mean, we aren't talking Shuns here.

I have a 30-year old Forschner chef's knife as well as some 25 year old Henkels. The Henkels have a bit better balance. The Forschner has a bit better edge retention. Vic Forschner's aren't all that expensive, but are arguably the best bang for the buck in their price range.
 
I bought one of the fibrox chefs knives. I did want to get a shun but couldn't afford it at the time. Still, the Forschner gets the job done very well and is a great bargain.
 
A recent review of chef knives here in Oz rated the Victornix chef knife in the favoured 3 of mainstream producers, along with wustorf and another german knife.

It is a softer steel and ergonomic handle but very easy to keep sharp.
 
These are my only paring knives, I really like them.

A friend of mine is butcher and only uses Forschners.

You can have way better knives, but not at that price.
 
My brother is a professional Chef and his knives are Forschner, with the rosewood handles. He's of the opinion that expensive knives get abused, lost and stolen in a professional kitchen. I bought some for my Dad since he was always bringing his horrible supermarket bought knives over for me to sharpen and it was murder trying to get a decent edge on them. The Forschner knives sharpen up like a dream, and he doesn't have to bring them over so often because they stay sharp. If he would learn to steel, it would be even less.

I think they're excellent knive for the price.
 
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