Viva Victorinox

[zeppos]

I've got quite a nice Victorinox bargain today, i'm home alone and i need to tell someone urgently

I know Vic slippies are considered traditional over here and i also know that Victorinox has been making stainless kitchen knives since the 30's so i think there's no harm in telling you guys...

This is what i got in exchange for $60:

An old chef's case with rosewood handled Victorinox kitchen knives.
The case's lining hasn't quite survived the test of time and the melon knife is missing, but for some odd reason the seller's father has only been using the boning knife quite a bit. All the other 20+ knives (of which the largest ones are 12') and tools are as good as new... (swiss-knife dot com sells the latest version of this case with identical content for $1000+, I know cases are often quite overpriced, but even if you buy them all seperate and without the case, you'll still have to pay 10x what i did )

I've cleaned, touched up and used the chef and demi-chef knives already for cutting tonights diner veggies and they did very well. Got hair poppin' sharp and boy did they cut... Might not hold an edge forever these Vic's (they look quite moderate, never pretending to be Wüsthofs ) and i think they'll serve me very well...

.

 

[jackknife]

Portable butcher shop, too cool. I love the inletted case. Good for the chef on the go. Weddings, aniversaries, bar mitsva's, interrigations...

With the sole exeption of my parents old Sabatier chefs knife, the rest of my knife block is all Victorinox/Forschner. A rosewood butcher 7 inch, a chefs 8 inch, one bread knife with scaloped edge, and two fibrox paring knives.

Great kitchen stuff. :thumbup::thumbup::thumbup:

 

[sixgunner455]

That's cool!!

Jackknife, I have a Sabatier, too. Someone was going to throw it out because it was rusty, and I asked them for it instead. Great knife.

 

[zeppos]

Portable butcher shop, too cool. I love the inletted case. Good for the chef on the go. Weddings, aniversaries, bar mitsva's, interrigations...

With the sole exeption of my parents old Sabatier chefs knife, the rest of my knife block is all Victorinox/Forschner. A rosewood butcher 7 inch, a chefs 8 inch, one bread knife with scaloped edge, and two fibrox paring knives.

Great kitchen stuff. :thumbup::thumbup::thumbup:

Nice to know you have some of these to.
The inletted case isn't bad indeed, but the green foamy lining underneath has totally desintegrated. I'll have to remove that and maybe put in something new.

Next purchase is a 20' (and this time i really mean 20' ) knife magnet, to make sure i've got the most used ones nearby. Can't be running around in the kitchen with the case all the time...

 

[jim preston]

You're sendiing them all to me, right?

 

[orthogonal1]

Gosh, that is sweet (and what a deal on price, too).

.

 

[Raymond1000]

A professional butcher told me that Forschner knives are the industry standard for American meat processing.

 

[bruce]

A professional butcher told me that Forschner knives are the industry standard for American meat processing.

A former professional meat cutter and game processor agrees with your statement! I like the Fibrox handles, all the knives in my kitchen have them.