for a boning knife, yes, thin and stamped is fine...
ForSpud said: I have cut myself with these Victorinox knives more than any other brand. They are sharp! my OXO kicks these up and down the stairs....you don't know what sharp is unless you do it by hand with high grit stones
lousygolfer
Senior Member - 3K
posted: Jan. 16, 2013 @ 9:55a
lordoffire said: for a boning knife, yes, thin and stamped is fine...
ForSpud said: I have cut myself with these Victorinox knives more than any other brand. They are sharp! my OXO kicks these up and down the stairs....you don't know what sharp is unless you do it by hand with high grit stones
That may be true with OXO's Good Grips Professional knives, but definitely not with their standard Good Grips knives. I've got three Good Grips paring and mini-chef's knives and they are the dullest kitchen knives I own. I have spent enough time with a diamond knife sharpener to have put a decent edge on any knife that would take one and these knives simply have poor steel in their blades and cannot be made sharp. Their handles are also poorly shaped and too soft. I've got several Victorinox inexpensive paring knives that have been very sharp and while quite light in weight, have been very good knives.
lordoffire said: for a boning knife, yes, thin and stamped is fine...
ForSpud said: I have cut myself with these Victorinox knives more than any other brand. They are sharp! my OXO kicks these up and down the stairs....you don't know what sharp is unless you do it by hand with high grit stones
Consumer Reports rates Victorinox / Forschner knifes very high ( Best Buy ) Tested the Swiss made knife
American test kitchen rates Victorinox / Forschner knifes very high . Tested the Swiss made knife
90% of Professional Meat Cutters / Butchers use Victorinox / Forschner knifes.
I am a retired ( 32 years ) Meat Cutter and I only used Victorinox / Forschner knifes.
Victorinox / Forschner knifes are made in Switzerland with Swiss or German steel . The top quality Victorinox fully forged series of kitchen knives is made in Solingen, Germany with German steel.
A lot of other brands of knifes are made in China with Chinese Steel, If thats want you want go for it.
lordoffire
Senior Member - 4K
posted: Jan. 16, 2013 @ 1:28p
For a $15 knife, what kind of steel was stamped (or by who) to make it is completely irrelevant.
I don't have a micrometer, but it looks like even the Komachi are thicker than Victorinox.
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