I've owned an 8" Vic chef for 16 years. It's been superseded by a Takamura SG2 210mm gyuto, and other handmade Japanese knifes, but it's always there when a hard squash or a lobster needs to be dealt with. Great knife for the price.
I have a couple light weight knives you might consider trying. I picked up a Dexter Russell Sani-Safe 10” chef knife for $5 at a second hand shop a couple years ago. I was curious to try a knife longer than the 8” Wusthof Classic. It weighs 180 grams, same as my wife’s Victorinox but with a 2” longer blade. The balance is more forward than the Vic. I just got a Mercer 7” Santoku from their asian collection. This time I wanted to try the Wa handle of a traditional Japanese knife at a less expensive price. It uses the same steel as the Wusthof and Victorinox. It is a non flexable, but thin blade and only weighs 120 grams.
Personally, I prefer a HEAVY Chef's knife, so it has the weight for those chopping tasks without reaching for a Cleaver. That said, a lightweight Chef's knife (sometimes termed a Cook's knife) is perfectly fine for amateur cooks who never need to do any serious butchery or chopping. I do own the Victorinox Chef's knife, but much prefer the heavier WÜSTHOF Classic-series 7" Chef's knife due to its greater functionality.
While I do not dispute that Victorinox is a good knife, I do believe that it is somewhat overrated, because it also has weaknesses. Being light is not generally an advantage, as it makes the knife less robust, less effective for heavier tasks and less suitable for beating with the flat part of the blade. Some people will call it flimsy. Of course, the bottom line is really that it depends on the user and the use. I also point out that it has a partial tongue, which is considered less sturdy and cheaper construction. And of course, stamping is a much cheaper process than forging, which improves the knife quality.
The handle takes care of the smaller tang. Have never seen or heard of Vic that got even close to separating. Forging stainless x50, x55 steels is kinda overkill, a waste of time really. Forging only sees benefit in something like a Japanese san mai. Also, weight in a professional kitchen will kill your hands and wrists over 10 hours of cutting duty. Lightness is preferred by most. Heavy belongs to bone cleavers. And why would you beat anything with a chef knife? Why would a chef knife be used like a hammer? If you mean garlic, lay it on top and palm crush it.
All knives are made out of forged steel. The forging of outstanding knife steels can take months. There are simply few other ways to make knife steels. Stamped steel generally refers to how the outline of the knife blade was defined. Automated forming of the knife blade thickness by forcing molten steel through rollers likely produces a more consistent & better molecular structure in the blade than alternative methods. Let's not confuse or propagate marketing hype with reality.
@@findonknifesharpening Hello, here are the differences of making a real forged blade and a stamped blade. Stamped - ruclips.net/video/CpuE6A-c2WA/видео.html Forged - ruclips.net/video/osf7jHDPLc4/видео.html Generally, stamped blades are cut (stamped) out of sheets of whatever steel the manufacturer decides to use. Most common are x50crmov15 and 440a. Comes to the factory in huge rolls and almost always is machine made. A Wusthof "forged" knife is forged once by a machine. It starts out as a stamped cutout then a machine forges the bolster. See that here ruclips.net/video/_2IHpEBBxNE/видео.html
Forged and stamped knives are completely different to construct. How these the same? Stamped - ruclips.net/video/CpuE6A-c2WA/видео.html Forged - ruclips.net/video/osf7jHDPLc4/видео.html The only sameness comes after the knife shape is created, and that's to anneal, quench, temper, then grind.
@@MMMmyshawarma Find a video on how that roll of high carbon steel ( which can take months) is created then you will understand how similar the processes are. With a bit more research you may come to the conclusion that the rolled/stamped steel knife blade is more likely to have more desirable attributes.
@@danielbottner7700 Of course, it's a sheet of exactly the steel that is specified, forged and flattened or rodded. All steels come from the factory, even forged knife makers use factory steel as raw material because it's so pure to the specification. A true forged KNIFE however, final product, is done in the hands, combining TWO OR MORE different steels or metals to create the final product. The only knife I can think that doesn't use a factory made steel is the traditional tamahagane, where they get the steel out sandy ore and make a sword or knife out of it. In the case of a forged Japanese knife, they forge in san mai. Where they take a higher hrc carbon steel (which is brittle but very hard) and jacket it between softer iron or steel (which is forgiving, but not suitable for the edge). How do you get three layers with different properties in the middle being hard and reactive, and the outsides being soft and stainless from the factory raw product? Also, Wusthof 'forged' knife squeaks by in marketing because all they do is forge weld the bolster on stamped x50crmov15. In essence, it's a dolled up stamped knife. Watch this video on a true forged product that commands the money it is worth. The link starts right where he splits soft iron in two, then inserts a carbon steel billet, then buttons it all up. ruclips.net/video/5JHZRLer5PI/видео.html why are we talking about the raw product? Of course all steels are forged, but you don't talk aboutyour car having forged steel or your steel tongs as being forged. It gets the name in marketing and the price because a human smashed them together to create a unique item. The knife maker can pick and choose their steel, instead of buying 440a in bulk rolls, stamp them, heat treat and grind, and selling to walmart.
Bro, stop spreading misinformation. As part of a local knife makers guild, you offend all of us in so many ways. Get a "forged" 440a monosteel garbage from cutco and get on with your life, never talk about things you don't know.
I've owned an 8" Vic chef for 16 years. It's been superseded by a Takamura SG2 210mm gyuto, and other handmade Japanese knifes, but it's always there when a hard squash or a lobster needs to be dealt with. Great knife for the price.
I have a couple light weight knives you might consider trying. I picked up a Dexter Russell Sani-Safe 10” chef knife for $5 at a second hand shop a couple years ago. I was curious to try a knife longer than the 8” Wusthof Classic. It weighs 180 grams, same as my wife’s Victorinox but with a 2” longer blade. The balance is more forward than the Vic. I just got a Mercer 7” Santoku from their asian collection. This time I wanted to try the Wa handle of a traditional Japanese knife at a less expensive price. It uses the same steel as the Wusthof and Victorinox. It is a non flexable, but thin blade and only weighs 120 grams.
Really great recommendations, thank you!
I owned this knife and felt like it was too thick behind the edge. I have a Messermiester four seasons now that works better.
Personally, I prefer a HEAVY Chef's knife, so it has the weight for those chopping tasks without reaching for a Cleaver. That said, a lightweight Chef's knife (sometimes termed a Cook's knife) is perfectly fine for amateur cooks who never need to do any serious butchery or chopping. I do own the Victorinox Chef's knife, but much prefer the heavier WÜSTHOF Classic-series 7" Chef's knife due to its greater functionality.
What’s the best honing rod for this knife l?
Where do you find it?
You can get it online, Amazon is probs the easiest place, or direct from the Victorinox website. There's a link in the description if you need
While I do not dispute that Victorinox is a good knife, I do believe that it is somewhat overrated, because it also has weaknesses.
Being light is not generally an advantage, as it makes the knife less robust, less effective for heavier tasks and less suitable for beating with the flat part of the blade. Some people will call it flimsy. Of course, the bottom line is really that it depends on the user and the use.
I also point out that it has a partial tongue, which is considered less sturdy and cheaper construction.
And of course, stamping is a much cheaper process than forging, which improves the knife quality.
The handle takes care of the smaller tang. Have never seen or heard of Vic that got even close to separating. Forging stainless x50, x55 steels is kinda overkill, a waste of time really. Forging only sees benefit in something like a Japanese san mai. Also, weight in a professional kitchen will kill your hands and wrists over 10 hours of cutting duty. Lightness is preferred by most. Heavy belongs to bone cleavers.
And why would you beat anything with a chef knife? Why would a chef knife be used like a hammer? If you mean garlic, lay it on top and palm crush it.
All knives are made out of forged steel. The forging of outstanding knife steels can take months. There are simply few other ways to make knife steels. Stamped steel generally refers to how the outline of the knife blade was defined. Automated forming of the knife blade thickness by forcing molten steel through rollers likely produces a more consistent & better molecular structure in the blade than alternative methods. Let's not confuse or propagate marketing hype with reality.
@@findonknifesharpening Hello, here are the differences of making a real forged blade and a stamped blade.
Stamped - ruclips.net/video/CpuE6A-c2WA/видео.html
Forged - ruclips.net/video/osf7jHDPLc4/видео.html
Generally, stamped blades are cut (stamped) out of sheets of whatever steel the manufacturer decides to use. Most common are x50crmov15 and 440a. Comes to the factory in huge rolls and almost always is machine made. A Wusthof "forged" knife is forged once by a machine. It starts out as a stamped cutout then a machine forges the bolster. See that here ruclips.net/video/_2IHpEBBxNE/видео.html
Forged and stamped knives are completely different to construct. How these the same?
Stamped - ruclips.net/video/CpuE6A-c2WA/видео.html
Forged - ruclips.net/video/osf7jHDPLc4/видео.html
The only sameness comes after the knife shape is created, and that's to anneal, quench, temper, then grind.
@@MMMmyshawarma Find a video on how that roll of high carbon steel ( which can take months) is created then you will understand how similar the processes are. With a bit more research you may come to the conclusion that the rolled/stamped steel knife blade is more likely to have more desirable attributes.
@@danielbottner7700 Of course, it's a sheet of exactly the steel that is specified, forged and flattened or rodded. All steels come from the factory, even forged knife makers use factory steel as raw material because it's so pure to the specification. A true forged KNIFE however, final product, is done in the hands, combining TWO OR MORE different steels or metals to create the final product. The only knife I can think that doesn't use a factory made steel is the traditional tamahagane, where they get the steel out sandy ore and make a sword or knife out of it.
In the case of a forged Japanese knife, they forge in san mai. Where they take a higher hrc carbon steel (which is brittle but very hard) and jacket it between softer iron or steel (which is forgiving, but not suitable for the edge). How do you get three layers with different properties in the middle being hard and reactive, and the outsides being soft and stainless from the factory raw product? Also, Wusthof 'forged' knife squeaks by in marketing because all they do is forge weld the bolster on stamped x50crmov15. In essence, it's a dolled up stamped knife. Watch this video on a true forged product that commands the money it is worth. The link starts right where he splits soft iron in two, then inserts a carbon steel billet, then buttons it all up.
ruclips.net/video/5JHZRLer5PI/видео.html
why are we talking about the raw product? Of course all steels are forged, but you don't talk aboutyour car having forged steel or your steel tongs as being forged. It gets the name in marketing and the price because a human smashed them together to create a unique item. The knife maker can pick and choose their steel, instead of buying 440a in bulk rolls, stamp them, heat treat and grind, and selling to walmart.
Bro, stop spreading misinformation. As part of a local knife makers guild, you offend all of us in so many ways. Get a "forged" 440a monosteel garbage from cutco and get on with your life, never talk about things you don't know.