Why are Victorinox knives so fricking shitty?

Second one of mine that's broken, and so I look it up and they don't even use forged steel blades.

These are garbage.

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  1. 1 month ago
    Anonymous

    You get what you pay for.

  2. 1 month ago
    Anonymous

    >partial tang knife
    not even once, a fixed blade knife that isn't full tang isn't a knife.

    • 1 month ago
      Anonymous

      "full tang" means the blade is one continuous metal piece. Start there.

      Japanese hidden tangs are more than strong enough, and are easily replaced when they wear down after 50 years of use.

      >not even full tang
      everyone was shilling these so hard because much cheap but I knew that's not how the game is played and bought a bunch of wüsthof instead

      40 dorrah aint cheap, and the QC is shit on them.

      The fibrox line is a base-level of acceptable. They're also good for beginners who are learning to maintain a knife in good condition (sharp and free of corrosion or filth). They're not much better than most industrial knife lines except for generally being more comfortable for many.

      Only thing they have going for them is a distal taper, and an actual grind on them. They flats make a V from tip to spine rather than just a small portion near the edge being ground.

      Shoulda gotten a Kiwi knife

      This. Kiwi are shit, but good shit that isn't over priced. Great knives to practice sharpening because they are butter soft.

      • 1 month ago
        Anonymous

        the steel and thinness of Kiwi knives is worse than fibrox, or classic, whatever the sweedes are calling them now. The more traditional handles on the kiwi are nice, but they compare to classic Chicago Cutlery, which really aren't great if found for the same price as most industrial line knives. You talk about taper and other stuff to try to sound smart, but then recommend an even skinnier, more bendy blade chef knife. Nonsense.

        • 1 month ago
          Anonymous

          swiss, sweedes, whatever. I know. Don't post when drunk, kids. Still sober enough to know the differences between cheap knives without blowing smoke.

      • 1 month ago
        Anonymous

        >Japanese hidden tangs
        Don't care about silly asiatic workarounds. No full tang, no purchase. It's not fricking hard to make a slightly bigger piece of metal, there's literally zero excuse other than pinching pennies.

        • 1 month ago
          Anonymous

          devil's advocate here, folding knives

          • 1 month ago
            Anonymous

            I specified fixed blade in my first post. Yeah, folding are a different story, but that's not kitchen knives. That said I also prefer my folders to at least have locking.

        • 1 month ago
          Anonymous

          The frick are you cutting that you need all of your knives to be full tang?

          • 1 month ago
            Anonymous

            NTA but investing only in full tang knives are the way to go tbdesu

            • 1 month ago
              Anonymous

              No it's not. My hidden tang Japanese knives are far superior to everything my full tang euro knives can do in everything except cutting things that can chip harder steel.

        • 1 month ago
          Anonymous

          Stupid know nothing take. Don't grug smash with your knife and it's fine. I bet I could put over 100lbs of weight on my deba's hanfmdle and it would be fine.

          the steel and thinness of Kiwi knives is worse than fibrox, or classic, whatever the sweedes are calling them now. The more traditional handles on the kiwi are nice, but they compare to classic Chicago Cutlery, which really aren't great if found for the same price as most industrial line knives. You talk about taper and other stuff to try to sound smart, but then recommend an even skinnier, more bendy blade chef knife. Nonsense.

          You can't read, and you're a knifelet. I know more about knives than you, guaranteed.

      • 1 month ago
        Anonymous

        I need cheap and HARD knives

        • 1 month ago
          Anonymous

          The secret? Make your own from 1084 steel and an angle grinder.

          • 1 month ago
            Anonymous

            you mean 52100 surely?

            • 1 month ago
              Anonymous

              There are a lot of good options if you have a little skill with a torch. 1084 HT is near idiot proof if you have a magnet handy.

        • 1 month ago
          Anonymous

          Uni :3

  3. 1 month ago
    Anonymous

    The Swiss aren't exactly known for warfare or cookery.

    • 1 month ago
      Anonymous

      They were the greatest pikemen ever to set foot on a battlefield. Granted, noone's fought with pikes for quite a while now.

  4. 1 month ago
    Anonymous

    >not even full tang
    everyone was shilling these so hard because much cheap but I knew that's not how the game is played and bought a bunch of wüsthof instead

  5. 1 month ago
    Anonymous

    The fibrox line is a base-level of acceptable. They're also good for beginners who are learning to maintain a knife in good condition (sharp and free of corrosion or filth). They're not much better than most industrial knife lines except for generally being more comfortable for many.

    • 1 month ago
      Anonymous

      >The fibrox line is a base-level of acceptable.
      No it's not. It's fricking garbage.

      • 1 month ago
        Anonymous

        They're not garbage. They're decent for cheap knives. Of course you can get better, but generally that will mean 1/3 higher price, just for riveted handles all other things being relatively equal.

        • 1 month ago
          Anonymous

          >They're decent for cheap knives.
          No they're not, they're trash.

          • 1 month ago
            Anonymous

            no they're not, they're very acceptable knives. I have one 9 or 10 incher from the late 90's early 00's. I have more expensive, newer knives but I always default to that bad boy because it works so damn well.

            • 1 month ago
              Anonymous

              i'll give you a 10 incher from the 90's

              • 1 month ago
                Anonymous

                shut the frick up, you homo

  6. 1 month ago
    Anonymous

    Shoulda gotten a Kiwi knife

  7. 1 month ago
    Anonymous

    It's not that they're shitty, just you get what you pay for. A full tang knife costs more, whereas a half or partial tang knife costs less.

    It's also dependent on how you look after your knives. Putting these types of knives in a dishwasher for instance, will often result in moisture becoming trapped within the handle and rusting the blade, making it brittle and an obvious weak-point.

    For the price-point, Victorinox knives are good quality.

  8. 1 month ago
    Anonymous

    They were never meant to be premium knives, but some dumbass youtubers announced they were the best knife evar and now they're charging like $50 for a $15 knife because that's what people will pay

    • 1 month ago
      Anonymous

      Seems pretty common, good performance/price option goes viral and the price skyrockets.

      • 1 month ago
        Anonymous

        So does it have a replacement, or are we stuck in a purgatory of expensive good knives, cheap shit knives and nothing in between?

        • 1 month ago
          Anonymous

          The Mercer Millennia/Renaissance are generally better value than Victorinox.
          For a bit more there's the MAC 7.25", if you don't mind the slightly smaller blade.
          There might also be some decent local or DTC shops, Misen is shit though.

  9. 1 month ago
    Anonymous

    >serrated knives
    only good for pruning trees and slicing bread
    >b-but stea-
    you're not running a bistro, sharpen your knives lazy

  10. 1 month ago
    Anonymous

    That's a cheap steak knife.
    Were you trying to use a cheap steak knife as if it was an actually kitchen knife?

    • 1 month ago
      Anonymous

      Not even man
      even my 4 for $6 Walmart knives are full tang

  11. 1 month ago
    Anonymous

    I've had my fibrox for 3 years and have used it every day and it's in perfect condition.

    • 1 month ago
      Anonymous

      I've had one for going-on NINE years and it's also in perfect condition. I suspect that people who break knives are morons who throw temper tantrums when onions make them cry.

  12. 1 month ago
    Anonymous

    "full tang" means the blade is one continuous metal piece. Start there.

  13. 1 month ago
    Anonymous

    I have a victorinox santoku I'm not crazy about either. Same handle like in the OP and the fluting is pretty useless. Wish it had more weight too and that it could hold a honed edge for longer than 30 seconds

  14. 1 month ago
    Anonymous

    I use the 8" Fibrox chef knife & rosewood paring knife at work and they do just fine.
    t. prep cook

    • 1 month ago
      Anonymous

      >t. Subway sandwich artisan

      • 1 month ago
        Anonymous

        aksually
        subways don't have knives bigger than a paring knife
        all the vegetables come precut or go through a slicer

      • 1 month ago
        Anonymous

        Kitchens use bang for the buck knives sometimes referred to as "workhorses". They just werk and you see more expensive Shun knives if you wanna show off. Fibrox line is plenty good enough. You see the white handle Dexter Russel knives a lot, too

  15. 1 month ago
    Anonymous

    I got the Shibazi cleaver and it works great

    • 1 month ago
      Anonymous

      https://i.imgur.com/QxO921L.png

      I need cheap and HARD knives

      Unironically if you're going to get a $50 knife I think the best bang for your buck is buying on aliexpress from one of the big chinese kitchen knife companies with a brand reputation to defend in their domestic market
      $50 gets you 3 layer laminated stainless steel and HRC of 58-60
      Just do a little research and look for reviews on youtube or r*ddit to see if the company is reputable, and make sure you're buying from the official store on aliexpress

  16. 1 month ago
    Anonymous

    Victorinox used to be pretty good but I suspect that they sold out to China and that made them shit.

  17. 1 month ago
    Anonymous

    >washes plastic in dishwasher over and over until it becomes brittle and breaks
    >why is much cheap knife not as good as an expensive one waaaaaah

  18. 1 month ago
    Anonymous

    You call that a knife, mate?

  19. 1 month ago
    Anonymous

    >buy a 20$ fancy looking japanese paring knife (wasn't looking for one but it was on discount)
    >cuts worse than my 3$ walmart knife that hasn't been sharpened in years
    >can see visible imperfections on the edge
    >the tip is fricking rounded, either it was ground this moronicly and broke off in my food and I didnt notice
    God I hate Japan so much its unreal

    • 1 month ago
      Anonymous

      >20$ fancy
      >20$
      >fancy

      • 1 month ago
        Anonymous

        >fancy LOOKING
        Lrn2read homie
        I dont think its unreasonable to expect a 20 buck knife to not be total shit

        • 1 month ago
          Anonymous

          >I dont think its unreasonable to expect a 20 buck knife to not be total shit
          Just shipping the knife with 100% if it was complete free would be more expensive than 20$.
          Come the frick on.

  20. 1 month ago
    Anonymous

    What's with apll the cats? Are you types homosexuals or need homosexual phone apps or both?

    • 1 month ago
      Anonymous

      They're likely the same types that not only need phone apps but need tons of cats and are homosexuals.

  21. 1 month ago
    Anonymous

    OP's pic aint a victorinox

  22. 1 month ago
    Anonymous

    i broke a set of six of those over a couple months

  23. 1 month ago
    Anonymous

    go to a thrift store and get the first set of decent looking knives that look like this

    jesus fricking christ I hate zoomers

    • 1 month ago
      Anonymous

      Nice, you gonna prune your trees with that little handsaw?

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