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Victorinox slicing knife, granton or not? - Page 2

post #21 of 25
Quote:
Originally Posted by JCBigler View Post
 

You guys that are using the Fibrox handles...

 

Do you find that the handles fall off the tang eventually? 

 

I'm about to pull the trigger on the Victorinox 12" granton edge slicing knife. But I'm leaning towards the rosewood handle because I like riveted tangs and handles. 


never. ever. ever. have I had this problem. and judging by them being used in a lot of cannery operations and commercial fishery operations (see the ones on ebay sold in bulk that are ground down to nearly non-existence like this http://www.ebay.com/itm/6-used-Victorinox-fibrox-knives-2-40512-2-40515-1-40517-1-40511-1-free-AS-IS-/272073459787?hash=item3f58d7884b:g:lB8AAOSwwE5WadwS) this just doesn't happen.

 

I love, love love love my victorinox fibrox knives. all 14 of them have been darn good. though on some of the chef knives I am used to more "heft" in the heel, they do the job supremely well.

post #22 of 25
Quote:
Originally Posted by MSUICEMAN View Post


never. ever. ever. have I had this problem.

The only reason that I asked, was because when I was a kid, we had a set of knives with black composit handles, where they eventually fell off the tang. So in my adult life I have always bought kitchen knives that had the handle riveted through the tang. Now, granted these were cheap Wal-Mart knives, and not quality like Victorinox.
post #23 of 25

I've actually had more issues with my riveted higher end knives (wusthof classic line or better) with either rivets loosening or even a few cracks propagating from the rivet hole.

post #24 of 25
Quote:
Originally Posted by JCBigler View Post


The only reason that I asked, was because when I was a kid, we had a set of knives with black composit handles, where they eventually fell off the tang. So in my adult life I have always bought kitchen knives that had the handle riveted through the tang. Now, granted these were cheap Wal-Mart knives, and not quality like Victorinox.

 

Now, granted these were cheap Wal-Mart knives, and not quality like Victorinox.

 

Nuff said... lol. Yeah the cheap stuff ain't worth their weight in scrap metal, the Victorinox looks similar but is actually made much better. It cracks me up every time America's Test Kitchen does a knife test the Victorinox usually end up in the top 3 - beating out many expensive name brand knives in the process.

post #25 of 25

Victorinox Fibrox is the way to go for every day, day in and day out, hard working knives. Some of mine are pushing 20 years old (have a few of Grandpa's that are probably 35 and still perform great other than being worn down to nothing) at this point and I seriously doubt you'll ever have a problem with the handles. In fact after watching my grandpa in the butcher shop as well as my own personal use you'll wear the blades down to a nub long before you'll ever have to worry about that handle. 

 

I only have a Granton edge Santoku and it's fine. I don't notice a huge amount of difference between it and other Santokus I have though. It might be different with the slicer. I've never had an issue with the smooth face slicer though so never thought it worth spending the money for the Granton edge.

 

My kitchen knife set is the wood handled Victorinox, most of which was a wedding present 15 years ago from my grandparents, because they're a nicer looking knife but in function they're exactly the same. They just require a bit more maintenance than the Fibrox.

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