Any of you guys use these knives? Wondering what ya'll have to say. They have a current promo for 79% off a 3 piece knife set. Not gonna lie, I love my simple Victoronix knifes...but I am super tempted!
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Don't have them and I don't think they are worth anywhere near what the are selling for even at their huge discount price. They are not really Japanese knives and are made in China. They are a softer unknown steel than many folks prefer in a decent kitchen knife.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
DWCowles, I was going to say there was no such thing, till I took a quick look at your signature. You are pretty stocked up, I have some catching up to do.
The majority of reviews across the web are very positive. Didn't realize they were manufactured in China though. Also, the link posted by Histrix was very informative. Temptation to buy is gone!! Thanks guys.
I wouldn't buy them. At first glance they sound great, but there is very little info presented. The type of steel should be listed, and at that price they should probably include the name of the maker.. And I just don't trust any product sold by the manufacturer at 79% off - they have got to be making a profit to stay in business, so the original price is probably bogus.
I suggest investigating the brands in the link above and buy an honest knife at an honest price.
Not for me. I think Victoronix are an excellent value, and I have several that I like. I have some older knives that cost a bit, but they were a tenth the price of these.
I've tried about 5 brands of knives. Victorinox are by far my favorite. I don't know if these are any good or not, but I'm satisfied with mine, no improvements required.
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I love my Victorinox knives, but a couple years ago the Global G2 10†chef’s knife was on sale and I bought it. I don’t know where it falls in the pantheon of knives, but now the Victorinoxes are for when someone else is helping me.
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I like vg10 steel or equivalent (aus 10 etc) with a good heat treat. Anything better in large knives you are just paying way too much for minor gain. Anything softer will work, but you’ll be sharpening a lot. Anything cheap will be almost impossible to keep sharp in one days use. No name steel and/or no name maker is a must to avoid.
I like shun knives in particular. Spuderco makes a couple good kitchen knives in vg10 also. The vics are as soft as I would recommend. I have a couple old ikea vg10 knives that are great performers.
Ergonomics are important too. Handle shape can be a major factor. I like the shuns, but some folks don’t because the handles are too small or the wrong shape.
Also keep in mind you rarely use all the knives in a set, Day to day you use maybe two (chef and paring). You can do just about anything with a quality chef knife a mediochre paring knife and sharp strong kitchen shears, especially if you keep them very sharp.
Or make your own set the old fashioned way starting with a chef knife and get another chef as needed. The knife starts out as a chef knife, after use and sharpening it becomes a carver/butcher knife. After more sharpening it becomes a boning or slicing knife. After still more use, it gets thinner and becomes a fillet knife. Finally it gets used enough to break or get ground shorter into a paring knife.
I know everyone here has their own idea of what knives are best, but you might look at Misen Knives. They are very high quality and will take and hold a razor sharp edge. They are also very reasonably priced.
My Global G2 gets a mix of great and bad reviews as well, but I love mine. Both can be true. Knives fit people. And quality control can be hit and miss. If you get a keeper, keep it!
In my experience great things take lots of time, energy, passion, and even love. With that being said I usually go by the golden rules. If it looks to good to be true it most likely is...if you had a great product why would you go 70% off?
Product not selling- quality, not desirable, price point to high
Going out of business
Couldn't agree more! The only reason that these knives grabbed my attention for a moment was because of the many positive reviews that I was finding across the web. But, your exact thought was the 1st thing that crossed my mind... why would you discount a "quality" product by 70%?? If it's truly a remarkable item, and priced accordingly, it WILL sell without darn near giving them away...
Unfortunately the internet gives the rise to fraud. So sometimes great reviews do not mean a great product. I find it is still a struggle to get great information easily from the net. Does help compared to the old library days.
RonB - I got my Misen with the first batch from their Kickstarter project. It's an ok knife. It does feel good in the hand (especially if one is a pinch gripper), has decent balance. I only bought it because of J. Kenji's rave review and I was curious what a higher quality Chinese made knife would be like.
Mine doesn't seem to have the hardness problems that I have read that so many people have had. I know more than a few people who can't get their Misen to hold an edge for more than just a couple of weeks.
For what I paid for it I think it is a decent knife but in the sub-$100 chef knife range I think there are better knives to at least consider.
With any knife, the main thing is to know what a sharp knife is. Know when your knife needs sharpening. And either learn how to sharpen them yourself or be wiling to have someone (who really knows what they are doing) sharpen them for you. Much of the rest just comes down to personal preference (it seems that a surprising number of people buy a knife based mainly on appearance).
One reason that I am happy with the knife is that it is the most expensive kitchen knife I have, and is better than my others. I may buy a really nice knife, but I'm not sure - it might make me disappointed in the rest of my knives...
Based on my research of knives is there is a trade off of hardness to corrosion resistance. So the harder the SS the more likely it is to corrode so you have to keep it coated in oil on really hard blades. Now the other is soft blades are easy to sharpen but hard blades keep the edge longer.
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