Victorinox Swiss Army Cutlery

Victorinox is known worldwide as the creator of the original Swiss Army knives, but was founded as a cutlery workshop in 1884. His cutlery business was already growing until the creator of the company Karl Elsener introduced his first pocket knife to the Swiss army. For the next century, Victorinox cutlery has been a top rated choice among professionals around the world and offered over 300 blades.

Victorinox knives come regularly as Cook's Illustrated, Men's Health, The Cincinnati Enquirer, New York Magazine, and Natural Health kitchen tools. In 2009, the company announced its partnership with Daniel Ham, a professional chef at Eleven Madison Park, New York City. In addition, after the success of the cutlery business, Victorinox has provided all the same quality and expertise to a wide range of products and accessories, including kitchen tools, pocket tools, watches, luggage, clothing, etc.

What is R.H.Forschner?

Victorinox has been a major existence of European commercial cutlery for over 50 years, a New York R.H.Forschner, known as the only cutlery supplier known as the scale builder of butcher since 1855. Two companies cooperated in 1937, R.H. Forschner became a leading professional brand in North America and became known as the ubiquitus of the Midwest vibrant meat packing plants in Midtown Manhattan 4-star restaurant kitchens.

As a division of the Victorinox/Swiss Army brand, R.H.Forschner sells cutlery under the brand name "RH Forschner by Victorinox" and is distributed to classes in the commercial, food service and retail industry. Its brand has been considered the top choice of professionals all over the world. Over 300 blades are named R.H. Forschner. However, with the 125th anniversary of Victorinox in 2009, our Victorinox Swiss Army, Inc. decided to remove the name "RH Forschner" from every blade. Later blades only include the "Victorinox" name.

What is the stamp blade?

Stamp knives are usually identified without a bolster. The stamp blade is cut into shape from cold-rolled steel, grinded, tempered, and grinded. Creating them does not require more steps than forging, making them a lighter and narrower blade. Some professionals prefer thick and heavy forged blades, but many professionals spend cutting and slicing every day. Enjoy lightweight knives with less fatigue and easier operation at speed.

Stamp knives are easy to produce and therefore are inexpensive. It offers superior performance and approaches the quality of the forged blade, but not the weight or feel. Victorinox produces a wide range of stamped blades with a unique patented Fibrox handle. One of the most value in the knife industry.

Which knife should you own?

The selection and selection of knives is determined by many factors - size, function, style and preference. The most important element is functionality. Applications vary depending on the knife. The right knife selection and the right size of a sharp knife is important for certain tasks to ensure safe cutting. Common kitchen tasks and knives used for them are:

Pairing: In general, the most common paring knife is perfect for small cutting tasks and peeling vegetables and fruits. The blade size is usually 3-4 inches. Choose a shape and size that fits your hand. As one of the most versatile knives, it is recommended to own one or more
Chef's: the most important tool and essential for every cooking. A chef knife is most often used to chopp, cut and chopp vegetables and herbs. Known as a chef's best friend.
Slicer: Most commonly used for slicing meat, poultry and seafood, the slicer is an important partner for the host or hostess.
Bones: As the name suggests, we use a bone cutting knife to cut and remove meat or fish from the bone.
Bread Knife: Designed with a special edge, the bread knife can easily cut rough bread and pastries, or any item with a leather and soft interior.
Fillet: Most commonly used by professional and experienced home chefs, the fillet knife is used to fillet meat and fish.
Cleaver: As an important addition to any collection, cleaver is often used to cut and chop bones.
This knife combines the features of a Santoku knife and a chef's knife. The curved blade supports the movement of chopping, and the wide blade is suitable for scooping foods sliced from the cutting board and crushing garlic. Santoku can also be used for slicing meat. It cuts narrow and thin spine.
PRACTICAL: All-purpose knife called sandwich knives. Utility knife peels and slices fruits and vegetables while carving small meats.
Shaping: The curved blade is ideal for small precision cuts where control such as peeling, trimming, and garning.

What is the edge of a knife?

STRAIGHT: Most of Victorinox knives are straight or fine edges. This means that it is perfectly tapered along the blade and is not serrated. Designed to cut without tearing or shredding
Serrated: Designed with a jagged tooth edge along the edge.
Scalloping: wavy blade along the edge is commonly used for cutting hard and soft interior bread and fruit and vegetables with hard skin.
Granton: This edge has grooves and dimples on the side of the blade. ● Fill with oil and juice from food while cutting, and cut without slicing thin. Even if there are grooves, the straight blade can be sharpened with sharpened steel.

How to maintain your cutlery

Do not soak the knife in water after use. The best method is to hand wash and dry immediately. This is especially true when used in fruits and salty foods and stainless steel can cause staining. Most knives require little maintenance and deserve an effort to protect your investment.

Victorinox knives are dishwasher safe but highly recommended. Stirring in the dishwasher will cause damage. In addition, powerful detergents are harmful and can cause holes and staining to the blade. In addition, the handle may change color and the dishwasher may cause white film to appear when used at regular periods of time. In addition, the strong heat in the dishwasher is not suitable for the temperature of the blade.

How to keep your knives sharper?

All quality knives require proper maintenance in order to maintain the perfect cutting shape. Edges dull easily when hit metal, glass or Formica. Wooden cutting board creates the best cutting surface. And when you slip it, the right cutting board is safe for the user. With frequent use of Victorinox sharpening steel, the blade stays in the tip All straight edge knives require steel processing to maintain edges.

How to make the knife "steel"

The guard is positioned to prevent the blade from sliding and hold the steel firmly in place on the left hand.
Hold the knife in your right hand and place it on the top of the steel as shown.
Raise the back of the blade by 1/8".
Now, just move the blade and draw on the steel with an arched curve and pivot with your wrist. The blade edge will leave about 2/3 of the steel downward.
Repeat the same action as the blade on the bottom of the steel. Always maintain the same pressure and angle on both sides of the steel
Repeat 5 or 6 times.

How to store your knives?

Storage is the biggest concern for both user and knife edge protection. Includes knife magnet, knife block, drawer inset, and individual knife protectors.