Here are some FAQ's about RH Forschner by Victorinox:
R.H. Forschner FAQ
What is a stamped knife?
- A Stamped Knife is cut into a shape from a cold rolled piece of steel and then ground, tempered, and sharpened. It requires many less steps than forging and results in a lighter, narrower blade. Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade (but not the weight or feel). A stamped knife can usually be identified by the absence of a bolster.
- Victorinox is the largest knife manufacturer in Europe and is located in Ibach, Switzerland. All Victorinox stamped Blades are manufactured in Switzerland. The exclusive forged range offers a unique partnership, whereby the knife is forged in Solingen, Germany (the heartland of hot drop forged cutlery) and is finished in Switzerland, including all quality control, polishing, and the famous Victorinox factory edge. This delivers the utmost quality product possible.
- RH Forschner is a division of Victorinox/Swiss Army Brands. It is distributed to commercial, food service and retail trade classes. It is considered the choice of professionals worldwide and offers over 300 styles of blades, considered tools in their industry.
- All Victorinox cutlery carries a lifetime warranty against manufacturers defects.
- Knife choice or selection is determined by many factors: size, function, style and preference. The most important factor is function. Different knives have different functions or uses. It is important to use the proper knife for specific tasks, proper knife selection and the use of a proper sized, sharp knife make for Safe cutting.
- Chef: The most important tool and is essential to every cook. Used in a rocking method to mince, dice, chop vegetables, herbs, and is the chefs best friend.
- Slice: Defined slicing of meats, poultry, seafood, and the like.
- Boning: To remove meat and trim meat and fish from the bone.
- Bread: A special knife, designed with a special edge, to cut bread and any pastry or item with a crust and a soft interior. This will become your favorite knife.
- Fillet: To fillet, generally fish and meat.
- Cleaver: To cut and chop bones. Not really a knife but an important addition to your collection
General functions and the knife to own are as follows:
Remember, choose a size in each of these functions that works for you. Many size options are available to allow every individual to have the perfect tool for every job. An alternative is to purchase a complete block set, which carries the suggested opening assortment for the home chef. Additional items can always be added as you find the need.
- The vast majority of Victorinox knives come with a straight or fine edge. This means it has a perfect taper along the blade and no serrations. It will cut perfectly and without tearing or shredding.
- Fine edge: As above the perfectly straight edge on waves or serrations are used for most cutting tools.
- Serrate: Edge with obvious teeth along the edge.
- Scallope: A blade with waves along the edge. Used specifically to cut breads with a hard crust or a soft interior, and tough skinned fruits and vegetables.
- Granton: (often called a “kullenschiff”) has hollowed out grooves or dimples on the sides of the blade. These grooves fill with the fat and juices of the product being cut, which allows for thin, even cuts without tearing and for ease of cutting (most known for it use on santoku knives). Remember, these are still straight edge knives, and can be honed with sharpening steel.
- All quality knives require proper maintenance to keep them in perfect cutting shape. This means frequent use of a sharpening steel to see method and technique. This usage will keep a sharp knife sharp. All straight edge knives need steeling to keep their edge.
Please note that electric knife sharpeners can be harmful. They have to be used carefully as they remove too much metal, can harm the temper of the blade, and most important can change the factory applied edge angle. When sharpening steel no longer does the job bring your knives to a qualified knife sharpener who will place a new edge on your knife. This, along with use of the sharpening steel, will give you many years of sharp, safe blades.
- Safety is the biggest concern of storage, both to the user and to protect the knife edge itself. Choices include a knife magnet, knife block, drawer insets, and also individual knife protectors. Please visit our web site to see these and other options. Care should always be used in handling and washing all cutlery.
- Quality knives should not go in the dishwasher. The heat and the agitation are not good for the edge. Additionally the harsh detergents can be harmful and cause pitting and spotting on the blades. The handles will also discolor and develop a white film with constant use of the dishwasher.
It is recommended to simply wash in soapy water, rinse and hand dry. They should never be left in the sink dirty or in water overnight. Most knives require very little maintenance and it is worth the effort to protect your investment.
- It stands for the National Sanitary Foundation and is a seal of quality assurance. It is used primarily in the commercial environment and is on all stamped blades made by Victorinox. All fibrox handles of Victorinox are NSF approved. It is not used on the forged consumer range of cutlery.
- Quality cutlery utilizes what is called no-stain steel to manufacture its products. It is known for its strength, its ability not to rust, and ability to hold a fine edge. However all steel can and will rust if misused or not cared for. Proper care is required to keep these fine tools look and perform like new.
The steel makeup for the Victorinox range is:
- Only quality steel x50CR MO composition with a Rockwell hardness of 55-56 HRC for high edge retention. All blades are conically ground on the full length of the blade as well as ground crosswise. This results in a wider break point with less risk of blade fracturing and less resistance for ease of cutting. This provides, along with the expert manufacturing processes, the exact conditions for a lifetime of sharp edge and performance.
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