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Selection of VICTORINOX knives. How to choose a Swiss Army knife - step-by-step instructions The best victorinox model

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The Victorinox Swiss knife, as a gift option, is gaining increasing popularity among outdoor enthusiasts. The Victorinox company, founded in Switzerland, is very popular in all countries of the world and has existed for more than 120 years. Its main specialization is the production of high-quality multifunctional knives that have all innovative technologies and original design. Such knives retain a high level of surface sharpness for a very long time, and thanks to their ergonomic structure, they can be used both at home and in elite restaurants. In order to have a complete understanding of the knives manufactured by this company, you should consider their most popular models.

The knife of the model in question is folding in structure and can be easily opened with one hand. It is perfect both at home and outdoors. The knife handle includes a edging that is made of rubber and plastic. This handle is very easy to clean. In addition to the main blade, the knife in question has an additional blade designed for planing and sawing small branches, as well as skinning hunting trophies. Also, the knives of this model are equipped with a convenient compact corkscrew.

Prices in online stores:
Fonarik-market RUR 2,810
Fonarik-market RUR 2,990
Fonarik-market 4,990 RUR
Fonarik-market RUB 5,050
Fonarik-market RUR 2,810

Bundestorg RUB 8,650
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The pocket knife of the above model is one of the most popular in the line of knives manufactured by this company. Its blade is made of steel, which has a stainless structure, and the handle is made of nylon, which makes the knife comfortable to hold in your hand. In addition to its main purpose, the model in question has the following additional functions. In particular, it contains a file designed for processing nails, a toothpick, a ring needed to hold keys, tweezers, compact scissors and a screwdriver.

The knife model under consideration, in addition to its main use, has a large set of different functions that will be useful in almost any life situation, both at home and in any production work, as well as in natural conditions. In particular, these include a built-in awl, tweezers, a compact saw designed for working on wood surfaces, a universal hook, tweezers, an additional small blade, and a screwdriver. With a weight of 100 grams and a total size of 91 millimeters, the knife in question is a high-quality and versatile tool.

Prices in online stores:

ozon.ru-Sports and recreation RUB 2,600
Fonarik-market RUB 2,460
Fonarik-market RUB 3,810
Fonarik-market 1,004 R
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The knife of this model is a lightweight, high-quality, reliable and multifunctional device that will be useful in any emergency or domestic situation. With a blade length of 68 millimeters and a thickness of 2 millimeters, the knife weighs only 60 grams. The handle is made of plastic. Its additional functions include a second small blade, a corkscrew, a can opener, tweezers, an awl, a toothpick, a bottle opener equipped with a flat-type screwdriver and a special device necessary for effectively stripping the surface of wires.

The multifunctional knife of the above model has all the necessary functions to solve all kinds of life problems, both planned and emergency. This knife, due to a special ring on its blade, can be easily opened with one hand without any effort. Its functions include the presence in the structure of the knife of tweezers, a ring necessary for secure storage of keys and toothpicks. The weight of the knife is 73 grams.

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Many people have been familiar with a folding penknife since childhood. During the Soviet era, all boys dreamed of having a good multifunctional knife. It’s bad that they didn’t differ in quality, so the first Swiss knives that appeared in our country caused a storm of emotions.

The first emotions were associated with the price of this device. The Swiss folding knife cost ten times more than the usual “Belka” (a popular folding knife from the times of the USSR). Although as soon as I tried a Swiss Army knife in action once, indignation gave way to a strong desire to purchase one for myself.

Currently, the Victorinox Swiss knife is known throughout the world and is a symbol of the reliability and quality of Swiss knives.

History of the emergence and development of the Victorinox company

The history of the Victorinox company, which produced the first Swiss Army knife, began in 1884. It was then that the son of a hatter, Kal Elzner, decided to start producing folding knives, for which he opened a small knife workshop. His knives copied the German Solingen pocket knives, but it was impossible for one to compete with the famous brand.

Realizing this, Karl in 1890 was able to unite 25 craftsmen who made knives into an association to jointly produce a knife of his own design. The knives of the new association were of excellent quality, but were much more expensive than knives from the German brand. A small team of craftsmen could not reduce the price of their products, and a year later Karl was left alone again.

Despite the failure of the enterprise, Karl continued to do what he loved and made new knives, complementing them various instruments, which were not in Solingen.

1897 became a landmark year for Karl's company. It was this year that he invented and patented the Officer's Sports Knife. It contained 6 tools, which were fixed using two springs. It was this model that was proposed to the Swiss army for officers.

Swiss officials, remembering Karl's failure with knives for soldiers (which copied Solinger), were in no hurry to give him orders for supplies to the army, but the officers quickly appreciated the superiority of the new knives and provided Elzner's small workshop with orders.

Now German knife makers tried to copy Karl’s new creation, but he came up with more and more new tools, maintaining quality at the highest level. To protect against counterfeits, Karl began making red linings on his multi-subject books, decorating them with an emblem in the form of a Swiss cross. Red handles appeared on the twenty-five year old company, in 1909.

In the same year, Karl’s mother, who helped and supported him in all his endeavors, died. In memory of his mother, the company became known as VICTORIA. When in 1923 the company began to use stainless steel in the production of knives (which appeared 2 years ago), the prefix “Inox” was added to the name “VICTORIA”. This is how the name appeared, which is known in every corner of the world - “Victorinox”.

In 1931, all Victorinox knives began to be produced using process automation methods, after which all knives from this company began to be of equally stable quality.

An important stage in the popularization of the Victorinox brand was the Second World War. When the American allies arrived in Switzerland, they really liked small and functional knives. Members of the American army bought them in the thousands for themselves and as gifts for family and friends. It is thanks to this that Swiss knives have spread throughout the world.

Nowadays, when most things are consumer goods and lack individuality, Swiss knives are the standard of Swiss quality. Family-run, Victorinox backs all of its knives with a lifetime warranty, which is a unique proposition in itself.

What is remarkable about Victorinox knives and why you might need such a tool

Swiss knives are manufactured on high-tech equipment using the latest methods of processing and hardening of metals. Although the metal used for blades and tools is quite simple (X50CrMoV15 or equivalent), its cutting qualities are amazing. No one else managed to “squeeze” more out of such budget steel than Victorinox did. Representatives of the plant say that some secret additives are added to the metal, but most likely the matter is in the correct hardening of the blade.

The secret of the popularity of Swiss knives:

  • Consistent quality in all models. It is said that even the President of Switzerland uses the standard "Victorinox" as the quality of the knives is consistent;
  • A huge selection of models for every taste. The line of Swiss knives allows you to choose a tool to suit every taste and budget;
  • The presence of scissors and a saw along with the small size of the knife itself make Swiss knives unique in their class;
  • Constant updating, adding new tools and releasing new models. This allows you to interest customers of any age and gender.

The most commonly used tools in Victorinox knives are:

  • The main blade, which is sharpened at the factory and cuts quite well. The blade does not shave, but just polish it on the skin with GOI paste and the hair will be shaved in one motion. Used for cutting food, ropes and the like. You shouldn’t subject it to heavy force loads; it planes wood quite well;
  • A small blade is used to cut threads, paper, cardboard or leather. It is also very convenient for them to open parcels;
  • Not all models of Swiss knives have scissors, but it is nail scissors that are most often used by the owners of such models;
  • Although the wood saw looks miniature, it cuts surprisingly quickly and efficiently;
  • An awl with a hole (for thread or cord that may need to be threaded into the hole made);
  • Tweezers, which are very convenient for getting splinters;
  • Bottle opener (with screwdriver);
  • Can-opener;
  • Corkscrew;
  • Toothpick.

If you're wondering whether you could use a penknife that looks like a toy, we can assure you that appearance is deceiving. All the tools that are present in one or another Victorinox model work one hundred percent. It is not for nothing that these knives are included in the uniform of Swiss military personnel.

Before choosing a Swiss knife, you need to decide what exactly you need the knife for. If the main task for the knife is manicure work, then the keychain knife from the “classic” series is perfect for this. In addition, the knives of this series are made not only in different colors, but also often come with an original design (such a knife is ideal for a gift). These knives are suitable for women or men who carry another folding knife (with a longer blade).

There are often times in life when you need to cut off a rope or lace, a chip on a door, or screw in a screw that has come loose, but you don’t have the right tool at hand. If you often find yourself in such situations, then officer knives with a length of 91 millimeters are suitable for you. The most optimal model in this case would be the “Huntsman”, which has the entire set necessary tools, including saw.

If you prefer larger folding knives, check out the Victorinox division called Wenger. The knives produced by this unit are considered soldier knives and are larger in size, although they are slightly inferior in quality to Victorinox.

Which model of Swiss knife should you choose for yourself?

If you want to choose a good folding Swiss knife, then you will have to choose between “Victorinox” and “Wenger” (the same “Victorinox”, only simpler). If you look at the purchase statistics, the most popular are officer knives with a length of 91 millimeters. In fact, keychain knives sell the most (but they probably don't count as knives).

Knives with a length of 111 mm are considered utility or tactical models for going out into the wild. In addition to the length of the blade, they are distinguished by the presence of a large blade lock. They are also suitable for urban use, although they are not as comfortable to wear.

You should not rely on these indicators; you should choose a Swiss knife based on your own preferences. For some, even in nature, a blade 60 mm long will be enough, but for some, even a heavy cleaver will not be enough. Typically, Swiss knives are not used as a knife every day, although many people carry it as a second knife.

One of the criteria for choosing a folding knife is its weight. The more tools a particular knife model contains, the more bulky it will become. Due to their lightness, small knives can be lost without noticing how it fell out.

Don’t chase the number of tools; choose a model that you will use 80-100 percent. There are many known cases where, having paid an impressive amount for a multifunctional and heavy folding knife, the owner stops wearing it after a month because he does not use its capabilities.

Different models of Swiss knives have different functions, sometimes quite unusual. For example, the “Cyber ​​Tool” model is equipped not only with pliers. But also a set of bits for screwdrivers, and special knives for yachtsmen - a tool for tightening wing nuts.

If most tools are located on one side of the block, then on the reverse side, most often, an awl and a corkscrew are located. Some models may have a Philips screwdriver instead of a corkscrew.

Now there are many models with clocks, flashlights, flash cards and other similar items. Their presence is a tribute to fashion and does not at all add reliability to a pocket knife.

Features of using some tools in Swiss knives

Some of the tools included in Victorinox knives may be confusing at first. For example, some people don't understand how a can opener works. If you start trying to open the jar yourself, you can fiddle with it for half an hour without reaching good result, since the can will still open crookedly. It’s better to spend a few minutes studying the instructions (where the whole process is clearly shown) or watch a video on a related topic. After this, after practicing on 2-5 cans, the opening process will not present any difficulties for you. The jars will open quickly and without any nicks that could cause injury to your hands.

The wood saw does not evoke positive emotions upon first inspection, but once you try to work with it, the mistrust immediately disappears. If large saws cut into wood the same way as this small saw, cutting boards would be much easier. The lack of saw length can be partially compensated by the circular sawing technique.

Nail scissors are suitable not only for cutting off a broken nail, but also for the usual shortening of nail length. It was the presence of nail scissors that made the “Classic” series so popular among women, especially since the presence of various patterns on the overlays is simply incredible.

Do not forget that the more tools a Swiss knife has, the less convenient it is for everyday carry. This is why you should carefully choose to have only the tools you need.

Having bought a high-quality Swiss knife, you can be sure that it will serve you faithfully for many years, and perhaps pass it on to your children. If you think that for the price they ask for a real Swiss knife, you can buy several similar Chinese knives, do not give in to this temptation. Millions of Victorinox users around the world trust only real “Swiss”.

Swiss multi-subject students are extremely varied, and it’s impossible to choose a Wenger or Victorinox folding knife without additional leading questions.

Well, let's try to help decide- with a gift or purchase.

An officer's knife is ideal for a gift. It is traditionally called - officer The question is thickness(and to a certain extent in the toolkit, but it's for the mainstream popular models practically determined by thickness). Thickness depends on budget:) And the choice to some extent depends on the budget manufacturer: Victorinox or Wenger.

“Officer” Victorinox is slightly longer - 91 millimeters versus 85 for Wenger.

If we move on to soldier knives (that’s what the 111mm ones were called) Quizbooks, and Wenger seems to be moving away from such a division), then the difference is more significant: here are two knives in sheaths, Wenger is larger (longer, and often thicker).

We are deliberately leaving this discussion out of the question. And they weren’t far from them. We will say exactly about knives with many tools- and this means from three rows (for an officer’s knife). In the field of double-row knives, Victorinox and Wenger compete with a large number of knife factories - the knife with openers and corkscrew is a very popular product.

Here is a widely used scissor knife. Scissors Victorinox very good.

The small blade is clearly visible in the photo - why doesn’t Victorinox want to replace it with something more useful, like a nail file? Yes, if only because a brother-competitor has already done it (Victorinox and Wenger have recently become one).

Just one tool changes - scissors to a saw - and the emphasis shifts sharply. And camouflage also plays a role.

Either the first knife or the second can be safely given as a gift. But for your loved one, you can buy a model with both a saw and scissors :) And if you want, at least with eight rows of tools. In the end, they all come in handy without exception.

Second part of the article talks about large multi-item knives.

For many years, people have mistakenly thought of any folding knife or multi-tool as a “Swiss Army Knife.” The first real and true Swiss Army knife was made in 1890 by two companies, Wenger SA and Victorinox AG, which merged in 2005 to jointly manage production. Marked with the Swiss coat of arms (a white cross on a red background), these ubiquitous tools got their name from Americans during World War II who had difficulty pronouncing the knives' original name on German. These knives are crafted to perfection down to the smallest detail, plus they are multi-functional and one of the best pieces of EDC kit for any pocket.

When choosing from the top tier of products in the Swiss Army line, we looked at contenders that came straight from the source, eschewing knives that claimed to have Swiss Army roots but were in fact multi-tools worthy of the Swiss Army knife name. Each knife is similar to the other except for minor differences, but they all share the features of the original Modell 1890 knife created for members of the Swiss armed forces. If you're ready to make a bargain, here are five of the best Swiss knives.

Victorinox Signature Lite – business class

Pros: holds an edge well
Minuses: strange battery installation
Price: from 1,646 rub.
This model is reminiscent of the classic SD in style and performance, but has a few more distinctive features. First, this knife has a handy little LED that's perfect for finding your keys in the dark or the space between your car seat and console if you drop your phone in there.

It also has a retractable handle in case you need to write something down and don't have a suitable device at hand. Both the LED and the handle respond high levels quality like other stainless steel parts, so you can be sure that you can use this device in the most extreme conditions.

Victorinox Huntsman – luxurious

Pros: multiple case styles
Minuses: the inside gets dirty quickly
Price: from 2,137 rub.
Many modern Swiss Army knives have removed the corkscrew feature to make room for additional tools. But since this tool is aimed at hunters, it did not ignore an important part of every hunt: alcohol.

You can be sure that you can open a can of pale ale as easily as you can remove the cork from a Pinot Noir on a camping trip. This knife can also be used to gut small game and perform other necessary tasks while you're camping outdoors.

Victorinox Champ – tools

Pros: holds a ton of tools yet is slim enough to carry around
Minuses: high price
Price: from 4,449 rub.
We present to your attention the flagship model from Victorinox. This knife is only for serious craftsmen, with its straight edge, file, pliers, several types of knives, hammer drill, hook, corkscrew and things that...okay, we're not sure it can do it all, but we're banking on its high versatility.

Surprisingly thin, despite the sheer number of tools it contains, if you're considering buying a Leatherman knife or other multi-tool, you can't beat this one. If pliers are not your main tool, you will find a use for large selection functions of this butterfly style folding knife.

Victorinox Classic SD - the best basic option

Pros: small size, precise tweezers
Minuses: inconvenient placement of the key fob
Price: from 1,198 rub.
There is nothing superfluous here, just a blade, a file with a screwdriver tip, a toothpick, a set of tweezers, and a pair of small scissors. You can use this knife as a keychain or simply hang it on your camping backpack for outdoor use.

The stainless steel of the product meets the highest standards, the classic SD can exceed it in diameter by only two quarters of an inch. The device can be used daily for personal hygiene, opening letters, not to mention those people who are constantly repairing something, this thing will definitely become indispensable for them.

Victorinox Farmer – precise cut

Pros: Reflective body that is easy to spot in the dark
Minuses: heavier than some other models
Price: from 3,400 rub.
Thanks to the perfect appearance, the body of this knife matches the classic smooth red body that most Swiss Army knives have. An addition was the ribbed texture of the handle in the form of a weak knurl, which will prevent the knife from slipping out of your hands at the wrong moment.

The device also has an awl and a nail file, which is useful for more serious work. The knife is made for work primarily on outdoors. Farmer is virtually resistant to rust, breakage, bending or other damage.

Maria Soboleva


VICTORINOX-Knife Selection Guide

On January 1, 1884, Karl Elsner opened a workshop in the village of Ibach, canton of Schwyz, Switzerland, which later grew into a factory named after its founder. In 1897, Elzner patented the basic model of a Swiss Army officer's knife. In 1909, the company began to be named in honor of Karl Elzren’s mother, Victoria, who died the same year in VICTORIA. In the early 1920s, the factory began using stainless steel in its products. At this time, stainless steel was known in the world under the name INOX. By adding it to the name Victoria, the VICTORINOX trademark was born, which is still widely known today; later this name was used as the name of the company. Currently, the plant employs about 1,000 workers, 10% of whom work in the finished product quality control department. Every day, Victorinox produces about 120 thousand products, of which about 40 thousand are professional and utility knives, and 80 thousand are pocket knives. More than 90% of the company's products are exported. Victorinox is Europe's largest manufacturer of forged products, and the world's largest manufacturer of pocket tools.
WARRANTY, QUALITY AND NATURE
Victorinox knives are made only from high-quality and durable materials. The plant produces more than a hundred different models of knives, and most of them end up in the hands of professionals who place high demands on their tools. The warranty that Victorinox provides its products is international and is valid for the entire life of the knife, i.e. until the knife is completely worn out. The warranty covers all possible defects in material or workmanship. Normal wear and tear or damage caused by improper use of the knife is not covered by the warranty. Providing such a guarantee is only possible because the quality control of materials and the production process is extremely thorough and strict. The quality of Victorinox products sets an example for countless manufacturers around the world.
The second goal of quality and durability is environmental protection. Victorinox knives, if used and maintained correctly, will serve the home in excellent condition for several generations before they begin to burden the environment in the form of waste. In addition, the negative impact on the environment of the plant's production processes has been brought to a minimum many years ago; The company is still trying to reduce the loss of material and energy by recycling waste and using other measures. for example, the heat generated as a result of hardening steel for the production of blades, in addition to the plant itself, also heats 120 apartments located in the neighborhood.
KNIFE STEEL
In the production of Victorinox knives, first-class Dauphinox steel is used, which contains - in addition to iron - a number of important components:

carbon C 0.48 – 0.52%

chromium Cr 14.5 – 15%

manganese Mn 0.4 – 0.5%

silicon Si 0.5 – 0.6%

molybdenum Mo 0.4 – 0.6%

High-quality Victorinox knives can only be made from the highest quality steel. Steel grades are naturally constantly being developed, but in certain parts both steel manufacturers and knife manufacturers keep some of the development results secret. Among other things, steel hardening also has a significant impact on the final result.
Victorinox does not use tn. 18/8 or 18/10 chromium-nickel steel for the production of sharp knives. Chrome-nickel steel is not suitable for forging, and therefore this steel cannot be sharpened. Chromium-nickel steel is typically used for the production of, for example, some tableware. If the knife blade is made of chromium-nickel steel, then it is very rigid and inflexible. Some qualities of blades are achieved by serving.
In accordance with the SFS-EN-10020 standard, a special steel alloy with a carbon content below 1.20% and a chromium content of at least 10.5% is considered stainless. Despite the fact that stainless steel has excellent corrosion resistance, it still cannot be called completely corrosion resistant, i.e. Stainless steel can also rust. In fact, there is no completely corrosion-resistant metal at all. Thus, stainless steel is a steel that is significantly less susceptible to corrosion than ordinary steel.
BLADE PRODUCTION
During the traditional manufacturing process, the workpiece is first ground to the desired shape. Forging, which requires a lot of work and time, has now been replaced by rolling: a hot steel strip is rolled through a machine, where it is given, as a rule, a conical shape. The rolled blank is then given a suitable shape by embossing. In the next step, the blades are hardened to the desired hardness and toughness. Simply put, hardening means the process of repeated heating and cooling. First, the blade blank is white-hot, then it is hardened to the desired hardness. The workpiece is then processed so that it reaches the desired viscosity; To do this, the workpiece is heated again, but to a lower temperature, and then cooled. During the grinding and sharpening stage, knife makers perform the final grinding by hand. The blade is then polished, which ensures maximum corrosion resistance and makes the blade easy to clean. Finally, the knife undergoes final finishing by honing: this process is also carried out by hand by the best professionals. During the final inspection of finished products, each Victorinox knife is checked separately.
The difference between a forged and a hammered knife is usually easy to notice. A forged knife is usually a little heavier and feels more flexible than a similar hammered knife. Between the handle and the blade of a forged knife there is a neck, which appears during forging. The Chef’s series knives from Victorinox (No. 7.7103 – 7.7253) are made by fine forging, the rest of the knives are made by embossing.
7.7103
As a rule, Victorinox knife blades are hardened to a hardness of 55 - 56 RC, which reduces the need for sharpening and ensures long service life of the knife. Hardness indicators, by themselves, do not tell the whole truth. In addition, the blade must have the necessary viscosity. Due to excess hardness, the knife becomes brittle. In addition, how the knife maintains its edge is also important, i.e. How long does the knife remain sharp? And finally, it is important that the blade can be easily sharpened to extreme sharpness. – It is possible to create harder and more ductile blades, but in this case you have to use very expensive materials, or even steel with an ultra-high carbon content. Ultra-high carbon steel, however, is very sensitive to corrosion and requires constant maintenance, and thus these knives are produced in very small quantities and their possibilities for use are – from a convenience point of view – limited. – Victorinox knives, however, are known for the excellent durability of their blades and consistent high quality. This represents the world's longest experience in the production of stainless steel knife blades. The plant introduced a method for precise quality control of the demanding hardening process already in 1931, when it acquired - the first in the world - an all-electric hardening line.
BASIC BLADE SHAPE
The blades of Victorinox knives taper slightly along their entire length, from base to tip (this is easily visible from the back of the knife), thereby achieving maximum elasticity, strength and ease of use. In a tapered blade, the twisting pressure is distributed evenly along the entire length of the blade. In addition, the blade of Victorinox knives also tapers transversely from the back of the knife to the cutting edge. There are no sharp transitions on the sides of the blade, as they increase friction when cutting. When quality knives These circumstances are extremely important, and only a few specific instruments are exceptions to this principle. The blade of a high-quality, carefully crafted knife can have a very sharp cutting edge angle. At the same time, optimal sharpness and sharpening reserve are achieved. The smaller the cutting edge angle, the better the knife cuts; on the other hand, however, an edge that is too narrow can be easily damaged and wear out faster. In addition, the area where the knife is used also affects the thickness of the knife.
If the blade of a knife is very thin, has the same thickness, and is sharpened only on one side, then this is usually a sign that such a knife is of low quality, cheap, and where in terms of the quality of the steel used to produce the blade, the manufacturer has agreed to large concessions . Such a knife is difficult to use, and it is dangerous for the hands, since the blade springs and bends when it is used to cut, for example, vegetables, fruits with hard skin, or other dense and viscous materials. If a knife of the same thickness bends, then more pressure is applied to the base of the knife, at the junction with the handle of the knife, and as a result of this, the handle may break, the blade may deform or break. T.N. Laser knives are made of hard, narrow steel sheet. The type of steel used is not sharpened at all. Therefore, the edges of such knives are serrated. These knives do not cut, but saw. The "laser" referred to in connection with laser knives is the type of serration they have. Naturally, these knives also wear out, which means their teeth become dull, despite some knife manufacturers claiming otherwise.
TYPES OF KNIVES
Depending on the purpose of use, the cutting edge of a knife can be either straight, arched, smooth, wavy, serrated (with sparse or dense teeth), or combined (“laser edge”). The tip of the knife can have a different sharp or round shape.
Some of the more common types of knives are briefly described below. In addition to these, Victorinox offers many others different types knives. The blade sizes listed below and other data are indicative to help in choosing a knife, they do not express the absolute truth. The culture of use, traditions and skills have a significant influence on the choice of knife. When choosing, the most important thing is to be able to find the most suitable tools for a particular job. In this section we will try to give some tips for choosing a knife that we hope will be useful. In professional kitchens, a large number of large knives are used, for example, chef's knives with blade lengths of 25 and 28 cm. The length of knives used in home kitchens rarely exceeds 22 centimeters. The last digits of the Victorinox code after the dot indicate the length of the blade in centimeters.
From the point of view of using knives, it is important to know their properties well. It is not recommended to use the knife for purposes other than those for which it is intended. A chef's knife should not be used for chopping or bending, nor should it be used as a spatula. For cutting bones, cartilage, sinew or other materials that require force, Victorinox offers, for example, ham knives, heavy butcher knives, and kitchen hatchets of various weights.
6.1. The most common cutting edge shape is smooth, as it is suitable for a variety of purposes. A smooth and sharp cutting edge is necessary in cases where you want the cutting surface to be as clean and smooth as possible, so that the texture of raw meat, fruits or vegetables is minimally damaged when cutting. In addition, the smooth edge can be easily sharpened using a grinding stone.
6.2. Knives with wavy and serrated blades are excellent for cutting bread, baked goods, and other textured or dry substances (bread and pastry knives). On the other hand, the teeth easily cut through hard skin or elastic material, such as tomato skin, films and veins. Knives with a serrated blade are used, in addition to the purposes indicated above, also for cutting fried meat, in which case a porous surface is achieved, which is preferable in some conditions. A knife with a hard, serrated blade is good for cutting frozen foods. If a knife with a smooth cutting edge is used for this work, the blade can easily get stuck. To free a stuck blade, swing the knife carefully along its length; under no circumstances should you bend the blade, as this can easily damage it. You should also be careful if you want to free a knife stuck in bone, cartilage or tendon, or other similar material.
6.3. Kitchen knives with a short blade, blade length 6 – 12 cm (e.g. No. 5.0300 – 5.0933) are excellent for work that requires precision, for example for processing fruits and vegetables, etc. 5.0703
6.4. Meat cutting knife - knife middle length(15 – 20 cm) and its cutting edge is smooth or serrated. The back of these knives is either straight or slightly bends down and rises again towards the tip. The cutting edge first bends hollowly from the base, and then rises sharply towards the tip. This knife is designed primarily for cutting bone-in roasts, but it is also suitable for use as a general purpose knife, such as cutting raw meat, vegetables, bread, or other foods. (eg 5.2803.18 and 5.1833.20).
6.5. The fillet knife has a smooth edge, a narrow and springy blade (16 - 20 cm). Often a fillet knife is used to cut in the direction of the board. A typical fillet knife is, for example, 5.3703.18. A fillet knife is designed to perform precise operations and must be as intact as possible so that it can be used, for example, for removing film.
6.6. Fish fillet knife. A regular fillet knife, such as 5.3703.18, is also excellent for preparing fish fillets. However, a moderately elastic fillet knife (No. 5.3763.20, 5.6413.12, 5.6413.15) is considered the most optimal. A very flexible fillet knife (No. 5.3813.18) is suitable for cutting certain types of fish, which is also used as a special knife for skinning fish. The narrow knife accurately copies the spine of the fish. However, the impatient cook should be reminded that in addition to the spine, also the skin of some species of fish quickly dulls every knife, and the fillet knife must be very sharp so that it brings joy, and so that the fillet does not resemble a roofing roof. It is also very suitable for cutting medium-sized fillets. 5.3763.20
6.7. Slicing knives are typically long-bladed (20 – 36 cm) and narrow. The tip of the knife can be rounded, sharp, straight, or a combination; the knife blade can be smooth, serrated, or a combination (eg No. 5.4203.25, 5.4233.30 and 5.4403.25). 5.4203.25
6.8. The salmon cutter is also excellent for slicing fish fillets (eg 5.4623.30) if you want the pieces to be thin and even. Most Victorinox salmon cutting knives have oval grooves on the sides (olive slicing), and the air remaining in them prevents the piece from sticking to the knife. The same method is used in the production of knives designed for cutting certain types of soft cheeses. 5.4623.30
6.9. Bread knife (5.2533.21) and pastry knife (5.2933.26) are long (18 - 35 cm), relatively narrow knives, which, however, have a wavy edge, and with their help it is easy to cut dough, separate the bottom of pies, and also cut bread. It should be taken into account that both the wavy and jagged edges become dull over time with intensive use. The reason for this is the fact that along with the grain from the field, small crumbs of earth always get into the flour, and quartz especially wears out knives. 5.2533.21
6.10. A chef's knife is a multifunctional knife that often has a long blade, 18–28 cm. These knives are wide and quite rigid (eg 5.2000.19, 5.2000.22, 5.2000.25 and 5.2063.20). The wide blade leaves enough space between the fingers holding the knife handle and the board. During cutting and crumbling, where the movement is directed towards the board, the wide and curved blade is easily controlled by the fingers of the hand that holds the handle of the knife, while the knife swings on the board so that the tip of the knife rests on the board. Using a knife with a wide blade, smooth and beautiful cutting surfaces are obtained. The aim of removing a smooth and sharp edge is to ensure that the minimum amount of juice from raw fruit or meat gets onto the board. In a hot frying pan, the smooth texture of the surface of a piece of meat quickly closes, and as a result, the juices of the meat, which give it flavor, remain in the piece, and the meat does not dry out. By using sharp knife For the cook, you can cut tomatoes and crispy bread into thin slices, chop leeks and cucumbers, cut and crumble hard vegetables, cut meat and fish, peel and chop onions, crush garlic and peppers with the side of a knife, etc. Typically, a large chef's knife is what most often ends up in the hands of a professional chef. 5.2000.19
6.11. The size and model of a meat cutting knife naturally depend on the purpose of use and working methods. Chefs use knives for stuffing, peeling, cutting, and various other knives. The meat is separated from the bones with a hard butcher knife (eg 5.6003.15) or the so-called. a curved butcher knife (eg 5.6503.15), the blade length of such knives is usually 12 - 18 cm, curves upward, and has a tapering profile. Smaller knives are also suitable for cutting poultry and small game. Various special knives are used to pre-process carcasses in slaughterhouses. The edge angle of carving knives is slightly higher (wider) than, for example, the edge angle of fillet knives or chef knives. Thanks to this, the cutting edge of these knives is more durable and the knife is held better. It is the butcher's knife that constantly comes into contact with bones, sinews, cartilage, and generally hard and viscous materials, and their edges can be subject to large deforming loads that, for example, a fillet knife cannot withstand without damage. 5.6503.15
6.12. For the plank, it is best to use a specially made heavy wooden plank that is held in place and does not bend. If the wooden board is clean and undamaged, bacteria will not multiply in it. If necessary, the wooden surface can be sanded. Planks made of plastic are usually, unfortunately, small and light. Many types of plastic dull a knife several times faster than wood. In addition, a plastic board needs to be thoroughly cleaned, since bacteria thrive on a surface with many cuts. It is not recommended to use a plastic board, the surface of which has become very rough, because knives easily separate pieces of plastic from them, which end up in food; this is not particularly tasty and is not harmless to health.
LEVER
The handles of Vixtorinox Cuisine knives are made mainly of a material called Fibrox - fiber-reinforced polyamide (PA 6, part of the group of special-purpose nylons), polypropylene (PP), nylon or rosewood. The plastic material used to make knife handles is less expensive for technical reasons, and more durable if the plastic used is chosen correctly. Polyamide, polypropylene, and nylon are also dishwasher safe. Compared to plastic handles, manufacturing and fastening wooden handles is somewhat more complicated and expensive. The wooden handle is attached to the steel tail of the blade with rivets so that the attachment point is stable. At the same time, the molten plastic is attached and formed directly to the tail, which must, of course, be large enough for the grip to be strong and tight. This production step is critical for other reasons: hot plastic can change the hardening of the steel if the temperature is not sufficiently controlled.
The material, shape, size and color of the handle are a matter of both purpose and habit and taste. As a rule, the handles of smaller knives are also small so that the knife can be easily used for operations that require precision. People with small hands usually like small handles, while people with large hands are better suited to large handles. Some people like the wooden handle because it holds the hand well, feels comfortable in the hand, and is pleasant to look at. The dark brown polished and hard rosewood handles, riveted to the blade, stand up well to very rough handling. 5.6000.15
Chef's Series knives feature a one-piece knife tang, which ensures proper balance between the knife and the heavy blade. The halves of the black rubber handle are attached to the solid shank of the knife using rivets so that the handle does not become too large. Chef’s series knives, made according to French traditions, are somewhat different from knives made according to German traditions. The first ones are a little heavier and their handles are somewhat narrower and rounder than the handles of German-type knives. This is caused by the habit of French chefs to hold the knife loosely in the hand, with the thumb and forefinger guiding the knife from the base of the blade: a significant part of the work is done by applying the mass of the knife. The neck of a forged knife provides a strong support for the fingers that control the movement of the knife. We most often prefer the German type of knives, and even larger handles, obviously, mainly due to historical culture, or maybe because our hands are larger. The black nylon handle of forged Chef’s series knives is dishwasher-resistant. 7.7113.15
For reasons of hygiene (EU directives), the meat and fish industry requires the use of cast knife handles, without rivets, which must withstand daily thorough cleaning or sterilization. The shape and surface finish of the handle must be suitable for long-term continuous use so that the knife can be held firmly in the hands even with protective gloves, without hand fatigue. Fibrox is a particularly durable (maximum operating temperature +150ºC) material, and its surface is given the appropriate roughness, and therefore the knife is well held even in a wet and greasy hand. Naturally, the blades and plastic handles of all Victorinox knives meet the strict requirements set for Food Industry. Therefore, ergonomic Fibrox handles are widely used in industry. – The hygiene requirements established by the directives are, of course, completely understandable, given the extremely stressful rhythm of work and the need daily cleaning knives, for example, in meat industry enterprises.
Professional kitchens still allow the use of wood-handled knives, and many chefs are familiar with the Victorinox rosewood-handled knives. For home use You can choose a knife both by type and in accordance with the purpose of use. Naturally, plastic is easier to clean than wood, but there is no doubt - especially festive table Beautiful forged instruments or knives with a thin rosewood handle give a special look - that finishing touch that distinguishes a special event from an everyday dinner. – In the Victoronox collection you can find a dozen different basic models of handles, the size of which depends on the size of the knife.
There are also knives on the market whose ergonomics and hygiene are very commercial. The handle may be pleasant and soft, beautiful, and seem, at first glance, comfortable, but during operation they can cause hand fatigue. Some handles have a decorative “collar” attached to them, made of metal or plastic that imitates metal. The junction of the knife's shank and the plastic handle may be damaged from the very beginning, but the decorative collar hides this. Some plastics may separate from the shank because the shank is too short; In addition, the plastic handle may become brittle when put in the dishwasher. Handles with oversized finger guards or other similar commercial baits have also been found. Large finger protection is needed, for example, on an oyster knife, on swords, on a fighting knife, or on a sharpening knife, but if the protection is installed on working knives, then it most often gets in the way: it is impossible to cut onions or parsley with such a knife , since the finger protection constantly touches the board. 5.6608.12
CLEANING AND STORING KNIVES
The used knife must be cleaned immediately after finishing work; It is recommended to wash the knife by hand with regular dishwashing detergent. A demanding chef never washes a knife in the dishwasher, even if the knife tolerates it.
In the case of a machine wash, care must be taken to ensure that the cutting edge of the blade does not touch the machine or other utensils with a hard surface.
Do not wash knives with wooden handles in a car! The wooden handle deteriorates and is not covered by the warranty. If you still wish, for reasons of convenience and regardless of the warranty, to act in violation of the instructions, please take into account the following: the riveted rosewood handle of Victorinox knives will withstand the machine wash from time to time if you remove the knife from the machine before the drying stage (over time the rosewood may split due to too much high temperature), and dry them by hand. The polished surface of rosewood will become dull when machine washed and the color will fade; The same thing will happen, over time, when washing knives by hand. If you occasionally process wooden handles linseed oil, then both shine and beautiful color will be restored. It should be kept in mind that fabric soaked in linseed oil can spontaneously ignite in garbage containers! Follow the instructions for using the oil exactly.

All Victorinox knives are ground, sharpened and treated to be razor sharp. The final stage of processing uses a laser beam to check the final sharpness of the blade. Has a very big role proper storage so that the sharpness achieved with great effort is not lost. Knives should be stored separately from each other and other hard materials. For example, knife magnets and wooden knife stands are suitable for storage. The grooves of Victorinox wooden stands can even be cleaned if necessary.
SHARPENING AND GRINDING

Victorinox knives are sharpened in the usual way. However, it should be borne in mind that other manufacturers also produce knives that cannot be sharpened at all, and knives that require special sharpening tools to sharpen. Always use methods recommended by knife manufacturers.
Below, the term “sharpening” means (1) restoring the vertical position of the “crystalline metal structure” of the cutting edge of a knife without removing material; and (2) removing the bend (ridge) caused by grinding when finishing the tip. The term “grinding” here means, accordingly, precisely the removal of a layer of metal in order to restore the correct angle of a heavily worn blade (the cutting edge has become round).
9.1. Sharpening with musat. Both the knife and the sharpening tool must be clean. A professional sharpens knives with musat after each use. At home, one use of a knife is so short-term that knives require sharpening more rarely. Knives that are used most often require sharpening after about a month. A knife stained with grease cannot be sharpened using a sharpening stone. Sharpening with musat is a method suitable for knives with a smooth cutting edge. Knives with a wavy or serrated edge can be sharpened with musat if the cutting edge is smooth on one side. Knives with a serrated edge retain their sharpness much longer than knives with a smooth cutting edge. Due to the fact that the knife moves like a saw, when cutting with such a knife, the material being cut simply crumbles more, and the cutting surface remains more uneven. A small cloth is suitable for grinding small blades, and a large cloth is suitable for grinding large blades. The Victoriox set contains about 50 different sharpening tools.
9.2. Round steel musat. In order for sharpening or grinding to be carried out effectively, sharpening tools must be harder than the knife, and therefore the most typical grinding material is chrome vanadium steel. Most often, round musat is used (must length is 18 - 30 cm), the surface grain of which is medium (medium cutting, for example 7.8033 and 7.8303). This musat, or steel, as professionals call it, is suitable for both home and professional use. Musat intended for home use are, for example, 7.8003 or 7.8013, with the length of the sharpening part respectively - 18 and 20 cm. 7.8003
9.3. Use musat correctly. The safest method of working is when the musat is held firmly in the hand, in a vertical position, the tip should rest down on the table, the surface of which prevents the musat from sliding. The knife is held in the other hand so that its tip is slightly pointed upward. The end of the blade that remains closer to the handle is applied to the lower part of the musat. The back of the knife is tilted outward so that the resulting sharpening angle is approx. 20 degrees. (If special blades are used, obtuse or sharper angles may be used). If you are not sure about the size of the angle, then proceed, for example, from the following: the position of the “hour hands” - 15 minutes, corresponds to a 90-degree angle, the position of 5 minutes - a 30º angle, and the 1 minute position - a 6-degree angle. Thus, the knife should be in position for slightly less than 3.5 minutes. The cutting edge is passed several times with a confident movement on both sides along the musat, without pressing hard on the musat, starting from the side of the handle to the tip. The sharpening movement should be performed with the entire hand, without bending the wrist. Usually 3 – 6 times are enough. When sharpening with a grinding stone, the direction of movement should, as a rule, always respect the direction of the cutting edge, so that the bend does not become too large.

If there is no non-slip table area at hand, the tool is turned upward so that the handle rests down on the table, and the blade is applied at the handle to the tip of the tool so that the cutting edge of the blade is directed down towards the table. Otherwise, sharpen as described above. In the case of such sharpening, the finger protection installed on the handle of the grinder must be large enough.
If you are an experienced sharpener, you can hold the sharpening tool so that it is directed away from the body, rest the hand holding the sharpening tool on your body, and sharpen the knife as described above. Knives with a wavy or serrated blade are sharpened on the smooth side. The sharpening angle should approach 0 degrees and be directed along the length of the cutting edge. The knife is sharpened smoothly so that the teeth on the other side of the blade cause a feeling reminiscent of swaying waves.
9.4. What actually happens during sharpening? The point of sharpening with musat is to lift the bent “crystals” of the cutting edge without removing the metal. This does not require the use of force. If you apply force, sharpening turns into grinding and the blade twists, which happens when the knife is sharpened with a sharpening stone or whetstone. Proper sharpening with musat is completely safe for the knife, and this can be repeated often so that the knife performs its tasks as best as possible.
9.5. It is difficult to determine the sharpness with your finger unless you cut your finger. A suitable method to determine pungency is to “test” the hair on the back of the head. The blade of the knife is passed with a slight downward movement along the hair so that the blade is at approximately right angles to the hairs. If the knife slides through the hair without obstacles, then the blade is dull. After sharpening, perform the “test” again. If it seems to you that the blade is moving through the hair with slight friction, then the knife is sharp and is touching the hair. If there is no hair, then to check you can use narrow strips of newsprint that hang from the fingers of the other hand: if the knife is dull or its bend is too large, then you will not succeed.
9.6. Mustards with an oval cross-section (e.g. 7.8343) function on the same principle as round nuts, but due to the large contact surface they are easier to hold in the correct position, in addition, they do not generate as much turning pressure as when using round mousse.
9.7. It also offers hard chrome plated steel nuts, the surface of which is coated with synthetic diamond sand, i.e. oval diamond steel nuts. Synthetic diamonds are used because they are the same size. Diamond steel, due to its great hardness, easily removes metal from the surface of the blade. In the case of using hard chrome diamond steel, chrome plating slightly reduces the abrasiveness of the steel sand, while the steel sand adheres very strongly to the musat (7.8313 and 7.8323). With the help of diamond grinders, the blade is quickly and easily sharpened; usually it is enough to pass the grinder once on each side, in addition, during such sharpening the blade does not wear out. Diamond steel nuts – oval to press