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Thread: Forscher > Henckels?

  1. #1
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    Forscher > Henckels?

    So a while back, Rockbox challenged me to do the Salty tomato piercing test with a Forschner. I didn't have one on hand so I tried it with a Henckels Pro S and it passed okay. It didn't make it through too many times before squishing the tomato a little. Anyway, I recently had a sharpening pow-wow asked to borrow a Forschner someone brought. Today, I spent 10 min going from 1k Gesshin to 5k Gesshin to 8k SS to 0.25 micron diamond on Dave's strop. I wasn't expecting anything 'cause I really didn't try very hard at this point but the edge felt "scary" so I tested it. To my amazement, it worked really, really well. Anybody else find that Forschner steel outperforms Henckels or other well regarded brands? I'm not talking about blade geometry or anything like that; just the steel.

    BTW, I spent a few minutes on a Heiji semistainless, too. Damn, that thing likes to get sharp! Love that steel...

  2. #2
    Canada's Sharpest Lefty Lefty's Avatar
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    Funny you bring this up today. I just sharpened 3 knives today, but only from a good solid 1k bevel from a few weeks ago. I used a suita 6-8k (thanks again Rick!), and I literally marveled at the insane sharpness I achieved on both my Misono and my ICEL petty. However, try as I might, my Henckels chef knife just couldn't get anywhere close to as sharp as the other two.
    The Misono is carbon, so we all know how sharp carbon seems to like to get, but the ICEL uses the same steel as Henckels. I was trying to figure out what I was doing wrong with the Henckels, and I even went at it again...nothing. It's sharp, but just nowhere even close to the other two. I'm glad I'm not the only one who is kind of baffled by this.
    Meh, I guess I'll just accept it as one of "those things", until the smart people here give me a good enough reason
    09/06

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  3. #3
    Every single time I sharpen, I also sharpen up an old victorinox knife I picked up way back when on a student budget. I can't get it as sharp as the J-steel knives no matter how much I try or my form for the day. I've just accepted that it is such as it is.

  4. #4
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    That's interesting. Forschner is made by Victorinox. That reminds me. I have an old stainless Sabatier that my dad got when he was in college. I've never sharpened that one past 1k. I'll have to check that out.

  5. #5
    Senior Member NO ChoP!'s Avatar
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    Before I got in deep with JKnives, and I only splurged on Mac's, I would fill in the blanks (filet, bread, slicer, etc...) with Forschner. To this day, I have yet to replace my 14" cimiter for fish; indispensable!
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  6. #6
    Senior Member rockbox's Avatar
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    My theory is that its easier to automate the heat treat process with a stamped blade. They can get the steel sheets already heat treated. All they have to do is stamp it, put a handle on it and sharpen it.
    "Insanity: doing the same thing over and over again and expecting different results." --Albert Einstein

  7. #7
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    That seems reasonable to me.

  8. #8
    Forchners are great knives for the money, i recomend them to anyone not looking to spend the money for entry level Japanese knives. I personally have a bonder and had a cimeter which i wish i didnt sell. There will always be great knives for the money and can easily fill the roll for beater knives, and boning knives where japanese knives dont have knives at that price to do the same quality.

  9. #9
    I have Victorinox chefs 24cm and henckels four star 20cm.
    I would say they are in the same range of mediocre sharpness, but lately ive been checking how much can Victorinox take, after giving up on Henckels - this one is used at home only.
    after giving Victor brand new edge it would last for 60k of salmon. With using of steel an with effort at the end. After its useless. So maybe it is sharp, but edge retention sucks badly as for me. Thats why i dont bother getting more than 6k edge out of it and strop on paper only

  10. #10
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    Edge retention is definitely poor compared to typical Japanese blades but is it worse than a Henckels or Wusthof or (fill in the blank)?

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