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A bulge just before the tip. Never seen before.
Post your favorite thinned knives
- Thread starter GeneParmesan
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Jovidah
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On the positive side, I guess that does make it quite stiff all the way to the tip? Would make for a good slicer.
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I guess the idea was to avoid broken tips or so.
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I knocked-off the shoulders prior to any use. OOTB it would probably have been terrible.
Jovidah
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Still a great thinning candidate considering the price though. 25-30 euros for a 25 cm with a half-decent looking wood handle... anything else you get for that kind of price will be ultracheap with plastic handles. You don't even get a Victorinox fibrox for that price anymore.
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Nothing half-decent about the handle! It's actually very nice.
If one can live with a vintage Sab this is a good option. Hardness is similar, and the steel is similarly finely grained, with little abrasion resistance, taking and holding a fine polished edge. In that respect very different from other budget stainless. Someone suggested it could be N680 by Böhler-Uddeholm. Keep a very fine steel or a piece of Belgian Blue nearby, and you'll be fine.
I agree 100% on the cheaper ones feeling nicer. I've never liked the Ikon and similar series. Pure marketing BS in my mind.
HansCaravan
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This has been my experience as well
Jovidah
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How's the profile / tip height? More German or more French?
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Actually I'm pretty sure a friend of mine has one of these. I've sharpened it a couple of times and used it briefly. I like it a lot and the steel seemed easy to work with even compared to carbon. It took a nice edge off a chosera 800. Next time I sharpen it I'll take a closer look and maybe thin it a little for him.
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The same day I did about the same work on the Arcos with a Chosera 400 and a Böker C75 chef's with a SG220. The Arcos was much easier.
By the way: no reason to stop at Chosera 800 with it. My deburring of the factory edge was with a Chosera 2k (JIS3k), and I can maintain a much thinner edge with Belgian Blue. No reason to avoid high grits like with German soft stainless.
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A few mentions of Victorinox in this thread. Before I learned to sharpen, I’d buy a new Vic every year or two after they got so dull that they couldn’t even cut butter anymore, no matter how much I steeled them. Staring at a drawer of six dull Vics is what pushed me into this wonderful world of knives and sharpening. Four of them landed (freshly sharpened) with friends and family. Two I kept. One I kept stock, and the other I used as my first thinning/refinishing project.
Here they are. Both are great, but you can guess which one has the distinct performance advantage. The thinned one gets a lot more use and is actually 1.5mm shorter than the stock one.
Here they are. Both are great, but you can guess which one has the distinct performance advantage. The thinned one gets a lot more use and is actually 1.5mm shorter than the stock one.
