VALUE FOR MONEY
The Fiskars are by far the best, are in the quality of other leading products in every way.
Priced is some of these knives up to 250 EUR in the price lists. In fact, they are sold for much less. ME must be a top knife spend at least 30-50 EUR, but nothing more if Prestige does not matter, or only in exceptional cases.
QUALITY
When I look at all these knives, they are, in my opinion, all produced in Solingen, possibly on the same site under different names.
Even if is not always on it, I suspect that all of them are forged from Cr-Mo-V15-steel, for all properties as aspect, sound, cutting etc. are obviously the same.
Apart from the grip they have much in common:
- You will geschmmiedet in one piece, from the tip to the handle end
- They are all ice-hardened
- Dis steel surface treatment is extremely similar
- They also sound the same
- The grinding of the blade is also the same.
CUTTING
Fiskars knives are (like the aforementioned others) on both sides, with approximately 20 ° angle and max. about 1 mm wide geschliefen. Such Schmalle cutting surface is only possible because the thickness of the blade from the back to the cutting edge abnimmmt evenly (the profile of the cutting edge is obviously triangular, unlike cheap knives are stamped from steel band material).
All of the above knives come with a very, very good cutting, but still not perfect. You can rectify some by carefully with a ceramic sharpening rod 5-6 x wet turvy, then you get a cutting capacity, which corresponds to a razor and as my ceramic knife does not come with.
The grind of the knife is actually pure joy, they produce (not least because of the length and consequent wavelength) a sound that might come from the Hollywood studio directly and of "Kill Bill", "Machete" or Steven Segal movies known is a long, bright and crystal clear "sschiiiiing"!
LEADERSHIP, ergonomics
A delicate matter: If the blade is too thin, it has no side guide, it is too thick, not good cutting performance.
The triangular forged blade has both a very strong back (and thus an excellent guide) and a thin but very strong cutting edge with lots of material (with an angle of no less than estimated RD. 35 ° in new condition)
Ergonomically there are no major differences, but I prefer the trains of series Fiskars Roma handles, they like the WMF top class, the classical form with 3 rivets, but are noticeably wider and slightly shorter. Women with smaller hands will surely WMF Spitenklasse, men Fiskars Roma preferring. The knife, which is sold here has a grip on the series "Berlin" (if I am not mistaken), which is also quite OK and suitable for all hands.
Steel surface, CARE
The steel surface is satin in the new state.
Because the steel is polished at the factory on Seidenglanz although he was not previously properly "smooth" polished, the grinding or are. Hohn traces of their full range of round grinding wheel factory in the silky surface still visible.
At work created in this surface marks that are not really scratch, but ugly surface damage. They disappear and the sensitivity of the surface is greatly improved when the blade laboriously 2500 he polished sandpaper wet and with Autosol Stainless Steel polish, similar to Japanese manufacturers of Samourai-swords.
As for me, because I look at those tip diameter than lifetime investment, I'm working the surface (as a hobby) to the nano-level, which has a chromium shine brings, can slide the knife better and also can be insensitive to contamination. Warning: For this, you should allow 2 weekends.
Of course, this knife never heard in the dishwasher, is rinsed under hot water and wiped off carefully.
As the cutting edge is extremely schmall and very demanding, I sharpen it with a ceramic rod (twin).
CONCLUSION
The Fiskars chef's knife is a top-quality product that does not need to hide from the competitors.
It is due to the lower level of awareness not so Prestigious like Trident, WMF or twin, for much cheaper.
Unrestricted recommendation.
My Advice:
Buy one at that necessarily Fiskars Chef's knife 47 cm. Actually, this is already more than a knife and a Machette a few number greater than that of Crocodile Dundee.
Besides the fact that it is an eye-catcher and probably the greatest chef's knives in the world, the part is quite useful: I have used it today for example, to rid the freezer from ice: fix top, tapping lightly on the handle and even icebergs are pulverized. While it costs lt. Price List 249 but sometimes goes as B-Ware for a brown glow over the table. Must have! For me the coolest knife in the solar system!
