What type of handle is best? I've seen this one with polypropylene and then for a few less $ there is a similar set but with Fibrox handles(on another site) It seems the Fibrox handle steak knives might be better? What type of handle is best? I've seen this one with polypropylene and then for a few less $ there is a similar set but with Fibrox handles(on another site) It seems the Fibrox handle steak... » Read More What type of handle is best? I've seen this one with polypropylene and then for a few less $ there is a similar set but with Fibrox handles(on another site) It seems the Fibrox handle steak knives might be better? « Show Less
1891456
I like the groove that runs along the side and the dip at the end of the handle. It makes them much easier to hold than a smooth handle knife. I am very happy with this set.
1891457
I can't help you with the handles (they are constructed very well) but I can say these are the best steak knives for the price. Very sharp. I use them as pairing knives as well. Highly recommended.
91535
this particular set of victorinox steak knives are awesome. i've have my set 10+ years without fail. incredibly sharp still and i've gifted many sets and received many praises. i can't believe they haven't raised prices to match against their much pricier competition like wusthof, etc.
54672
The wood handle might become less course after use. WD-40? If This is being used for food so i would pass on the WD-40. Try clear coat
1119412
My knife says "Swiss Made", but says nothing about location of manufacturing, so the devil may be in the nuances there.Fibrox seems to be some sort of super durable plastic to my eye. It is very hard and I've grown to prefer it over the more traditional handle types. I'm not sure if this is the same Fibrox, but I suspect it is: http://www.fibrox.com/products.htm
1524788
"Excellent Product! Worked well with my J.A. Henckels Steak Knives....at Paula D. The Handle of my Steak Knives are 8 3/4" and the Blade is 4 1/2" and they fit perfect! I have J.A. Henckels Steak Knives Hope this is Helpful...
1860588
I like the knife my friend has the same brand but not as good a model his works very well but gets. Hotter with prolonged use I have used mine for 4 hours straight without stopping his he needs to let rest every so often . I also like the blades that came with mine it easy to do small fish with the blades that are 1/2 the thickness but they can be bought separate . I have bought and and still have a Berkley knife and a tatertwister knife they was a a waist of money in my opinion . I hope this helps you make your mind .
1716472
i use a regular plastic guarded knife sharpener....so far so good !obviously be careful, that beast is dangerous !!
566846
Hi. I'd probably use the French Chefs knife for those kinds of things. It has a thicker spine than most of the other knives and it's long enough to deal with the bigger veges like the butternut squash.
1087286
Probably Japanese sharpening stones are best, but they cost almost as much as this knife. Mac Knife company(Japan) recommends the Fiskars sharpening roller which I also love. I think it is also called a "kitchen devil". They are only $12.00 and they are super quick. I know two chefs that use them on their very expensive Japanese knives. It's on the net. Jeff
2089960
I use a skinning knife with a rounded point, but for processing it works great. The blade is not very flexible, so if your wanting to butcher small game or fish the regular model would work better. The handle gives you a good grip on the knife even when covered in blood and slime, better then any i have ever used and Clean-up has never been a real problem. They are scary sharp and easy to keep that way with a little 600 grit wet/dry paper and a leather strop or belt. Mora are some of the best working knife I've ever used (and I've used a lot). I also do the hot vinegar to all my Mora's tho it is not needed (search youtube for hot vinegar patina). Buy a few, you won't be sorry. I use a skinning knife with a rounded point, but for processing it works great. The blade is not very flexible, so if your wanting to butcher small game or fish the regular model would work better. The handle gives you a good grip on the knife even when covered in blood and slime, better then any i have ever used and Clean-up has never been a real problem. They are scary sharp and easy to keep that way with a little 600 grit wet/dry paper and a leather strop or belt. Mora are some of the best working knife I've ever used (and I've used a lot). I also do the hot vinegar to all my Mora's tho... » Read More I use a skinning knife with a rounded point, but for processing it works great. The blade is not very flexible, so if your wanting to butcher small game or fish the regular model would work better. The handle gives you a good grip on the knife even when covered in blood and slime, better then any i have ever used and Clean-up has never been a real problem. They are scary sharp and easy to keep that way with a little 600 grit wet/dry paper and a leather strop or belt. Mora are some of the best working knife I've ever used (and I've used a lot). I also do the hot vinegar to all my Mora's tho it is not needed (search youtube for hot vinegar patina). Buy a few, you won't be sorry. « Show Less
649670
I went online to the Ka-Bar website and could not find a version of this knife with the thick plastic handle that you mention. The only other knife in this TDI lineup that features a thick plastic handle is the Law Enforcement Knife (which is a different knife altogether, featuring two fixed-blade variants with two edge choices, each). I would presume that you could make handles, but since it is such a tiny knife, you may be better off either cord-wrapping the handle (perhaps with paracord that has had its core removed) or leaving it bare. I hope this helps.
2081307
Linnea, thanks for the e-mail and the interest in the Felco loppers. Those are a bypass blade. Most Felcos are. Please let us know if you have any other questions on this or any other item in our catalog. Thanks, Mike CristA.M. Leonard, Inc.241 Fox Dr.Piqua, OH 45356mcrist@amleo.com
694730
I got the dual - handheld wusthof one. Black & gray plastic with loop handle. It has four sharpeners in it: asian: fine & coarse + standard: fine & coarse. Wasnt too expensive and worked good for me :-)
74894
I've had Buck knives since 1976. They take more time to sharpen than some of the other knives I've had but hold an edge much longer. I used to to a lot of trapping and rawhide braiding so I used lots of different knives at first looking for ones that would hold an edge the longest. I've never found anything better than the Buck knives--but they do take the longest to sharpen. I still use a stone. Nothing else.
510059
kukuri more comfy handle for extended work .but the ontario knife i would trust with my life .its a beast chunk of steel that could cut thru a vehicle :)
919739
I've had a ZDP189 Spyderco knife and I didn't like it. It was just too hard to get as sharp as the VG10 steel. I had to sharpen it less but it took MUCH more work to get it sharpened. I perfer the VG10. It stays sharp and if it goes a bit off sharp, you can get it back to razor sharp with just a couple minutes work.
756067
There are a number of great handle options that can be used with this razor. Maggards, Weber, Apollo, Ikon... etc all make some very nice stainless handles from light, to long, to heavy that work well. I personally love the Maggard's MR5 handle with this head.
2085914
i have the para, and the evo. the evo has a thicker more substantial handle, although thin in width. the para has a thinner handle but wider width. out of the 2, id say that the para is a better grip from your thumb pad to fingers. that said, the para frame is split and bent to form the linear lock, where as the evo is a far superior build, with a built in linear locking mechanism. so........... take your pick. theyre both great knives!