- 8-piece Forschner cutlery set, hand-finished in Switzerland.
- Includes: 4-inch Paring; 6-inch boning; 8-inch chef's; 8-inch bread; 10-inch slicing; 10-inch sharpening steel; kitchen shears; slant hardwood block.
- High-carbon stainless steel blade provides maximum sharpness and edge retention.
- Ergonomic black Fibro handles minimize wrist strain.
- Wash by hand; Lifetime.
Product Description
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Preferred by both home chefs and culinary professionals, the
8-piece Victorinox Fibrox Pro Block Set can handle nearly every
kitchen task imaginable. Crafted with a comfortable handle,
superior weight and balance, and a razor sharp edge that rarely
requires re-sharpening, these are essential tools for every
kitchen.
.com
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A mid-range line for the proficient or aspiring home chef, this
R.H. Forschner block set consists of a selection of the most
commonly used kitchen cutlery. The blades, hand-finished in
Switzerland, are constructed of high-carbon, no-stain steel, with
a full tang for superior strength and balance. The knives retain
their sharp edges and are readily resharpened when necessary. All
the utensils feature black fibrox handles, molded in an ergonomic
shape that is designed to reduce wrist tension over extended
periods of use.
The five knives in this set consist of a 4-inch paring, 6-inch
boning, 8-inch chef's, 8-inch bread, and 10-inch slicing.
Completing the selection are a 10-inch sharpening steel and pair
of kitchen shears. All come with designated slots in the solid
hardwood block, angled for quick access. Covered by a lifetime
warranty against defects, the cutlery in the set is
dishwasher-safe, although washing by hand is recommended.
What's in the Box
8-piece cutlery set. The set consists of: 4-inch paring ;
6-inch boning ; 8-inch chef's ; 8-inch serrated bread
; 10-inch slicing ; 10-inch sharpening steel; kitchen
shears; hardwood storage block. 8 items total.
From the Manufacturer
Who is Victorinox?
Although Victorinox is known the world over as the creator of
the Original Swiss Army , the company started out in 1884 as
a cutlery workshop. By the time company creator Karl Elsener
delivered his first pocket to the Swiss Army, his cutlery
business was already booming. Over the next century, Victorinox
cutlery became a top-rated choice among professionals worldwide,
with over 300 blades to offer.
Victorinox knives have regularly appeared as highly ranked and
recommended kitchen tools in Cook’s Illustrated, Men’s ,
The Cincinnati Enquirer, New York Magazine, and Natural ,
just to name a few. In 2009, the company announced a partnership
with professional chef, Daniel Humm, of Eleven Madison Park in
New York City. In addition, building on the success of its
cutlery business, Victorinox has brought all the same quality and
expertise to a wider range of products and accessories, including
other kitchen tools, pocket tools, watches, luggage, and
clothing.
Who is R.H. Forschner?
Victorinox had been a ste in European commercial cutlery for
over 50 years when approached by New York’s R.H. Forschner, known
since 1855 as a builder of scales for butchers, to be their sole
cutlery supplier. The two companies joined forces in 1937, and
R.H. Forschner subsequently became North America’s dominant
professional brand, as ubiquitous in the bustling meatpacking
s of the Midwest as it is in the gleaming, four-star
restaurant kitchens of Midtown Manhattan.
As a division of Victorinox/Swiss Army Brands, R.H. Forschner
marketed cutlery under the brand name “RH Forschner by
Victorinox” and distributed to the commercial, food service, and
retail trade classes. That brand has been considered a top choice
of professionals worldwide with over 300 styles of blades bearing
the R.H. Forschner name. However, in 2009, in conjunction with
Victorinox’s 125th anniversary, the company, Victorinox Swiss
Army, Inc., has decided to remove the “RH Forschner” name from
all blades. Blades thenceforth only include the “Victorinox”
name.
What is a stamped blade?
A stamped can usually be identified by the absence of a
bolster. Stamped blades are cut into their shapes from
cold-rolled pieces of steel and then ground, tempered, and
sharpened. Creating them requires many less steps than forging
and results in lighter, narrower blades. Some professionals
prefer the thicker, heavier forged blades, but many pros, who
spend much of their day cutting and slicing, enjoy a lighter
since it’s less iguing and easier to manipulate at
speed.
Stamped knives are easier to produce and therefore less
expensive. They perform very well and can approach the quality of
a forged blade, but not the weight or feel. Victorinox
manufactures a complete range of stamped blades with unique,
patented Fibrox handles and they are considered among the
greatest values in the industry.
What knives do I need to own?
choice or selection is determined by many factors--size,
function, style, and preference. The most important factor is
function. Different knives have different uses. It is important
to use the proper for a specific task, since proper
selection and the use of a proper-sized, sharp make for
safe cutting. General kitchen tasks and the to use for them
are as follows:
Paring: The most common to own and use, a paring is
generally for small cutting jobs and peeling of vegetables or
fruit. The blade size is usually from three to four inches.
Choose the shape and size to fit your hand. Since this is one of
the more versatile knives, owning more than one is recommended.
Chef's: The most important tool and essential to every cook, a
chef‘s is most often used in a rocking method to mince,
dice, and chop vegetables and s. This one is known as the
chef’s best friend.
Slicer: Most commonly used to slice meats, poultry, and seafood,
the slicer is an important companion to any host or hostess.
Boning: As its name suggests, a boning is used to trim or
remove meat and fish from the .
Bread: Designed with a special edge, a bread makes easy
work of cutting through crusty bread, pastries, or any item with
a crust and a soft interior.
Fillet: Most often used by pros and seasoned home chefs, the
fillet is used to fillet meat and fish.
Cleaver: An important addition to any collection, a cleaver is
often used to cut or chop through s.
Santoku: This combines the features of a cleaver with a
chef's . The curved blade helps the rocking motion used for
chopping, and the wide blade works well for scooping sliced food
off a cutting board and for crushing garlic. The santoku can also
be used to slice meat and has a narrow spine for making thin
cuts.
Utility: An all-purpose often referred to as a sandwich
, the utility peels and slices fruits and vegetables,
and even carves small meats.
Shaping: With its curved blade, a shaping is great for
small precision cuts where control is essential, such as peeling,
trimming, or garnishing.
What are the different edges and what do they do?
Straight: The vast majority of Victorinox knives come with a
straight or fine edge. This means it has a perfect taper along
the blade and no serrations. It is designed to cut without
tearing or shredding.
Serrated: An edge designed with small, jagged teeth along the
edge.
Scalloped: A blade with waves along the edge generally used to
cut breads with a hard crust and soft interior, as well as
tougher-skinned fruits and vegetables.
Granton: This edge has hollowed-out grooves or dimples on the
sides of the blade. These grooves fill with the and juices of
the product being cut, allowing for thin, even cuts without
tearing. Even with the grooves, these are still straight-edge
knives and can be honed with a sharpening steel.
How should I care for my cutlery?
After use, knives should not be allowed to soak in water. The
best practice is to hand wash and dry them immediately. This is
especially true if they have been used on fruit or salty foods,
which may cause some staining, even on stainless steel. Most
knives require very little maintenance and it is worth the effort
to protect your investment.
Though Victorinox knives are dishwasher safe, this is strongly
discouraged. The dishwasher’s agitation may cause damage.
Additionally, harsh detergents can be harmful and cause pitting
and spotting on the blades. The handles may also discolor and
develop a white film with constant use of the dishwasher. Plus,
intense heat associated with dishwashers is not good for the
temper of the blade.
How do I keep my knives sharp?
All quality knives require proper maintenance to keep them in
perfect cutting shape. The best of edges will quickly dull if it
strikes metal, glass, or Formica. A wooden cutting board makes
the best cutting surface. And, if a slip occurs, a proper cutting
board is safer for the user. Frequent use of a Victorinox
sharpening steel will keep blades in tip top working condition.
All straight-edge knives need steeling to keep their edges.
How to ""Steel"" a
1. Hold the steel firmly in your left hand with the guard
positioned to stop the blade should it slip.
2. Hold the in your right hand and place on top part of
steel as shown.
3. Raise back of blade one-eighth inch.
4. Now, moving the blade only, draw it across the steel in an
arching curve, pivoted at your wrist. The blade tip should leave
the steel about two-thirds of the way down.
5. Repeat the same action with the Blade on the bottom side of
the steel. Always maintain the same pressure and angle on both
sides of the steel.
6. Repeat five or six times.
When a sharpening steel no longer does the job, it’s time to
take the to a qualified sharpener who will place a
new edge on it. This, along with use of the sharpening steel,
will give you many years of sharp, safe blades.
Please note that electric sharpeners can be harmful. They
have to be used carefully as they remove too much metal, can harm
the temper of the blade, and most important can change the
factory-applied edge angle.
How should I store my knives?
Safety is the biggest concern of storage, both to the user and
to protect the 's edge. Choices include a magnet,
block, drawer insets, and also individual protectors.