Forschner Knive Set- Which handle?


 
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Sonny Jordan

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I am looking at the 10 pc Forschner knife set. Should I get a rosewood or fibrox handle on them?

I was considering Henckles, but this set looks pretty good for the price.

Click the url and then Sets in the top left if I got this link right...
Forschner knife link
 
Hi Sonny,

I rose wood, fibrox and their mirco handles...

I really like natural materials but the synthetics are probably a better knife handle material.

You might want to try Cutlery & More... they tend to have some of the best prices around on Forschner stuff...

They actually have the same 10 piece + Block Rosewood Set for $50 less than Aliied Kenco and will ship it FREE.
 
I get whichever is cheaper...! Sometimes it's the blue fibrox for some reason, but now that i think about it, the rosewood has always cost more, at least where i was shopping online. Nice knives, tho.
 
What is the difference between the standard and forged Forschner set? Cost is within a hundred bucks or so which is ok because I plan to keep these things for a long time.

Spyro, thanks for the great "Cutlery & More" link. Nothing like getting a Swiss army knife for free with the best prices I have seen.

Check out the forged set.
 
Stamped blades come from a sheet of material and the blade form is "stamped" out of it in a die.

Forged is steel in a molten state poured to form the initial blade shape then hammered and ground to finish. It's all automated no guy's with hammers and bellows pounding out each knife.

Given a choice I chose forged. One other thing to look at is, think it's called the "tang" whick is the steel in the handle. Best, extends entire lenght of handle.

Look at www.dreizack.de which is Wusthof's web site, they have a video clip of forge process.
 
Susan Z,

The blue "fibrox" handles are Forschner's Microban handles.

They are impregnated with an anti-microbial agent.

While you still should clean the knives after your are done, they are an extra piece of security.

I have a couple of Microban boning knives that I have for use on chicken.

Then again, I have 4 large wood cutting boards. 1 for Chicken, 1 for Beef/Pork, 1 for Veggies/Fruit and 1 for Fish/Seafood.
 
Hey Spyro,

I couldn't find Microban handles at "Cutlery & More" so where do you recommend getting them? I, too, think thats a great idea for chicken.

Thx,
 
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