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New Victorinox Slicer

SGH
SGH Posts: 28,989
in EggHead Forum
I have seen a lot of folks using this type of blade so I thought I would give it a try myself. It should make a excellent cold meat knife if nothing else.
imageimageimage

Location- Just "this side" of Biloxi, Ms.

Status- Standing by.

The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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Comments

  • cazzy
    cazzy Posts: 9,136
    I have that knife.  It's good, but I still prefer my Dexter.  Grats!
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    Thanks Caz. I'm thinking about using it as a cold knife only.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    edited October 2014
    @cazzy‌
    I'm going to grind the factory edge off and cut a long semi hollow ground 22 degree edge on it like I did my breaking knives. It should increase its performance dramatically. I hope!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    edited October 2014
    I have one. I like mine but am now interested either in what @cazzy has or shipping mine to you to put a new edge on it.

    Little Rock, AR

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  • SGH
    SGH Posts: 28,989
    @Biggreenpharmacist‌
    I have never tried it on a graton edge. This will be my first. If it goes well I will be glad to counter cut yours for you my friend. I been looking at the the knife and I don't see any reason why it wouldn't work. There is plenty of throat to play with. It turned my breakers into lasers. Literally.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • thetrim
    thetrim Posts: 11,387
    SGH said:
    @cazzy‌ I'm going to grind the factory edge off and cut a long semi hollow ground 22 degree edge on it like I did my breaking knives. It should increase its performance dramatically. I hope!!
    Now that's the @SGH I know and love!  I truly almost want to buy some of these knives, just so I can try and beg you to give mine the @SGH treatment.  I have more knives than I know what to do with.  Well, maybe not after a night of watching Forensic Files on Headlines News, but you get the picture
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SGH
    SGH Posts: 28,989
    @thetrim‌
    I will gladly recut your knives for you as long as they are 8 inches or longer. Why 8 or longer? The guide on my Baldor is a large guide. 8 is about as short as I can get to lock up. And as always, I thank you for the very kind words my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    SGH said:
    @Biggreenpharmacist‌ I have never tried it on a graton edge. This will be my first. If it goes well I will be glad to counter cut yours for you my friend. I been looking at the the knife and I don't see any reason why it wouldn't work. There is plenty of throat to play with. It turned my breakers into lasers. Literally.
    Literally? You turned your knives into emitters of concentrated waves of light?
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  • DMW
    DMW Posts: 13,836
    image
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
    edited October 2014
    Eggcelsior said:
    SGH said:
    @Biggreenpharmacist‌ I have never tried it on a graton edge. This will be my first. If it goes well I will be glad to counter cut yours for you my friend. I been looking at the the knife and I don't see any reason why it wouldn't work. There is plenty of throat to play with. It turned my breakers into lasers. Literally.
    Literally? You turned your knives into emitters of concentrated waves of light?
    In two years, the story will be that 6 people cut themselves on one of his knifes.   :))
    Just a hack that makes some $hitty BBQ....
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  • Hotch
    Hotch Posts: 3,564
    edited October 2014
    @SGH I have one of these. Best damn bread knife when sharp. My wife use's it for slicing rolls. I use it on brisket. I do recommend the hard cover on this one.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    SGH, is the angle you're cutting single or double bevel? Also, is the 22 degrees total angle or per-side angle(if double bevel)? I only ask because Victorinox advertises that their blades are hollow-ground double bevel 15 degree knives, for a total angle of 30 degrees. 
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  • SGH
    SGH Posts: 28,989
    They say that, but mic them. They are a very, very shallow hollow grind at best. I don't even call it a hollow grind as it is more of a sloped edge. Knife makers throw the term around sort of like meat packers try to call every thing prime. A true hollow ground back bevel can easily be seen and felt. The knives in factory form have a very steep and abrupt edge. When I recut them they are cut at 11 degree angles on both sides with a inset back into the girth of the blade at least a 1/2 inch. A true "hollow grind" if you will. Again mic the blades. The micrometer does not lie.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • texaswig
    texaswig Posts: 2,682
    @SGH‌ does the 22 degree sharpness last as long?

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • SGH
    SGH Posts: 28,989
    Due to putting a true "hollow grind" on the blade, it holds up better in my experience and it's certainly easier to re sharpen when the need arises.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • cazzy
    cazzy Posts: 9,136
    Me thinks Cen's knife that put his wife in the hospital is sharper than your big breakers. :-\"
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    It's certainly possible.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    The first pic is a 10" breaking blade with the factory edge. The second pic is my 14" breaker after a proper hollow grind and the angle reset to 22 degrees.

    imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    SGH said:

    They say that, but mic them. They are a very, very shallow hollow grind at best. I don't even call it a hollow grind as it is more of a sloped edge. Knife makers throw the term around sort of like meat packers try to call every thing prime. A true hollow ground back bevel can easily be seen and felt. The knives in factory form have a very steep and abrupt edge. When I recut them they are cut at 11 degree angles on both sides with a inset back into the girth of the blade at least a 1/2 inch. A true "hollow grind" if you will. Again mic the blades. The micrometer does not lie.

    Hmm... I've never seen a meat packer call anything prime unless an USDA inspector stabbed the carcass between the 12th and 13th rib and determined the grade. You must have some sleazy butchers down in your neck of the woods.
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  • SGH
    SGH Posts: 28,989
    I did a little time in the meat industry and still have good friends still in it. They are as crooked as anyone else that's trying turn a profit. And once meat is in supermarkets it can easily be relabeled at will. This is absolute fact. To argue against it is just in vain.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    SGH said:

    I did a little time in the meat industry and still have good friends still in it. They are as crooked as anyone else that's trying turn a profit. And once meat is in supermarkets it can easily be relabeled at will. This is absolute fact. To argue against it is just in vain.

    Citation, please.
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  • fusionhq
    fusionhq Posts: 1,707
    @sgh that's a great knife. I used to sell those in my days of fishing and tackle sales. I have a few of their curved 6 and 8 inch that I use for trimming. Very nice knives.
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