Victorinox Swiss Army FOLDING paring knife

[Eric Blumensaadt]

Yeah, I too don’t understand the “excitement” about this knife.

I have several lock blade knives  of various weights and sizes  from which to choose, depending if I’m hunting or just backpacking.

[Jason McSpadden]

“Yeah, I too don’t understand the “excitement” about this knife.”

What?!  Eric!  It’s the greatest thing that slices bread!

[DAN-Y]

Yeah, I too don’t understand the “excitement” about this knife.

What was the term you used to describe yourself……

[Dale Wambaugh]

Philistines :)

Light, sharp, no sheath, inexpensive —-and Swiss!

[Roger Caffin]

The interesting thing is that if you visit Italy you will find knives which are pretty much exact equivalents to Victorinox, but with a different brand. I have Victorinox (brand dating from 1884), and I also have Coltellerie Paolucci (brand dating from 1791). I bought the CP knife in a small knife shop in Italy; it looked just like a Victorinox shop. The company claims that knife-making started in the area around 1000 AD.

Mine is a ‘Legume’ knife, with an 80 mm moly-vanad stainless steel blade, and it cost the magnificent sum of euro 4.29 (AU$6.90). The equivalent V one is a ‘Swiss Classic Paring Knife’, AU$7.95. Similar.

I don’t know how many other brands there are. I have not seen the latter brand (CP) outside Italy. Is there some sort of patent issue here? I don’t know. But my CP knife is sharp, and stays sharp.

Cheers

[Dave @ Oware]

The thing weighs half again as much as the #6 Opie.

I guess for those that can’t sharpen a knife, the serrations would be appealing.

Opinel even makes the round point with colorful handles for a buck less.

https://www.opinel-usa.com/collections/classic-folding-knives/products/no7-opinel-junior-my-first-opinel?variant=31874959540314

[Dave @ Oware]

”

On a hunting trip, I’ve ALWAYS got a Little Vicky in my pocket,—-   less likely to perforate the gut because of the rounded tip?

What do you do when you perforate your gut while hunting?

[Roger Caffin]

What do you do when you perforate your gut while hunting?
Bleed all over your clothes?

[Dave @ Oware]

I really enjoy David Thomas’ input on BPL. He has some unique experience and background.

I still carry a bit of waxed paper in my fire starting kit like David recommended. It makes a nice dry platform to start a fire on as well as serving as fire starter itself. And it reminds me of the sandwiches my mom used to make for me as a kid.

[Philip Tschersich]

Opinel appears to make a #7 synthetic handled knife too with a built-in safety whistle. I wonder if it is light like the No 6?

 

[David Thomas]

owareusa: “Saw a roommate run a Swiss army knife thru the washer and the scales melted off. Are these different plastic?”

Someone in my Scout troop did that 45 years ago and deformed the sides badly, so I’ve long known to not run a Swiss Army Knife through the dishwasher or put it in any very hot water.

The handles on the Little Vicky (at least the fixed-blade one) are a different plastic  (HDPE?  Phenolic resin?) and handle the dishwasher just fine.  The things are sold by the box of 20 in restaurant supply stores – everything has to go through a very hot dishwasher.

I, too, prefer the non-serrated Little Vicky, in part so I can resharpen the blade (although it’s impressive how much use it goes through before needing any sharpening).  It’s not wrong to have field-sized hone along with you, but IME it’s still perfectly sharp after five caribou, so I only touch it up at home with my huge Dexter-Russell diamond sharpener that I use on my halibut filleting knives.

Maybe it’s the scales or the bones in the sockeyes, or maybe those fillet knives have a softer steel, but I’m re-honing my fillet knives after every 2 or 3 fish.  It gets them wonderfully sharp, but I’ve GOTTA have the hone at the ready to get through a cooler of fish.  I prefer the flattened-football cross-section over a round hone.

$37-$50 Amazon Prime.
$25-$28 through restaurant supply web sites.

[Dale Wambaugh]

Diamond hones are the only way to fly.

The triangular stones in sharpeners like the Spyderco Sharpmaker are excellent for sharpening serrated blades. A set of diamond stones for the Spyderco is on my wish list

As far as plastic handled paring knives, I have Victorinox, Wusthoff and Henkels versions in my kitchen and they have no issue with the dishwasher. Thinking of Swiss Army knives, the paring knife handles don’t scratch as easily as the SAK pocket knives. I wonder if the matte finish scales on the pocket knives are more heat resistant than the standard ones.

[Philip Tschersich]

I buy most of my kitchen knives at our local Maine supply store. They have mostly Dexter ‘Sani-Safe’ or ‘V-Lo’ and Victorinox models. They all go in the dishwasher. Zero issues.

This is my fave.

[David Thomas]

If Philip likes it, I may have to put it on the Christmas list.

[DAN-Y]

[bradmacmt]

You’d get “fired” for washing a knife, any knife, in a professional kitchen. Dishwashers are hard on blades, and they do get dulled bashing around in the cycles. The excessive heat is tough on handles and detergents hard on blade steel. Knives should be hand-washed, but I AM a bit of a knife nut and have a silly amount of money tied up in kitchen knives.

As with all things, HYOH.

[bradmacmt]

Re-weighed the no.6 on a newer, more accurate scale. I added the hole and reflective cord… helps keep track of it when working on fish or critters.

[Philip Tschersich]

Yeah, I am aware they recommend washing by hand and some steel alloys will definitely get damaged by the conditions inside the dishwasher. Professional knives are very expensive and worth treating well. But theses are relatively inexpensive and seem to shrug off my abuse. Cheers

[Dave @ Oware]

“The triangular stones in sharpeners like the Spyderco Sharpmaker are excellent for sharpening serrated blades. A set of diamond stones for the Spyderco is on my wish list”

Do you use the corner or the flat of the stone for serrated?

[Dale Wambaugh]

The corner, which gets down into the serrations. Look for videos on YouTube. It’s very easy to use on any knife.

Don’t drop the stones!

[Philip Tschersich]

I just saw a German YouTube review of the Opinel Junior No 7 report the weight at 36 grams (1.27 oz).

[Ian]

A similar knife but #8 compared to my fresh out of the box #6 with olive wood.

The #8 here has the whistle in the handle and weighs in at a massive 2 1/4 ounces compared to my #6 at 1 1/8 ounces.   

[bradmacmt]

Yes, Olive is heavier than Beech which is why all my Opinel’s are Beech. But the Olive wood is pretty!

No 8:

 

[Dale Wambaugh]

It arrived this afternoon— Santa in a big brown truck :)

It is 1.5oz/43.4g and the blade is 0.060”/1.5mm at the base. The liner lock is much like the one on a 111mm SAK. The grip is excellent. Definitely a keeper.

I wished for a lanyard hole and there was room for a 3/16” in the extreme edge of the handle butt (not shown).

[bradmacmt]

Nice. Merry Christmas to you!

[Author]

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