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FAQ
- Questions and Answers |
How do I recognise an
original VICTORINOX household and professional
knife?
The VICTORINOX eagle emblem on
the blade signifies an original knife.
The
eagle emblem is a registered trademark of
VICTORINOX and has featured on the blades of
professional knives since 1926. |
What cutting angle should I
choose when sharpening a knife?
The kind of edge applied to a
blade is responsible for the sharpness and
durability of it. The angle should be between 30
- 40°.
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What in particular should I
watch out for when sharpening?
When resharpening/regrinding,
plenty of water must be used to prevent
overheating or even burning of the blade during
the sharpening process. It is only a question of
time until alterations in the structure of the
steel, can lead to affecting the hardness,
corrosion, flaws and ultimately to
breakage.
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What does "stainless" mean?
Stainless steel has a high
resistant to corrosion. The steel is tempered,
annealed and polished to achieve the necessary
hardness and provide optimum resistance to
corrosion. If stainless steel products are not
cleaned over a long period of time, aggressive
substances (fruit acids, salt water etc.) are
able to act on (corrode) the material. Spoons
and forks are usually made of high-alloy,
non-magnetic chrome-nickel steel, which cannot
be hardened. That is why they do not initiate
any corrosion when being cleaned in the
dishwasher. High quality knife blades, on the
other hand, are made of hardenable "martensitic"
chrome steel. As this steel contains much less
nickel, but consequently more carbon, it is also
more prone to corrosion. Knife blades made of
this material can be ground thinner and sharper.
They give a better cut and stay sharp longer.
The desired hardness and flexibility typical for
knives can be
achieved.
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