RokJok
Gold Member
- Joined
- Oct 6, 2000
- Messages
- 4,092
Since we've been flogging the Mora horse lately, usually to enthusiastic endorsements, consider the Victorinox Forschner model 40612 (6" blade), model 40614 (5" blade), and model 40811 (4" blade) stiff boning knives as a nearly-as-cheap replacement for the cheaper Mora models and a cheaper alternative to the higher priced Mora style knife mfr/model versions as carried by Ragweed Forge, who is to be commended for carrying models from several manufacturers.
Whew....... Yes, sometimes I fall into run-on sentences.
Those models of Forschners have a couple of distinctions from the Mora knives: full flat ground primary bevels and the fact that they are made from stainless steel stock. IMHO those are both good things for a low-maintenance beat-around knife. YMMV. Also, the decently ergonomic shape of their Fibrox handles offers more security of grip than the straight, no-guard, round or oval cross-sectioned Mora handles.
The typical price range for the Forschners on the web is $17-$25. However, using the 40614 model as my search criteria I found it for $12 at restaurantsource.net and for $13.95 at cadcutlery.com.
In a previous life as a meatcutter we used the Forschner Fibox-handled knives (which these models are) on a daily basis. While they won't hold an edge like a well-heat-treated 52100 or A2 carbon steel knife, they were easy to re-steel or re-stone into a usable edge for trimming and cutting meat, which is likely sharper than you'll need for wood slicing since wood is more rigid than refrigerated meat fiber.
The 12" blade models, being also made of relatively thin stock, may work as a 12" machete alternative. That idea is less likely to appeal since cheap machetes are, after all, typically **VERY** cheap to buy. However, if you spot one of the Forschners at a garage/yard sale for a few bucks, it's something to think about.
Just another alternative to add to the database of "cheap and good bang-for-the-buck knives" when you are looking to save some $$ for other gear.
Whew....... Yes, sometimes I fall into run-on sentences.
Those models of Forschners have a couple of distinctions from the Mora knives: full flat ground primary bevels and the fact that they are made from stainless steel stock. IMHO those are both good things for a low-maintenance beat-around knife. YMMV. Also, the decently ergonomic shape of their Fibrox handles offers more security of grip than the straight, no-guard, round or oval cross-sectioned Mora handles.
The typical price range for the Forschners on the web is $17-$25. However, using the 40614 model as my search criteria I found it for $12 at restaurantsource.net and for $13.95 at cadcutlery.com.
In a previous life as a meatcutter we used the Forschner Fibox-handled knives (which these models are) on a daily basis. While they won't hold an edge like a well-heat-treated 52100 or A2 carbon steel knife, they were easy to re-steel or re-stone into a usable edge for trimming and cutting meat, which is likely sharper than you'll need for wood slicing since wood is more rigid than refrigerated meat fiber.
The 12" blade models, being also made of relatively thin stock, may work as a 12" machete alternative. That idea is less likely to appeal since cheap machetes are, after all, typically **VERY** cheap to buy. However, if you spot one of the Forschners at a garage/yard sale for a few bucks, it's something to think about.
Just another alternative to add to the database of "cheap and good bang-for-the-buck knives" when you are looking to save some $$ for other gear.
That thing is more like a short sword in the kitchen. One nice thing about hanging around these forums-- enough has rubbed off on me to improve my eye for decent cutting tools. I continue to study with the masters 