victorinox, what type of steel.

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Tinderbox (UK)

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what type of steel are swiss army knife blades made off.

can you get a titanium version.

I did a search on "victorinox" or "swiss army" without any specific results.

thanks.

John.
 
great information guy.

all the other knife`s i usually buy have a way to tighten the blade, but not the victorinox knife`s apparently.

how do you re-tighten the blades when they become slack.

thanks.

John.
 
You don't tighten them. They shouldn't really develop much play, but Victorinox knives are covered by a lifetime warranty, so you can always have the knife serviced if a problem arises.
 
Well Cliff is wrong again .INOX means STAINLESS steel .That's easier to say than the Italian ' accaio inossidabile' .In any case I wouldn't be surprized that they use 12C27 or something similar.
 
I have done a steel lookup on the Victorinox steel and found it was very close in makeup to Sandvik steel. It was not Sandvik but, close to it. Sandvik is a pretty dang good steel for stainless IMO.
 
[video=youtube;peO0akVMNbg]http://www.youtube.com/watch?v=peO0akVMNbg&playnext=1&list=PLopmHpdry_lRETnZUUEKPKf8vbe0zy9jm&feature=results_video[/video]
 
I'm pretty sure it's proprietary, and I like it. I would not like it in a 100 dollar Spyderco, but in a 30 dollar SAK I think it's awesome. I carry my SAK super tinker everywhere. I don't oil it, I don't clean it often, and I don't regularly sharpen it. In a "you might need a blade so carry one all day every day" sense I think it's awesome. In a "you will need a blade all day every day" sense you will want a better steel.
 
Wow. Old thread. Canook hit it right on the head though. It's good steel and Victorinox knows how to do it right...though in my opinion F. Dick of Germany gets the same steel to perform even a little better. :)
 
FortyTwoBlades said:
Wow. Old thread. Canook hit it right on the head though. It's good steel and Victorinox knows how to do it right...though in my opinion F. Dick of Germany gets the same steel to perform even a little better. :)
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I'm a necrophiliac.

There's a fair difference between 12c27 and 12c27m. One's OK and one's not bad at all.

Actually, I wouldn't be caught dead with a necrophiliac. ;)
 
FortyTwoBlades said:
Wow. Old thread. Canook hit it right on the head though. It's good steel and Victorinox knows how to do it right...though in my opinion F. Dick of Germany gets the same steel to perform even a little better. :)
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Edge and blade geometry have a lot to do with it also, but in the end they do perform well.

VERY easy to sharpen and the blades are VERY thin so they will cut well.
 
Ankerson said:
Edge and blade geometry have a lot to do with it also, but in the end they do perform well.

VERY easy to sharpen and the blades are VERY thin so they will cut well.
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Oh I know--but I have several different culinary knives from both manufacturers, and many of them have very different geometries. Believe it or not the monster with the blue handle in my sig line is made with the same steel, for instance. Just think of how many SAK blades you could make with that 2.5lb beast! :eek::D My 5" angled stiff boning knife from F. Dick has a relatively thick grind compared to my Victorinox chef's knife, as well, while my Victorinox paring knives are of very similar geometry to the F. Dick ProDynamic line. There's lots of variation of geometry and heat treatment in both lines depending on the specific model, and I'm not unfamiliar with either when I made my assessment. Just my opinion though. :)
 
FortyTwoBlades said:
Oh I know--but I have several different culinary knives from both manufacturers, and many of them have very different geometries. Believe it or not the monster with the blue handle in my sig line is made with the same steel, for instance. Just think of how many SAK blades you could make with that 2.5lb beast! :eek::D My 5" angled stiff boning knife from F. Dick has a relatively thick grind compared to my Victorinox chef's knife, as well, while my Victorinox paring knives are of very similar geometry to the F. Dick ProDynamic line. There's lots of variation of geometry and heat treatment in both lines depending on the specific model, and I'm not unfamiliar with either when I made my assessment. Just my opinion though. :)
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I have noticed the difference in the different kitchen knives also over the years, interesting when you think about it.
 
RogueBowie said:
[video=youtube;peO0akVMNbg]http://www.youtube.com/watch?v=peO0akVMNbg&playnext=1&list=PLopmHpdry_lRETnZUUEKPKf8vbe0zy9jm&feature=results_video[/video]
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Y'know, this doesn't surprise me. So little work is required to get such good results. SAK's have been my primary camping knife for most of my life and I just haven't found anything that covers as many bases and is so user friendly in the sticks.
Great vid.:thumbup:
 
I have read surgical steel. Mine is crazy surgical sharp. I made a few passes on my Smith's very fine stone, oh man!!! Awesome!
 
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