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Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle
Product Features:
  • 12-inch Granton Edge Slicing Knife has a safe, rounded tip and gives a long, straight edge to maximize the cutting surface
  • High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening

Product Description:

The R H Forschner by Victorinox Slicing Knife features high carbon, stainless steel blade, hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.

Customer Reviews:
It can never be to big!
I like my knives long. This is longest one I could find. Great for carving a roast or ham or flank steak. Holds a good edge. Glad I bought it.

2010-02-05 | Ron (San Diego) | Rating: 5

Great Knife
Don't think that a great knife has to cost big bucks ! Purchased this knife on the recommendation of "America's test kitchen" and it cuts through big peices of meat like butter. Extremely satisfied !

2010-02-02 | Rating: 5

Perfect for tough cuts of meat
It may seem strange to buy a fairly expensive specialty knife when we are cutting back and buying cheaper cuts of meat, but this knife has worked out perfect. I can cut paper thin, cross-grain slices like I'm slicing through butter, turning those tough but flavorful cuts into a delicious meal or to go on top of salads. Didn't pick this up until after the holidays, but thinking about cooking a large turkey breast just to test it out!

2010-01-31 | Rating: 5

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articles »

Inmate Teaches Others The Skill Of Totem Carving
11.03.06 @ 1:39 pm | No Comments

Robbins Nest

MONROE, Wash. —

Douglas Tobin first saw shapes in the wood when he was a boy.

His father had built a backyard patio out of cedar. Tobin took out his pocket knife and started whittling, earning a spanking.

Tobin kept sharpening his skills over the decades. Now 56, he's still at it, but in an unusual setting. A 14-year prison term for a million-dollar clam poaching operation landed him in the minimum security unit at the Monroe Correctional Complex.

He has started a program there that has sparked the imagination of prison staff and inmates alike. He is teaching 10 inmates how to carve a totem pole, working within the strict confines of prison while earning 42 cents an hour for a skill that would otherwise earn him thousands of dollars.

"You do a lot of poles," Tobin said. "Some mean more than others. This one will always mean something."

Tobin, a Squaxin Island Indian, pitched the idea for the pole to prison superintendent Scott Frakes about three months ago.

Source

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