Victorinox vs Wusthof

[CUTigerQ]

I created a thread in the competition forum regarding several things I need including knives. I wanted to ask here specifically about these two knives. They will be used for slicing brisket and money muscle. My question would be, besides the 60 dollar price difference, what are the differences in these two knives? BOTH have a LOT of 5 star reviews. What can you tell me to justify the extra money for the Wusthof over the much less expensive Victorinox?

Any thoughts? Any of you used both? What are the differences? Pro's and con's?

[ame="http://www.amazon.com/dp/B001DB9JPM/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=24MWRZHDUF4XC&coliid=I12KC08LK68KXJ"]Amazon.com: Victorinox Wide Roast Beef Slicer, 14" Straight, Granton, 1.50" At Black Fibrox Pro Handle: Sports & Outdoors@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31ruaJFyI4L.@@AMEPARAM@@31ruaJFyI4L[/ame]

[ame="http://www.amazon.com/dp/B00A6L1TCG/ref=wl_it_dp_o_pC_S_ttl?_encoding=UTF8&colid=24MWRZHDUF4XC&coliid=I6VBC8XYNQK16"]Amazon.com: Wusthof 4519-1/36-100 Gourmet 14-inch Brisket Slicer: Carving Knives: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/313jjMyPqHL.@@AMEPARAM@@313jjMyPqHL[/ame]

 

[CakeM1x]

I have the wusthof and like it a lot. It seems to have more curve to the blade too. Seen these posts quite often and you can't go wrong with either.

Mercer makes a good one too.
http://www.webstaurantstore.com/mercer-m13914-millennia-14-granton-edge-slicer-knife/470M13914.html

 

[THoey1963]

I have the Wusthof. It is a great knife. Is it worth the price difference? I'll let someone else more technical explain the difference in the metals, the handle, etc.

I will say that Williams Sonoma has the same knife, for the same price, but if you sign up with them, you get 15% off and free shipping.

http://www.williams-sonoma.com/products/wusthof-gourmet-brisket-slicer/

 

[aawa]

I have the victorinox one. I like it because it is budget friendly and holds an edge well. I don't slice enough meats with the slicer to justify paying double the price.

Now a nice work horse knife that I use on a regular basis, I will spend more money on provided it holds an edge, easy to sharpen, and is comfortable in my hand.

 

[highergr0und]

I LOVE the victorinox knives. I worked in restaurants for many years and I simply prefer the light and fast knives over the "superior" steel and weight of the expensive home units. I have some expensive ones but use my victorinox way more often. They hold an edge quite well.

I'm sure you would be happy with either knife....

 

[CUTigerQ]

So why the higher price on the other one? Im just trying to justify it in my head. I prefer to get the best one that I can but if they are virtually the same, then its a no brainer.

Also, how would yu sharpen a scalloped knife like these?

 

[aawa]

If you had to slice a bunch of briskets at 1 time the Wusty would probably be what you want. IIRC it holds the edge better than the victorinox.

If you are only slicing large hunks of meat every once in a while the Victorinox will do the job. You would just have to hone/sharpen the knife a little more often than the Wusty.

Both will last a long time for you if you take care of them. You can't go wrong with either knife and I'm positive that you would be happy with either of them.

 

[CUTigerQ]

If you had to slice a bunch of briskets at 1 time the Wusty would probably be what you want. IIRC it holds the edge better than the victorinox.

THIS may have just justified it to me. Not only do i want to compete, but I am trying to stat catering, which would mean slicing more than just one brisket at a time (or pork). :thumb:

 

[THoey1963]

Also, how would yu sharpen a scalloped knife like these?

If you look closely, the scallops don't go all the way to the edge. This is NOT a serrated knife. Sharpen it the same as you would any other flat edge. I use THIS.

 

[LongIslandEd]

If you're going to cater and comps, get the best you can afford. In the long run you'll be glad you did. Victorinox is a great everyday knife but in the long run, for the price, Wusthof is tuff to beat. jmho

 

[Burnt at Both Endz]

I have a 12" Victorinox and a 14" Wusthof. The Victorinox is easier to handle and the Wustof stays sharper longer, it took a while to get a feel for the slight curved blade.

 

[KevinJ]

I have the Victorinox it's a good knife keeps a good edge and I would definitely buy another one if I needed to.

 

[Enrico Brandizzi]

Those knives look scallopped (I hope I wrote well). You do not need scallopped knives. You need unscallopped knived.
Im not saying it but aaaron Franklin in his video.
Please check 07:50 minute of this video

[ame]http://youtu.be/sMIlyzRFUjU[/ame]

 

[backdraftbbq]

I have the Wusthof, it came in a BBQ knife set and they're great!
[ame="http://www.amazon.com/Gourmet-Piece-BBQ-Blade-Guard/dp/B00O5I3TY2/ref=sr_1_1?ie=UTF8&qid=1455661210&sr=8-1&keywords=wusthof+bbq+knife+set"]Amazon.com: Gourmet 7 Piece BBQ Set with Blade Guard: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41LbbXmzY4L.@@AMEPARAM@@41LbbXmzY4L[/ame]

 

[highergr0und]

THIS may have just justified it to me. Not only do i want to compete, but I am trying to stat catering, which would mean slicing more than just one brisket at a time (or pork). :thumb:

If you're gonna go volume, I'd suggest two of the Victorinox vs one Wusthof. You could have a helper go at some. Or you would have a backup if one hit the ground or broke.

 

[Big George's BBQ]

I have Victoinox and really like it. If money is not a problem Slamdunkpro in the vendor section sell a Wistorf brisket knife through MABA. It is really nice