I purchased 3 of these a few years ago. One for my office (16 staff), one for my boat, and one for my wife’s accommodation on Bisley Camp. The knife at the office survived very well. The staff used it all day every day to cut what they brought from home or purchased nearby. It was never sharpened and was still great after 7 years in an office environment.
The knife on the boat gave great service in the galley, and again was not sharpened in over 5 years. The knife at Bisley Camp was great. We could host a BBQ, make a dinner, cut food for sandwiches and do pretty much everything with it. It was a primary knife. That knife was never sharpened in its lifetime.
Due to the humidity on in our temporary dwelling on Camp, the 3rd Victorinox developed some surface rust. It was light and easy to remove with a wire brush in a rotary tool. This knife was still basically very sharp after years on Camp.
A quick sharpen on the Tormek, starting with coarse grit on the SG250 wheel, and finishing with fine grit did the trick. The knife is as good as new and will provide several more years of service. These knives are made from quite nice steel, probably harder than many German ‘Brand’ knives. Victorinox are hard and retain an edge for a very long time while still fitting in the ‘budget’ category. For these reasons, you will find Victorinox knives in many commercial kitchens.
If you watch until the end of the video, you will see the use of the BESS tester on the sample knife. A decent result was achieved in a short time using the Tormek T8 without any additional sharpening steps.
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