For those of you who follow kitchen knives, I attempted here to study the realities of the Victorinox knife. At the end of January, I bought a Victorinox Fibrox Pro 8" chef’s knife from Amazon just to see what the whoopla is all about. Before I used it even once, I chucked it up in my WEPS and ran the microscope up and down the edge, taking a video of the original edge. The blade was very uniformly sanded and polished to produce what I believe is the best factory edge I’ve ever seen on a mass-produced kitchen knife. The polish job was pretty extensive, leaving what appears to be a very nice convex edge.
I measured the shoulder thickness at between 0.015" and 0.020." I’m not sure what the actual angle was at the apex, and I couldn’t help myself - I immediately started working the edge, hoping to get a sense of the bevel angle. As near as I could tell, the angle was something around 16 dps. It must have been close to this, as it took very little effort to produce a beautiful set of bevels at 16 dps using my 800-grit stones.
Please forgive the poor quality of this video, as I sharpened the knife before confirming the quality of the “before” video, so it’s all I had to work with.