Victorinox: The Cutting Edge of Kitchen Knives

Victorinox: The Cutting Edge of Kitchen Knives

Victorinox is renowned the world over for its craftsmanship. The companies’ quartet tagline of ‘Quality’, ‘Functionality’, ‘Innovation’ and ‘Design’ has spurred their business ethic for the past 130 years and with such a committed focus to fashioning perfect blades, it’s no wonder that the original Swiss army knife was a Victorinox invention.

Today, Victorinox are still known for their nifty multi-tool, but they’ve also gained a significant reputation for professional and commercial knives that has made them a favourite of expert chefs and home kitchen cooks alike.

Recently here at Stephensons, we were given a demonstration and talk by Victorinox employee & fourth generation butcher, Martin Schnellmann, who travelled all the way from Switzerland to Stockport to impart his knife-based knowledge and let us know why Victorinox is a cut above the rest… Sorry.

Why Do The Pros Choose Victorinox?

One of the first things Martin chose to emphasise was the continued use of Victorinox products by professional chefs. According to Martin, it’s the combination of “unique by-hand sharpening, hardening and polishing” as well as “the laser tested cutting angles” that make these Victorinox knives firm favourites. One major way that Victorinox ensures superior quality over competitors is through an on-site laboratory that tests products for durability, endurance and quality. Martin highlighted some key statistics from the lab that reflect this superiority:


Sharper than competitors


Longer lifespan

Competitors knives need sharpening more often


Cost-per-cut reduced by

Some other interesting facts:
  • Victorinox produces 160,000 knives every day
  • Because the knives stay sharper for longer, there is reduced risk of hand and wrist fatigue
  • 26 million knives a year come from Ibach HQ in Switzerland
  • Founded 133 years ago, Victorinox is still run today by the Elsner family

Top Tips
As a fourth generation butcher and a representative for Victorinox, Martin Schnellmann knows his knives. We asked him for some advice to give you the cutting edge in the kitchen. Click through the tabs below to read what he said: 
“A knife is a helper, not a weapon. A sharp knife won’t require too much strain to use, meaning you can handle it with calmness and precision. Choosing a good handle will help too. A fibrox handle has the benefits of non-slip safety, whereas a rosewood handle will over time adapt and form to fit the hand”
“If you’re using your knives a lot, obviously they need to be a sharp. As a butcher, we sharpen as often as once an hour during heavy usage times. If using a sharpening rod, a few swipes at a 20° angle will work to hone the blade.”
“If you want to be know how to really use a blade to its maximum potential, practice really does make perfect. Test different knives on different products and find out what works for you. You may find that something like a pastry knife is actually great for large fruits such as watermelon.”

“If you’re looking for an all-rounder in the kitchen, stick to the smaller knives such as the Santoku or chef variations. These are made to handle a wide range of tasks and are probably the easiest to master quickly.”

“If you’re going to be using a knife frequently and every day, getting to grips with a large knife is recommended. Make this knife your best friend and learn its intricacies. You will be rewarded.”

We couldn’t let Martin go without asking him what his favourite knife to use was, and his answer may surprise some…

“For me, it’s the pastry knife. I find it stays sharper longer, has a nice weight and the wavy edge always gives a satisfying cut. I’ve had my pastry knife for 20 years now and it’s still as good as it was the day I got it!”

Martin Schnellmann

4th Generation Butcher & Commercial Cutlery Sales Manager, Victorinox

Victorinox Pastry Knife

  • No-slip fibrox handle
  • Tempered steel
  • Retains sharpness for longer
  • Versatile and trustworthy
  • Serrated edge
  • 10″ / 26cm
Buy Martin's Favourite Knife Now
9 Things Golf Clubs Can Learn From Pubs to Increase Revenue

9 Things Golf Clubs Can Learn From Pubs to Increase Revenue

Henry Stephenson advises golf clubs on how to enhance sales with improved food and drink offerings and by screening golf tournaments.

Henry Stephenson, Managing Director of Stephensons catering equipment suppliers, has worked closely with pubs in their shift towards food-led business and believes golf clubs can follow the same path.

According to the 2016 MCA Pub Market Report, pubs hold a 24.7% share in the total UK eating out market.

4 in 10 people now choose pubs ahead of restaurants for an evening meal, according to the January 2016 Greene King Leisure Tracker.

Henry Stephenson said, “Pubs have shown that food-led sales are lucrative; they have a sound business model that is transferable to golf clubs. Golf clubs already have regular footfall from their members which gives them a significant advantage over restaurants, pubs and bars.

“Simple updates to crockery and glassware can change how a golf club is perceived. Serving traditional meals on plain white crockery is suitable for events and formal meals, but presenting snacks and casual dishes on more creative crockery like small pots or bowls can tempt members into post-golf dining.

“The same goes for glassware. Glassware is a direct extension of the image a golf club is trying to convey. Choosing the right glass for each drink adds value.

“For example, a wine glass with a premium look and feel can enhance a customer’s dining experience whilst serving expensive wine in a budget glass can be off-putting and deter customers.

“Another example is gin and tonic. The popularity of gin-based drinks has improved dramatically in pubs, largely down to presentation. G&T used to be thrown in a glass with ‘ice and slice’ and with very little care or creativity, the drink really suffered. Simply serving gin & tonic in a stemmed balloon glass with a thin slice of fresh lemon and some large ice cubes can make all the difference.”

Henry Stephenson also sees potential in training staff to upsell, “Waiting staff can increase revenue just by asking customers if they are interested in extras. Pubs add considerable income by offering additional side dishes with main meals and then desserts and coffee afterwards.

“Maximise sales by adding a small selection of premium wines to the menu. This gives staff the opportunity to upsell by asking customers if they want to trade up from cheaper alternatives.”

Alongside updated food and drink presentation, Henry Stephenson believes screening live golf will tempt customers into the club bar this summer, “Golf tournaments are no longer viewable on terrestrial television in the UK so less people have access to the Ryder Cup, for example, in their homes. Golf clubs can capitalise on the void by screening games to attract more customers.”


Churchill Studio Prints Raku

Churchill Studio Prints Raku

Churchill have released an exciting and hotly anticipated new crockery range: Churchill Studio Prints Raku.

Churchill Studio Prints Raku is a unique, alluring collection of plates and bowls. Featuring a distinctive topaz blue colourway and handsome silhouettes, this range has a charming tabletop presence that suits casual and formal dining alike.

‘Raku’ refers to Japanese earthenware that has thick walls and dark glazes but also translates to mean comfort or pleasure. Churchill have modernised the raku crockery style with this refreshing collection that provides an inspiring palette for creative food presentation.

Taking inspiration from a traditional glazing process in which a design is printed underneath the glaze to develop a protective layer over the decoration, Raku has a lightly dappled texture. Emulating an artisan glaze finish, this collection combines impressive aesthetics with outstanding durability.

Churchill Studio Prints Raku is also strong and practical. This crockery is dishwasher and microwave safe and features super vitrified bodies.

Churchill’s super vitrified bodies are among the strongest in the world and ensure long lasting performance. These items have been especially designed to meet the demands of a fast paced professional environment and offer metal mark and thermal shock resistance.

Furthermore, Churchill’s super vitrified products meet the quality standard of the British Standards Institute, BS 4034, and are manufactured under the world-renowned ISO 9001 quality management system.

Crockery in this collection is built to withstand 5000 dishwasher cycles and features fully glazed bodies and glazed feet to prevent scratching when stacked. Churchill’s ecoglaze is a high performance glaze that enhances product performance and extends its service life.

Churchill are a leading manufacturer of high quality ceramic tableware with a long, illustrious history in the catering and hospitality industry. Churchill continue to make crockery in Stoke-on-Trent and have deep-rooted origins in the Potteries that reach back to 1795.

Churchill Studio Prints Raku Introductory Offer: 30% OFF MANUFACTURER'S LIST PRICE

Churchill Studio Prints Raku Banner

Click Here To View The Range
Stephensons Named First Exclusive UK Bolsius Supplier

Stephensons Named First Exclusive UK Bolsius Supplier

Stephensons have been unveiled as the first of 5 exclusive UK suppliers of Bolsius candles.

Stephensons have been selling Bolsius candles for a number of years and will now be able to offer even better value and service to customers.

Established in the Netherlands in 1870, Bolsius employ over 1000 people and export to more than 50 countries. Manufactured from pure raw materials and with optimal burning properties, Bolsius candles emit minimum smoke and soot which makes them a fantastic choice for commercial use.

Bolsius released their iconic Twilight range in 2009. Designed to emit a warm, magical glow, Bolsius Twilight candles create a delightful ambience.

An easy to relight wick, 70 hour burn time and alluring, robust shape make Bolsius Twilight candles a popular choice among catering and hospitality businesses. Furthermore, the curvaceous shaping shields the flame from the wind to ensure suitability in both indoor and outdoor environments.

With a fantastic selection available, view the Stephensons candle range online.

Introducing New Territory Managers

Introducing New Territory Managers

Calum Hendry- Central Manchester 

Calum- Manchester catering equipment sales representitive

Having previously worked as a Pub Supervisor, Calum joined Stephensons in 2011 and has worked in both our Customer Services department and Cash & Carry; he will now assist John Pedley as a Territory Manager in Manchester.

Over the past 12 months, Calum has undertaken sales training with the objective of becoming a Stephensons representative. Alongside his amiable personality, Calum has excellent product knowledge and is thriving in his new position.

Favourite Glassware Range: Artis Hobstar

Favourite Crockery Range: Villeroy & Boch New Wave

Tom Bentham- Stockport South

Tom- Stockport Catering Equipment Sales Representative

Tom joined Stephensons in 2015 as a Cash & Carry Assistant. Tom previously worked his way up to become Sous Chef at The Alderley Edge Hotel and most recently worked as an Assistant Pub Manager in Bramhall.

With plentiful experience of the catering and hospitality industry, Tom is excited to build customer relationships across his territory. He is a knowledgeable and friendly character and we wish him every success in Stockport South.

Favourite Glassware Range: Chef & Sommelier Reveal’Up

Favourite Crockery Range: Churchill Stonecast

Stephensons Unveil Advertising Board at Stockport County

Stephensons Unveil Advertising Board at Stockport County

Stephensons are delighted to announce the unveiling of an advertising board at Edgeley Park, the home of Stockport County Football Club. The Stephensons board will be in front of the Danny Bergara Stand for the duration of the 2016/17 season.

Simon Dawson, Stockport County Commercial Manager, said, “Stephensons are well known across the North West and among the largest employers in Stockport, so we’re delighted to have them onboard.

“I have personally worked with Stephensons in the past and know them to be very professional and easy to work with.

“It’s great to be working alongside a company with the interests of Stockport at their heart and I am looking forward to a long relationship between Stephensons and Stockport County.”

Stockport County Stephensons advertising board

Originally referred to as the Main Stand, the Hardcastle Road terrace was renamed in 2012 in honour of former manager, Danny Bergara. Born in Uruguay, Bergara became County manager in 1989 and led the Hatters into the Third Division.

The Danny Bergara Stand contains 2,020 seats (including 405 executive seats) as well as the player’s changing rooms, boardroom, various staff offices and several bars. The team dugouts and substitute benches are positioned in front of this stand.