Reddit reviews Victorinox 10 Inch Fibrox Pro Chef's Knife
We found 58 Reddit comments about Victorinox 10 Inch Fibrox Pro Chef's Knife. Here are the top ones, ranked by their Reddit score.
FOR HOME CHEFS & PROFESSIONALS. This Fibrox Pro Chef's Knife has been the top choice of both home chefs and professionals alike. Expertly crafted with a tapered stainless steel edge that cuts with ease and efficiency.FIT FOR ALL TASKS. Designed to handle kitchen tasks both big and small, this durable knife's razor sharp and laser-tested blade effortlessly chops, minces, slices and dices. An essential for every kitchen.EASY HANDLING. Each knife features an ergonomic handle made from thermoplastic elastomer (TPE) for a non-slip grip -- even when wet. This exceptional knife is weighted and balanced for easy handling.KNIFE DIMENSIONS. Blade made out of stainless steel material -- 10 inches in length. Made with dishwasher safe materials for an easy clean.TRUSTED SWISS QUALITY. Expertly crafted in Switzerland in 1884, Victorinox provides a lifetime guarantee against defects in material and workmanship. Making a lifetime commitment has never been so easy.Multipurpose chef's knife designed for chopping, mincing, slicing, and dicing with razor sharp, laser-tested, tapered knife edge is ground to form an exacting angle, to hold a sharp edge longer and ensure maximum cutting performance and durabilityErgonomically designed, non-slip Fibrox Pro handle provides a sure grip and easy handling even when wet, making each knife safer and more efficientLong 10" blade offers additional heft needed to break down larger tasks, while the extra length provides a longer edge to effortlessly mince, chop, dice and slice anything you come acrossExpertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanshipPlease NOTE that this item ships with the International item number 5.2003.25 on the blade and not 47521, 47521, or 47521.US2, but is the same 10" Fibrox Pro Chef's Knife. The only difference is how the knife is packaged.
Still makes the best workers chefs knife: https://www.amazon.com/Victorinox-47521-10-Inch-Fibrox-Handle/dp/B0000CF8YO
Factory new is so damn sharp you'll slice through
http://www.amazon.com/Victorinox-47521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=pd_sim_k_39?ie=UTF8&refRID=1AHQFRADX3MV1YZSD1Q9
[this chefs knife- very best bang for buck]
(http://www.amazon.com/Victorinox-47521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=sr_1_11?ie=UTF8&qid=1450572369&sr=8-11&keywords=Victorinox+Fibrox)
[get this paring knife]
(http://www.amazon.com/Victorinox-4-Inch-Fibrox-Straight-Paring/dp/B008M5U1UE/ref=sr_1_4?ie=UTF8&qid=1450572029&sr=8-4&keywords=Victorinox+Fibrox)
[this slicing knife]
(http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=sr_1_9?ie=UTF8&qid=1450572029&sr=8-9&keywords=Victorinox+Fibrox)
[if you have money left over - get this bread knife]
(http://www.amazon.com/Victorinox-47547-4-Inch-Fibrox-Handle/dp/B00093090Y/ref=sr_1_10?ie=UTF8&qid=1450572029&sr=8-10&keywords=Victorinox+Fibrox)
Victorinox 10" chef's knife can't be beat for $33 (or $80!).
I can't speak for Sushi knives specifically --- but for us regular non chef folks, 9 times out of 10, the more expensive knife isn't worth it. Here's what I've been told:
There are definitely other factors to what makes a good knife. Weight, balance and strength are all considerations. But above all, it's having a sharp blade. (And for god sakes, DO NOT use a serrated edge on anything other than maybe breads or meats).
For camping (Sorry, a tad over $100):
For Cooking:
perfect, I was at the very place about a year ago.
I was watching America's Test Kitchen and they tested the Victorinox 10 Inch Fibrox Pro Chef's Knife (https://www.amazon.com/gp/product/B0000CF8YO/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1)
I bought the 10" because I already had many 8" chef's knives.
They come in other sizes that are right for you.
I bought it (it was on sale for $35!!!!), I will never buy another brand knife.
You will not be sorry! It's the best knife I've ever owned and a MASSIVE savings over the super duper expensive ones. (read the reviews)
This is a nice price and was recommended previously (within the past month or so). I'm planning to buy it soon possibly with a sheath.
This is so true.
...if you're someone who can only be trusted with plastic scissors.
If you have problems accidentally slicing off parts of your fingers while using a knife, you've probably got one of a few possible issues.
1 - You're holding your knife wrong
2 - You've got a shitty knife with a dull edge that's making you use more force to get through an object than is safe. A knife with a good edge should go though most things like buttah. If you're having to bear your entire bodyweight down on the knife to make it cut through a carrot, you probably need to sharpen your knife (or have a pro do it for you).
3 - You simply have no idea what you're doing. Go watch videos, attend a knife safety course (many high-end kitchen goods stores have these), or simply ask a friend who you think is a good cook. Buy a bunch of celery and carrots (generally less than $1.50/bunch or lbs). Chop it all up until you feel comfortable. Make soup. Repetition and proper technique will help avoid a good chunk of any knife accidents.
If you can be trusted to use a bad serrated knife and not kill yourself, you can learn to use a good knife that can be resharpened and last you a good chunk of your lifetime. And no, you don't have to go out and buy a $150 Shun, a $35 Victorinox will serve you just as well.
since it's your first, I would suggest one of these.
I was more impressed by the price point I was seeing it mention. Up till now, my go-to knife has been this Victorinox ^(holy shit that's weird to spell), which holds up well to kitchen work and is about half the price. I thought it was absurd to see a suggestion at around $12, but it made sense why after I saw it wasn't a chef knife.
Hey man, that's awesome. Cooking can be a lot of fun once you have some basic recipes under your belt. I remember when I started it was all once-pan-meals. Change pasta/rice/noodles and the vegetables and flavoring and I could hit every continent. Now I like to challenge myself with at least one new recipe a month.
The one thing that will make cooking in the kitchen so much easier is developing good knife skills and buying a decent knife/honing steel. This one is often recommended.
I just got my girlfriend into cooking and it's amazing how far she's come in such a short time with a bit of practice. Good luck!
America's Test Kitchen recommends this affordable one and a periodic sharpening to keep it sharp:
http://www.amazon.com/Victorinox-47521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=sr_1_7?ie=UTF8&qid=1291213266&sr=8-7
The ticket.
A knife is only as good as its edge, without sharpening supplies, you are powerless to keep even the finest knife in working order. I recommend you buy this Victorinox, and use the leftover money for this double sided sharpening/honing stone.
here's a pretty good tutorial for using your new stone, and a little more info about sharpening. Disregard butcher's steel, acquire mirror polish.
This will be a good start, use the coarse side to take out major blemishes, hone with the fine side after each use (like when you're through cutting, not after every slice)
According to /r/knives this is a great $30 chef's knife, with a bit bigger budget this MAC comes highly recommended.
The rocking motion is alright for mediocre/poor edges and low quality knives, but it dulls the knife quickly by digging the belly into the cutting board. Push cutting or pulling cutting will save a lot of wear -video here-. Getting a high quality knife and learning to sharpen properly is the biggest thing you can do to make cutting in the kitchen easier and safer. I've seen too many cooks 'sharpen' by just rubbing a knife on an oilstone a few times. This is incorrect. It's important to understand how to raise a burr, then deburr the knife properly. Another thing I've seen done wrong is the use of honing/straightening rods. They should be very smooth. The ridged ones will trash your edge. The knife should be run down it very gently at the angle the edge is sharpened at, 3 times on each side maximum, 1 time on each side is enough if the knife is still pretty sharp. Hand wash and dry them after each use. Dishwashers destroy edges.
Here's a series of sharpening videos, #4 shows what a burr is and a method of deburring.
When dicing an onion, it's best to leave the root end intact and cut off the opposite end, backwards to how the gif shows. Do the vertical cuts first. For most onions a single slice horizontally will separate the pieces enough before finishing the dice.
As to buying knives, it's great to have at least 1 long chef knife, about 10 inches. Cutting a pot roast with a shorter knife is silly. Having a knife with a flatter belly/profile is great with proper push cutting technique. I rock a Kikuichi TKC for my big knife, and then picked up a bunch of Henckels and Wusthof knives for everything 8" or smaller for super cheap at TJ Maxx. Victorinox also makes one of the best budget chef knives out there, but they're ugly as sin. A good knife is well worth the price.
Don't know if you're a chef or home cook but I honestly feel that everyone should start with a Victorinox and decide from there if you really need to shell out the money for a $200 Shun. They're cheap, durable, and come sharp. If you're clever and know how to use a honing steel they're more than up to the job for 90% of people.
http://www.amazon.com/Victorinox-40521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=sr_1_1?ie=UTF8&qid=1333828921&sr=8-1
If you're a chef and decide you want to move onto a more serious piece later, you've only spent 30 bucks and have a loaner or backup knife. Just my two cents.
They make an excellent chefs knife too. It's not expensive either.
http://www.amazon.com/gp/product/B0000CF8YO/ref=pd_lpo_sbs_dp_ss_3?pf_rd_p=1944687662&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000638D32&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0YC49EBKH161TV6KNDQJ
America's test kitchen to rated affordable knife. This is the 10 inch, they also make an 8
https://www.amazon.com/gp/aw/d/B0000CF8YO/ref=psdcmw_289857_t2_B008GRUP86
I got a pair of Victorinox Chef's Knives in 8" and 10". They're so fabulously sharp compared to shitty knives I've been using my whole life. They make prep work for dinners a breeze!
Victorinox. Cheap. Awesome.
http://www.amazon.com/Victorinox-Chefs-Knife-Fibrox-Handle/dp/B0000CF8YO/ref=sr_1_1?ie=UTF8&qid=1374295655&sr=8-1&keywords=knife+chef
Looks like a Victorinox
Excellent knife and only $27.
http://www.amazon.com/Victorinox-47521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=dp_cp_ob_k_title_0
Get the 10" model. It's $2.05 more.
8" will be a bit short for prepping things if you use the "tip-fulcrum method" (google that for info/videos). The angle of the blade on a longer knife is just more manageable. 8" also is a bit short for those other things you use chef knives for because you 'don't have anything else more suitable' for cutting cakes, or bread, large roasts and steaks.
I'm a big Victorinox fan (which also makes Forschner). Forschners with the rosewood handles are my knives (Since 1985) - the balance feels better. The Fibrox is good too, just feels a little light in my hand. Forschner Rosewood equivalents will run about $5 more than the Fibrox.
The steak knives look good. I'd get them. *Handwashing recommended - don't put them in the dishwasher even though they are dishwasher safe. The handles can separate over time (heat/moisture).
The two main knives I use in the kitchen are these:
https://www.amazon.com/Kiwi-Ponit-21-Chef-Knife/dp/B001FEJ0WO
https://www.amazon.com/gp/aw/d/B0000CF8YO
The first one is the one in the rib album. It's cheap, but lightweight and not full tang. Still versatile and a good purchase. I just try not to hack anything tough with it. If you don't have a honing steel, get one and learn how to use it. Basically any knife is usable with one. Any honing steel is probably fine, and I really like this knife sharpener. You shouldn't have to sharpen much if you use a honing steel, and your knives will last longer without frequent sharpening.
Alton Brown's I'm Just Here for the Food is a great primer on the science of cooking. I read it in culinary school, and it was a great distillation of the main concepts (which cuts are of meat are good for braising, searing, roasting, etc. and how to properly perform each technique). If you end up enjoying Alton Brown's style, I would also recommend Fish on a First Name Basis for fish cookery. Lastly, Cook's Illustrated is a wonderful resource on food and cooking. The yearly online membership is only approx $25, and you get access to all previously published recipes and equipment reviews.
In terms of equipment, the knife I personally use is the Victorinox 10-inch chef knife. Japanese steel is great and all, but for the same price you could get this knife, a good electric knife sharpener, and a honing steel and still have some left over. The best knife is a sharp knife after all. I would also highly recommend a T-fal non-stick pan for a solid multi-purpose first pan.
Finally, for an herb garden, I generally try to aim for either expensive or infrequently used herbs for indoor gardening. The reasoning behind growing expensive herbs is pretty straightforward. I primarily grow infrequently used herbs to avoid wasting what I wouldn't use up when cooking (as you mentioned is oft a problem). In my region, basil, sage, thyme, tarragon, and oregano would all be good candidates to grow. Parsley, cilantro, and bay leaf tend to be cheaper at the market in my area, so I usually just purchase those.
I would spend a little more on the knives. cheap knives, imo, are a waste.
Going with something like Forschner would be good, inexpensive, and last.
Chef's
Bread
Paring
Optional - mid size Utility Knife
That's $60 - 80 for all the knives you'll need to last you a long, long time. I would add a honing "steel" for sure, and perhaps a whetshone later on to keep them in excellent shape.
What?
Yeah I would try amazon or better yet support your local chef-ware store.
http://www.amazon.com/s/?rh=n%3a289857%2cp_4%3aVictorinox%2cp_6%3aATVPDKIKX0DER
I have this one, totally decent:
http://www.amazon.com/Victorinox-Chefs-Knife-Fibrox-Handle/dp/B0000CF8YO/ref=sr_1_1?m=ATVPDKIKX0DER&s=kitchen&ie=UTF8&qid=1371416978&sr=1-1
They also have a nicey nice rosewood handle range, same sharpness just more expensive which defeats the purpose of buying a cheap knife...
A good chefs knife, honing rod, sharpening stone, end grain cutting board and some butcher block oil. I have all this stuff and enjoy using it regularly:
There are many premier knife brands out there, most of which cost a fair amount of money. Many people are quick to recommend them, however, I'd suggest a simple Victorinox from Amazon. Although my parents generously bought me a set of Henckels for Christmas, I'm looking to pick up a larger chef's knife and Victorinox has attracted my attention.
The 8" Chef's Knife and 10" Chef's Knife can be had for very reasonable prices and are well-reviewed. A larger chef's knife can allow work with larger materials, while the smaller knife is easier to maneuver and less tiring during long cutting tasks. At work, I opt for one of our 8" knives whenever possible, I just find them so much more comfortable to work with.
If you're looking for a more complete kitchen set, consider buying your chef's knife along with a paring knife, bread knife, fillet and boning knife. Fine edge blades are fucking awful with bread, so the serrated bread knife is as much of an essential as a chef's knife. Paring knives fit small cutting tasks like tourné cuts where a chef's knife would be unwieldy. The fillet and boning knives will allow you to make quick work of whole fish and chickens, the thin flexible blades enabling you to work very close to the bone, wasting as little as possible.
Carefully consider your needs before ordering anything, as you can save an appreciable amount of money by buying your knives together. Alternatively, you may wish to purchase different knives from different companies and buying as a set would actually be undesirable. This is the kind of thing you really only have to buy once if you're willing to do your homework.
I agree. Now that I look at a 10in knife in relation to stuff it seems very big so it should be enough. So this knife - Victorinox 10 Inch Fibrox Pro Chef's Knife https://www.amazon.com/dp/B0000CF8YO/ref=cm_sw_r_cp_api_i_bvI1CbE6GF9X6? What do you hone it with?
Another tip: use a proper knife. Invest in a single chef's knife. If you're on a budget, a Victorinox will work quite well. That Cutco steak knife should not be used on anything but steak.
Next time use the pan like everyone told you to do in the first place. Here's a good reason why.
If you ever find yourself wondering how to cut/prepare a certain ingredient, it's always useful to Google it. Here's a decent guide for potatoes.
You can get really great knives for a very good price. In fact, the knives that America's Test Kitchen recommends are all under $30.
Chef's Knife
(the all around workhorse)
Forschner/Fibrox Chef's Knife {$30}
Paring knife
(I use mine sometimes, for trimming)
Forschner/Fibrox paring knife {$10}
Serrated knife
(I use mine for bread and watermelon)
Forschner/Fibrox bread knife {$25}
As for spices, I use very few, and buy them as I need them for recipes. The ones I go through fastest (other than salt and pepper) are cumin (for Mexican and Indian cuisine) and nutmeg (uhh, I bake a lot).
Whenever I need to buy a new basic or fancy gadget, I always check out America's test kitchen. Sign up for the free two week thing, and look up ALL the tools.
Finally, my favorite guide to all the things you need comes from smitten kitchen. Seriously, check it out. Super awesome.
I actually bought the cheapest ones I found.
http://www.amazon.com/Kyocera-Revolution-6-Inch-Chefs-Knife/dp/B0017U1RFO/ref=sr_1_7?ie=UTF8&qid=1319177633&sr=8-7
My first knife is this one:
http://www.amazon.com/exec/obidos/ASIN/B0000CF8YO/ref%3Dnosim/themichaelupdate
It was very sexy at first but then it got dull. I got too lazy to sharpen it. Now I only use it to smash garlic =(.
I promise you the Kyocera will change your life. You can slice a tomato super super super thin. Also, try it out first at any major kitchen store.
You're much better off using a knife. Once you learn to hold it properly, and cutting technique, speed will not be a problem.
http://culinaryarts.about.com/od/knifeskills/ss/knifegrips.htm
Your money is better spent on this:
http://www.amazon.com/Victorinox-40521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1318172461&sr=1-6
A food processor is just going to turn your food into either A) Random chunks that are either way too big or way too small and aren't even remotely uniform, or B) Puree. And nobody wants onion and pepper slush (usually). Food processors have their place, but day to day chopping and slicing is not what you want it for. If you absolutely need one, get a cheap one on black friday for under $20. The ninja's build quality sucks IMO and is crazy expensive, and the cuisinart is meh, and still kinda pricey. I have a $19 "Food Network" branded one that works just fine.
ok i will offer you two BIFL versions. the first one being BIFL on a budget and the second being a much higher dollar BIFL cost.
quality on a budget- http://www.amazon.com/gp/product/B0000CF8YO/ref=cm_ciu_pl_B0000CF8YO_mo1ZWCPZP5I7S3B
http://www.amazon.com/Lodge-Color-EC6D43-Enameled-6-Quart/dp/B000N501BK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857337&sr=1-1&keywords=lodge+dutch+oven
http://www.amazon.com/Victorinox-4-Inch-Fibrox-Straight-Paring/dp/B008M5U1UE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857377&sr=1-1&keywords=victorinox+paring
http://www.amazon.com/OXO-Grips-Wooden-Spoon-3-Piece/dp/B008H2JLP8/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857407&sr=1-2&keywords=wooden+spoon
http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857459&sr=1-1&keywords=lodge+cast+iron
higher dollar items include-
http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857561&sr=1-1&keywords=global+knives
http://www.amazon.com/Shun-Premier-Chefs-Knife-8-Inch/dp/B003B66YKA/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857613&sr=1-2&keywords=shun+knives
http://www.amazon.com/Wusthof-Classic-2-Inch-Paring-Knife/dp/B00005MEGH/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1371857640&sr=1-3&keywords=paring+knife
http://www.amazon.com/Le-Creuset-Signature-Enameled-Cast-Iron/dp/B0076NOGPY/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857680&sr=1-2&keywords=le+creuset+dutch+oven
http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857717&sr=1-1&keywords=lodge+cast+iron
I own the cheaper BIFL items i listed and they have been AMAZING so far. you really cant beat the quality/ price ratio for the cheaper things i listed. if you want a better chef knife all the options i gave you would be excellent but just know that you could go crazy looking at all the different brands.
I'm fairly new to this myself and was told early on to check out the Victorinox line. Very inexpensive, great balance with a great handle. They come sharp, too.
I own the 10" but will prob get an 8" as well.
>This well regarded budget knife is at its lowest price right now on Amazon. Normally between $42-$55.
>
>Link: Victorinox 10 Inch Fibrox Pro Chef's Knife
>
>Edit: Another discount atm is the 7" Santoku Knife by Global - $80 from $125
>This well regarded budget knife is at its lowest price right now on Amazon. Normally between $42-$55.
>
>Link: Victorinox 10 Inch Fibrox Pro Chef's Knife
I'm a huge fan of having a tool that you're not really attached to and that you can beat the living snot out of. You say you're using a Victorinox boning knife for everything? I would say you need a chef knife first and foremost and everything else is downstream of that.
My pick for a Wa-Handled Gyuto would be this 270mm Wa-Gyuto by Togiharu. I do a lot of very Edge intensive work with my chef knife so the reason for my pick is that the Togiharu Gyutos have a very beefy and sturdy build with a lot of steel in the profile and this really allows the knife to stand up to a lot of abuse. At the same time, they've got really good distal tapers and long shallow bevels which allows them to retain their characteristically Japanese scalpel like feel. I would comb Korin's site so similar items, but none of them are as heavily built as the Togiharu in my experience.
I would also add that if you're not going to spend what a really good Wa-Gyuto costs, then you're better off just hitting Amazon and buying this 10" Victorinox Forschner Chef knife with Fibrox handle.
hey fellow cook de passionelle!! my recommendation is the 10 inch victorinox fibrox chefs knife . I got the review from Americas test kitchen and it's features were the tipping point such as dish washer safe and stainless steel and virtually unbreakable. it's on the higher en d of your budget but it's worth it and keep your eyes out for a sale. amazon has it for 38 usd https://www.amazon.com/gp/aw/d/B0000CF8YO/ref=mp_s_a_1_3?ie=UTF8&qid=1466613578&sr=8-3&pi=SX200_QL40&keywords=victorinox+fibrox+chef+knife&dpPl=1&dpID=31s8L88ww6L&ref=plSrch#featureBulletsAndDetailBullets_secondary_view_div_1466613617564
if you are looking for a guide to pan seared steak the food lab at serious eats has an amazing one. As far as knives to buy, I have owned premium $100+ knives and IMO the Victorinox Fibrox handle knife is a fantastic knife, and less than $30.
I use this knife 99% of the time. Sounds like the Ceramic knifes are your problem. Get a decent steel knife, hone it regularly, and it'll treat you well. No need to spend more than $50.
https://www.amazon.com/Victorinox-Inch-Fibrox-Chefs-Knife/dp/B0000CF8YO?th=1
Honestly, the knives at Ikea are pretty good too. That's an easy route.
My 10' Victorinox Chef's Knife.
$36.93
http://www.amazon.com/Victorinox-47521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=sr_1_1?ie=UTF8&qid=1425914931&sr=8-1&keywords=10+in+Chef+knife+victorinox
You'll see these knifes recommended around here quite a bit:
Victorinox 10 inch
Victorinox 8 inch
Also got the recommendation from America's Test Kitchen, scroll to the bottom to check the video: http://www.americastestkitchen.com/equipment_reviews/1433-chefs-knives
I had to buy knives when my roommate moved out a while ago, and was very happy with these choices:
Kyocera Ceramic Paring Knife
Victorinox 10" Chef's Knife
Henckels Steak Knifes
The chef and paring knife are all you really need for food preperation, and the serrated knifes are good for when you serve meat that needs to be cut, like steak.
In that case, fine. But I'd encourage you to buy at least one inexpensive but good chef's knife.
Get it sharpened and honed and then chop food with it. You'll see that it makes a world of difference. You'll want to keep your knives sharp, and that definitely means keeping them out of the dishwasher.
Not to be crass (okay, I guess it is crass), but it's like the difference of having sex dry or with lubricant.
You like your garlic press, fine. I promise not to bug you about that one. But find a friend who loves to cook and who keeps their knives sharp. Bring your knife over and do a side-by-side comparison. You won't believe it.
Working with dull knives is infinitely more dangerous. And infinitely less fun.
It's like riding a bike with no air in the tires. I mean, you can do it, but it's not going to be a good time.
I have not personally used this knife, but I've heard really good things about it. Also heard that it's razor-sharp. I'd like to get one sometime but I have Calphalon Santoku that I picked up at Marshall's that I'm pretty happy with for the time being.
http://www.amazon.com/Victorinox-47521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=pd_sim_k_39?ie=UTF8&refRID=1AHQFRADX3MV1YZSD1Q9
http://www.amazon.com/Victorinox-Swiss-Classic-Chefs-Knife/dp/B0061SWV8Y/ref=sr_1_5?ie=UTF8&qid=1418546837&sr=8-5&keywords=victorinox
those are the two that I can't decide between. Are there any significant differences besides the length?
Shoulda bought this one:
http://www.amazon.com/Victorinox-47521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=sr_1_12?ie=UTF8&qid=1415672640&sr=8-12&keywords=Victorinox+kitchen+knife
The favorite of America's Test Kitchen!
Just to add, I have this Victorinox knife and the blade is amazing, but I've got a few gripes and suggestions, that might just be a matter of personal preference:
firstly it's quite thin and light, and thus bends a bit more than i'd like, and i'd prefer something heavier with a thicker spine. Secondly, the handle, while quite ergonomic feels slightly cheap with the plastic and i'd rather have something wooden with rivets so you have full leverage on the full tang.
Wusthof do amazing knives for my suiting I think, and i just saw this and i don't know why it's only £10 but i'm just gonna buy it.
They are amazing for the price. I've had this chef knife for about 4 years and I love it (and don't let anyone, not even my GF, use it).
Victorinox. Cheap, sharp out the box, razor sharp after a good sharpening, last long, and you feel like you can use them because they're not £250 knives. Something like this should do nicely
Best chefs knife for the $$, IMO
Even a student can afford one of these. Cooks Illustrated rated highly.
I'd love to get This victorinox knife set, I'm about to move out on my own for the first time and a good chef knife would be amazing, but if other people have more worthwhile causes give it to them instead!
I cut these raw without difficulty - you using a sharp knife? Gotta use a hella sharp knife. Try this budget beauty for $35 from Victorionox - voted "best overall" by Cooks magazine.