Reddit reviews Victorinox Swiss Army Cutlery Fibrox Pro Boning Knife, Flexible Blade, 6-Inch

http://www.amazon.com/Victorinox-47513-6-Inch-Boning-Fibrox/dp/B000QCNJ3C/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1377063053&sr=1-2

I love this one. Cheap and comes with a full endorsement from America's Test Kitchen.

Victorinox Fibrox Pro for slicing, flexible boning knife for trimming.

If you don't go for the 10-piece set then the Wusthof Ikons are not outside of you price range. Sets are designed to separate folks that don't know any better from their money by including chef knives and bread knives that are too small, 4-5 utility and paring knives that all do the same thing, and steak knives that you shouldn't be spending so much on.

Here's what you do need for a basic knife set:

• at least an 8" chefs knife
  
• at least a 10" bread knife
  
• one utility or paring knife in the 3"-5" range
  
• one flexible boning knife
  
  And that's it. You can certainly get more than that but it would be best first to find out what you actually need and add additional knives piecemeal when they are on sale. Also throw in a knife block and kitchen steel or just use what you might already have.
  
  Instead of going all Wusthof I recommend:
  
  
• Ikon chef's knife - $150
  
• Tojiro bread knife - $55
  
• Victorinox fibrox boning knife - $20
  
• some paring or utility knives - $30
  

I would have to recommend the Forschner/Victorinox boning knife, at only $23 it's a steal. Their knives are of high-quality in my opinion, though they look not much more than commercial.

I have their 12 in. bread knife and the 8 in. chef's knife and the quality is excellent. They take a pretty sharp edge and hold it well.

Bubbla blades are really nice. But crazy expensive. Victorinox will get you close to a bubble blade in quality at a fraction of the price. These knives are used in professional kitchens and have a really nice steel that holds and edge well. If money didnt matter I would get a bubba blade, if it did I would get one of these.

http://www.amazon.com/Victorinox-Cutlery-7-Inch-Fillet-Handle/dp/B0000CF8XV/

http://www.amazon.com/Victorinox-47513-6-Inch-Boning-Fibrox/dp/B000QCNJ3C/

No blade will stay sharp without being honed/steeled so make sure you get something to do that before each use.

Steaks are usually cut with a butcher knife and trimmed with a boning knife. These are what many professionals use.

Those are pretty awesome, but the ones I’m talking about are much more similar to the linked boning knife, only with a straighter profile (and one is stiffer).

Boning knife: https://www.amazon.com/Victorinox-Curved-Fibrox-Boning-Flexible/dp/B0019WQDOU/

Filet knife: https://www.amazon.com/Victorinox-Classic-8-Inch-Straight-Flexible/dp/B005LRYLPW/

Flexible Filet knife: https://www.amazon.com/Victorinox-Cutlery-7-Inch-Fillet-Handle/dp/B0000CF8XV/


And FWIW, it turns out they *do* make a straight blade flexible boning knife as well:

https://www.amazon.com/Victorinox-Swiss-Classic-Boning-Flexible/dp/B000QCNJ3C/

The Fibrox line is mostly aimed at commercial applications where a slight change may make it much more suited for purpose (especially if you are going to be, say, filleting four hundred salmon), so they have an incredibly varied selection of profiles, stiffnesses, and lengths.

For slicing, my go to is a Victorinox 12" with the Fibrox handle. It's easily my favorite slicer for slicing brisket, pork bellies for bacon, and things like that. (https://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9)

For prepping brisket and just about any BBQ meat, you really want to get a good boning knife. You can buy expensive ones but my favorite are the ones that meat cutters use - plastic handled boning knifes with a flexible blade. They make trimming briskets, butts, ribs, and chicken go quickly. (https://www.amazon.com/Victorinox-6-Inch-Boning-Fibrox-Handle/dp/B000QCNJ3C)

http://www.amazon.com/Victorinox-47513-6-Inch-Boning-Fibrox/dp/B000QCNJ3C/ref=sr_1_2?ie=UTF8&qid=1420905140&sr=8-2&keywords=victorinox+fillet

sorry for the delay...

I bought this knife for less than $30 and it cuts meat like a much more expensive knife. Just in case you ever decide to look into buying a filet knife. Good luck.

did the "cutlery" one actually win? This link is to the "flex" boning knife. It looks a little more like a typical boning knife than the other and it has more reviews and rating on amazon.

You mentioned a carving knife and a filet

Here is a flexible filet

Here is a more rigid boning knife

And I would personally go with this slicer over the carving knife

They are all quality and a great price particularly for something that really doesn't get used that often where it might be worth spending large amounts for the premium knife. The particular style of blade you choose is a personal choice for they way you cut and what task you are asking of your life.

If you want a show peace to carve at the diner table with then I would go with an F. Dick 1905 series

I have the Victorinox boning and slicing knives and they both perform well. They aren't fancy, but they don't need to be. I also have a KAI (company that owns Kershaw, Shun, and others) Japanese style asymmetrical slicer that was about 40 bucks and I only use it for precise slicing. Just make sure to specify left handed or right handed, I linked the right handed one because that's what you're likely to be.

I think a Vicotrinox Fibrox boning knife (or yeah, maybe fillet) is your best bet.

Sauce for the curious: http://www.amazon.com/dp/B000QCNJ3C

Victorinox 7" Fillet. Alternatively, Victorinox also has an 8" fillet knife and a 6" boning knife that are good too.