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Showing 1 of 21 conversations about:
tacn
18
Oct 5, 2016
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Rexar5
284
Oct 5, 2016
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tacnI have another of their kitchen knives and find it sharpens just fine. I can't sharpen their pocket knives though. They get a huge burr. Like... 1mm plus long. And I can't knock it off with a strop like I can with every other knife ever. It's like a floppy ribbon of dull. Very odd behavior. The steel on these is better. It's not amazing steel. But I have no problems with it. Actually their 4 inch chef is basically the only knife I use ever. I strop it once a month and sharpen every 6 or so. I'm not much of a chef though. 90% of what I do with it is cut chicken breast.
Souloni
4
Oct 5, 2016
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tacnYou're commenting like you're more than a "seldom chef" but your Wustof recommendation is perhaps the most casual knife here. That beveled edge prevents the knife from getting sharpened properly as you can't sharpen the handle portion. It's designed to be pretty and heavy for a home cook who will only hone their knives. The brand is fine, but the choice doesn't seem to help any of your complaints about this Victorinox.
This knife is incredible even in a professional kitchen. It's made cheaply, but it's also made extremely well. I'd say it's well worth a $40 investment.
This knife is incredible even in a professional kitchen. It's made cheaply, but it's also made extremely well. I'd say it's well worth a $40 investment.
tacn
18
Oct 5, 2016
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SouloniApologies if it struck a cord for people who like the Fibrox. I own it myself and it's fine for an entry level knife but not worth the minor discount on MD nor the wait. When it was recommended by ATK a few years ago and available much cheaper ($25 shipped on amazon), I'd have recommended it wholeheartedly then, not now with competitors of superior quality at a similar price point.
To your criticism of the heel, the Classic Ikon line doesn't have the additional material on the bolster and would recommend it for a mid grade chef's knife over the Fibrox if you can afford to spend more. I don't personally use the heel of the blade for any of my knife work but if you do, it's a fair point. I will also concede it can be heavy but the balance makes it easy to maneuver and overall the knife has better "hand feel" which is of course subjective. YMMV https://www.amazon.com/dp/B000XKFNGI/ref=psdc_289857_t2_B000YMURSE
To your criticism of the heel, the Classic Ikon line doesn't have the additional material on the bolster and would recommend it for a mid grade chef's knife over the Fibrox if you can afford to spend more. I don't personally use the heel of the blade for any of my knife work but if you do, it's a fair point. I will also concede it can be heavy but the balance makes it easy to maneuver and overall the knife has better "hand feel" which is of course subjective. YMMV https://www.amazon.com/dp/B000XKFNGI/ref=psdc_289857_t2_B000YMURSE
Wasyl
22
Oct 5, 2016
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tacnTojiro are best bang for the buck, and for a few $ more you can get one with Damascus blade. VG-10 is better than whatever Vic uses...I would get Tojiro over Wusthof, VG-10 keeps it's edge longer, having said that, those German steels are pretty soft, but sharpen up pretty quick...
Ballpein
117
Oct 6, 2016
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tacnThe Tojiro is a great recommendation, but I have to disagree about the Victorinox - I've never had a problem getting them re-sharpened. It will never be as sharp as a Japanese blade, or held an edge as long, but it can be perfectly usable. These Victorinox knives are staples in professional kitchens... get them sharpened every 3-6 months and keep it steeled and it should hold an edge just fine (pro sharpening once a year should be plenty for the home chef). This is all the knife 95% of cooks need, and far from being a "seldom chef" knife, these knives are absolute workhorses.
And as to weight - I think it's a misguided way to judge a chef's knife. You want some weight in, say, a cleaver, because you chop with it, but a chef's knife is for slicing, and weight is not relevant if used correctly.
And as to weight - I think it's a misguided way to judge a chef's knife. You want some weight in, say, a cleaver, because you chop with it, but a chef's knife is for slicing, and weight is not relevant if used correctly.
hobbr
73
Oct 7, 2016
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BallpeinI didn't hear any complaints from my local knife shop in San Mateo when I got it sharpened shortly after purchase and it's much better now, only complaint is its lack of weight. Else, the grip is comfortable and functions well when wet. I split my time in the kitchen between this blade, purchased through Amazon, and a heavier forged blade sharpened at the same shop.
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It is sharp out of the box however and probably decent enough for the seldom chef. It used to be ~$25 a few years ago when I bought mine which was a bargain then but now at close to $50...not so much.
I would spend a little more (~$59 shipped currently) on the Tojiro DP Gyutou. https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/ref=pd_rhf_gw_p_img_7?ie=UTF8&psc=1&refRID=75HC62RAJ956YRDD8V3J
or if you can spring for it, the Wustof Classic which is currently $99 https://www.amazon.com/gp/product/B00009ZK08/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1