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Victorinox Fibrox Pro Series Knives
Showing 1 of 42 conversations about:
Victorinox Fibrox Pro Series Knives
AngryAccountant
277
Jan 29, 2018
Just a note, if you've got a good stone, like a King 1k/6k and steady hand to sharpen these, or a guided sharpening system, a 20 degree edge on the chef's knife is definitely a sweet spot for the steel.
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harrisonh
51
Feb 4, 2018
AngryAccountantagrees that 19-20 degree preside is good for 4110 type steel. This steel is way too soft to take a good edge. Get it beyond 15 degrees and it just rolls. but it does NOT chip so it's great for cutting hard squash, separating lobster, etc. A preety good knife for a barbque or a picnic!
If you get a chance you should try a wusthof pro. Better steel, better ergonomics, better handle material. MUCH better knife and LESS money. Less likely to be stolen at a pot luck because of that stupid Americas test Kitchen video! And of course getting better steel or forged knives is better, but a fiberox makes a GREAT "beater" knife
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AngryAccountant
277
Feb 4, 2018
harrisonhYeah I had it at 17 degrees for a month before backing off to 20 degrees. Just degraded too quick, but the 20 is keeping. And yeah, not a chip in sight.
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