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Killer Knife
Although Im not a chef by any standards, this knife performs fantastically cutting up veggies, meats...pretty much anything. I often find myself deciding to make something just so I can use it. LOVES it This is an AWESOME knife for the price. I've seen other knives that are twice as much but I think that you're paying more for the name and the difference in quality is negligible. I am not a professional chef but I do cook nightly and this knife holds up wonderfully. It is light in your hand and the handle is comfortable, allowing you to cut for longer periods without hand fatigue. It is very sharp and cuts through most things with relative ease. I don't notice any kind of water spotting or rust that I read in other reviews but I always hand wash it and dry it after I use it. With good care and regular sharpening, I think this knife will last me awhile. a super knife at a great price! I recently bought this Victorinox chefs knife from a recent review from Cooks Magazine. They were right it's an excellent knife for the price. You could spend much more for a knife this good, but why spend the money when this knife is so darn good! Thanks! Every kitchen must have! One of my magazines, Cooks Illustrated, tests out products across the board. This was voted the BEST Chef's knife by them. It beat out $250 knives by the well-known brands (they tested dozens)...so for this price, I had to try it. It is amazing - great for big or small items. I bought 2 more for Xmas gifts...a must have for every kitchen. a chef knifen to last a lifetime I've owned thesame knife with a genuine eastIndian rosewood(Dalbergia latifolia) handle for thirty years and since I used it daily, I sharpened it monthly using my own design of a profesional grinder(I sharpenedd knives and tools professionally as a side business)the steel has narrowed by about 3/8" but otherwise is still in pristine condition so much for the criticism of stamped steel vs forged blades( today non forged blades are laser cut). My sole criticism isthat my handle is wquite massive; my hands are large but people with medium to small hands might find that feature annoying(the Fibrox hndles appear in the pictures to be slimmer. the steel however is beyond reproach and develops an edge sharper than my Wusthoff knives which cost a small fortune. Adding a good paring knife, Forschners are fineand priced right will get you through 90% or more of a home kitchen tasks, justfind a good pro sharpener and have your knives sharpened every three months and "steel them before each use and I recommend settinjg your steel on a counter covered with a pot holder or towel and angle your knife at a+/- 10 degrees to the steel to reduce the tendencyof steeling to round the cuttingedge, lock you wrist and use a light touch. | |
