Victorinox 10" Chef's Knife

[Lynn LeFey]

I like stabby things. I like the lines and shine and occasionally the really nice material on handles.

But most of all, I like when steel is useful.

I spend a lot of time here and elsewhere discussing items that get almost no use, or absolutely no use, and I thought it was high time I give praise to the knife I use every single day. I got this knife as a wedding present about 5 years ago, and it has served faithfully and well. It is pretty darn affordable, and touching up the blade is a snap on my Henckels hand sharpener.

My husband has a genetic disorder, a mild version of Phenylketonuria, which restricts his protein intake, so we eat a lot of vegetables. Whether you're taking apart cabbage, broccoli or cauliflower heads, or the dreaded butternut squash, this knife is easily up to the task. If you've ever taken apart butternut squash, you know what high praise that is.

I will never push a multitool to the limit seen by aircraft maintenance folks or woodsmen, but I have put this blade to the test and it has come through with flying colors. Absolutely fantastic knife!

http://www.amazon.com/Victorinox-40521-10-Inch-Fibrox-Handle/dp/B0000CF8YO/ref=sr_1_1?ie=UTF8&qid=1334085099&sr=8-1

[nuphoria]

I think I have the same in the 8" and I can concur, that it's a great knife

Butternut squash are a total pain in the hoop, also a little tricky to grow over here when the weather isn't consistent sadly. Whenever I peel and chop one, I end up with really weird dry skin on my hands too! They are however, very yummy indeed

[Steinar]

I had to look up what butternut squash is.

Anyhow, I have lots of Vic knives in the kitchen. Excellent value for money, hard to ruin totally, easy to sharpen (sounds familiar ). My niece wants to become a cook, and will soon move out from her parents for high school (sparsely populated area of the country, so she has to move out already for high school). My brother and I are giving her a Victorinox knife set and in addition the SwissClassic 19 cm chef's knife this spring. The idea was to give her something that is both good enough to be useful, but still be robust enough that her roommates won't destroy them the first time they “borrow” her knives.

Personally, I'm actually really fond of the small vegetable knives(?) with fibrox handles, incredibly handy knives.

[Lynn LeFey]

You've never had butternut squash? Oh, man, it might be my favorite squash. I can't think of any other vegetable that is quite as resilient as it is. The hearts of some cabbage come close though. The flavor is like a vastly improved pumpkin.

As for the knife set, I think that's an incredible idea. Something that can last for years, or maybe a lifetime.

I'd recommend getting her a sharpener with them as well. I use a Henckels hand sharpener. I'm not skilled at sharpening, and this tool requires no skill.
http://www.amazon.com/J-A-Henckels-International-Hand-Sharpener/dp/B000VXG7GM/ref=sr_1_3?ie=UTF8&qid=1334097185&sr=8-3

[Steinar]

The only squash I've tasted is “the usual green kind” (look, precise botanic terms!) and I must admit I view it as a bland filler. Though, given the high praise given here, I will certainly give the butternut squash a try if I come over it. (Never seen it in the shops around here.) I think pumpkin is tasty.

As for that sharpener, that's a great idea. Both my brother and I are a bit of “sharpening snobs” and really, really hate “automatic” sharpeners. My brother is going to show her how to use the sharpening steel in the kit properly, but of course, that's of no use when the knives have become really, really dull, which they will, given young students. I guess assuming our niece, who has no special interest in knives, instantly will fall in love with ceramic hones and multi-part sharpening kits is rather... unrealistic. (“Yes, I know this takes 20 times as long, requires more skill and more set-up and more bench space, but look at the truly beautiful edge!” No, I don't think that'll fly... )

[jzmtl]

Victorinox kitchen knives are definitely good for the money. I never cook large amount of food at once though, coupled with the small kitchen I find 7~8" is a good size.

Here are my two most used knives.

[Lynn LeFey]

What's the blade length on the Cold Steel Chef's knife there?
What's the cost on same?
And Finally... are those handles hard to clean?

[dks]

I am ashamed to say that I do not own any victorinox kitchen knives   

Here is a picture of my most commonly used kitchen knives. Mainly ICEL, Kitchen devils and Global.

I also added an "action" picture too.

[Lynn LeFey]

I am ashamed to say that I do not own any victorinox kitchen knives

I only have the one. And it does the VAST majority of work in my kitchen. I'd say maybe 80% of the work. Some junky steak knives and a good pair of meat shears do the rest of the work.

EDIT: The shears are OXO poultry shears...
http://www.amazon.com/OXO-Grips-Professional-Poultry-Shears/dp/B000ND1YUO/ref=sr_1_2?ie=UTF8&qid=1334212799&sr=8-2

[nuphoria]

I call those "chicken scissors"

My favourite knives are a really nice Santoku and a Global paring blade. I can tackle nearly everything the allotment throws at me with those!

[Lynn LeFey]

I call those "chicken scissors"

I think that's a fair name. The OXO versions, like any pair of good scissors for the kitchen, come apart, so you can actually get into the pivot and clean them.

We're digging our way out of debt. It helps that my hubby mostly doesn't eat meat. The meat that we do get (almost all of it consumed by me) tends to be whatever is least expensive. That's almost always chicken: Chicken thighs, drumsticks, sometimes whole legs, but usually whole birds. It's nice to have these shears to take the whole birds and whole legs apart.

[jzmtl]

What's the blade length on the Cold Steel Chef's knife there?
What's the cost on same?
And Finally... are those handles hard to clean?

It's 7", but unfortunately discontinued. The blade is very thin and made of decent steel, all their current offerings are not as good. Handle is rubber like, easy to clean as long as you don't let stuff dry on it.

I really only use it for thin slicing stuff, not enough weight for main kitchen duty (the same reason I don't like santoku even though a lot of people love them).

[Ashley]

All my kitchen knives that get any use are made by rada cutlery right here in the US. My momma always used them and said they were the best. I have continued to carry that on and will agree I love them! Momma always knows best.

Sent from Ash forum mobile

[Zed]

Ive got a victorinox chef's knife with the black plastic handle and have used it for around 3 years or more, great knife and holds a edge well, so thumbs up on this knife 

[Lynn LeFey]

Sorry to necro this thread, but I had that same feeling pop up about this knife today.

Two and a half years later, it is still performing like a total champ. And it's STILL the Victorinox I use the most, by a vast margin.

IT is my daily food-prep knife, and it is a wonderful piece of equipment. And again, I'd give praise to the sharpener I mention above. I used this thing yesterday to do a LOT of cutting of big, and fairly hard vegetation, and every time I use it like that, I really appreciate what a great cutting tool it is.

[zoidberg]

Good stuff Lynn. 
My kitchen knives aren't fancy expensive ones either but I really love them.
Day after day, year after year, they work hard and keep me happy.

[captain spaulding]

Glad to hear you Victorinox chef knife is working for you. 

I have the same one, but think it is the 8". Love that knife.

[cbl51]

This post reminds me of my most used knife, a chefs knife made in Switzerland, but by that "other" company. Wenger.

I got that knife at a years sale in 1978, for 3 dollars. It went right to work in my kitchen for the next 36 years and is still going strong. My 8 inch bread knife and two paring knives are victoriox, and I think I could get by very well with just the chefs knife and paring knives. By the way, the little serrated edge Vic paring knives are wicked slicers.

[SteveC]

I have an old 6" chef knife made by Forschner that is 20 years old and is the sharpest knife in the kitchen. Looks like Victorinox and  Forschner are one and the same.

[Raukodur]

I also use Vic knives and scissors in my kitchen, and have recommended them to all friends and family who ask for my advice on what to buy for their kitchens. For the price, they are hands down the best out there IMO.