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One caveat that people rarely discuss about Victorinox Fibrox knives is that the don't hold an edge very long. They're a great starter knife and a great long-te
by logicalmind 14y ago
One caveat that people rarely discuss about Victorinox Fibrox knives is that the don't hold an edge very long. They're a great starter knife and a great long-term knife if you don't mind sharpening it fairly frequently.
For example, at the rate I cook, I had to buy three separate fibrox chef's knives to go a solid month without needing to resharpen. And then I'd need to resharpen all three. I decided to upgrade to a slightly more pricey knife that was made of a harder metal. I can now go between 6 and 9 months between sharpening that knife.
So if you do go for the victorinox knives, they will arrive super sharp. But be prepared to resharpen them frequently depending on how much you use them.
- zampano 14y agoAgree wholeheartedly on the Victorinox Fibrox not holding their edge, though I don't have any experience with their chef's knives, just the santoku.
- mattmaroon 14y agoI agree. That's why I threw the sharpener in there. It's really not that painful to do.
- tptacek 14y agoDo you steel every time you use the knife? That seems to be what pro's do. Obviously there's a difference between "dull" and "out of true", and if the only problem is "easy to get out of true", well, that's not a big deal.
- logicalmind 14y agoYeah, I use a smooth steel. These knives get truly dull. I sharpen them myself with wet stones and I've tried various angles on the blades. I have 5 victorinox chef's knives of various size. And two victorinox filet knives that I use for cutting fish and breaking down large cuts of meat. The filet knives last a long time because they very rarely touch the cutting board. But for the most part I use a MAC chef's knife. In about 9 months time I will have dulled all 5 victorinox chef's knives and the one MAC knife I own. And the MAC gets more than half of the load during that time.