Worked in the hospitality industry for 20 years - the most common knife in any kitchen I ever worked in was the 10 inch version of this knife. An absolute workhorse, easy to sharpen, easy to keep sharp, tough, reliable, comfortable. Don't waste money on expensive Japanese or German knives, a Fibrox is everything you need in a knife.
My main chef knife ,I do not worry about it or baby it ,it holds an edge and I keep it razor sharp fairly easily ,it is TOUGH ,practical reliable and ugly ,Like a Glock 19 ! I love it.
I've been a professional cook for 35 years and I have always had German or British steel but, I have been recently enticed by the Fibrox collection of kitchen knives. The Bearded Butchers swear by their filet and breaking knives so I got one. And after watching this video I am ordering one right now! Thanks!
The coolest thing about the victorinox is the tall blade :) Also the steel isn't bad , softer than very expensive steels but not too much. I think the HRC is 56-57 , at least 56 not 55. 55 knives gets dull way too easy :(
As an old (former) line cook, VICS were the “go-to” blades I would use for all grunt work. Simple, basic knives that always did any job... thus, to this day my home kitchen has many. Great “starter” knives that one may keep and continue to enjoy for many years. Great brief and info filled video.
@@pf6112 In my view, an 8" is the "all around" most useful, and thus, would be the most logical 'starter'. My chef knife collection consists of a 6", 8", 9" (narrow blade) and a 10"... I use the 8" & 9" the most. I also have some forged as well for other needs (like splitting hard rind melons or cutting frozen bacon blocks). One other thought for one who is a 'starter' building a good collection... don't buy 'knife sets'. Buy knives as you need them and don't get stuck on any one brand or whether they all match. I hold the same opinion about cooking sets... half the stuff you will rarely use. Remember, not all materials work best for all applications. Here are some suggestions: Sauce pans... cheap aluminum from a restaurant supply house. Soup pots: as heavy aluminum as you can find (avoid thin-walled stainless). General frying pans: Carbon steel (season them well). Finally, the best cast iron pan you can find (if you can find an old Griswold, pay any price to get it) and season it well too. Hope this helps... good luck. - TC
hello registered knife nerd here, the plastic feeling of the steel is the mixture of the different elements making the molecules of the steel larger and of course less dense. In comparison a pure carbon steels have a heft due to the density of the carbon and iron being so tightly packed. this also results in the finer grain structure. I just found out about you 2 days ago and I love your content as a hobby cook and gear nut
while i got the 19cm blade carving knife instead of the chefs, one thing i can say about it is that when i asked about cheap, but not crap knives for the kitchen i got 2 independant suggestions to go for victorianox, with the mention that victorianox is a classic brand for apprentice chefs in australia and so far its been the sharpest knife ive ever owned, period.
New to your channel, but will watch more for sure. I am no expert, but I like knives and have a few of various expense. BUT I can say my (much larger) Fibrox never let's me down every single time I use it. Easy to sharpen, keeps respectable edge even with some abuse, good grip even without a clean knife hand,lol. I have had that big knife for years and will probably buy some smaller Fibrox knives one of these days since am just sincerely impressed by it, regardless the price.
Great video mate, chef from Australia. Just wanna let you know that you are doing a great job with these videos and I appreciate your work in the kitchen and in these videos. Always interesting to watch!
Because of the thinness of the blade, you can get a scary sharp edge on this knife in no time. And a little tune up now and then will keep it that way. And also because of its thinness, it's a very good slicer. And because of the lack of weight, not as good as a chopper. Excellent knife at an exceptional price. Every home kitchen should have one.
This is the best beater knife. I recommend it to everyone. I got it in highschool when I was starting trade school and I'm six years in of beating the hell out of it and it's just starting to wear out on me. Will always have one of these in my bag. It's super light and balanced and great for a pinch grip for me especially because I have small hands
I have had this knive for 4 years and I prefer it to my expensive Wusthof and a special Shun Japanese knife I have. I would call the ergonomics "decent" but excellent. Its a great chopper. It sharpens easily, holds the edge long enough and its not something you have to baby. I even chuck it in the sink! Another key thing is its easy to keep clean. The texture on the handle and indentations and overall shape make it the best holding knife I have ever used in 40 odd years of cooking. I have had a ton of knives over the years but this is my "go to" knife. I worry sometimes about using the expensive knives (I gave one expensive knife to a family member years ago and he doesn't even use it because he is afraid of damaging it!). The price is just a bonus.
would u say that victorinox fibrox pro chef knife is the best knife for $45? or could i find a better one under $50? (not a big fan of packaging and handle design). Any other recomendations?? budget is below $50
Beater knife. I think you captured it perfectly. It goes in the dishwasher. I know - shocking. A great knife, a pleasure to use, and a steal for the price. A certain utilitarian beauty someone described as Glock-like. I agree.
Nice video. Even though the knife and the packaging looks low end, it keeps getting good reviews. Victorionox uses good steel to make their blades. Would love to replace the one my Ex took.
Credit to you for specifying the steel grade and hardness, usually omitted by other testers. And my question. I can buy at the supermarket a similar looking knife using the premium steel grade 50CrMoV15 or 1.4116 DIN, also stamped and not forged and with unspecified hardness. But it's made in Portugal by a lesser known manufacturer and costs less than half the price. Now, in what ways would the Victorinox be superior?
Just picked this knife up brand new for 6$. Local surplus store, they take in anything other stores can't sell and each week mark the price down more till they are gone. Just finished sharpening it with my wet stones. I think it will make a perfect beater knife or for when I go "camping" and don't want to bring my higher end knives.
Got a couple of Victorianox Rosewood handled knives this Christmas and am eager to get further into my knife work. What stone/sharpener did you use in this video?
I have a bigger 10 or 12 inch fibrox, I got it in a box of donated dishes after my house fire,when I got it,being a chef for 20 years I noticed the NSF stamp on it,it was super dull when I got it,looks like someone used it to cut frozen foods, after I got it sharpened,I fell in love with it,it comes in handy at work for everything from preping onions and peppers,and cutting flat breads and wedges,and I don't gotta worry about my co-workers bending the tip dropping it on the cutting board or in the sani bucket. I have lots of work knives from Steinbruckes toJ.A. Henkels,( can't figure out if I like being a chef or just a dude with a fire and knife fetish,lol) and the fibrox has its rightful purpose,I'm actually thinking about getting a smaller one like an 8 inch,then I can leave my exspensive knives at home. The handle is actually better than my more pricey knives,when my hand are wet or sweaty they tends to get a bit slippery,but the fibrox is good and grippy through it all.if your new to the kitchen doing research looking for a good cheap knife that will last you years this is it,like I said I'm a pro chef of 20 some years and I highly recommend the fibrox
Can you recommend a chefs knife preferably 20cm. I cut through some pretty tough veg (butternut squash and sweet potatoe) I like a very sharp knife that doesn't require much sharpening
I have the 19cm carving version that I use for basically 95% of my cooking. Chopping vegetables, filleting fish, slicing meat, it does it all. I give it a few swipes on the honing steel before every use and in doing so, only need to actually sharpen it once or twice a year. They are very boring, "sterile" knives, but they are good quality and work well.
Looking at some point at getting one of these knives. I like to cook, a sharp knife is a must. I'm single so do as much big cooking as in the past, retired now so my income is small and fixed, maybe next month I'll have enough extra money to get one.
America’s Test Kitchen did a review with this knife and it was as good as a 300 dollar knife. They even imaged the blade under an electron microscope. It’s a bad ass knife ..period
Thank you for the good video. These are a great option when your wife asks for good knives, but doesn't want the hassle of taking care of *GOOD* knives which are much more susceptible to rust and chipping (and cost a lot more). Fibrox knives really will put a smile on someone's face if all they've used in the past are cheap block set knives.
i very much like my set of fibrox knives . the house knives where i work are quite dull. i like using my almost ridiculously sharp knives to finely chiffonade spinach or slice up briskets
Hey man, I. A home cook who has been wanting this knife forever, would love to have it! Awesome videos dude, truly great information for budding chefs!
I have this one along with a some others I bought in a package deal. Came with a knife roll and a steel as well. Good to keep any knife sharp and let IT do the work. Really a pet peeve of mine to see someone use thee fingers to death grip a knife blade and use the index finger down the spine of the knife to force the blade through the food. You’re cutting meat, not trying to murder it. Index finger and thumb around the handle with a firm but gentle grip and use the last three fingers to help control and finesse the knife through the work. I use a tomato test in knife sharpness. If pulling a knife through a tomato (like a Roma tomato for example) it should slice through easily
I have been a chef for 20+yrs in the military and private sector and trust me unless you r a head chef and scare the crap outta your chefs buying and using the victorinox set is fantastic way to go because you can guarantee some numpty will come along some day and try to sharpen your knife screwing the edge forever these knifes r economical,durable and very comfortable for prep work
New sub,I know this vid is 3yrs old,but i got the 10" 5+ yrs ago,I know it's a 2deg blade and I used a Chefs Choice pro 130 for yrs on it and it was great although it lost it's edge pretty quickly.I have since(year ago or so) got the Chef Choice Razor sharpener(for 15 deg blades)I converted all my knives with this and they are much sharper and hold an edge much longer,usually I just strop w/out taking any metal off.what say you
The Fibrox line is such a great line of knives I have used them in many kitchens that I’ve worked in as community knives and they serve such a great purpose it’s kinda a must have
Hey Justin, I recently received the Victorinox fibrox 10 piece knife set for Christmas and absolutely love it. I am a regular guy who enjoys making food for the family. I would though like to have that one BAD ASS chefs knife in my collection but really can’t decide which one you would recommend. I would love a suggestion, I am ready to step my cooking game up for the next family dinner but look cool AF too. Thanks Justin, keep up the great work and please keep posting those videos #knifeporn game is on point.
Do you have any opinions about the Misen knives? A while back, Kanji Alt Lopez was singing praises about them and insisting that for $60 they were a reccomendable purchase. I ordered and it's my first chef's knife that hasn't been more of a Target kitchenware quality, and I especially adore the grey handle which feels super amazing in my hand. Although I have read some criticisms regarding the metal and the size/shape. I'd be happy to hear any thoughts?
This is actually a fairly good knife. One of the kitchens I worked in had one of these as one of their house knives. And it was always a go-to for those who didn't have their own knives. I decided to give it a try, and I was surprised how good it really is, especially for the price. Decent grip, nice weight, easy to hone or sharpen, and keep sharp. I can't say a whole lot about this knife since I didn't use it much. But for the price, it's worth every penny
I've never had to sharpen a Victorinox out of the package as they come very sharp from the factory. They are still made of premium steel in Switzerland in a family run environmentally sustainable factory. Unlike Zwilling/Henckels which are now mass produced in many countries with a shadow of their former quality.
Another quality video from you. I look forward to your sharpening process, as someone who's new to the whole cooking scene your channel has guided me quite well. Thank you!
Hey Justin, love the channel! Looking forward to getting a wet stone and working on my sharpening skills. Thanks for sharing your knowledge with all of us!
I’ve been thinking of getting this knife as I primarily use ceramic blades and want another option. You mentioned sharpening it right out of the box. Is this common practice?
I really love your videos I am aspiring to be a chef in america and your tips from your videos really helped me in assembling a knife roll, i love watching your videos
@@justinkhanna Thanks for sharing I totally subscribed as it looks like you make pretty useful and cool videos, unfortunately I just checked the prizes around here and the knife's around 100 dollars in my country, amazon goes way cheaper, but with import fees goes over 80 dollars. I hate this country.
Awesome review, taught me a lot about knives and sharpening as I am very new to it. Don't have many chef knives being a university student so adding this to the set would be amazing!! love your videos
Just started getting into knives, and have been threatening to learn to cook for some time (since I retired). Thank you for the info in both categories.
I recently bought a 8” and a 5” chef knives from victorinox I like weight on both I have a couple of heavier knives and using these gives me a nice balance
I really liked that montage of you sharpening the knife😂😂 good editing. Does this knife come razor sharp out of the box and have you used it to know how long before it goes blunt?
Great review. I am looking for a inexpensive chef knife that will hold an edge for a good amount of time and was considering this knife. I think I will be ordering one soon based on the info in this video.
Never watched one of your videos before, but I was isntantly struck by the clarity and sharpness of the audio, what microphone is that?! Cool video btw.
I have never sharpened a knife before. Can you do a video on some good inexpensive knife sharpeners a beginner can use? I’m talking about the handheld ones you just run the blade through.
I'm looking for a decent chef's knife,I'm not a chef by any means but I DO love a sharp knife! I can't afford $100 for a knife (I'm a senior on a fixed income) can you recommend a good chef's knife,under $50 - $60 Canadian?
I had Victorinox for my first knife kit in culinary school. Honestly I always hated using a kitchen knife that wasn't curved like a santoku. Those kind of plastic handles also just never felt good in my hand.
Fantastic review of a . . . knife. Who would have guessed. Justin presents an amazing review of a kitchen knife with so much verve and charisma, you just want to keep watching. Very engaging, like a book you can't put down. Most men wish they had his personality!
Hey there Justin! Pretty new here. I'm a culinary student (about to gradute) and i just stumbled on your channel which is pretty amazing considering that i have no idea how to approach the Culinary Industry hahaha and just seeing your videos just gives me an inside look as to what to do and how to properly prepare myself when i do graduate! I'm currently watching your How to pack for a Stage/Trail video and i'm pretty much mindblown as to how much info you give out and its just really appreciated and enlightening to know why you need these certain items hahaha I'm gonna go in-depth into your channel to enlighten myself more :D either way hope you have a merry christmas and advanced happy new year! P.S. before i forget to add i was researching about chef knives and i have also asked my friends about it and they have said that the Victorinox fibrox is THE knife any line cook should have or at least own and i'm really stoked about your giveaway! Good luck to everyone signing up for the giveaway! - Oscar
If you're a culinary student, the knives in your student kit are already far better quality than a fiberox, but this IS a good "beater". Just do NOT show up for a stage with a Vicky, we're going to think you watch too much Americas test kitchen. Bring your mercers and we'll already assume you have at least a minimal skill set. Good Luck!
Worked in the hospitality industry for 20 years - the most common knife in any kitchen I ever worked in was the 10 inch version of this knife. An absolute workhorse, easy to sharpen, easy to keep sharp, tough, reliable, comfortable. Don't waste money on expensive Japanese or German knives, a Fibrox is everything you need in a knife.
Lol bull
"Waste money," ha ha ha, for sure, if YOU feel exactly like this ASS, then follow his diatribe... . .otherwise, let's waste money on Jap/Germ knives!
My main chef knife ,I do not worry about it or baby it ,it holds an edge and I keep it razor sharp fairly easily ,it is TOUGH ,practical reliable and ugly ,Like a Glock 19 ! I love it.
i call mine the glock of knives, g19,17,21,23c or 30 they all work and does this knive
opps knife
Yeah love globals but when I'm going to work I bring my victorinox
Yeah...
.glock out with your wok out
I want to stipple their grips
This knife was a freebie in a culinary course I was in, along with a full set of victorinox knives. It’s my go to knife along with my paring knife.
FINALLY!!! A knife reviewer that sounds like he knows what he’s talking about!! Thank you!!
I've been a professional cook for 35 years and I have always had German or British steel but, I have been recently enticed by the Fibrox collection of kitchen knives. The Bearded Butchers swear by their filet and breaking knives so I got one. And after watching this video I am ordering one right now! Thanks!
How do you like it after 10 months?
When he says this is the knife you would want to use over your main chef knife… told me all I need to know. Thank you! Great video great review!
The coolest thing about the victorinox is the tall blade :)
Also the steel isn't bad , softer than very expensive steels but not too much.
I think the HRC is 56-57 , at least 56 not 55.
55 knives gets dull way too easy :(
As an old (former) line cook, VICS were the “go-to” blades I would use for all grunt work. Simple, basic knives that always did any job... thus, to this day my home kitchen has many. Great “starter” knives that one may keep and continue to enjoy for many years. Great brief and info filled video.
Would you recommend the 8-inch or the 6-inch as a starter knife for someone who wants an all-around good knife and doesn't cook a lot?
@@pf6112 In my view, an 8" is the "all around" most useful, and thus, would be the most logical 'starter'. My chef knife collection consists of a 6", 8", 9" (narrow blade) and a 10"... I use the 8" & 9" the most. I also have some forged as well for other needs (like splitting hard rind melons or cutting frozen bacon blocks). One other thought for one who is a 'starter' building a good collection... don't buy 'knife sets'. Buy knives as you need them and don't get stuck on any one brand or whether they all match.
I hold the same opinion about cooking sets... half the stuff you will rarely use. Remember, not all materials work best for all applications. Here are some suggestions: Sauce pans... cheap aluminum from a restaurant supply house. Soup pots: as heavy aluminum as you can find (avoid thin-walled stainless). General frying pans: Carbon steel (season them well). Finally, the best cast iron pan you can find (if you can find an old Griswold, pay any price to get it) and season it well too. Hope this helps... good luck. - TC
@@timcogswell8920 Thanks for the thorough response!
hello registered knife nerd here, the plastic feeling of the steel is the mixture of the different elements making the molecules of the steel larger and of course less dense. In comparison a pure carbon steels have a heft due to the density of the carbon and iron being so tightly packed. this also results in the finer grain structure.
I just found out about you 2 days ago and I love your content as a hobby cook and gear nut
while i got the 19cm blade carving knife instead of the chefs,
one thing i can say about it is that when i asked about cheap, but not crap knives for the kitchen i got 2 independant suggestions to go for victorianox, with the mention that victorianox is a classic brand for apprentice chefs in australia and so far its been the sharpest knife ive ever owned, period.
New to your channel, but will watch more for sure.
I am no expert, but I like knives and have a few of various expense. BUT I can say my (much larger) Fibrox never let's me down every single time I use it. Easy to sharpen, keeps respectable edge even with some abuse, good grip even without a clean knife hand,lol.
I have had that big knife for years and will probably buy some smaller Fibrox knives one of these days since am just sincerely impressed by it, regardless the price.
I checked out the $18.00 Mercer 8" chef knife, bought it and love it. Similar in quality to the Victorinox.
I covered some of their stuff in a Chef Knife Bonanza!
I have a new folding chefs knife that I would like to send to you but I can't find any contact information to get your shipping details.
Even after seeing all of the information in the description of the video?
was a butcher for 10 years, exclusively used this brand of knives. nothing else compared
This is a GREAT knife for culinary students. Budget-friendly, great product, perfect to learn with.
Totally agree.
Great video mate, chef from Australia. Just wanna let you know that you are doing a great job with these videos and I appreciate your work in the kitchen and in these videos. Always interesting to watch!
I’ve always had high regards for Victorinox blade knives
Great review. Do you really need to sharpen this knife before using it for the first time?
I’ve always had high regards for Victorionox
Because of the thinness of the blade, you can get a scary sharp edge on this knife in no time. And a little tune up now and then will keep it that way.
And also because of its thinness, it's a very good slicer. And because of the lack of weight, not as good as a chopper.
Excellent knife at an exceptional price. Every home kitchen should have one.
This is the best beater knife. I recommend it to everyone. I got it in highschool when I was starting trade school and I'm six years in of beating the hell out of it and it's just starting to wear out on me. Will always have one of these in my bag. It's super light and balanced and great for a pinch grip for me especially because I have small hands
I have had this knive for 4 years and I prefer it to my expensive Wusthof and a special Shun Japanese knife I have. I would call the ergonomics "decent" but excellent. Its a great chopper. It sharpens easily, holds the edge long enough and its not something you have to baby. I even chuck it in the sink! Another key thing is its easy to keep clean. The texture on the handle and indentations and overall shape make it the best holding knife I have ever used in 40 odd years of cooking. I have had a ton of knives over the years but this is my "go to" knife. I worry sometimes about using the expensive knives (I gave one expensive knife to a family member years ago and he doesn't even use it because he is afraid of damaging it!). The price is just a bonus.
would u say that victorinox fibrox pro chef knife is the best knife for $45? or could i find a better one under $50? (not a big fan of packaging and handle design). Any other recomendations?? budget is below $50
Beater knife. I think you captured it perfectly. It goes in the dishwasher. I know - shocking. A great knife, a pleasure to use, and a steal for the price. A certain utilitarian beauty someone described as Glock-like. I agree.
Nice video. Even though the knife and the packaging looks low end, it keeps getting good reviews. Victorionox uses good steel to make their blades. Would love to replace the one my Ex took.
I really liked this video mainly because Justin makes a pretty good video. Additionally, there was so much to learn in a short vid. Bravo, Justin.
I could definitely use this knife! Great videos, really enjoy the knowledge!
Thanks for watching, Clint!
Credit to you for specifying the steel grade and hardness, usually omitted by other testers.
And my question. I can buy at the supermarket a similar looking knife using the premium steel grade 50CrMoV15 or 1.4116 DIN, also stamped and not forged and with unspecified hardness. But it's made in Portugal by a lesser known manufacturer and costs less than half the price. Now, in what ways would the Victorinox be superior?
I want to ask if using a non-gloved hand for sharpening affects your stone?
Just picked this knife up brand new for 6$. Local surplus store, they take in anything other stores can't sell and each week mark the price down more till they are gone. Just finished sharpening it with my wet stones. I think it will make a perfect beater knife or for when I go "camping" and don't want to bring my higher end knives.
I'm thinking of buying my knife. Which knife should I buy? My budget is 50$. Should I buy this one or another?
Got a couple of Victorianox Rosewood handled knives this Christmas and am eager to get further into my knife work. What stone/sharpener did you use in this video?
I have a bigger 10 or 12 inch fibrox, I got it in a box of donated dishes after my house fire,when I got it,being a chef for 20 years I noticed the NSF stamp on it,it was super dull when I got it,looks like someone used it to cut frozen foods, after I got it sharpened,I fell in love with it,it comes in handy at work for everything from preping onions and peppers,and cutting flat breads and wedges,and I don't gotta worry about my co-workers bending the tip dropping it on the cutting board or in the sani bucket. I have lots of work knives from Steinbruckes toJ.A. Henkels,( can't figure out if I like being a chef or just a dude with a fire and knife fetish,lol) and the fibrox has its rightful purpose,I'm actually thinking about getting a smaller one like an 8 inch,then I can leave my exspensive knives at home. The handle is actually better than my more pricey knives,when my hand are wet or sweaty they tends to get a bit slippery,but the fibrox is good and grippy through it all.if your new to the kitchen doing research looking for a good cheap knife that will last you years this is it,like I said I'm a pro chef of 20 some years and I highly recommend the fibrox
got stabbed with this.. yep, good knife
sorry
Story time!
How did your recovery go?
@@finnwilliam4125 he never recovered
Knight King That post was his dying words!
Have the mercer version of it. Use it on the line daily, holds an edge for a long time.
Can you recommend a chefs knife preferably 20cm. I cut through some pretty tough veg (butternut squash and sweet potatoe) I like a very sharp knife that doesn't require much sharpening
I have the 19cm carving version that I use for basically 95% of my cooking. Chopping vegetables, filleting fish, slicing meat, it does it all. I give it a few swipes on the honing steel before every use and in doing so, only need to actually sharpen it once or twice a year. They are very boring, "sterile" knives, but they are good quality and work well.
Looking at some point at getting one of these knives.
I like to cook, a sharp knife is a must. I'm single so do as much big cooking as in the past, retired now so my income is small and fixed, maybe next month I'll have enough extra money to get one.
I have a lot of knives. I don't personally have a Victorniox, but I convinced my brother in-law to get the rosewood version. He loves it. Good vid.
America’s Test Kitchen did a review with this knife and it was as good as a 300 dollar knife. They even imaged the blade under an electron microscope. It’s a bad ass knife ..period
I've had one for a number of years and it is definitely a keeper!
Great video! What brand of stones do you use? Can’t wait to see your sharpening vid.
I pack this knife in my travel kit. No worries if it comes up missing. My friends however won’t use it. Too sharp for safe use. I love it.
The absolute best edge for Victorinox knives from the Atoma 1200 plate... It has insane bite, push cuts like a dream and strops right back up..
Justin, what is the brand of the stone you used? Seems like a Mizuyama, though it looks like the color is too dark...is it a splash-n-go stone? tks!
Thank you for the good video. These are a great option when your wife asks for good knives, but doesn't want the hassle of taking care of *GOOD* knives which are much more susceptible to rust and chipping (and cost a lot more). Fibrox knives really will put a smile on someone's face if all they've used in the past are cheap block set knives.
I’m so new on this I’m late I know but I love that you love knives just like I do!
Hey Justin, thanks for the vid. Where do you find the stats of the knife? Hardness, steel composition, pressed vs forged etc?
Best knives on the market can't beat them for the price point
Had my 10” model for over a decade. First one I go to every time.
i very much like my set of fibrox knives . the house knives where i work are quite dull. i like using my almost ridiculously sharp knives to finely chiffonade spinach or slice up briskets
Hey man, I. A home cook who has been wanting this knife forever, would love to have it!
Awesome videos dude, truly great information for budding chefs!
What is the edge angle for this knife? How can I sharp this for someone who is not pro in sharpening on wet stoneb
I have this one along with a some others I bought in a package deal. Came with a knife roll and a steel as well.
Good to keep any knife sharp and let IT do the work. Really a pet peeve of mine to see someone use thee fingers to death grip a knife blade and use the index finger down the spine of the knife to force the blade through the food.
You’re cutting meat, not trying to murder it.
Index finger and thumb around the handle with a firm but gentle grip and use the last three fingers to help control and finesse the knife through the work.
I use a tomato test in knife sharpness. If pulling a knife through a tomato (like a Roma tomato for example) it should slice through easily
I have been a chef for 20+yrs in the military and private sector and trust me unless you r a head chef and scare the crap outta your chefs buying and using the victorinox set is fantastic way to go because you can guarantee some numpty will come along some day and try to sharpen your knife screwing the edge forever these knifes r economical,durable and very comfortable for prep work
New sub,I know this vid is 3yrs old,but i got the 10" 5+ yrs ago,I know it's a 2deg blade and I used a Chefs Choice pro 130 for yrs on it and it was great although it lost it's edge pretty quickly.I have since(year ago or so) got the Chef Choice Razor sharpener(for 15 deg blades)I converted all my knives with this and they are much sharper and hold an edge much longer,usually I just strop w/out taking any metal off.what say you
The Fibrox line is such a great line of knives I have used them in many kitchens that I’ve worked in as community knives and they serve such a great purpose it’s kinda a must have
I like the honesty on his reviews.
Hey Justin, I recently received the Victorinox fibrox 10 piece knife set for Christmas and absolutely love it. I am a regular guy who enjoys making food for the family. I would though like to have that one BAD ASS chefs knife in my collection but really can’t decide which one you would recommend. I would love a suggestion, I am ready to step my cooking game up for the next family dinner but look cool AF too. Thanks Justin, keep up the great work and please keep posting those videos #knifeporn game is on point.
Do you have any opinions about the Misen knives? A while back, Kanji Alt Lopez was singing praises about them and insisting that for $60 they were a reccomendable purchase. I ordered and it's my first chef's knife that hasn't been more of a Target kitchenware quality, and I especially adore the grey handle which feels super amazing in my hand. Although I have read some criticisms regarding the metal and the size/shape. I'd be happy to hear any thoughts?
This is actually a fairly good knife. One of the kitchens I worked in had one of these as one of their house knives. And it was always a go-to for those who didn't have their own knives. I decided to give it a try, and I was surprised how good it really is, especially for the price. Decent grip, nice weight, easy to hone or sharpen, and keep sharp. I can't say a whole lot about this knife since I didn't use it much. But for the price, it's worth every penny
I've never had to sharpen a Victorinox out of the package as they come very sharp from the factory. They are still made of premium steel in Switzerland in a family run environmentally sustainable factory. Unlike Zwilling/Henckels which are now mass produced in many countries with a shadow of their former quality.
Another quality video from you. I look forward to your sharpening process, as someone who's new to the whole cooking scene your channel has guided me quite well. Thank you!
Hey Justin, love the channel! Looking forward to getting a wet stone and working on my sharpening skills. Thanks for sharing your knowledge with all of us!
Amazing shape, perfect handle material, great steal, holds edge decently and doesn't rust after dishwasher. My best knife, use it ~6 years.
Dishwasher? Oh god...
I’ve been thinking of getting this knife as I primarily use ceramic blades and want another option. You mentioned sharpening it right out of the box. Is this common practice?
n8ivefl sharpening out of box is fairly common if you get a cheap knife
Enjoyed your informative video. Appreciate your expert culinary opinions. Subscribed and looking forward to more videos.
I just love victorinox 👍
I really love your videos I am aspiring to be a chef in america and your tips from your videos really helped me in assembling a knife roll, i love watching your videos
This is a good knife and great for chopping and slicing
"getting all your holiday chopping done" lol
I'm no chef but I love to cook and I'm looking for a good knife at a good price and you convinced me with this one, thanks for the video.
Thanks for watching, Marco!
@@justinkhanna Thanks for sharing I totally subscribed as it looks like you make pretty useful and cool videos, unfortunately I just checked the prizes around here and the knife's around 100 dollars in my country, amazon goes way cheaper, but with import fees goes over 80 dollars. I hate this country.
@@justinkhanna Ok I found it for 40 dollars yes! it should be here in a week, I'm so excited :p
@@justinkhanna It's here and I love it so much :D Thank you
Such a great rundown of a great and inexpensive tool. So fast to resharpen, right?
Never mind paper. How does this do on butternut squash?
I would have this around for family members that want to cook at my house but doesn't appreciate knives like I do.
Awesome review, taught me a lot about knives and sharpening as I am very new to it. Don't have many chef knives being a university student so adding this to the set would be amazing!! love your videos
Where can we buy? Location please.
Just started getting into knives, and have been threatening to learn to cook for some time (since I retired).
Thank you for the info in both categories.
I recently bought a 8” and a 5” chef knives from victorinox I like weight on both I have a couple of heavier knives and using these gives me a nice balance
I really liked that montage of you sharpening the knife😂😂 good editing. Does this knife come razor sharp out of the box and have you used it to know how long before it goes blunt?
Justin Khanna out of the box can it cut paper?
Victorinox Vs mercer, which is better?
Great review. I am looking for a inexpensive chef knife that will hold an edge for a good amount of time and was considering this knife. I think I will be ordering one soon based on the info in this video.
Never watched one of your videos before, but I was isntantly struck by the clarity and sharpness of the audio, what microphone is that?! Cool video btw.
amazing info, thanks a lot!
I have always enjoyed victornox knives I would love to have one of there kitchen knives
Hi Justin, I just found your channel. I am new to wet stone sharpening and appreciate your expertise! Thank you
Very welcome
I have never sharpened a knife before. Can you do a video on some good inexpensive knife sharpeners a beginner can use? I’m talking about the handheld ones you just run the blade through.
Justin Khanna so what is going to be the best way for me to learn how to sharpen a knife? I don’t think I can afford a $300 stone
Fiskars manual knife sharpener is Good and very affordable
A new owner and love these knives.
I'm looking for a decent chef's knife,I'm not a chef by any means but I DO love a sharp knife! I can't afford $100 for a knife (I'm a senior on a fixed income) can you recommend a good chef's knife,under $50 - $60 Canadian?
This is the first kitchen knife review that I've seen without food in it.
Sweet channel. Haven't used that knife since first getting into the industry! Much love from northern Canada.
just because of the hype, i got one last night to use as a test object for my tormek. what the heck. will see if it's any good.
I had Victorinox for my first knife kit in culinary school. Honestly I always hated using a kitchen knife that wasn't curved like a santoku. Those kind of plastic handles also just never felt good in my hand.
Fantastic review of a . . . knife. Who would have guessed. Justin presents an amazing review of a kitchen knife with so much verve and charisma, you just want to keep watching. Very engaging, like a book you can't put down. Most men wish they had his personality!
For half the price you can get a Mercer Millenia. The two knifes are very similar in quality and profile but the Mercer has a more comfortable handle.
I really like the quality of your videos. Keep up the good work we all appreciate :-)
Very informative and great presentation for the beginner!! I would love to have one! Thanks
Hey there Justin! Pretty new here. I'm a culinary student (about to gradute) and i just stumbled on your channel which is pretty amazing considering that i have no idea how to approach the Culinary Industry hahaha and just seeing your videos just gives me an inside look as to what to do and how to properly prepare myself when i do graduate! I'm currently watching your How to pack for a Stage/Trail video and i'm pretty much mindblown as to how much info you give out and its just really appreciated and enlightening to know why you need these certain items hahaha I'm gonna go in-depth into your channel to enlighten myself more :D either way hope you have a merry christmas and advanced happy new year!
P.S. before i forget to add i was researching about chef knives and i have also asked my friends about it and they have said that the Victorinox fibrox is THE knife any line cook should have or at least own and i'm really stoked about your giveaway! Good luck to everyone signing up for the giveaway!
- Oscar
If you're a culinary student, the knives in your student kit are already far better quality than a fiberox, but this IS a good "beater". Just do NOT show up for a stage with a Vicky, we're going to think you watch too much Americas test kitchen. Bring your mercers and we'll already assume you have at least a minimal skill set. Good Luck!
Thanks and nothing really! Just keep up the good work with your videos and hope to see more content from you! (when you have the time of course ;) )
Since it's a soft steel, I imagine a steel (honing rod) would work really well to extend that week at home.
I got an victorinox 8” boning, and yes the honing rod works
a steel will work in it very well
Great video! Can’t wait for the knife sharpening video!!!
Justin Khanna 😂😂
Just ordered a 10" to replace my Dexter-Russell. Fingers crossed.