The great Victorinox Swiss Classic Chef's Knife

May 24, 2016
We have owned so many knives that my memory of most of them tends to run together. Nearly all of them were purchased from places like Wal-Mart, Target, or similar stores. Some knives were a little better than other knives, but few of them were remarkable. This knife is remarkable.

When I first picked up this knife, I noticed two things immediately. First, the blade was beautiful. Second, I thought the handle looked a little bit, well, cheap. The only negative comment I have about this knife is the handle. It is plastic and has a rough surface that is probably intended to permit a firm grip on the knife. However, the plastic can probably take much more abuse than a wood handle, so while its appearance detracts slightly from the knife, it is probably better for kitchen use than knives with expensive wood handles.

Let us talk about the blade. What a blade! The blade is gorgeous high carbon stainless steel. Fundamentally, that means that the heat-treated blade is harder than many other steels, making the edge longer lasting than the blades on many other knives. More importantly, this knife is rust resistant. Thus, this knife needs less sharpening than other knives. We have used this knife constantly for several months and the edge seems just as sharp as when we received the knife.

How well does it cut? This knife cuts excellently. It goes through green onions, tomatoes, potatoes, meat, and everything else you routinely cut in the kitchen. Because the handle is designed to resist slipping, and because of the width of the blade, there is little likelihood that your fingers will slip under the sharp blade. Thank goodness for the non-slip characteristics of the handle.

We have one knife that we have used for years for our most challenging cutting tasks. The blade is a high carbon steel, but not stainless steel. That knife requires constant sharpening to maintain the edge, and it still has issues with cutting certain things, such as tomatoes. This knife has replaced our previous general-purpose knife. If this knife continues to hold its edge it may be the knife we consider our principal general-purpose kitchen knife for years to come. I doubt I could recommend this knife high enough.

Comparison between a ceramic knife and metal knife

May 24, 2016


The only difference is the material the blade is made out of. If you know anything about knives, you’ll know the blade is the most important part of the knife, thus making ceramic and metal knives very different. What happens when you replace the most important part of a knife? You’ll get a bunch of pros and cons.


  • SHARPNESS – The materials that make up a ceramic blade is very hard. It’s...

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The important kitchen knives you need

February 29, 2016
Even as someone who has been building a collection of knives over the past 15 years, I’ll admit that I could do pretty much everything with just three of them:

1. 8-inch Chef’s Knife

Consider this a sharp extension of your hand. The blade is long enough to slice pretty much every vegetable, and the tip is fine enough for delicate work.

BA Test Kitchen Pick: The Mac 8″ Pro Chef’s Knife with Dimples ($175) is our workhorse: The size is just right, and we love the combination of a classic W...

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