The great Victorinox Swiss Classic Chef's Knife

Posted by cornelius winters on Tuesday, May 24, 2016 Under: Kitchen
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.

In : Kitchen 



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