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Is this a decent Chef knife?

post #1 of 12
Thread Starter 

http://www.amazon.com/Victorinox-47520-Fibrox-8-Inch-Chefs/dp/B000638D32

 

At $30, it is the most I can spend.  But I have heard good things about the brand and this knife.

Its main use will be chopping onions, potatoes, and various other jobs. 

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #2 of 12

It's certainly the best bang for the buck knife out there. You should be prepared and able to sharpen it yourself or hire it out.

 

You'll probably feel a little under-knifed when melons come in season in the summer but it will do the job.

 

Phil

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 12
Thread Starter 

I heard that it is a little less maintenance than Japanese knives, like the Shun.

The knife will definitely be taken care of.  Only hand washed and separate from other knives.

 

I would need to purchase a sharpening steel and sharpen every couple months, right? 

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #4 of 12

A steel is only for a touch up on your edge, it is not for primary sharpening.  While it will keep an edge in good shape for longer there will come a time you will need a set of stones or one of the sharpening systems.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #5 of 12
Thread Starter 

Thanks for the info.

So about how long before one of these knifes would need sharpened?

It would be rather light use, since I am not a professional or anything. 

It would probably need to be sharpened every 3 months, right?

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #6 of 12

that should be ok...although only time and experience will tell.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #7 of 12
Thread Starter 

Thanks.  Really appreciate it. 

I will be setting money aside for it in the coming weeks.

 

Insanely excited.  biggrin.gif

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #8 of 12

Hi one piece....

 

Today I made a new discovery on the victorinox, I have two students in my kitchen and both have Vic's (The one with the plastic handle, wich are the classics, and also the ones that I own) and the grips, wich are black originally, have developed some kind of white-ish coloring, I asked them what happened, and they say that they don't know, but once I asked if they have ever put it in the dishwasher (wich I have never done with any of my knives) they said yesrolleyes.gif, I can't tell you for sure if that is the problem or the materials on the latest ones have changed, but the blade looks the same as it was 15 years ago... Battlehorse quality and very reliable.

 

 

I don't know if someone else have experienced such problem?

 

Regards

post #9 of 12
Thread Starter 

Since this will be the most expensive knife I have ever purchased, it won't be going through and dish washers.  lol.gif

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
Reply
post #10 of 12

That's about as good a knife as you'll find for the price.  As others have mentioned, a steel is really just for touch-ups, not full on sharpening.  The frequency with which you'll need to actually sharpen it depends on how much use it gets, the type of tasks you perform with it, your technique and what you cut on.  For maintaining it at home I often recommend the Edgemaker Pro:  http://edgemakerpro.com.  It's easy to use and inexpensive.  If you use it frequently you can probably get by with just the Yellow one for $10 or so (free shipping).

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #11 of 12

Good recommendation Phaedrus, but I don't think your link goes anywhere. It's not working for me anyway. Maybe try this one:

 

http://www.edgemaker.com/

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #12 of 12
Thread Starter 

I will be purchasing a the Chef's Knife in the coming weeks and would like to know if this cover would fit.

 

http://www.cutleryandmore.com/wusthof/blade-guard-for-up-to-8-in-chefs-or-santoku-knife-p115061

 

http://www.cutleryandmore.com/victorinox-forschner-fibrox/chefs-knife-p1754

 

It says the cover is 2" in height, that sounds short for some reason. 

Just wanted to be sure the Knife would fit this cover before purchasing. 

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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