Product Review of Victorinox 8" Chef's Knife and a Word of Caution!

My honest product review of the Victorinox Fibrox 8" Chef's Knife

[@seancoyote]

My honest review of this video. While she has some knowledge of knives, I feel she isn't giving this an accurate review. She isn't giving an out of the box review, she didn't sharpen the knife, she probably messed up the edge with that sharpening tool but did give good advice on how to get a proper edge and she is reviewing the grip while holding the knife incorrectly when cutting. She did give a good explanation of it's weight and how some might prefer more heft. I don't agree with criticizing the knife for her mistake with something hot, but it is a good warning. It is a good example that a stainless knife can pick up a stain, usually from a bit of acidic food left on it, but it can happen from just water and it is nothing odd, in fact the better quality steels are not perfectly stainless because what makes a steel stainless, also makes it brittle. I suggest some other reviews before you are turned away from this knife when you are looking for an under 50 buck knife.

[@Momsrecipes1]

+seancoyote thank you for your comment. All your criticism is fair. I would like to respond to some of your points if I may. I didn't do the the review out of the box because I intentionally wanted to use the knife for a while to see how it performs. I probably did mess up the blade. I'm not a professional knife sharpener just an average cook. And my review was intended for average home cooks like me who do not necessarily know how to sharpen knives. I do know how to properly hold a knife but I was trying to give the audience a good view with a camera and tripod in between me and the knife. I did not mean for this review to be negative it was just me giving my opinion and I do conclude that for the price it's a good knife.

[@seancoyote]

Thank you for your response and I take your response seriously and withdraw those you made moot. But I really do suggest learning how to use a stone to sharpen a knife and other blades like scissors and shears. A steady hand and practice is what is required after getting the equipment. After you learn, you never let anything go dull. Perhaps it could be shared with your fans.

[@ddbhaha1529]

Every chef in the world loves this knife. more expensive does not equals to a better quality. Also you should know how to sharpen a knife properly.

[@hellacious14u]

I however do not love this knife. it is a line knife, meant for abuse. if anything I need this knife and show it no love.

[@nattysawer]

Yeah these are really great knives, every restaurant I've worked in we usually have these in the kitchens as the house knives. And they work great I've used them when I have left mine at home and it was wonderful for an entire shift.

[@cairosodersten216]

I own one of these and i love it. I also own many shun, murata, Takeda, yamashin and other extremely nice Japanese knives. I use this one for day to day cooking chopping through bones and other applications that would damage my more expensive knives edge. i've found that i rarely have to sharpen this knife beyond routine maintenance with my sharpening steel, it cuts tomatoes with just its weight (i keep my knives extremely sharp at all times) and it is by far the most abused thing in my kitchen. On to the melted bit of the handle, perhaps it was in the dishwasher and got to hot and melted on to the bar. I find it wise to hand wash all knives for the edges sake alone. regardless great vids, and i hope to see more of them, happy cooking!

[@Momsrecipes1]

Thanks for watching and commenting! Just wanted to let you know that I don't own a dishwasher and all my knives are "babied" for the most part. Hand washed and sharpened with a steel, etc.

[@user-cg9oi5ug4d]

mom's recipes many people have probably already said it but a steel won't "sharpen" waste of money sending to a professional to sharpen , there's nice simple sharpeners like Spyderco or even a $30 eBay Edge Pro apex clone system which I use both together and practice on my cheapest knives like Kiwi Brand knives which are like $7 made in Thailand, most likely roofing iron or some cheap as heck steel as they don't hold an edge long but I'm able to get them extremely sharp with little to no effort, I was looking at purchasing Shun knives until I have watched many many review videos from professional chefs showing Victorinox knives and I'm sold , this knife in particular is right up there in terms of Bang for buck and can stand on its own against High end Japanese knives , I recommend learning to sharpen, not just a quick hone with a steel and you will be much happier with this knife

[@JamesTPzRoC]

I'm curious what other knifes do you have? I was quite surprise that you don't like the Victorinox because it is probably the most bought and best reviewed knife on Amazon. I used and owned quite a bit of knifes, this Victorinox can compete with name branded knifes that are 10 times expensive. It's my favorite knife beside my Shuns and Global. It require little maintenance and you don't really need to do it spot on because it is cheap. I will spend hours if I'm going to sharpen my Shuns because I will be mad to leave a scratch on those beautiful damascus finish. Off cause you need to have the right tools in the first place.

[@hellacious14u]

I'd rocommend reaxamining your cutting technique. don't meant to sound rude, but I worried for the tips of your fingers during this demo. overall very candid and honest review. I just would hate for one of you views to emulate you style and end up injuring themselves

[@hellacious14u]

bear with the typos. hasty reply

[@OCRay1]

Weird. I've heard Nothing but good things about the 8" victornox from restaurant chefs and home chefs alike, they almost entirely agree the knife competes well with other very expensive knives.

[@georgehiphopforever]

I have used this knife and i can say for sure is one of the best budget knife, light,you can sharpen it very easy...the handle is by far the most comfortable if you compare it to any other knife...

[@cutweldngrind]

My old Wusthof was damaged at home and I just ordered another Wusthof and this one to experiment with. Both are about the same price only 30 cents diffrence between them.

[@princesanchez16]

im using this knife.. so good for cutting 40 kilos of napa cabbage. romaine lettuce. ect. i also tried this for salmon. . and its so great. . so i recommend it. . also cheap price. .

[@RyanHellyer]

Thanks for sharing. I ordered one of these a few minutes ago.

[@Momsrecipes1]

Thank you for your comment! Hope you like it.

[@Alf_4]

the handle material is called fibrox. slip resistant plastic even when wet.

[@b.robinsoncecs7179]

I might recommend that you not use any pull through sharpener like the quick edge tool you showed. It literally rips the steel off your knife, leaving you with a seriously rough and unusable edge.

[@madthumbs1564]

That's if used incorrectly. Use very light swipes -better than honing rod.

[@hellacious14u]

B. Robinson CECS . absolutely correct. learning how to properly use an oil stone, or even better, a water stone, produces exponentially better effects.

[@hellacious14u]

mad thumbs a honing rod is for straightening an existing sharp edge. not for sharpening. if you are interested in discovering the difference there are many videos that provide the explanation. I'd start by checking with Alton browns illustration. he explains very clearly the effect each process achieves

[@madthumbs1564]

I've seen Alton's video on it, and already had understood it. I can see the folds in the edges of knives before I've honed. Honing bends metal back and forth causing fatigue. That fatigue stress goes deeper into the blade than the edge causing it to lose edge retention.

[@missrubyaka7063]

Thanks. I don't know much about knives but this helped. And you just sound so sweet. =)

[@Momsrecipes1]

Awww! Thank you!

[@ilikewhite1290]

May i ask why wouldn't you recommend the Sharpener? I am looking to buy one myself. Therefore, would like the reason for it. Thanks

[@ilanavorobyov]

For the price I guess it's ok but a sharpening stone works better. Ideally I would have a professional sharpen the knife and then maintain it with the steel. my main problem with this knife is that it loses its edge very quickly. I still use the knife all the time and for the price it is a good knife.

[@karenrotrust7053]

Thanks. Good review. For a little more money I prefer Dalstrong or Shun.

[@ilanavorobyov]

Thank you!

[@blingn007]

+Karen Rotrust A shun chef knife is going to run atleast 175-350. For that money you can buy a Japanese chef knife hand made by a maker using harder and longer edge holding steel, better fit and finish and better overall materials used.

[@chefboymaui]

I own that knife, it needs to be run over the honing steel quite often, but that's the nature of being a chef. No blade is 100% perfect. However, for the cost, it is a very good value. If you work in a pro kitchen this is the knife for you, you can drop it, bang it around and no prob because of the cost. I had expensive knives that either cracked and chipped, or got stolen out of my bag. If you don't mind running the knife over the steel, it's a great buy. Some people can't stand the handle though, I actually like the handle.

[@hellacious14u]

RONALD SAMBRANO this is definitely a budget workhorse. one I do not mind leaving unattended on the line. hone it before each use, and it supplies pridictable reliable results without much effort. I think most of the debate boils down to frequency/nature of use. as a line knife it's very affordable and reliable. as a home cook, it's a good knife. it's not an heirloom quality knife, which means it will need to be replaced. I'd recommend that these notes be taken into consideration.

[@AshishCE-i3r]

Thank's I thought to buy by seeing a lot's of add I have 8 inch Richard Sheffield Knife even that one retain Sharpness longer but I am not able to sharp it with Steel rod so I was thinking this the Victorinox Fibrox Chef's Knife but by your Video It's really helpful now I go for Wusthof Knife thank's for such a great Video could you please exactly tell how to sharp a knife with steel Rod I really appreciate you Thank's

[@hellacious14u]

I definitely trolled all the comments on this video. if you disagree with me, suck it. just because she's not a pro, don't mean mean she didn't give an honest review. as a pro I gave an honest review to each comment, and guess what,... most knew little to nothing of the matter on which they spoke. get over yourselves. the best way to learn: trial and error. then get some feedback or advice.

[@Momsrecipes1]

joshua kirby thank you!

[@JamesTPzRoC]

And one important thing is that this knife has 15 degree bevel. You might mess up the blade with that hand held sharpener you have. You need specific sharpener that is labeled Asian style or 15 agree in order to achieve that, other wise you will have 20 degree bevel, which you will ruin the knife. I have seems countless people made that mistake and ruin their expensive Japanese knife. However, this mistake could be easily corrected. A professional sharpener or high end electric one can do the work.

[@madthumbs1564]

It's not a Japanese knife. The steel isn't even as hard as Wusthof's or German steel.

[@JamesTPzRoC]

mad thumbs Of course I know it's not Japanese knife...... Read my comment carefully. I said this knife has Asian style 15 degree bevel and lots people ruins their 15 degree knife, mostly Japanese knife, using wrong sharpener.

[@madthumbs1564]

It's not going to ruin it if used correctly.

[@JamesTPzRoC]

+mad thumbs So you are saying converting the 15 bevel to 20 degree isn't ruining the knife? Seriously, if you do that, why would you buy a 15 degree knife in the first place anyway, LOL.

[@madthumbs1564]

This knife is more of a beater knife. If you want a low angle knife; I'd suggest something like VG-10 steel unless you're in the budget for a PM steel. There's controversy over the factory edge angle, and I didn't see it listed in any official specs. You'll see experienced users prefer this knife at 20deg: www.knifeforums.com/forums/showtopic.php?tid/873752/post/2084346/

[@thfreakin]

That is blunt as hell

[@rncftw]

I recommend the Lansky Diamond deluxe sharpening system Mom... and the extra blue sapphire stone and leather strop to go along, and the black stand...... Make your knife spooky sharp instead of messing around with a carbide pull through gadget or gambling with a steel... Nice video.

[@Momsrecipes1]

+rncftw Thank you so much! I will definitely check it out! Thanks for watching!

[@theshapeexists]

I really wish they made this knife with the handle profile of a wusthof ikon classic

[@madthumbs1564]

Their forged line comes close, but you may as well get a Wusthof for the price (if you don't mind meaty blades).

[@theingobeck4772]

That knife is DULL. My knife of the same model can, literally, dry shave your legs better than a Venus. I apologize for being blunt (pun, I'm sorry) but you need to learn edge maintenance. It's a waste of money taking that knife to a knife-shop when you could keep that thing sharp with your steel if you used it properly and after EVERY time you use the knife. This knife has an edge of less than 20-degrees. If you spend some time trial and error laying the edge back and forth with the steel to find the right angle it will pay off GREATLY in the long run. I hate seeing this knife get a bad rap because it is a very good kitchen tool and IMO makes a better all-around kitchen knife than a heavy, expensive, German, forged chef knife.

[@Momsrecipes1]

I am not offended and thank you for watching and taking time to comment. I did not mean to give the knife a bad rep and it's very possible that I stink at knife maintenance but I am just an average cook as are many, many others who will purchase this knife. This was just my non-professional unbiased opinion based on my personal experience with the knife.

[@theingobeck4772]

+mom's recipes If I had a working phone I would post a video with some very simple instructions to make your knives (any quality brand) able to part a spider web with a set of $25 crock sticks (ANYONE can do it). I have big hands and I use that Victorinox 40520 and my Henckels Pro S 6" slicing knife for almost every kitchen task (I don't need no stinking paring knife).

[@ervinboado1963]

He meant that steel will keep the knife sharp, which is called honing. Sharpening a knife with a stone every time is just a waste of metal.

[@madthumbs1564]

Honing causes metal fatigue which shortens the blade's edge retention, and the damage goes deeper into the blade than just where it bends. It's all about how you use the knife, and what maintenance you're willing to give it.

[@ervinboado1963]

Its waste of steel vs metal fatigue. If you use the knife it will dull.

[@pieceful_puzzling]

What cutting board are you using?

[@Momsrecipes1]

My kids bought it for me at bed bath and beyond

[@1977bubblehead]

Good useful review. Thank you.

[@Momsrecipes1]

1977bubblehead Thank you!

[@noah7animal713]

OUT OF ANYTHING YOU'VE CUT WITH THAT KNIFE THAT STAIN IS FROM "FRESH BASIL" MOST LIKE IT WASN'T WAS OR SCRUB AFTER YOU USE IT SO IT BECAME A STAIN NOW

[@rb385354]

here is an honest advice for all knife lovers, your knife WILL get dull, even if you drop $1000 on a Kramer. get a decent whetstone, stone cleaner, leather strop, and a cheap knife to start working on your basic knife sharpening skill. I have been using this knife almost daily for more than a year now, and I can still press cut paper with it.

[@prepresslabco]

get SHUN PREMIER (youll got lifetime free sharpening) and don't do any review more. I have few Victorinox knives, they awesome....

[@robertgarcia9148]

Good review, thanks.

[@LDebbieg]

That knife looks good!

[@stevek758]

That blade is Dull...

[@Momsrecipes1]

Crypto Gains my point exactly!!!

[@confessionsofthedoodle]

you put that knife in the dishwasher didn't you?

[@Momsrecipes1]

Nope! I don't own a dishwasher.

[@cuchilleriassabin8181]

Corta muy bien, la verdad y el mango no resbala.

[@whoa9432]

Your knife is not sharp enough. I have the same knife and electric sharpener, it cuts tomato effortlessly without any pressure like butter. I have Presto 08810, it's $40 on amazon, try it.

[@hellacious14u]

Whoa! I wouldnt.