I am an avid reader of cooking magazines. I love the photos, enjoy reading the recipes (even if I’ll never make them) and of course, really appreciate the product reviews. My fav is Cooks Illustrated because of their somewhat “scientific” and logical approach to making the best possible recipe as well as thoroughly testing products. But, I can be skeptical, especially when it comes to knives. We all have our favorites, so trying a new knife isn’t at the top of my list. However, I keep reading about Victorinox Forschner or Victorinox Fibrox knives, so I decided it was time to try one.
I’ve had couple of ‘a-ha’ moments when I tried a Victorinox knife! The first was cutting through an acorn squash with a Victorinox Forschner 8-inch chef’s knife. We all know how difficult it can be piercing through the hard exterior and then cleanly cutting through the flesh. With dull knives or weak blades, this task can be downright arduous. It was amazing how easily I was able to cut through the squash with this easy to use, lightweight but sharp knife! This 8-inch chef’s knife rocks!
I also tried segmenting an orange and loved what a breeze it was to manipulate the paring knife. This Victorinox parer was also light weight and super sharp. I’ve always used a forged paring knife, which by comparison, seems a bit heavy for this particular task. I love this Victorinox paring knife for smaller, more detailed jobs. They’re so easy to maneuver.Cooking every day, I want professional, reliable gear for my kitchen.
Although I have a wide variety of knives, my newest ‘go-to’ knives are Victorinox. They’ve been manufacturing knives in Switzerland since 1884. Victorinox Fibrox and Forschner styles are very well known and widely used in the restaurant and commercial world. And, of course, you can’t forget the Swiss Army knife, which is how Victorinox got their start making knives. It’s great these professional knives are now available for the home chef.