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Victorinox Kitchen Knife Sharpener

Victorinox Knife Sharpener w/ Ceramic Roller

Custom 240mm gyuto from Haburn Knives. 52100 high carbon Damascus with a rosewood burl kite handle and a stainless bolster. I really love this knife. [image]

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Good comments so far! For Chef's knives, there are two basic profiles to choose from: German and French. German will have more 'belly' and to me are more of a slicer 'chef' knife versus the French profile which is flatter. I prefer the French/Japanese pattern because I like to leave the tip on the cutting board and cut vegetables with a cleaving or guillotine motion versus coming down from above with a 'slice'. Both work really well and it...

2

Full custom 270mm Damascus "mighty" gyuto. Integral bolster, Damascus end-cap, crazy burl. My grail knife by ABS master smith. Michael Rader. [image]

28

The standard answer is a 8-9" chef's knife, a serrated/bread knife and a paring knife. Some poultry shears or a bone cleaver, or 10" old german chefs knife are useful for dealing with spatchcocking or trimming wings. A good y-peeler is also a must, much faster and generally safer then a paring knife for peeling. If you're looking for a first knife and looking at this one, I would recommend looking elsewhere. This drop has been pretty poorly...

5

Victorinox Fibrox Kitchen Knives

I have a Tojiro 8 1/4 inch Chef's knife, and honestly, it's my go-to for about everything: [image]

20

My brother gave me this Japanese knife. I like it 'cause it is crazy sharp, sharper than anything i had ever own. I really don't know who made this knife. The knife is hammer stamp carbon knife, so I have to keep it dry. [image]

17

I bought one of these years ago for my father in law, along with a couple other Victorinox kitchen knives. See, even though it was a gift for him, it was also a gift for ME. Every time we'd visit, all he'd have for us to prep with was full on dull cutlery - I mean, BLUNT. He has managed, after about 6 years, to finally blunt this one, but I took a 300 grit, 1000 grit, and 3000 grit set of stones on our last visit and hand sharpened it right...

3

Victorinox Swiss Classic 7-Piece Kitchen Knife Set

[image] 5.5inch utility knife hand-forged by Mutsumi Hinoura. Uses an aogami super carbon steel core and is the sharpest knife I have ever used/owned. I love it for everything from slicing tomatoes to butchering a chicken.

16

Outdoors•Morakniv Companion HD (2-pack)

This knife is a good camping knife for chopping, carving wood and general utility. It is not optimal for kitchen use (though it could work ok). First, it has a single bevel grind. This is good for maintaining an edge in the field. But it does not slice as cleanly as a good kitchen knife would. Second, this is a carbon steel blade. Carbon steel can be good in the kitchen and can be easily sharpened, but it will react with acidic foods and...

6

AccuSharp Pull-Through Knife Sharpener

My favorite knife is this Japanese work knife that a friend picked up for me while he was stationed [image] in Japan. Although it does have a few nicks, I've NEVER sharpened it in 5 years- it still has a razor edge

12

You're commenting like you're more than a "seldom chef" but your Wustof recommendation is perhaps the most casual knife here. That beveled edge prevents the knife from getting sharpened properly as you can't sharpen the handle portion. It's designed to be pretty and heavy for a home cook who will only hone their knives. The brand is fine, but the choice doesn't seem to help any of your complaints about this Victorinox. This knife is...

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