369
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 04 Jan 2024
369 points (98.2% liked)
Asklemmy
44183 readers
1218 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
One exception is one particular chef knife. Most cheap knives you get what you pay for. But there is one, the Victorinox Classic Chef Knife, that is around $30 but is competitive in comfort and sharpness with very expensive knives.
Edit: I was incorrect on the model, it's the Fibrox Pro 8" Chef’s Knife.
You're right! Their santoku is very good too. These knives are used by professionals in kitchens. I used one for years. I finally got a Wustoff set and a JA Henkels Zwilling Pro, and I do greatly prefer using those, but if you only have $30 then the Forschner/Victornox knives are outstanding values for the money.
I'll let you in on a secret: it's not just Victorinox Fibrox; other cheap commerical-style knives (Mercer, Dexter-Russell, etc.) are decent, too.
America's Test Kitchen also ranked Mercer highly, but dinged it for a handle that gets slick when wet or greasy. For the Dexter-Russell knife they tested, it was very dull.