Victorinox Chef's Knife vs Victorinox Swiss Army Classic Paring

I’d also throw in the victorinox chefs knife, ours has seen daily use for at least 20 years now.

Don't waste your money on anything more expensive than $10 because with the amount you'll be using these, like David Chang (famous chef) said, you'll go through them.

I'm no expert on food processors but I know a lot about kitchen knives . A good price/value/quality choice is a victorinox chef's knife (the Swiss army penknife people). They have a secret sauce heat treatment that somehow makes their stainless blades behave rather like carbon knives and so are easy to sharpen.

It has a quality serrated blade that still looks new after 9 months of light daily use. The handle is made of thin and rather slippery plastic, and while the description claims it to be "Fibrox Inspired", as an owner of a Victorinox knife with a Fibrox handle, I can safely say that they're taking some creative liberties with that one. If ergonomics are right up there in importance with blade quality, this isn't the knife for you, but if all you're looking for is a quality blade at a budget price, it's a great option.

The blade does not seem to stay sharp for very long. I was surprised that after all the reviews I thought this would be a good knife. As it turns out it is not.

It's too early to tell how well they hold their blade and if they can be easily sharpened. If there are any issues I will come back and update this review. How I review: When I review a product said product automatically starts with four stars as I rarely will purchase anything below four stars. I then add and/subtract stars based on certain criteria as listed below

So, this is a softer steel knife. Meat processors love these because the quality is very good and the softer steel is easy for workers to hone quickly. It is easy to hone right back to a razor. As long as your aren't attempting to chop through a bone with this, you likely will never need to use a whetstone

Disclaimer: Not a normal review, this is a vegetable knife, but also a very versatile butcher knife! If you are queasy, or anti-hunting/meat - probably not the best for you to read so avert your squimish little eyes, por favor. As an avid hunter/outdoorsman who processes their own game instead of taking it to a butcher, finding the right, no, perfect tools for the job make it much more pleasing and satisfying. If you don't like reading, let me just tell you right now, buy this knife; I have tried so many types of knives for processing deer and this is the best one hands down! During the 2020 hunting season I went to the butcher with a friend and noticed that ALL the butcher hands were prefering to using this knife and I mean they USED them. They struck bone, they dropped on the concrete, they were stepped on and tossed into a bin, they were abused

WHY oh WHY did they use such an unattractive, down right UGLY handle on this knife!!! Plus, mine arrived dirty and I can tell in no time at all that it would continue to be dirty. It looks horrible in my knife rack. Maybe it's a good knife (didn't try it) but I wouldn't keep a knife that looks that ugly. I thought it must be a protective coating because I couldn't believe that was the ACTUAL covering on the handle

I’d recommend sticking to the 3.25” I don’t know what ergonomic principle they were following with the handle. It is thin, hard plastic. The bolster extends past the edge, making it less nimble