Victorinox 8″ Chefs Knife My Affordable Chef Knife of Choice


Michael Giraldo says:

“what the going price is out there in the real world” where the fuck are you? O_O

K H Λ Ø S says:

After watching this I was able to decide on da da da da da and settled with this that or the other

GoonCityTVFLA says:

thanks very nice video i just started culnary school so this helps i have that knife

1337kakash1 says:

Never heard of dadadaa… is that a new cooking technique?

sam nelson says:

i hate state farm

John Smith says:

Want the same quality at half price search for ICEL knifes … same quality and even cheaper!
They are the Best deal out there. Even better then Victorinox.
They’re also approved by US regulatory agency regarding their anti-bacterial properties on the handle.

Steve Smekar says:

you might say “narrow” and “wide” when referring to angles.

MrMillbarge says:

The 5 dollar red handle serrated victorinox knives are handy for every day kitchen application to cutting line on a commercial fishing boat. In my house they are referred to as “deadly reds” because they will bite ya if you’re not careful.

brolly says:

This video should have been no longer than 4 minutes. I nearly fell asleep with all the filler.

AceGunSlinger666 says:

Bwahahahhaaa I was staring at the knife and was like oh that looks like mine
And its the same one lol

roy childs says:

I prefer a santoku instead of a chef’s knife, but back in the day I used a Chinese knife like a thin cleaver with a reduced curved edge.

TheSteelminnow says:

Since this video is kinda old I would hope by now you understand that the red, blue, and yellow colored handles on the knives are meant to limit their use to certain items to reduce the risk of cross contamination. Red for beef or pork, yellow for chicken, blue for fish, green for vegetables. Same with colored cutting boards. Victorinox chef knives are a great choice for commercial kitchen applications though. Tough and affordable with a comfortable handle.

WonderDean says:

To learn your knife skills, Chicago cutlery is a decent knife to learn on. I just could never understand why they put bolsters on knives especially when they ruin your stone when sharpening. German knifes have them as well. I have moved on to Japanese cutlery and never look back. I am convinced that Japan by far have the best knives in the world. Although a bit expensive and they are high maintenance if they’re made of high carbon steel, there well worth it if you’re serious cook. Besides, you only need 3 to 4 knives anyway so you might as well get what you like. ( Cooks knife, utility knife, paring knife, bread knife )

DefMunkyYT says:

I love mine! I have had mine for several years, back when they were still labeled Forschners. Exact same knife, just different stamp. It was also before EVERYONE went crazy over them and they still cost about $25-$30. lol

It will take a VERY sharp edge and hold on to it for dear life. Just have a steel ready when needed and it will rarely need to be sharpened. A kitchen knife steel does wonders for prolonging edges and prolonging the life of a blade.

I do have knives that will outperform it, but they ain’t anywhere near the $30-$40 mark. lol I personally think that it is nearly impossible to buy a comparibly sized knife for less than $100 that will beat it performance-wise, and even then you won’t beat it value-wise. My favorite knife is actually a handmade Japanese 240mm carbon steel gyuto, and you can buy at least 6 of these for what that cost me. I can safely say the performance of my Japanese blade is much better but it isn’t six times as good. lol Then again performance isn’t the only reason one buys a handmade knife, and I have a few. 😉

If anything happened to my Forschner, I wouldn’t hesitate to replace it with another (now labeled Victorinox) and I certainly won’t hesitate to recommend it to anyone wanting a nice solid knife for the kitchen. I use it for jointing chickens and other jobs I wouldn’t let my much harder Japanese blade anywhere near (they are obscenely sharp but can be fragile at the edge, so no bones or frozen/partially thawed foods). The Forschner/Victorinox paring knife is also a keeper as well. Also for a little cheaper, the classic version looks like it has a Fibrox handle as well, just the handle is a little smaller is the only difference I can see.

sam nelson says:

tip–write and edit an outline before you begin a video

Jack Burton says:

I prefer santoku knives. They’re safer as you can’t stab with them.

Get forged rather than stamped and full tang.

D Clayton says:

Food Service Warehouse filed for Chapter 11 in 2016 and is no more.

matthewillian says:

Wasted my time on your fucking video. nothin but blah blah blah. it is plain and obvious you don’t shit from shine Ola.

Thomas Shue says:

2 da dit da dit dah’s in 30 seconds, nope.

RyuSanSama Sanchez says:

i own a 10″ butchers knife and a 6″ boning knife. amazing for the money, keeps a sharp edge.

Captain Beefheart says:

I’d go 10″ if you cooking in a place that you need to break down brisket, etc. 8″ can be harder to get over an onion or large vegetables. I use 10″ and 12″ depending on the day. I stopped using the 10″ once I was used to the 12″. Victorinox is best bang for your buck. Hands down. best price. $5 for a paring knife. I buy one every 5 years and give the old one away to a newer cook. BTW an 8″ is about $35 to $45.

kingDeCosta123 says:

nice Sumo mate! such an eye catching little gem!

Chef C says:

I like Victorinox for the price, but to be honest the steel is nothing special and they are greatly overrated. I’d recommend a Dalstrong or if you want to spend a little less, a Tojiro.

Fenman ranch says:

would of liked for you to have gone into more detail about the the victorinox knife, too much advertising of the food service selling site.

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