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Victorinox 46892 Fibrox 3-Piece Chef's Knife Set
|Price:||$99.99 & FREE Shipping. Details|
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- 4-inch paring knife, 8-inch slicer, and 10-inch chef's knife
- High-carbon stainless steel blades provide maximum sharpness and edge retention; stamped from cold-rolled steel for a lighter heft
- Blades are conical ground lengthwise and crosswise for minimal resistance while cutting; laser tested
- Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
- Hand washing recommended; lifetime warranty; expertly made in Switzerland
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Material||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel|
|Item Weight||0.81 pounds||0.5 pounds||7.53 pounds||3.69 pounds|
|Size||10 Inch||8 Inch||3-Inch||SINGLE CHEF|
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Victorinox Swiss Army Cutlery
Who is Victorinox?
Although Victorinox is known the world over as the creator of the Original Swiss Army Knife, the company started out in 1884 as a cutlery workshop. By the time company creator Karl Elsener delivered his first pocket knife to the Swiss Army, his cutlery business was already booming. Over the next century, Victorinox cutlery became a top-rated choice among professionals worldwide, with over 300 blades to offer.
Victorinox knives have regularly appeared as highly ranked and recommended kitchen tools in Cook's Illustrated, Men's Health, The Cincinnati Enquirer, New York Magazine, and Natural Health, just to name a few. In 2009, the company announced a partnership with professional chef, Daniel Humm, of Eleven Madison Park in New York City. In addition, building on the success of its cutlery business, Victorinox has brought all the same quality and expertise to a wider range of products and accessories, including other kitchen tools, pocket tools, watches, luggage, and clothing.
Who is R.H. Forschner?
Victorinox had been a staple in European commercial cutlery for over 50 years when approached by New York's R.H. Forschner, known since 1855 as a builder of scales for butchers, to be their sole cutlery supplier. The two companies joined forces in 1937, and R.H. Forschner subsequently became North America's dominant professional brand, as ubiquitous in the bustling meatpacking plants of the Midwest as it is in the gleaming, four-star restaurant kitchens of Midtown Manhattan.
As a division of Victorinox/Swiss Army Brands, R.H. Forschner marketed cutlery under the brand name "RH Forschner by Victorinox" and distributed to the commercial, food service, and retail trade classes. That brand has been considered a top choice of professionals worldwide with over 300 styles of blades bearing the R.H. Forschner name. However, in 2009, in conjunction with Victorinox's 125th anniversary, the company, Victorinox Swiss Army, Inc., has decided to remove the "RH Forschner" name from all blades. Blades thenceforth only include the "Victorinox" name.
What is a stamped blade?
A stamped knife can usually be identified by the absence of a bolster. Stamped blades are cut into their shapes from cold-rolled pieces of steel and then ground, tempered, and sharpened. Creating them requires many less steps than forging and results in lighter, narrower blades. Some professionals prefer the thicker, heavier forged blades, but many pros, who spend much of their day cutting and slicing, enjoy a lighter knife since it's less fatiguing and easier to manipulate at speed.
Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade, but not the weight or feel. Victorinox manufactures a complete range of stamped blades with unique, patented Fibrox handles and they are considered among the greatest values in the knife industry.
What knives do I need to own?
Knife choice or selection is determined by many factors--size, function, style, and preference. The most important factor is function. Different knives have different uses. It is important to use the proper knife for a specific task, since proper knife selection and the use of a proper-sized, sharp knife make for safe cutting. General kitchen tasks and the knife to use for them are as follows:
- Paring: The most common to own and use, a paring knife is generally for small cutting jobs and peeling of vegetables or fruit. The blade size is usually from three to four inches. Choose the shape and size to fit your hand. Since this is one of the more versatile knives, owning more than one is recommended.
- Chef's: The most important tool and essential to every cook, a chef's knife is most often used in a rocking method to mince, dice, and chop vegetables and herbs. This one is known as the chef's best friend.
- Slicer: Most commonly used to slice meats, poultry, and seafood, the slicer is an important companion to any host or hostess.
- Boning: As its name suggests, a boning knife is used to trim or remove meat and fish from the bone.
- Bread: Designed with a special edge, a bread knife makes easy work of cutting through crusty bread, pastries, or any item with a crust and a soft interior.
- Fillet: Most often used by pros and seasoned home chefs, the fillet knife is used to fillet meat and fish.
- Cleaver: An important addition to any collection, a cleaver is often used to cut or chop through bones.
- Santoku: This knife combines the features of a cleaver with a chef's knife. The curved blade helps the rocking motion used for chopping, and the wide blade works well for scooping sliced food off a cutting board and for crushing garlic. The santoku can also be used to slice meat and has a narrow spine for making thin cuts.
- Utility: An all-purpose knife often referred to as a sandwich knife, the utility knife peels and slices fruits and vegetables, and even carves small meats.
- Shaping: With its curved blade, a shaping knife is great for small precision cuts where control is essential, such as peeling, trimming, or garnishing.
What are the different knife edges and what do they do?
- Straight: The vast majority of Victorinox knives come with a straight or fine edge. This means it has a perfect taper along the blade and no serrations. It is designed to cut without tearing or shredding.
- Serrated: An edge designed with small, jagged teeth along the edge.
- Scalloped: A blade with waves along the edge generally used to cut breads with a hard crust and soft interior, as well as tougher-skinned fruits and vegetables.
- Granton: This edge has hollowed-out grooves or dimples on the sides of the blade. These grooves fill with the fat and juices of the product being cut, allowing for thin, even cuts without tearing. Even with the grooves, these are still straight-edge knives and can be honed with a sharpening steel.
How should I care for my cutlery?
After use, knives should not be allowed to soak in water. The best practice is to hand wash and dry them immediately. This is especially true if they have been used on fruit or salty foods, which may cause some staining, even on stainless steel. Most knives require very little maintenance and it is worth the effort to protect your investment.
Though Victorinox knives are dishwasher safe, this is strongly discouraged. The dishwasher's agitation may cause damage. Additionally, harsh detergents can be harmful and cause pitting and spotting on the blades. The handles may also discolor and develop a white film with constant use of the dishwasher. Plus, intense heat associated with dishwashers is not good for the temper of the blade.
How do I keep my knives sharp?
All quality knives require proper maintenance to keep them in perfect cutting shape. The best of edges will quickly dull if it strikes metal, glass, or Formica. A wooden cutting board makes the best cutting surface. And, if a slip occurs, a proper cutting board is safer for the user. Frequent use of a Victorinox sharpening steel will keep blades in tip top working condition. All straight-edge knives need steeling to keep their edges.
How to "Steel" a Knife
- Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip.
- Hold the knife in your right hand and place on top part of steel as shown.
- Raise back of blade one-eighth inch.
- Now, moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.
- Repeat the same action with the Blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel.
- Repeat five or six times.
How should I store my knives?
Safety is the biggest concern of storage, both to the user and to protect the knife's edge. Choices include a knife magnet, knife block, drawer insets, and also individual knife protectors.
Top Customer Reviews
I just got mine and love 'em! I've been through a few bargain knives; most recently low-end Henkles; the blades were thin, badly sized, and didn't stay sharp long. I expected a little better but was pleasantly surprised! The look of them is professional but basic, not a showy knife, but they are much better than anything I've seen retail at comparable prices. They're an excellent weight and above par materials. I used all three knives immediately and they performed extremely well. The handles fit the hand comfortably and knuckles never knock the cutting board. The material of the handles is excellent. When cooking, my hands are damp but my grip stayed secure. Vegetables practically slid apart and the slicing knife cut bread with no tearing. I have never found knives at this price point that are this quality. The 10" chef's knife in the three piece set is bigger than might be necessary in many homes, but it's fine for me and a minor complaint. Besides, although substantial, it's not as heavy as a forged knife would be and that's a good thing. I couldn't have gotten the desired pieces individually at this price so I have no complaints except that I wish the line was available locally!
Update: 08/08-Four Months later and few complaints. The blades have dulled a bit, but work well. They remain straight, even and manage most jobs well. I'm looking for a proper sharpener. I did find the knives locally at The Cook's Warehouse and picked up the 8" chef's knife there. Good knife too!
Update 09/15/2010 - The often used chefs knife has not survived. It wasn't possible to keep it sharp and the cutting edge got notched.Read more ›
Obviously the most important trait of a knife is how sharp it is. These are simply the sharpest knives I have ever used. I've used cheap ones that cheat and use a serration to achieve sharpness, and I've used pricier Henkels and similar. A sharper knife is actually a safer knife, since your cuts will be precise. A duller knife won't cut where you expect and can cause injuries that way. To give an idea of how sharp these are, I was able to easily slice a bagel without using a saw motion at all. Not impressed? I did the same with a ripe tomato. Yes, slicing a tomato with just pressing down. I'd never been able to do that with the Henkels even after a fresh sharpening. These knives have made so many kitchen tasks so much easier.
What's even better is that for the price of that Henkels chef knife, you get 3 of the most useful knives to have in the kitchen. This price is simply amazing for what you get.
Well, nothing is perfect and unfortunately these knives are no exception. After being used to the Henkels chef knife, this Forschner was startlingly lightweight. I know that over time I will adjust for it, but I would have liked more weight I suppose. I would just suggest that until you're used to the weight, just be extra careful with the chef's knife. All said, this is such a minor setback for how amazing these knives are otherwise.
There is a reason why these knives have so many 5 star ratings. They are simply that good. For the cost, there is no way you will regret buying them. I purchased these on a budget, and down the road when money isn't an issue, I'll be looking first at Forcshner/Victorinox.
Most Recent Customer Reviews
Nice sharp knives at a great price. I'll simply order more when I need them; why spend $1000 on the fancy ones! These work great.Published 4 months ago by Zee Cubed
I purchase these knives when I got married 5 years ago. I also purchased the santoku separately. The knives still look brand new and are still very sharp. Read morePublished 7 months ago by breanna
So happy I got these knives. They're a great addition to my kitchen.Published 10 months ago by Amazon Customer
I bought this set for a chef course, basically for the chef`s knife. Great purchase for the price, if a have to compare whit many others. Read morePublished 13 months ago by Joanna Romero
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