Hey guys, was wondering if anyone could advise me about pic related. I'm choosing between the two as Victorinox is apparently very good for a first time knife owner, and good value for money.
Price point is about $10 difference, so basically the same.
Victorinox knives
David Flores
Colton Wilson
Top one
Jason Bennett
Guess I should say why. Top one is a chef's knife, bottom is a carving knife
Juan King
depends on whether you like a rocking motion or not.
Ian Walker
Victorinox's website says they are both carving.
I'm quite noob but from what I remember from hospitality at school, I liked the rocking motion.
Jeremiah Anderson
then the top one
Justin Foster
Top is a standard chefs knife. Get that and learn to use it well
The only other knife you really need is a paring knife and victorinox makes a nice one as well.
Also consider going with the Fibrox handles instead if you plan on beating on them. Much more durable, but if you're just preparing a few meals a week then the wood handles are much nicer looking and should hold up great.
Eli Barnes
>and should hold up great.
If you don't put them in the dishwasher. Don't ever put any knife in the dishwasher, but it really kills wood handles fast.
Connor Parker
what style is better for all around utility: western or Japanese?
Jonathan Ortiz
Western. The japanese are too busy folding their steel over 9000 times to actually find out if the knife works or not
Luis Clark
>Paring knife
This one right?
victorinox.com
Wyatt Miller
What the fuck is up with their website. You don't want a 5 inch paring knife. You want like a 3 inch blade
Isaiah Williams
Do victorinox make 3" paring knives? Any other recommendations?
Christopher Sullivan
Of course. Just shop somewhere else, that website is shit.
Here's a rosewood paring:
amazon.com
Lucas Green
>Any other recommendations?
10 dollar ceramic one from the store. buy another 10 dollar ceramic one when that one gets dull.
you are making this too hard, and despite what everyone here says i almost never use paring knives, and use chef's/santoku/utility knives constantly.
Luke Diaz
Sometimes it's nice to have nice things, user
Thomas Thompson
tfw no Australian retailers have rosewood.
Poly handle is fine right?
They're like $7. I could buy a straight edge and serrated one.
Jacob Evans
Yea, the Fibrox handle is very good. The only thing serrated you should get is a bread knife
Jaxon Long
OP here again.
Will I be fine for 99% of kitchen tasks with just a chef knife and a 3-4" paring knife? Or is it worth also getting a 6" utility knife as well?
Levi Hernandez
Get those two to start and you'll figure out for yourself if you need something in between
John Mitchell
Do you think Fibrox or rosewood would be better for the chef knife?
Josiah Cooper
listen to what i said here you need two big knives not one
Henry Hernandez
>two big knives not one
Two chef knives?
Parker Barnes
Do you prefer function or form? The fibrox has a textured grip, but the rosewood is prettier