victorinox knives

[Trustmeimadoctor]

Wanting something cheap but decent to replace some old chipped lidl ceramic ones.

What ones do i want fibrox or swiss classic? also what sizes styles im wanting to cook alot more so im certainly not a chef so dont need a cleaver

[21TonyK]

The fibrox and swiss classic are made from the same materials but the swiss classic grip is slightly more sculpted and textured. You really need to try them both and see which you prefer, technically they are equal.

As for size, I use an 8.5 inch chefs knife for pretty much everything except boning meat and filleting fish. If you don't to do that I would get a decent 8.5 chefs knife, a cheap serrated tomato knife and maybe a smaller 3-4 inch paring knife.

Most important is to make sure you have some means of keeping it sharp. Personally I don't like knife sharpeners and just use a steel.

[227bhp]

Pretty much this ^^.
Unless you're a knife snob don't get too hung up on brands. I got my 8.1" kitchen knife from Tesco for probably less than £15 many years ago and it's faultless in every way.
I too use it for most jobs, I have other knives, they rarely get used. Whether you or anyone else can is completely a personal thing, some people are comfortable, have the dexterity and large hands to wield a big chopper others don't and need small knives for small jobs.

[Trustmeimadoctor]

Cheers will get some ordered. Whats easiest way to keep them sharp?

[guindilias]

Easiest? Buy one of those sharpeners you see with a stone each side. 2 seconds and it's done. Like me.
Best? A proper sharpening steel, and learn how to use it. We aren't all Gordon Ramsey. It does take a fair bit of practice!

[Cotty]

Trustmeimadoctor said:

Cheers will get some ordered. Whats easiest way to keep them sharp?

I have a Victorinox Cooks Knife - 6" blade and run it through one of these sharpeners..

https://www.amazon.co.uk/gp/product/B001DXVL6K/ref...

[singlecoil]

Steels condition blades but can't put an edge on them if there isn't one there already.

[Vaud]

A sharpener puts the correct edge/angle on a knife - occasional use to correct for wear/damage.
A steel maintains it (use it every time you use your knife, takes seconds)

Even the higher end manufacturers recommend both (e.g. Wursthof)

[cbmotorsport]

Tony is spot on, but.....can I also recommend a Victorinox pastry knife. You will surprise yourself how often you use it.

Bread/pastry/cakes
Slicing ham/carving roasts
Prepping big lettuces and some veg
Slicing anything soft and delicate
Doubles up as an emergency palate knife too!

Cheers

CB