Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black

You really don't even need to go that high. The Victorianox 8" vibrox pro chefs knife. Solid all rounder and one of americas test kitchens favourites. https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

Edit: if you want a nicer looking version you can get the rosewood handle.

Victorinox chef's knife is probably best you can buy under $50 https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_fabt1_hZdTFb6E01F3Y

chef knife

Pairing knife and bread knife are nice to have too. They also make those.

I absolutely love my Victorinox chef and paring knives

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

^ This better get upvoted to oblivion

here is the one I love

$35 right now

Junk. If you need a knife and are on a budget then the Victorinox Fibrox is the knife for you: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

Knife sets are almost never worth the money, just get individual knives that you actually need.

I dont have experience with the knives you listed but I have this Victorinox and it is excellent. I prefer it over my fancy German knives usually. LINK

The Victorinox Fibrox Chef's Knife is dishwasher safe, but the abrasives in dish detergents will dull the knife.

If you are worried about cross contamination, you can sanitize your knife (and cutting board) with a mild bleach solution:

https://www.ehow.com/how_7564004_sterilize-knife.html

This is the one you want. Don’t waste money on a set that comes with a bunch of knives you don’t need. This Victorinox is hands down the best value out there, it’s made with quality steel and can last a lifetime.

Use your leftover money to buy a cheap bread knife and paring knife, that should be all you need for a long while.

• Golden Mountain Seasoning Sauce (I use this instead of soy sauce and it has been my best jerky ever)
• Nine (brand) soy sauce is my favorite soy sauce and it's low sodium
• Victorinox chef's knife
• Meat (lean cuts of beef): London broil and top round are my go-to cuts. Avoid fatty cuts due to fat going rancid before the actual meat after dehydrating.
• Spices (bulk, order online): garlic powder, onion powder, smoked paprika, etc
• Liquid smoke (hickory)
• Meat slicer (as previously mentioned by another user) is a huge time saver

I'll edit more in if any ideas come to me.

I'd recommend getting a sharp non-serrated chef's knife for cutting any steak. This Victorinox model is fantastic and pretty cheap. Also, what others said below about cutting against the grain.

Tons of people who want an inexpensive but reliable knife go for Victorinox knives [like this one.] (https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=sr_1_2?crid=DPIHFU6HQFW4&dchild=1&keywords=victorinox+knife&qid=1590602641&sprefix=victor%2Caps%2C289&sr=8-2)

Victorinox 8" Chef's knife is the usual recommendation https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 for entry level knife users. They are also pretty common in commercial kitchens.

I just got mine this afternoon. I'm not an expert but it feels like a high quality knife. Its very sharp, the handle feels good and the balance is great. How long the blade sharpness lasts is to be determined. After looking at the other posts on this sub, the wood grain of the handle appears to be unique to each knife which seems likes a good sign. I also feel like Sam isn't the kind of guy to slap is name on a cheap knife and sell it.

Edit: I own two other chef's knifes. [A Shun 8" Chef's knife] (https://www.amazon.com/Shun-DM0706-Classic-8-Inch-Chefs/dp/B0000Y7KNQ) and this Victorinox Chef's knife. Sam's knife is clearly better than the Victorinox and seems to be on par with the Shun, but I will need more time to make an adequate comparison.

A decent kitchen knife doesn't have to be expensive!

8 inch - $40

6 inch - $25

I’m gonna recommend this as a starter and a nice cutting board. There’s also a nice fibrox paring knife. It’s all she needs for most home cooking.

Good luck.

Victorinox - 45520 Fibrox Pro Chef's Knife, 8-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2

As far as I can tell lol. They’re sharp as hell. Also worth noting, I recommend investing in two good knives. I bought the shun 8” western chefs knife and the Shun 3.5” paring knife for about $250 total. You don’t need to go that expensive but they stay sharp for a very long time and look very pretty out. Don’t waste your money on a set because you don’t need all those garbage knives. If you want something cheaper thevictorinox 8” classic chefs knife is a mid level fan favorite of this sub. Currently on sale for $32

I’m surprised no one responded to you.

Here’s a link to one of the more popular recommended western chef’s knives. It’s a Victorinox with food safe handle. Low price, takes a nice edge, easy to sharpen. Lasts for years.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2.

Most subreddits in their “About” sections have wikis and other resources. If they are maintained, their great for basic information. I was amazed once I learned where they were.

Edit: there’s also a link in the wiki about how to spot a questionable knife deal. One problem I’ve noticed is the exact same knife is sold at WIDELY varying price points. The “whatever the market will bear” pricing model.

Most if not everyone will recommend the Victorinox 8in Chef knife, as it's usually around $50 and is a better starter knife. In my experience, henckels is alright, but it's the more downgraded/affordable line in the zwilling/j.henckels brand. Also, sharpening the knife will be a pain in the future because of that bolster, because as the width of your blade shortens, the bolster won't unless you sand it down which is a pain. So, for a first knife the Victorinox would be a good start: https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_apa_i_BGxvFbF3S5DYC

Please get one of these.. https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

https://www.amazon.com/Mercer-Culinary-M22608-Millennia-8-Inch/dp/B000PS2XI4

This is blanket advice I give to everybody who asks this, but this is the advice I've been told by 5 different chefs. Just go to work in a real kitchen. Not a McDonalds or anything like that, but a real kitchen. If he's at least 16, most kitchens will be fine with hiring him. It's the best way to see if he really wants it.

If you wanna get him something nice that isn't too expensive, buy him a nice chef knife like this one. Having a cool "chefs knife" is just really exciting, and it's a practical thing to have around even if your kid decides he doesn't want to do it anymore.

Ah I thought it was pocket knives. I don't have a good one so I was going to ask for a recommendation haha.

I use a Victorinox 8" knife for pretty much everything I do in the kitchen and it's fantastic. I'd like to get something a bit better some day, but right now isn't the time for me since I'm not currently working.

This: https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

Skip the Ali knife. If you want to spend in the $40\~ range Victorinox exists and I would bet on the Vic over that Xinzuo any day.

​

Have you read the !gettingstarted guide yet? Has a couple recommendations in your price range.

There is a victornox chef knife with a plastic handle thats cheaper.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=mp_s_a_1_1_sspa?keywords=victorinox+fibrox+chef+knife+8+inch&qid=1582389816&sprefix=victornox+fibrox+chef&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzM0xVVFU4Q0xDN0I3JmVuY3J5cHRlZElkPUEwMjUyMzk4RVpYMzFMREhXS0xYJmVuY3J5cHRlZEFkSWQ9QTAwMTExMjhWOUVIQVVSQVkzVkkmd2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ%3D%3D&utm_source=share&utm_medium=ios_app&utm_name=iossmf

So I'm going to reiterate the comment that suggested trying in person. There's really no substitute. But...I'd recommend trying the Victorinox line when you are able to. They may seem like cheap knockoffs, but I think they might work for you. Large plastic handle means it's light and easier to grasp. Not sure if you're able to use normal "proper" knife technique and hold by the base of the blade rather than the handle so the larger handle might work for you. Additionally, it's a stamped blade, meaning it's lighter and cheaper. So, when it gets a little dull, throw the sucker out and buy a new one!

Victorinox - 45520 Fibrox Pro Chef's Knife, 8-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_other_apa_i_5O0OEbR5VZW5J

This is a decent all around knife. I prefer a little more heft myself but this knife is still fairly comfortable to use. As for sharpening, it is just as important as the blade itself. And the design of the knife linked makes for easy sharpening on either a stone or with an electric sharpener. A good cutting board will help keep the edge longer, too.

If this knife doesn't appeal to your aesthetic tastes ( it's stamped stainless blade and textured plastic handle, while ergonomic, isn't my personal preference) look at Wüsthoff or Henkel knives. They make a nice knife for less than hundred dollars.

But before you buy any knife online, I would recommend trying to hold a few knives to see what you like. If you're not sure what to look for ask; how does it feel in your hands? Is the weight comfortable? How is the balance? Do you like the knife?

A good knife should last you years. And you can get a good one in your price range. But if you are in need of a good utility kitchen knife until you find a lifetime blade, the Victorinox linked below is a good choice.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=mp_s_a_1_3?keywords=chefs+knife&qid=1583733521&sprefix=chefs+&sr=8-3

You are coming here thinking you know what you want when you do not that what you want is not what you want.

Zero people who use knives professionally or haunt these halls would recommend a set to you. Sets are weaksauce gifts for wedding/Christmas by casual users.

BIFL users and professionals buy piecemeal like they do hand tools. They know that XXX maker makes the right chef's knife and YYY maker makes the right paring knife. To find your preference, you can visit a Williams Sonoma or restaurant supply store and try out items to see what fits your hand/style best. You may HATE a round Japanese style handle, so my recommending one is wasting everyone's time.

If you just want a set, go buy one and leave us be. That's an OK premise as maybe you didn't realize this is a particular sub reddit.

Another thing is budget. $1000 for one knife is a reality. You may be OK with this. You may start coughing up blood with this. We have no idea.

Default advice here is to get one great 8" chef's knife. https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 is the cheap one almost no one will hate on.

Once you have this, you should get a good paring knife. Tojiro is a great low cost Japanese brand but there are a LOT of opinions on this topic.

Once you get "your" chef's knife and paring knife, then you should brand out into other knives you will use. Then research storage and cutting and sharpening and care.

I learned about this knife years and years ago from America’s Test Kitchen. I love it. I have 2 - haven’t touched my expensive Henkel’s since.

It’s $32

Victorinox Fibrox 8” chef knife

I have a contrarian view of kitchen knives. I like the cheap stuff.

IMO, the things that matter most with a kitchen knife are things like balance, and the geometry of the handle in relation to the blade, the shape of the handle, and so on. Some knives just feel a little awkward to use, others feel like an extension of our hands. There's just no way to know until we get the knife in hand and try if for a while.

The thing that matters very little to me is blade steel. I have two favorite kitchen knives, one made of no-name Chinese stainless, the other made of vintage 1095. They are both very sharp, because I touch them up after every use - it just takes a moment. Harder, tougher, fancier steels are more annoying to touch up, and in my experience, they will get duller in my kitchen because I'll always put off sharpening them.

My advice is to buy $30 knives, and give them away to your friends until you find one you really like.

Look at the reviews on this one - $34 brand new:

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=sr_1_1_sspa?dchild=1&keywords=fibrox+chefs+knife&qid=1588679724&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFIU0pQWFJCV1JaOSZlbmNyeXB0ZWRJZD1BMDg5NDk3NzNPTTBZV1pKV0FHVTAmZW5jcnlwdGVkQWRJZD1BMDE4NDQzNzJGQTVLN1lEWUlaUFcmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl

Lots of people like this knife 8 inch chef knife

The Victorinox Chef's Knife is about $40 and is exactly what you need. I worked in some kitchen's during college and they all used these. Get that knife and a good whetstone. Been using mine for about 6 years and it's not going anywhere.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

Don’t buy knife sets. Waste of money. When do you need 13 knives? Just spend the money on one decent chef knife, a pairing knife, and a serrated knife. Literally all you need. And for an occasional cook you can probably get away without the pairing and sweated.

Get a victorinox. Great beginners knife or just for household use. Holds an edge well, easy to clean.

https://www.amazon.com/dp/B008M5U1C2/

But if you’re specifically deciding between Zwilling or Wushtof I would go with Wushtof

There's decent knives in most if not all price ranges. This one is beloved by every internet forum that talks about this kind of stuff:

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

Victorinox chefs knife, and a victorinox pearing knife. Didn’t want to invest in anything more expensive knowing it’ll probably get beat up a bit.

Precio/calidad no hay nada como los Victorinox fibrox.

Tengo uno de chef de 8 pulagadas y es super aperrado, se porta re parecido a un Zwilling que tengo.

Aparte del cuchillo necesitas un astil. La piedra la puedes dejar para mas adelante.

Good info generally but I disagree about the victoronox / wooden handles.

There's a fibrox handle victoronox that is basically the workhorse of every kitchen. It's a perfect knife, great for beginners and professionals alike. It's under 100 bucks and maintenance is easy.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

You're on the right track, I know 30 year olds who don't know how to cook. I dabbled in cooking around your age, but didn't fully get into it around 18 when I had my own place. Start with basics, chopping, chicken, burgers. Once you get a feel for cooking you'll start to develop your personality with what you like to eat and cook. I like italian and barbecue so I taught myself how to make pasta (it's easy), how to smoke meats using charcoal, and grilling just came naturally for me. I've combined italian with bar food and still experiment with things. It's super fun.

Try to save up for a knife. This is the Knife I have had for about 7 years now, it's cheap and great.

I'm 31 now and am just getting into baking, I'll be doing my first batch of french macarons (i'm a little nervous but just diving in) The reason I say this is because there might be things that seem to hard or complicated, but seriously just dive in and try them, most things aren't as hard as they seem. Just don't expect perfection right off the bat, it took my years to find my perfect burger, and awhile to learn how to cook a steak exactly how I like it (method, and seasoning ratios).

https://www.amazon.com/Victorinox-Cuchillo-8-pulgadas-paquete-pulgadas/dp/B008M5U1C2/ref=sr_1_3?dchild=1&keywords=victorinox+knife&link_code=qs&qid=1596482767&sourceid=Mozilla-search&sr=8-3&tag=mozilla-20

Victorinox chef’s knife.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

Do you think this is too big and I should stick with the thinner ones?
https://www.amazon.com/dp/B008M5U1C2

Here is the link for amazon

I honestly am upset with how emphatic people are about this. My experience has been much different regarding kitchen tools:

• CHEAP knife ($32 for this Victorinox, which I actually like less than my cheapo 6” Better Home and Gardens knife from Wal Mart) https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/ref=pd_bap_m_rp_7/144-1162832-2058463?_encoding=UTF8&pd_rd_i=B008M5U1C2&pd_rd_r=e6dcc2d4-eb61-4e21-9016-c8bb38b7e428&pd_rd_w=sGpwL&pd_rd_wg=d72n4&pf_rd_p=880cb9e9-f924-40f4-af2e-67d364af6cfc&pf_rd_r=RQ6TA8W2VCPQN6EKSTKC&psc=1&refRID=RQ6TA8W2VCPQN6EKSTKC

• 3-stage knife sharpener, $125 (hone your knife as often as you want, always sharp, takes 2 seconds and takes no practice or focus compared to a whetstone)

• Cheap nonstick 10” Aluminum frying pan, $10. If you want better get a $50 hard anodized Oxo frying pan

• Go all in on a really nice All Clad or fancier frying pan. The copper heating element makes cooking awesome. Cast Iron has a terrible thermal conductivity. It has its used and it’s own charm, but I find that for regular cooking my stainless frying pan is wayyyy better. After many years of noticing it’s what I primarily cooked with, I spent $300 on mine and have no regrets. 12” diameter and onions will fry on the EDGE of the pan using 3” burners. It’s comical how unbelievable it is if you were to see and smell it in person.

• $15 nonstick 4 Qt pot (nonstick is unnecessary but it’s what most of the cheap ones are)

• Lodge enameled Dutch oven if you really like cast iron, $50, also great for cooking pasta sauce.

I also have a fancy cutting board ($100), but wouldn’t have minded passing it up for silicon cutting mats. Wood is more sanitary but the big block is hard to clean and sanitize in my small sink. Multiple silicon cutting mats means you can swap between raw meat and vegetables more easily, and when you’re done cutting you can just walk it over to your mixing bowl/recipe and fold the mat to funnel the ingredient in.

I WOULD also recommend a $100 Thermoworks Thermapen when you can afford it (I personally wouldn’t go for anything cheaper) as it comes in handy all the time.

I WOULD also recommend Vollrath Heavy Duty Stainless Steel mixing bowls (~$100 for a set) and a Di Oro Silicon Spatula ($15).

If you go back and add this up, it’s actually a pretty small investment for a very reliable cooking setup, and if you cook at home more often you’ll be healthier and save more money versus eating out. Treat yourself and buy the most appropriate tools for the job ! :-)

Victorinox Fibrox per reddit's suggestion

I only hear great things about the Victorinox Chef knife. America’s Test Kitchen raves about it - went head to head with a Bob Kamer Carbon steel knife and came out neck and neck. For under $35 I think it is a hell of a deal.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

I have a Victorinix Fibrox Pro and a set of Global knives. I always reach to my Victorinox first even though it's a fraction of the price.

• Affordable
• Perfect handle
• Blade is thin and has a great shape
• Steal doesn't require much maintenance and stays sharp with the occasional honing.

Can't recommend enough

Fair point. I love my Victorinox chef’s knife. It’s probably the cheapest and most widely used knife in my kitchen.

Edit, Here’s a link: Victorinox - 45520 Fibrox Pro Chef's Knife, 7.9-Inch Chef's FFP https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_cp_api_i_9ricFbM2M2E8H

r/chefknives

Victorinox Pro is a great starter knife for around $40

Sharpness is hands-down the biggest factor. I used one of my old knives yesterday and I couldn't believe how dull it was in comparison to my new set. It's like night and day. I didn't even spend a lot of money on each knife, but metallurgy is so advanced now that even mass-produced stuff can be decent.

I have a small honer/sharpener that I use regularly, but even that doesn't make my old knives that sharp because they're made of a cheap, softer metal. They don't hold an edge like my new set.

This is the chef's knife I got. It's only $30 but it's incredibly sharp and holds an edge very well. It also has over 4,000 reviews and is a 4.8 star rating on Amazon, so do with that what you will. I've been using mine almost daily for the past 3 months and have had no problems.

I don't know if you're joking but, please, 35$, just please.