Victorinox Fibrox Knife Review
Although Victorinox is best known for being the sole supplier of Swiss Army knives, they actually do more than that. They manufacture and distribute kitchen knives for both professional and home kitchens. The Victorinox Fibrox line is an excellent blend of beauty and functionality. Although Victorinox describes it as being designed by professionals for professionals, it is excellent for home use as well. In this Victorinox Fibrox knife review, we'll look at some of the main features of Victorinox knives.
The Victorinox Fibrox blade sports a hardness of 56 HRC on the Rockwell scale. It is sturdy enough to avoid flexing during cutting, which can be quite disconcerting. At 56 Rockwell, it is softer than most Japanese knives, but if honed regularly enough it will retain its edge for a long time. Soft-bladed knives are also easier to sharpen than hard-bladed knives.
Blades in this series are stamped rather than forged. This means that the blade is cut out, or stamped, from a sheet of steel rather than forged from a single steel bar. Stamped blades tend to be more affordable than forged ones. They're also lighter and less durable than forged blades.
Victorinox Fibrox blades are, however, made of good quality stamped metal, and are sturdy enough to be kitchen workhorses. If you prefer lightweight knives, this series is a good choice.
Some kitchen ingredients are very slippery and you have to handle them using a knife with a slip-free grip. The Victorinox Fibrox knife handles feature a special rough plastic that stays firmly in the hand regardless of how slippery and wet it gets. Even with the rough handle, the knife still remains easy on the hand and you hardly notice the rough surface.
The handle is also comfortable to hold, especially if you have large hands. It might be slightly uncomfortable for people with small hands, but it is well-shaped and fits well into the contours of the hands. The handle is designed to be held with a pinch grip for the best comfort.
The one main drawback of the handle is the fact that it tends to pick up bits of food due to the rough handle. This doesn't affect the quality of the knife, but it will mean that you keep dusting it off as you work. You'll also have to pay more attention to the handle when washing the knife to get rid of the bits of food.
The Victorinox Fibrox knife design is simple. Knives in this range are not exactly beautiful, but they're functional and they get the job done.
Unlike many affordable knives that compromise on quality to be budget-friendly, Victorinox has managed to make their knives both pocket-friendly and good quality as well.
Some knives require a lot of maintenance. If you're all about just preparing your food and getting out of the kitchen, the Victorinox Fibrox knives are what you need. They're made for work-nothing else.
Although they're dishwasher safe, it's always better to hand wash and dry them, as the high heat and constant friction in the dishwasher will dull the blades.
All knives need sharpening at some point. With good care and frequent honing, you won't have to keep sharpening your knives, and you can go for as long as two months without picking up the knife sharpener.
The plastic handle makes maintenance easy. For one thing, unlike a wooden handle, you don't have to keep oiling it. It is also impervious to water, so you don't have to worry about it getting damp and becoming moldy or grimy.
This Victorinox Fibrox knife review would be incomplete without mention of the knives themselves. This series comes with a good variety of knives- a selection you can slowly collect as you build your kitchen collection. Here are some of them.
Ideal for cutting bread, pastries, and cake, this knife features a super sharp, wavy edge that cuts cleanly into hard crusts with as little crumbling as possible. The blade has an innovative curve to it that keeps your cutting straight. You can also use the blade as a spatula for icing cakes and slicing them up as well.
The non-slip handle is perfect when you need to keep your balance and control your downward stroke for a clean, straight cut.
Nothing says "juicy meat" better than a good boning knife. The Fibrox boning knife comes with an ultra-sharp, narrow, curved blade which helps you tease meat from the bone without squeezing out the tasty juices or tearing the meat.
Meat can get very slippery, and the rough grip of the Fibrox handle comes in very handy here, keeping the knife securely in your hand till you're ready to let it go.
Carving knives are best used for slicing up cooked meat and poultry. A carving knife slightly resembles a chef's knife, but it is distinctly narrower, with a thinner spine. This profile helps to reduce resistance as you slice through your Sunday roast.
The Fibrox Carving knife goes further than just carving meat, and you can also use it to slice and dice meat and cut veggies and fruits as well.
This is the ultimate go-to knife for all your meat needs. With its sturdy, broad blade and balanced handle, you can use it on large cuts of meat and break up soft bones. The broad blade is also useful for crushing garlic and picking up ingredients to transfer them to the saucepan.
Fibrox Filleting Knife Flexible
The fish fillet is a tricky customer to handle, and you need a reliable knife to get the best out of it. The Fibrox filleting knife features a long and slender blade, ideal for navigating those complicated fish bones without messing up the flesh. Use it for salmon, trout, swordfish, and just about any other fish you can catch!
With this Victorinox Fibrox knife review, you now have everything you need to know about their knives and why you need one in your kitchen.