Reddit reviews Victorinox - 47602 Swiss Army Cutlery Fibrox Pro Curved Boning Knife, Flexible Blade, 6-Inch
We found 14 Reddit comments about Victorinox - 47602 Swiss Army Cutlery Fibrox Pro Curved Boning Knife, Flexible Blade, 6-Inch. Here are the top ones, ranked by their Reddit score.
VERSATILE DE-BONING TOOL. Trim or remove meat from the bone with ease. This knife's pointed tip easily pierces meat while the curved-edge allows for smooth, clean cuts close to and around the bone.IDEAL FOR DELICATE CUTS. Delicate poultry and fish can be difficult to debone with accuracy. The curved yet flexible blade allows for a better working angle when cutting fish or thin cuts of meat that are more intricate to bone and easily pierced.EASY HANDLING. This knife features an ergonomic Fibrox Pro handle for a non-slip grip -- even when wet. This exceptional knife is weighted and balanced for easy handling and comfort.KNIFE DIMENSIONS. Stainless steel blade -- 6" in length. Meets the strict National Sanitation Foundation (NSF) standards for public health protection.TRUSTED SWISS QUALITY. Expertly crafted in Switzerland in 1884, Victorinox provides a lifetime guarantee against defects in material and workmanship. Making a lifetime commitment has never been so easy.
My uncle was a butcher for about 25, maybe 30 years as his profession, and he also had a side business with my grandfather plus whatever cousins and grandkids were around for butchering deer every fall/winter. I cut meat in a grocery store for a couple years after helping my uncle & grandfather with their deer processing. Plus, on the other side of the family, my father and grandfather butchered their own kills. The majority of the work done in all those cases was with the same knife https://www.amazon.com/Victorinox-Cutlery-6-Inch-Curved-Boning/dp/B0019WQDOU/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1474739796&sr=1-10&keywords=victorinox+knife
All of us, every grandkid & cousin who worked with Uncle Phil use Victorinox Curved Boning knives in our homes. He used them in all but one place he cut meat professionally (and I believe that odd place used Wengers, if memory serves). When I cut meat in the grocery, we used Victorinox Curved Boning knives for the majority of the work.
So, yes, I do want those knives. I know how the steel acts, I know how well it sharpens, and the only 'failures' I ever saw were snapped tips once you sharpened them so much they were only about 4" long and had about 1/2-3/4" of steel left in the blade.
My sister bought a house last year, and one of my gifts to her was one of those curved boning knives, plus a handful of their 4" spear-point utility knives (that are also absolutely great knives, far superior to the wharncliffe version for kitchen uses imho) and a kitchen steel. She was quite happy she had a knife she knew everyone in her family trusted to do all the work we did and still do with them.
There are better knives out there, no doubt. I've used some of them. But I can tell you, at that price point, you won't get a better knife unless you find a used one at a thrift shop.
List (left to right):
-Victorinox boning knife
-Morakniv 1891 chefs knife
-Spyderco Spydiechef
-Fjällräven Övik Cardholder
-Sharpie with a sticker on it because my god damn sharpies keep getting stolen
-Montblanc Meisterstuck ballpoint
-Lamy 2000 filled with lamy turquoise
-Airpods
-Bic lighter
-Omega Seamaster Pro (2 years of 6 day weeks during the summer, 3 during the school year. No regrets)
They use the Victorinox 6" boning knife for almost everything. https://www.amazon.com/Victorinox-Curved-Fibrox-Boning-Flexible/dp/B0019WQDOU
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Edit: can confirm its a really nice knife, and cheap. Also they literally say what the knife is at the beginning of the video.
My meat prep is usually with a flexible boning knife. This allows fat trimming and working into the cartilage gap really easily. I'm wearing nitrile gloves for these steps for convenience and the handle needs good grip while oily.
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Boning knife
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My slicing knife preference is a 12" model. The long blade lets me get all of the way through cut in a single stroke, I like the plate presentation best when the cut is smooth and continuous.
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Slicing knife
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I prefer these style knives, with the fibrox handles and stainless blades, over nicer models for meats. Things are always oily and the grip is great. The handles are much chunkier than a classic European chef's knife. I use my chef's knives for vegetable prep and such still.
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Sharpening these is very easy by hand with a stone. I sharpen about once a month (sometimes several months) and use a knife steel to straighten my edges before each use. It's a simple setup and it works well. These style of knives have gone up in price in the last decade for sure, I used to see these for $10 and $20 and now they're $20 and $55.
I used an electric smoker until the heating element burnt out. You can smoke good meat on it but I definitely prefer my charcoal smoker with wood chunks. Find a decent quality lump charcoal to use. I order fogo from Amazon but it is a bit pricey, avoid the cowboy brand... It is the only lump charcoal I've thrown away for bad flavor. This is a good resource for lump charcoal reviews, even if the web site looks like it is from 1992.
Get some decent temperature probes, one you can put on a small clip and attach to your grill and another to get internal temp of meat. Something like this.
A cheap boning knife like this is great for trimming meat. If you plan on doing brisket I'd consider it a necessity for fat trimming.
Get kosher salt and use it liberally on your meats. I usually try to rub everything a day before I cook it with salt, like a dry brine. If not a day at least a few hours.
Use hickory or oak to start out. They are really good for all around smoking and have great flavor.
An electric charcoal starter is also handy if you are going to cook frequently.
Franklin's YouTube channel is a great resource for smoking.
I think amazingribs.com is a good resource for when you are looking to cook a meat you've never cooked before.
The Victorinox ones are probably the best value around. Thats speaking as someone who owns several hundred dollars worth of mostly Shun and Mercer knives.
All you REALLY need is a
Chefs Knife
and a
Pairing Knife
to start with, those will handle about 85% of anything your ever need to do, but if you want to expand i would also get a
Boning knife
Bread knife
Slicer
If you eat a lot of fish maybe go with a more flexible fillet knife in addition to or instead of a boning knife.
And dont forget a honing steel.
And maybe a pair of shears and a dough blade/board scraper.
I havent shopped for knives in a long time though, and some of those links are old, so there may be better/cheaper/more cost effective/whatever options these days than Victorinox, but i stand by my type recommendations at least for the average home cook.
Those are pretty awesome, but the ones I’m talking about are much more similar to the linked boning knife, only with a straighter profile (and one is stiffer).
Boning knife: https://www.amazon.com/Victorinox-Curved-Fibrox-Boning-Flexible/dp/B0019WQDOU/
Filet knife: https://www.amazon.com/Victorinox-Classic-8-Inch-Straight-Flexible/dp/B005LRYLPW/
Flexible Filet knife: https://www.amazon.com/Victorinox-Cutlery-7-Inch-Fillet-Handle/dp/B0000CF8XV/
And FWIW, it turns out they *do* make a straight blade flexible boning knife as well:
https://www.amazon.com/Victorinox-Swiss-Classic-Boning-Flexible/dp/B000QCNJ3C/
The Fibrox line is mostly aimed at commercial applications where a slight change may make it much more suited for purpose (especially if you are going to be, say, filleting four hundred salmon), so they have an incredibly varied selection of profiles, stiffnesses, and lengths.
As others have said, Victorinox knifes are considered to be a great value. This one here looks like it fits what you are looking for: http://www.amazon.com/Victorinox-Cutlery-6-Inch-Curved-Boning/dp/B0019WQDOU/
My essentials recommendation:
Things you may want to add:
You could get every one of those for $195. You can also upgrade that Chef's knife to something a little fancier and stick with all of the other victorinox stuff and hit your budget.
This is my go to knife, but I like a wooden handle just cuz. https://www.amazon.com/dp/B0019WQDOU/ref=cm_sw_r_udp_awd_lL.1tb0VK8YR2TQ4.
I personally use a Victorinox 6” boning knife for trimming and slicing. I also use their 10” slicing knife for briskets and other roasts. Good quality blades for a reasonable price and you can get them on amazon! Hope this helps!
6” boning knife
10” slicing knife
Tomatoes and garlic can and should be handled with a chef's knife. I use utility mostly to trim silver skin of meat and work around the bones or intricate cuts around things. Pairing is mostly for in hand work. You can get $5 henckels for pairing
Cuda in question is this https://www.cudabrand.com/products/knives/cuda-6-titanium-bonded-curved-boning-knife.html but MSRP and real life prices are quite different.
https://www.amazon.com/Victorinox-Curved-Fibrox-Boning-Flexible/dp/B0019WQDOU this is likely a better chicken and other stuff knife.
https://www.amazon.com/J-HENCKELS-INTERNATIONAL-Kitchen-Elements/dp/B000N8R27S pairing set
https://www.amazon.com/Victorinox-Cutlery-Paring-Polypropylene-Handle/dp/B000VYL5TU/ pairing
For skinning something decent would be a Buck 113, after that you can get buy with a couple 6" boning knives, you'll want at least one stiff blade, and a more flexible one, some people even like using a filet knife as well. I'm a fan of Victorinox, they don't break the bank and the get the job done.
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https://www.amazon.com/Victorinox-Curved-Fibrox-Boning-Flexible/dp/B0019WQDOU/ref=sr_1_10?keywords=boning+knife&qid=1570141707&s=gateway&sr=8-10
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https://www.amazon.com/Victorinox-Boning-Curved-Fibrox-Handle/dp/B000MD7LIO/ref=sr_1_12?dchild=1&keywords=stiff+boning+knife&qid=1570141802&s=gateway&sr=8-12
I wish I had taken a picture of my first packer brisket after I was done trimming it. I had no idea what I was doing and damned near turned it into 3 separate pieces. By the time I was done there wasn't an ounce of fat left and it probably took me 2-3 hours. LMAO I've come a very long way since then but it's funny to think back to how shitty my first couple of cooks were.
Here's a link to the knife I mentioned... definitely some good alternatives out there but I absolutely stand behind this one as it's still holding up very well after a ton of use.
https://www.amazon.com/Victorinox-Curved-Fibrox-Boning-Flexible/dp/B0019WQDOU/ref=sr_1_2?ie=UTF8&qid=1510583958&sr=8-2&keywords=victorinox+filet