Reddit reviews Victorinox RH Forschner BladeSafe for 6-Inch to 8-InchKnife Blades
We found 7 Reddit comments about Victorinox RH Forschner BladeSafe for 6-Inch to 8-InchKnife Blades. Here are the top ones, ranked by their Reddit score.
Compact and sturdyThe world's most know brand for multi-tools and pocket knivesMade is SwitzerlandUniversal knife holder that's ideal for protecting, storing or transporting knivesHolds most standard blades measuring 6 to 8 inches in lengthLocks and secures knife for optimal safety; great choice for traveling chefsDurable polypropylene constructionDishwasher safe
I bought this knife's precursor with a rosewood handle while doing Europe in my 20s.
It's still my main knife after decades of use and sharpening, and now lives alongside several other Victorinoxes.
Just this week I gave the fourth one away as a gift.* I give one every time I discover a friend owns no decent kitchen knife. To date I'd say I have garnered about two dozen thank yous among those four gifts.
GET THIS KNIFE. GIVE THIS KNIFE.
Edit: If you or your friend keeps their knife in a drawer, be a sport and get this too:
http://www.amazon.com/Victorinox-47302-Cutlery-BladeSafe-6-Inch/dp/B0000CFBB6/ref=pd_bxgy_k_text_y
^*Some ^traditions, ^including ^my ^mother's, ^say ^giving ^a ^knife ^as ^a ^present ^is ^aggressive ^and ^unlucky; ^and ^you ^should ^request ^a ^dollar ^to ^remove ^any ^pastiche ^of ^curse.
They're awesome, you can get a BladeSafe, if you're going to be keeping it anywhere other than a magnetic strip it's a good idea to protect the edge.
Thanks again for all your help, everyone. I talked with her some more and she mentioned that she's actually much more comfortable with santoku knives than chef's knives (and neither of us are professional cooks so the possible slight loss of versatility shouldn't be too much a problem), so I ended up going with this Victorinox santoku, blade guard, and a Wusthof paring knife. Aaaaand looking at the order I realized I forgot to get a sharpener god damn it. Although some people have been saying sharpener bad, honer good. So, for someone who enjoys cooking but is an absurdly busy grad student, who likes caring for materials to be simple as possible, is there any consensus on what the best intersection is between quality, cost, and simplicity?
I just ordered a second one of these: https://www.amazon.com/gp/aw/d/B0000CFBB6?th=1&psc=1
They are good knives. OP, this might help you to get to know the difference between stamped knives and forged knives. Stamped are always cheaper. Fibrox like many other low end chef knives are stamped.
link
The Fibrox knives are great and a strong benefit of them is that they are lightweight which is helpful when cutting for long periods of time. They are what I use at home and they hold an edge for awhile if you aren't using them every day. The ones we used in a professional kitchen get dull pretty quickly if used constantly.
Also for anyone who gets these knives I highly recommend this case as the blade is well protected and the knife will stay razor sharp and not get damaged. Also you can throw the knife in a drawer without worrying about cutting yourself when digging through the drawer.
All is not lost. When I lived in a tiny apartment and legitimately couldn't fit a knife block and a cutting board on my counter at the same time, I got a few of these snap-on edge guards to protect my knives while they lived in a drawer. It's not pretty or elegant, but it gets the job done and you aren't reduced to sawing helplessly at food with useless knives.
Get a blade safe, they are only like $7 and gives you the security of being able to carry it in a pocket without fear of imminent castration.
https://www.amazon.com/Victorinox-47302-Cutlery-BladeSafe-6-Inch/dp/B0000CFBB6