Compared my old kitchen knife to a $30 Victorinox and wow what a difference

I've been using this rusty old knife from my grandma for years, thinking it was fine. Last week I grabbed a Victorinox Fibrox at the store for $30 just to try. First thing I noticed was how easy it sliced through tomatoes without squishing them. Chopping onions took half the time and I didn't even tear up. Has anyone else had a cheap upgrade change their whole cooking experience?

3 comments

3 Comments

drew_jones315d ago

Ah that's not quite right about the onions making you tear up less. A sharp knife actually helps with that, but not because of the speed. The real trick is the sharp blade cuts clean through the onion cells instead of crushing them, so less of the tear gas gets released into the air. Your old dull knife was basically mashing the onion before it cut, spraying all that stuff right into your face. The Victorinox is a solid deal though, I got one last year and it holds an edge way longer than I expected for 30 bucks.

max2235d ago

Mythbusters did a whole episode on that onion thing.

drew_jones311d ago

Yeah that mythbusters bit was more about the method than the knife actually. The sharp blade doing clean cuts instead of crushing cells is the real science behind it, not some trick with speed. I had that same moment switching from a beat up Chicago cutlery to a Victorinox, and the difference was night and day on everything from bell peppers to raw chicken. Thirty bucks for that kind of performance is hard to beat.