#3,772 in Tools & Home Improvement
Reddit mentions of Victorinox Swiss Army Cutlery Fibrox Pro Extra-Wide Boning Knife, Stiff Blade, 6-Inch
Sentiment score: 2
Reddit mentions: 2
We found 2 Reddit mentions of Victorinox Swiss Army Cutlery Fibrox Pro Extra-Wide Boning Knife, Stiff Blade, 6-Inch. Here are the top ones.
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Versatile de-boning tool. Trim or remove meat from the bone with ease. This knife's pointed tip easily pierces meat while the straight-edge allows for smooth, clean cuts -- even through tendons, fat, and bones.Ideal for thick cuts. Thicker meats like beef or pork require a less flexible knife to debone properly. The straight and stiff blade is meant for tougher meats that have less intricate bones to maneuver.Easy handling. This knife features an ergonomic Fibro 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.
Specs:
| Color | Black |
| Height | 0.75 Inches |
| Length | 11.25 Inches |
| Number of items | 1 |
| Size | 6" Boning |
| Weight | 0.2 Pounds |
| Width | 1.38 Inches |
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.
This in a #4 is my go-to knife for almost everything. I also use it over my $100 Wusthof stuff. Also, the Oxo GoodGrips Professional line Santoku is very nice (about $20) and their 8" Chef's from that line should be good as well. I had a Wusthof higher end Santoku that my father loved, so I bought him the Goodgrips one, and frankly I greatly prefer the Oxo.
If my mother was looking to get me a knife(s) under $100, I'd ask her to order some combo from this set of things:
(The first 4 or 5 for sure, the rest if I felt they'd be useful)
http://www.amazon.com/Metal-Handle-Cleaver-7-75-long/dp/B0001CNK7C/ref=sr_1_16?ie=UTF8&qid=1317963649&sr=8-16
http://www.amazon.com/Good-Grips-Professional-Sharpening-Steel/dp/B000A13OFC/ref=sr_1_sc_1?ie=UTF8&qid=1317963685&sr=8-1-spell (you need a steel to keep your knives usable)
http://www.amazon.com/OXO-Grips-Professional-2-Inch-Santoku/dp/B000A13OES/ref=sr_1_sc_6?ie=UTF8&qid=1317963685&sr=8-6-spell
http://www.amazon.com/OXO-Grips-Professional-8-Inch-Knife/dp/B000A13OEI/ref=sr_1_sc_15?ie=UTF8&qid=1317963685&sr=8-15-spell
http://www.amazon.com/Victorinox-Cutlery-9-Inch-Polypropylene-Handle/dp/B0019WZ7EW/ref=sr_1_42?s=home-garden&ie=UTF8&qid=1317963898&sr=1-42
http://www.amazon.com/Forschner-Victorinox-Fillet-Fibrox-Handle/dp/B000EZ0D4E/ref=sr_1_66?s=home-garden&ie=UTF8&qid=1317963958&sr=1-66
http://www.amazon.com/Victorinox-Cutlery-6-Inch-Straight-Boning/dp/B0019WQI04/ref=sr_1_29?s=home-garden&ie=UTF8&qid=1317963898&sr=1-29