I need a couple new kitchen knives

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Peak_Oil

Joined
Nov 6, 2005
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One for de-boning chickens
One paring knife
An Opinel for general kitchen use

I'm honestly thinking about picking up four Victorinox paring knives to use as steak knives. While handing a bright red plastic handled knife to a guest for a steak looks kinda trailer park, it seems to fit all the criteria. It has an edge already. It sharpens readily. Nonslip grip, and the idea is to CUT FOOD, not put a bunch of artwork on display.

My artwork hangs on the wall.

Any suggestions? Do you think the Vnx paring knives would work well as steak knives?
 
Yes they will work, most knives that size work just fine. My only issue with straight edges is that on ceramic plates they will dull pretty fast. I know most of us knife guys can use the right amount of down pressure, but what about the rest of the household or guests. Most steak houses have serrated blades for this reason, the scallops stay sharp longer.
A nice tender steak is easy to cut, yet some people will be dulling those edges with every cut. Even Wustof makes a cheap serrated knife with a black plastic handle, I got one a while back, and it was great for the price.
 
Yes, victorinox paring knives work great on steaks. You can get them in all sorts or colors besides red, black being most common. They can be had with regular or large handles. Fibrox or wood. Plain or serrated. They are so inexpensive you can pick up various configurations to see which you like, then buy more of that style.
Re: boning knife the semi-flexible Fibrox handle knive is very functional and a great value.
As regards Opinel, I've had both carbon and Inox varieties, and find that I can't keep ahead of the rust on the carbon version, so I'd recommend the stainless.
 
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I can't speak for their paring knives but in general Victorinox kitchen knives offer some great bang for the buck.

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