Hot take: skip the fancy boning knife and get a Victorinox instead

I spent 3 years using a $150 German boning knife at my shop in Austin and thought it was the best thing ever. Last month I grabbed a $40 Victorinox Fibrox on a whim during a rush and honestly it cuts cleaner and holds an edge way longer for daily work. Anyone else find expensive knives are overkill for breaking down beef and pork day in day out?

3 comments

3 Comments

elizabethg182mo ago

Exactly. I've used both and the Victorinox does the job just fine for breaking down primals every shift. The expensive ones are nice but not worth the extra money when you're just gonna hack through bone and fat anyway.

the_nina2mo agoOG Member

Didn't Cooks Illustrated test this exact thing a few years back?

davis.noah25d ago

Wait hold on you break down primals every single shift? Like thats your actual job? Dude I thought this was just like a weekend warrior thing or someone who cooks a lot at home. Thats wild. I gotta ask now how long does a Victorinox actually last you before you gotta replace it? Because I feel like if youre using it that hard every day nothing is gonna hold up forever.