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?

2 comments

2 Comments

elizabethg1815d 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_nina14d agoOG Member

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