In keeping with the trend toward dishwasher-friendly options without giving up the strength and reliability of high-carbon steel, Victorinox decided to create this particular knife from a hybrid of stainless steel and high-carbon steel. It will keep its edge much longer than a typical stainless steel knife, but can withstand water and humidity for long periods of time without rusting. I do still believe that something must have been lost in this process and do not anticipate any high-carbon stainless steel knife being comparable to high-carbon steel in how long it stays sharp, or to stainless steel in how it resists rust. Being someone who hand washes her knives anyway, a regular high-carbon steel is preferable to me. Still, if you must use a dishwasher but do not want to give up the sharpness of high-carbon steel, this may be your best option.
A Good Slice
If you are going to begin working with a chef’s knife and would like to have a positive experience, it is important to find a knife with an appropriate cutting angle. Some of the cheaper knives on today’s market feature an angle of 20 to 25 degrees. These knives do not cut well, require more force on the part of your dominant hand, and will sometimes slip right off of your food and, possibly, toward your other hand.
There is no larger deterrent to cooking than fear of a kitchen mishap. Therefore, I highly recommend selecting a knife with a cutting angle of 18 degrees or less. These knives will stay much more within your control and will make the entire experience much more enjoyable. Luckily, this knife features an incredibly sharp 15-degree cutting angle. Slicing through the toughest of fruit and vegetable skins or slabs of meat should be no problem, so long as you maintain this edge.
Many companies use high-carbon stainless steel for the blades of their knives but attach wooden handles, which are best kept out of a dishwasher. To ensure that this knife is completely dishwasher-safe, the company attached a plastic handle.
I am not a fan of plastic handles, in general, because they often lack the appropriate weight and texture necessary for maintaining proper control of your knife. Unfortunately, that is a possible downside for this knife. It does not appear to be full tang, which means that its blade does not appear to reach all the way to the bottom of the handle. A full-tang blade may have offset some of the weight of the blade, making this knife easier to control. Unfortunately, consumers have reported that the Fibrox can be difficult to control at times and is not balanced well between its blade and its handle. Slipping is also a major concern with plastic handles. Luckily, texture has been added to the handle to make it easier to hold onto.
Why Best Value?
I truly believe that the benefits of this particular knife outweigh its drawbacks if you consider it from a beginner’s point of view. If you are new to the world of chef’s knives I can completely understand why you would not want to spend top dollar for your first knife. Of course, as you become more comfortable with your own abilities, you may consider something more expensive.
Although you are looking for something budget-friendly, you will not want to make too many sacrifices for the sake of a good price. Value is about a balance of affordability and quality. I believe that the Victorinox Fibrox gives just the right amount of function to keep a beginner on pace to becoming an intermediary home chef. In order to hone your expert skills, however, you may find yourself needing to upgrade at some point in the future.