Sunday, December 18, 2011

Victorinox 40520 On Sale!

Sale a day Victorinox 40520 Low price





You can buy it here ! Our shop offers the best thing for you here. Shop best deals of Victorinox 40520 You can buy it now with special price in stock . Read more...


Ratings
Category: Kitchen
Brand: Victorinox
Model: 40520
Availability: Available every day.
List Price : N/A
Discount: Check Special Offers !!!



Victorinox 40520 Reviews


Victorinox 40520 Review by mining engineer (Peru)

The knife length is determined by the size of the cutting board, and it is rare to see anything larger than 18 X 24 inch boards in a home kitchen, which is perfect for an 8 inch knife.

In commercial kitchens, we tend to use 24 X 36 inch laminated maple cutting boards 2 inches thick, and these work well with a 10 inch knife.

A professional entre-metier can chop about a ton of vegetables per hour with a 10 inch knife, but home cooks are more likely looking at a about a pound per minute, thus the 8 inch knife.

I have tried almost every knife ever invented for over 30 years now, and I have never found anything even close to Victorinox for balance, edge, and value, even in knives that cost 10 times as much, that are often good only for squashing tomatoes.

Plus, knives are always kept razor sharp (always buy a coarse/fine carborundum oil stone and sharpening steel), and attempting to wield a 10 inch or larger knife can be extremely dangerous for those that have not been professionally trained (they are also dangerous to those that have been professionally trained, and I have a few scars to prove that). Best Regards.


Victorinox 40520 Review by SV Rob (Santa Cruz, CA)



Victorinox 40520 Review by T. Denman (Florida USA)


More Reviews...

Victorinox 40520 Fibrox 8-Inch Chef's Knife::Description


The R H Forschner by Victorinox Chef's Knife features an 8-inch blade that is 2-inches wide at the handle. High carbon, stainless steel blade is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade.



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