Tried a cheap boning knife from a hardware store versus my Victorinox, the difference in breaking down a side of pork was huge.

I was in a pinch and grabbed a $15 knife from the local hardware place because my main blade was getting sharpened. Used it on a 180 lb side of Berkshire last Friday. It was a nightmare. The steel was too soft, lost its edge halfway through the shoulder, and the handle was slick. Went back to my Victorinox fibrox this morning and it was like cutting warm butter. The weight and the grip just make everything smoother. Anyone have a go-to brand for boning knives they swear by, or is Victorinox just the standard for a reason?

2 comments

2 Comments

lily_singh29d ago

Been there, that cheap knife struggle is so real.

quinn9689d ago

Totally see that everywhere now. It's like companies make stuff to break on purpose so you buy more. My can opener lasted ten years, the new one broke in three months. Feels like a scam.