That expensive boning knife I scoffed at actually pays for itself

I spent $180 on a Victorinox Fibrox 10 inch boning knife six months ago and I was mad about it for weeks. My old knife from the restaurant supply store cost $25 and I figured it did the same job. But after breaking down three whole pigs last month I noticed way less hand fatigue and my cuts were cleaner. The handle actually fits my hand right and the blade holds an edge for days not just one shift. I used to think people were just showing off with pricey knives until I added up the time I saved. My wrist doesn't ache at the end of a long Friday and I'm not stopping to sharpen every hour. Has anyone else made the switch and found it made a real difference in their daily work?

2 comments

2 Comments

skyler_anderson6528d ago

Had the exact same moment when I finally got a real knife and realized my hand wasn't cramping, @the_mary knows that struggle.

the_mary28d ago

You bet it makes a difference. I put off getting a decent knife for years because I thought it was just a status symbol. Then I picked up a Wusthof and my whole prep time changed. The grip alone saved my hand from cramping up on heavy prep days. Plus the edge stays sharp way longer so I'm not stopping every 45 minutes to run it on the steel. I wasted so much time and energy on cheap knives it's almost embarrassing when I think about it.