NotAddictedYet
Remember to Enable
Definitely would try
Unpopular opinions
- Thread starter captaincaed
- Start date
Help Support Kitchen Knife Forums:
aporigine
The slow blade penetrates the winter squash
HolyDiverScallop
Not too smart, but at least I’m ugly.
Kraut on pizza is fan damn tastic.
aporigine
The slow blade penetrates the winter squash
Not sure where else to put this, but somehow, researching my latest vice has become a whole lot weirder.
From a review of Ashton small cigars:
indicating the side you’ll go into my mouth.
from
https://cigarcountry.com/ashton-lit...is the,golden brown Connecticut Shade wrapper.
From a review of Ashton small cigars:
indicating the side you’ll go into my mouth.
from
https://cigarcountry.com/ashton-lit...is the,golden brown Connecticut Shade wrapper.
DitmasPork
Senior Member
Taste test: French’s Yellow Mustard is better than Heinz, I prefer the more vinegar forward kick of the former.
Last edited:
aporigine
The slow blade penetrates the winter squash
When I was young, great sport was to be had racing the escalator sessiles by bounding up the down escalator.Yes, if you don't go out of your way to make it a race to annoy people, you're not doing it right.
And then suddenly sense kicked in?
aporigine
The slow blade penetrates the winter squash
Age, actually. Gravity is one mean, patient *itch.And then suddenly sense kicked in?
HolyDiverScallop
Not too smart, but at least I’m ugly.
Not sure if I’m more amazed they had escalators when you were young or gravity.
Also with age comes earlier bedtimes. And running up the down escalator is a late night sport.
As I've gotten older, I've switched to running down the up escalators. You can cheat and slide on the railings. Elevator back to the top.
aporigine
The slow blade penetrates the winter squash
Ohgoodnessno. Daylight at the shopping mall.
And good shoes, because sometimes there was a woolly mammoth to kick out of the way.
This was back in the day of the beehive hairdo — some of which featured real bees. Brought out the best effort in us kids.
aporigine
The slow blade penetrates the winter squash
spaceconvoy
Senior Member
because someone invoked him in another thread i would like to reaffirm: ma_sha1 did nothing wrong
…besides making us all look bad due to his awesomeness.
The victorinox fibrox chef knife is the most overrated overhyped knife of all time. Sure performance is decent for a knife that costs $40. But it isn't any better than a dozen other brands that cost $10-20 per knife.
I had to look the name up. I hope he'll show up with another project when the next pandemic rolls around
can't believe i've never seen that thread. what a legend
Considering all the way people mess up their own blades, what ma_sha1 did was perfectly fine in my mind.
Trying to sell it, and not being totally up-front on stuff there is where I took a pause.
Trying to sell it, and not being totally up-front on stuff there is where I took a pause.
concernedparent
Well-Known Member
Which ones?
All restaurant supply stuff is basically the same. Probably manufactured in the same factories.
Dexter SaniSafe/Basics/Val-U
Mercer Millennia/Culinary
Winco Stahl/Happy Chef/KWP (branded different in different retailers/regions/countries)
Many, many others that are roughly equally as crappy as the vaunted Fibrox while costing 1/3 to 1/2 the price. Just Fibrox has gotten all the culinary reviewers to say they are the best value knife for about the past 25 years so it is just regurgitated any time any one asks for a knife recommendation.
Jovidah
I'll make you a sponsor offer you can't refuse...
I think part of it is that they've been really consistent and are very widely available even for normal consumers no matter where you are in the world. And at least they are highly consistent.
Probably also factors in for some reviewers that it's available through amazon and not just restaurant supply, so it's a recommendation you can actually monetize.
Also, don't know how long the others have been around? Because for example at some point Wüsthof started releasing lines like Silverpoint specifically as a response to the growing popularity of the Victorinox.
Probably also factors in for some reviewers that it's available through amazon and not just restaurant supply, so it's a recommendation you can actually monetize.
Also, don't know how long the others have been around? Because for example at some point Wüsthof started releasing lines like Silverpoint specifically as a response to the growing popularity of the Victorinox.
good to know. i went down the list and saw some $40 prices, but at least some of them can be had for cheaper.
like this one is $22. i don't think i've seen fibrox that cheap.
Jovidah
I'll make you a sponsor offer you can't refuse...
I think the fibrox series also got more expensive over time? I vaguely recall them being at least 10 bucks cheaper not too long ago.
Michi
I dislike attempts to rewrite history
Yes, plenty of similar ones available.
I use a Fibrox every week at a friend’s place. I don’t mind it. The handle works for me, and the knife gets the job done. It’s not a super enjoyable experience, but not a terrible one either. It would be nice if it were thinner behind the edge, but that obviously can’t happen for a cheap stamped knife.
Michi
I dislike attempts to rewrite history
A nakiri is a cleaver that suffered stunted growth.
I don't know about across the pond. But here in the states they really haven't inflated much over the past twenty years. The one I bought in 2004 was about $29. Best price on Amazon right now is $41. If I was buying a knife just to be a no holds barred beater. I would buy a $17 Winco.
concernedparent
Well-Known Member
Fair enough. I assume the "Swiss-made" aspect of it along with the marketing allows them to justify the price to consumers.
Michi
I dislike attempts to rewrite history
Victorinox is a designer label. You pay for the name.
sumis
Senior Member
it is relative, but it can certainly justify the price for some consumers, in some cases. for different reasons.
for instance, what goes into the cost of a knife being manufactured (in enormous quantities, but still) europe, switzerland?
what's the minimum wage, cost of healthcare and empoleyer's taxes etc.
is it more expensive to produce the 'same' knives in switzerland compared to places where labour comes cheaper? yes, of course.
is that worth 20$ to a customer or not? that's up to the buyer.
i'm not saying that all similar but cheaper alternatives to vics are made in places where working conditions are worse and wages are lower. though i take my chances and guess that some are.
.
