Which Knife to Buy:
Tips and Advice on What to Consider When Buying a Knife

Forged blades are knives which are made from a single piece of metal so there’s a seamless transition from blade to handle with a built-up section, called a bolster. Stamped knives are cut out from a sheet of steel and the handle of the knife is attached separately. Both stamped and forged knives have their own unique advantages, so it’s very much a matter of personal preference.

The forged blade of a Victorinox knife contains more carbon, which makes the steel harder and helps it stay sharper longer. Since it is forged from a single piece, it’s more difficult for your hand to slip from the handle onto the blade. In addition, forged knives tend to be heavier, giving a great weight and balance in the hand. And beautiful styling expresses its excellent quality. A good forged chef’s knife is prestigious, inspirational. It reflects the joy felt by people who love to cook with just the right tools.

Forged blades may stay sharper longer, but they are also more difficult to sharpen and must be sharpened with a diamond or ceramic honing tool. This is because the tool has to be harder than the blade it’s honing.

Our innovative stamped blade is lighter than a forged one. Which makes these kinds of knives easier to work with over long periods of time. They are easy on wrists and hands, so it’s no surprise that professional chefs really like them. And because the steel has a slightly lower level of hardness, they are simple to resharpen. When you consider years of daily work in a kitchen, these blades offer the best value for money.

At Victorinox, we offer a choice of handles on our kitchen knives and utensils. Broadly speaking, the basic choice comes down to synthetic or wood. So what are the advantages and disadvantages of each option?

Knives with synthetic handles are dishwasher safe, making them easy to clean. They also tend to be lighter, so they’re easier to use over longer periods of time. We offer a variety of synthetic handles – from the joyful colors of the Swiss Modern collection made from Polypropylen Copolymere (PPC), to the Swiss Classic collection with its highly durable handles made of Thermoplastic Elastomers (TPE). Our Grand Maître collection now comes with Polyoxymethylen (POM) handles that feel extra-smooth.

Wood-handled knives should never go in the dishwasher; the heat and chemicals cause the wood to get too hot, dry out or even crack. But a wooden handle has a warm, natural grip that feels good in your hand, so it’s worth washing the knife manually and using a conventional cooking oil like linseed oil to keep it refreshed and looking like new. For fans of forged knives, we offer the superb Grand Maître knives with modified maple handles. The Wood Collection also has handles in modified maple for stamped knives. The Swiss Modern collection provides it all: walnut handles with both an ergonomic handle and an eye-catching modern design.

There is one caveat: as knife experts, we don’t really recommend putting your knives in the dishwasher, at least not the larger ones. See our tips on how to clean your knife for more information on this topic.

In the end, your choice of handle material boils down to what feels best in your hand.

Simply put, there is no right or wrong answer here. Your choice should again be the one that’s the most comfortable for you to hold. So whether it’s the refined feel of the Grand Maître knives, the durable comfort of the Swiss Classic collection or the ergonomic design look and feel of Swiss Modern, we recommend you go to the nearest Victorinox store and try out each knife before making your decision. We always test a variety of curves and contours that fit all different kinds of hands. So big or small, fine or strong, there’s something for everyone.

Não sabe por que oferecemos dois tipos de facas para carne? A resposta é simples: a lâmina lisa é projetada para cortar de maneira uniforme e limpa, sem rasgar ou romper a carne. Essa é a lâmina preferida pelos apreciadores de carne e é ideal para carnes muito macias. As facas de lâmina serrilhada são ideais se você precisa cortar carnes que podem ser mais duras. Essa lâmina também faz com que a faca seja muito versátil: é ideal para cortar pizza, além de tortas e doces.

A mesma pergunta também pode ser feita sobre as nossas facas Santoku. Por que oferecer a mesma faca em duas versões, uma com lâmina com sulcos e outra com uma lâmina lisa? Preferimos a lâmina com sulcos porque os sulcos possibilitam a entrada de ar entre o alimento e a lâmina, para tentar evitar que o alimento que está sendo cortado grude na lâmina. O que torna o corte mais uniforme, rápido e eficiente. E há alguns cozinheiros que amam o formato japonês mais reto da lâmina Santoku, mas descobrem que os sulcos não fazem diferença em seu estilo de cortar ou fatiar.

Se as facas forem usadas e afiadas com frequência, a lâmina lisa é a melhor escolha. Se a faca for afiada tantas vezes a ponto de chegar aos sulcos da lâmina, isso consequentemente interferirá em seu fio de corte. Mas, isso provavelmente só acontecerá com chefs profissionais que usam a lâmina ao longo de vários anos.

No geral, recomendamos a lâmina com sulcos. Também temos facas de trinchar com lâmina com sulcos, pois isso torna a carne menos propensa a grudar na lâmina.

Solemos ofrecer la misma hoja en diferentes longitudes, entonces ¿cuál deberías elegir? Nuestro cuchillo para filetear viene en versiones de 16 y 20 cm. La regla de oro es que la hoja debe ser aproximadamente 5 cm más grande que el pescado que vas a filetear. Es un poco más complejo para nuestros cuchillos para trinchar porque ofrecemos longitud de hoja de 15 a 25 cm. Las hojas más pequeñas te darán versatilidad y agilidad, pero si vas a rebanar elementos más grandes como sandía o calabaza, entonces cuanto más grande la hoja, mejor. Tener la longitud necesaria garantiza un menor riesgo de que se deslice o se quede atorado, y menor riesgo de lesiones.

Nuestros cuchillos para trinchar también vienen en dos anchos: normal y extra ancho. La opción extra ancha es ideal para trinchar trozos de carne más grandes como carne asada o pavo, porque le otorga a la hoja más precisión y potencia para rebanadas más suaves.

Nuestro consejo profesional: también la longitud de la hoja debe coincidir con la de tu tabla de corte. Si utilizas una demasiado pequeña, es más difícil cortar frutas, verduras, carnes grandes o hasta pan en un corte. Eso no sólo da más trabajo: también corres el riesgo de lastimarte.