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.

Nous proposons souvent la même lame en différentes longueurs. Alors, laquelle devriez-vous choisir ? Notre couteau à fileter est disponible en deux versions : 16 et 20 cm. La règle de base est la suivante : la lame doit être environ 5 cm plus longue que le poisson dont vous allez lever les filets. C’est un peu plus complexe pour nos couteaux à découper, dont les lames varient de 15 à 25 cm. Les lames plus courtes vous offriront agilité et polyvalence, mais si vous prévoyez de trancher des aliments plus grands comme les pastèques ou les citrouilles, alors plus la lame sera longue plus elle vous facilitera la tâche. Avec la longueur nécessaire, le risque que la lame glisse, reste coincée, ou que vous vous blessiez, est moindre.

Nos couteaux à découper se déclinent également en deux largeurs : normale ou extra large. La version extra large est idéale pour découper de gros morceaux de viande, comme un rôti ou de la dinde, car elle donne à la lame plus de précision et de puissance pour trancher sans effort.

Notre astuce de pro : vous devez également penser à adapter la longueur de la lame à la taille de votre planche à découper. Avec une lame trop courte, vous aurez du mal à couper de gros fruits, de gros légumes, d’épais morceaux de viande et même une miche de pain d’un seul geste. Cela exigera non seulement davantage de travail de votre part, mais vous risquez en plus de vous blesser.