Victorinox 47547 10-1/4-Inch Wavy Bread Knife, Black Fibrox Handle
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Kitchen and Housewares Reviews of Victorinox 47547 10-1/4-Inch Wavy Bread Knife, Black Fibrox Handle
Customer Review: a super bread knife from the maker of swiss Army knives, Forschner, VictorInox,
Summary: 5 Stars
I confess having a paricular liking of the swiss made Forschner/Victorinox Knives even if they are not individually forged or perhaps because of that.Knives stamped from sheet forged steel will last and perform as well as the most expensive individualforged knives in a home kitchen or low volume commercial setting.I still use daily a rosewood handled 8 inch chef knife I purchased 30 years ago and sharpened monthly on my pro grade machinery. the knife was wider than the average at the onset(They no longer make it, the steel isnow too expensive.) and after 30years it is finally conforming to the present day standard width and believe me it has 30 more years to go while at 80 I won't so its life will span two generations. The American test kitchen has just re-rated chef knives and after 15 years has again chosen the 8 inch Forschner(black Fibrox handle) as its best find. A Ken Onion design, made by Japanese swordmakers got a conditional approval as well but the price is morethan 5 times the Forschner's. Of course, if you have too much money and love overkill, drop me a note and I'll counsel you how and whereyou can get knives thatmatch the abilities of museum grade Samurai swords but be forewarned: a fullset would set you back the cost of a standard three bedroom two baths home.Back to the reality: the Forchner bread knife at 10-1/4-Inch is long enough to slice even a boulle bread evenly and consistently. The minimal curvature of the cutting edge helps starting thslicing and slicing through the tough bottom crust.Unlikre most bread knives this one is tapered and is quite a bit wider at the handle which is conducive to good starting of the cut which should always begin on the pullstroke and depending on your skill, a single pull- stroke usually suffices. As an added bonus, you'll find that it makes a superior cake cutting instrumentCustomer Review: Highly recommended by Cook's Illustrated
Summary: 5 Stars
Perhaps I shouldn't rate this knife because, though I just ordered it, I haven't received it yet. It was rated by this month's Cook's Illustrated Magazine. They were assessing serrated knives by testing how they worked on four foods: bread and tomatoes, club sandwich, cake, and sticky dough. The top choice (when considering quality only, not price) of the two "highly recommended" choices was Wusthof Classic Bread Knife, 10 inches, but that knife costs $79.99. The second of the "highly recommended" choices was this knife. It got top ratings on all four types of foods, just like the Wusthof, but is $24.95, according to Cook's. They gave it their "best buy" rating, which they give to their best choice, with price taken into account.
There was only one "recommended" choice, which is their next level down, and that knife, the Viking 10-inch serrated slicer, was $108.
I've never been steered wrong by Cook's Illustrated. If you're not familiar with it, they are a cooking magazine that uses a tests kitchen to test many varieties of a recipe, scientifically changing one factor at a time, until they get what they consider the ideal recipe. They also tell you at the start what the characteristics of the ideal recipe they are looking for is, so that if they are trying to get a crispy crust, and you don't want that, you can look elsewhere. They also include in every issue a scientifically-done assessment of some type of cooking implement or gizmo.
Customer Review: Now, This Is Not a Knife!
Summary: 1 Stars
My Wusthof bread knife just wouldn't hold a sharp edge any more. Twenty years of slicing, steeling and sharpening wore it out. I had to get a new bread knife. This had a lot of good reviews, and the blade is long enough to cut a rustic loaf. Besides, Victorinox makes Swiss Army knives, and I love mine. I thought I had a winner.
I expect it to last maybe a month or two. The blade is sharp, but not super sharp, and after a few uses, I can tell it's beginning to dull already; a steel won't sharpen it, only straighten the blade the slightest bit. The knife is far too lightweight. There is no balance, no sense of where the knife wants to move to make the next slice, like my Wusthof. The blade feels sort of flimsy, and the handle is awful. Victorinox describes it as ergonomic, but it isn't. The handle is very small, and practically weightless. It is not easy to grip, and does nothing to aid the blade in making the slice.
You may be thinking, why didn't I buy another Wusthof? Well, I didn't love it, either; it was OK. I thought, let me replace it with a knife that works better. This is not better. It is not a quality knife at all. I'll be buying another bread knife (any suggestions?), because I'm afraid this one will slip and something or someone could be hurt.
Customer Review: A Bread Scalpel
Summary: 5 Stars
Sometimes you don't know how good something is until you try something else. At Christmas time I make a bread-like "cake" that has candied fruit and nuts in it and is frosted all over. It's not an easy thing to cut cleanly without the sharpest of knives. This was proven again today when I needed to bring only half of one of my cakes to my friend's house.
At home, I was able to use my Forschner bread knife to cut the cake in half, and what a fantastic job it did - a nice clean cut that showed off the texture of the cake beautifully. When I got to my friend's house and had to cut it into slices, what a disaster. Even with the very best knife she had, the best I could do was hack off a few slices. The difference between the Forschner and her knife was like the difference between a scalpel and a chainsaw.
I've been very pleased with all the Forschner knives that I own, and would highly recommend them to anyone. I'm not a professional cook and do not use my knives for hours on end, but for a home cook, the quality of the edge and the ease of maintaining the edge, as well as the wonderful fit of the handle to my particular hand, makes these knives the best value available.
Customer Review: Amazing knife for an even more amazing price
Summary: 5 Stars
I've been constantly impressed with how well the Victorinox blades perform and this one is no different. I do primarily use it for a bread and at that its the best knife I've ever used. Its quickly cuts the bread without tearing or "smooshing" the bread. It grabs clean and clear. I think the serrated tooth placement is the reason for this - its neither too wide nor too narrow.
I've also used the knife on tomatoes and its quite lovely there as well. To me though, its all about the bread. This knife easily goes through a bagel and, more importantly, I don't feel like its going to slip and cut open my hand. I can move to my favorite harvest bread and cut a slice and then take down a baguette like a pro. I love not having smooshed, ripped bread! Now that's a good knife.
Ergo wise, the handle is soft and conforms to the hand. The blade is very light and does have some bend. Overall the blade isn't heavy and feels just right in my hand. Its a simply stamped blade. This isn't a beautiful knife but it sure gets the job done as good, if not better than, bread knives costing 3x as much.
Oh and this is an American Test Kitchen highly rated knife.