Fibrox knives okay?
I'm new to this forum; found it doing research on Cutco knives because of a question on a bread making forum.
I've been using Victorinox Fibrox knives for a number of years with great results. I only have the 8" Chef's, paring, and curved bread knives. I've been so happy with them that I've even given a few to friends and relatives.
My question is for those of you that shun stamped knives, even those that cut very nicely, are comfortable to handle, and even hold an edge very nicely. They also regain a very nice edge with my Spyderco Sharpmaker.
I've bought some cheap forged knives from places like Target in the past like Chef-Mate. I have always avoided any hollow ground pieces. The most amazing thing I found was that the cheaper (non-hollow ground) sets performed and felt much better than the premium sets. They won't even take a good edge with my sharpener.
I understand people swearing by the big names, but I just can't justify those prices. The only thing I've splurged on is my steel, an F. Dick multi-cut.