Victorinox 47508 3-1/4-Inch Paring Knife
by Victorinox
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List Price: Our Price: $5.99 You Save: $11.00 (65%) Availability: Usually ships in 24 hours Buy Used: from $3.99 (click here) Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Victorinox 47508 3-1/4-Inch Paring Knife
Customer Review: A #1 rated knife for $5.00
Summary: 5 Stars
Paring knives have their rightful place in your kitchen. This little fella was rated tops on America's test kitchen.Customer Review: A Great Paring Knife at a Reasonable Price
Summary: 5 Stars
Cook's magazine gave the 8" chef's knife http://www.amazon.com/Victorinox-47520-Fibrox-8-Inch-Chefs/dp/B000638D32/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1281199280&sr=8-1 an amazing recommendation, and while shopping for it I also found the Victorinox 3-1/4-Inch Paring Knife. Both knives are fabulous. I've struggled for years with knives that couldn't keep a sharp edge even after sharpening them. With these knives I've used them many times and have not had to sharpen them yet. The paring knife will even cut through a tomato with no problem. The chef's knife makes an even cut without waivering. Whatever meat I cut with this knife the slice comes out with the same thickness top to bottom. I'm in the process of replacing all my knives with Victorinox knifes.Customer Review: A sharp, wonderful tool.
Summary: 5 Stars
Love this knife! Victorinox is inexpensive and superior in many ways to other knives and this paring knife is no exception.Customer Review: AWESOME KNIFE
Summary: 5 Stars
Great knife. We are vegetarians and use it to mostly slice, dice, cut veges and fruits. NO Pineapples with this knife.
You can only go right with this knife. It's awesome!
Customer Review: Always looking for a great knife
Summary: 2 Stars
This knife was more flimsy than I expected, with a thin, flexible blade and small handle. I expected a fibrox handle and got a thin plastic handle. I like all the other Victorinox Fibrox knives that I have bought, especially the Santoku knife. It appears the prices have jumped a lot since I bought mine, around October or November of last year. I always wash my knives by hand and dry them immediately with a dish towel, and then let them sit out a bit before putting them away, to be sure that they are dry before putting them in their sheaths. This knife looks like it rusted or became discolored like rust toward the cutting edge. It still is sharp and cuts good, but the discoloration is ugly.