Why do Pros choose Victorinox? 

One of the first things Martin chose to emphasise was the continued use of Victorinox products by professional chefs.
According to Martin, it’s the combination of “unique by-hand sharpening, hardening and polishing” as well as
“the laser tested cutting angles” that make these Victorinox knives firm favourites.

One major way that Victorinox ensures superior quality over competitors is through an on-site laboratory that tests products for
durability, endurance and quality. Martin highlighted some key statistics from the lab that reflect this superiority.
 

"Sharper than Competitors"

Martin's Top Tips

As a fourth generation butcher and a representative for Victorinox, Martin Schnellmann
knows his knives. We asked him for some advice to give you the cutting edge in the kitchen.

1. Handle Naturally

"A knife is a helper, not a weapon. A sharp knife won't require too much strain to use, meaning you can handle it with calmness and precision. Choosing a good handle will help too. A fibrox handle has the benefits of non-slip safety, whereas a rosewood handle will over time shape and form to fit
the hand."

2. Sharpen. Then Sharpen Again.

"If you’re using your knives a lot, obviously they need to be a sharp.
As a butcher, we sharpen as often as once an hour during heavy usage times. If using a sharpening rod, a few swipes at a 20° angle will work to hone the blade.”

3. Experiment for Efficiency

"If you want to know how to really use a blade to its maximum potential, practice really does make perfect. Test different knives on different products and find out what works for you. You may find that something like a pastry knife is actually great for large fruits such as watermelon. If you're looking for an all-rounder in the kitchen, stick to the smaller knives such as the Santoku or chef variations. These are made to handle a wide range of tasks and are probably the easiest to master quickly."

4. For Daily Use, Go Large

"If you're going to be using a knife frequently and everyday, getting to grips with a large knife is recommended. Make this knife your best friend and learn its intricacies. You will be rewarded."

Did You Know?

Victorinox produces 160,000 knives every day

Victorinox knives stay sharper for longer, which reduces the risk of hand and wrist fatigue

26 million knives are produced every year at the Ibach HQ in Switzerland

Victorinox was founded 133 years ago and is still run by the Elsner family

Martin's Favourite Knife

We couldn’t let Martin go without asking him what his favourite knife to
use was, and his answer may surprise some…

“For me, it’s the pastry knife. I find it stays sharper longer, has a nice weight and the wavy edge always gives a satisfying cut. I’ve had my pastry knife for 20 years now and it’s still as good as it was the day I got it!”

• No-slip fibrox handle

• Tempered steel

• Retains sharpness for longer

• Versatile and trustworthy

• Serrated edge