Victorinox Cutlery 9 Inch Polypropylene Handle Review

Very trendy, we baked a lot of bread. Received this and immediately realized how bad my previous bread knife was. It's sharp, easily cuts through a nice sourdough crust. Don't break up bread. Indispensable for everyone who loves crunchy pastries.

This knife is more than just a bread knife in our house. I'm not sure if I use this or my chef's knife anymore. Excellent for carving up large cuts of meat like whole New York strips, prime ribs. Great for fruit or anytime you need a little notch. Once you get it you will use less of all other knives. Stays extremely sharp.

Great Product. I didn't know I needed a bread knife until I got a real bread knife. One thing to keep in mind, it might be a gift but this was just over my head, it's Rough on a cutting board! I have a hardwood cutting board and it cut it just fine! Other than that I'm very happy with the product and have ordered a few more as gifts.

Also apart from the stepped handle, this 40550 differs in design from the 40547. The 40550 has a flat blade in length, while the 40547 has a tapered blade that is thicker at the handle and thinner at the point. 40550 is not mirror polished. The edge is sanded much finer. The plastic handle is a bit deeper and it doesn't say "Victorinox Fibrox" on it. The markings are a little less sharp and don't tell where it was made.

I bake sourdough bread myself every 1-2 weeks so this bread should be easy to cut, nice and easy to slice. The knife I had before was a chain. I hated slicing bread, it was a horrible job to do. This knife is not bad at all, but not as good as I was hoping. Once I was cooking in someone else's kitchen and I used his bread knife and I loved how he cut it like butter. Then I looked for a similar knife and found this one, but the sensations are not the same. I have to say it's still good, but if I

Cuts bread, bagels etc very well however I am very disappointed with the overall design and the lack of quality control. The bottom handle seam has a long ridge that cuts into your hand when you hold the knife. It can also be seen that the front (lower) part of the handle was very poorly polished. You can see it in the attached photos. One has a ground handle, the other has a burr (compared to the other Fibrox knife). I'll probably have to grind the burr myself.

I bake sourdough bread myself every 1-2 weeks so it should be easy to be able to cut this bread nicely and easily. The knife I had before was a chain. I hated slicing bread, it was a horrible job to do. This knife is not bad at all, but not as good as I was hoping. Once I was cooking in someone else's kitchen and I used his bread knife and I loved how he cut it like butter. Then I looked for a similar knife and found this one, but the sensations are not the same. I have to say it's still good…

I love Victorinox. I also have a chef's knife, a santoku, and a paring knife. They come out of the box razor sharp. I cut myself once while cleaning the chef and while it looked like a small cut it was actually quite deep. Use with caution, although the polymer handle provides a secure grip even when wet. They seem to hold up to regular sharpening, although my whetstone skills give me room to improve on these knives, they have given acceptable results even with the "continuous" sharpeners you…