Finally swapped out my old, dull paring knife for a new Victorinox and the difference is night and day.

The old one was a cheap, no-name thing that came with a knife block years ago. I was just used to it, you know? It took way too much pressure to get through a tomato skin. Got the new one last week, and the first time I used it to supreme a grapefruit, I didn't even have to think about it. The blade just went where I wanted. It's not about having fancy gear, it's about not fighting your tools. What's one small upgrade you've made that saved you a surprising amount of effort?

3 comments

3 Comments

sandragonzalez1d ago

Read that once you go Victorinox you never go back... seems like there's a reason everyone recommends them for kitchen knives.

patking2mo ago

Get a cheap ceramic honing rod for that new blade. It'll keep that edge feeling sharp for way longer. @zara447, for me it was an onion, the old one just crushed it instead of slicing.

zara4472mo ago

What's the first thing you cut that made you realize how bad the old one was?