Victorinox Knives

How to choose the right Victorinox Knives

• Match blade style to task: choose paring and shaping knives for fine work, tomato and utility knives for general prep, and boning or filleting knives for meat and fish.
• Consider handle type: Fibrox handles give maximum grip and comfort for long shifts, while Rosewood offers a classic finish for open kitchens and service.
• Select blade length to suit your menu and staff, from compact 6-8cm paring knives to longer carving and filleting blades for larger joints and fish.
• Think about volume of use: busy restaurants, hotels and butchers should invest in multiple knives of key styles to keep service running smoothly.
• Plan for storage and safety by pairing your Victorinox Knives with suitable knife blocks, racks or guards to protect blades and staff.
• Balance budget and quality by combining everyday Fibrox knives with a few premium pieces where presentation matters most.

Care and maintenance

• Wash knives promptly after use with warm, mild detergent and dry thoroughly to protect the stainless steel and prevent staining.
• Avoid abrasive pads or harsh chemicals that can damage the blade edge or mark Fibrox and Rosewood handles.
• Use professional knife steels or sharpeners regularly to maintain a keen cutting edge and reduce the risk of slips.
• Store knives in a dedicated rack, magnetic strip or protective sheaths to keep edges sharp and minimise accidents.
• Do not leave knives soaking in sinks or stacked with other utensils, as this can dull blades and create safety hazards.
• Inspect handles and blades frequently for damage, and replace any knife that shows cracks, deep chips or loose fittings.

Complete your setup with our wider chefs knives, knife storage, cutting boards and food preparation tools to support every stage of service.

Need help choosing? Call Caterboss on (01) 687 5772.