Chef Knife:
Victorinox Fibrox Chef's Knife Black 8”
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I’ve owned dozens of knives—many far more expensive—but this one remains my favorite and most used. I own three of this exact model. Its comfortable grip and perfect balance make it feel like an extension of my hand; I don’t even have to think about it.
The Victorinox Fibrox Pro 8" Chef’s Knife (or 6” variant) is a kitchen staple for a reason. It’s the knife most professionals start with and many never bother to replace. The stamped stainless steel blade is light, sharp, and easy to maintain—tough enough for daily prep without babying. The textured Fibrox handle stays secure even when wet, making long chopping sessions comfortable and predictable. It balances well, resharpens easily, and doesn’t chip or rust with normal care. At around fifty dollars, it isn’t fancy, but it works better and lasts longer than knives several times the price—proof that good design and honest materials still win.
Cutting Board:
OXO Good Grips Plastic Utility Cutting Board
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The OXO Good Grips Plastic Utility Cutting Board is the everyday work surface that quietly earns loyalty. It’s double-sided, non-porous, and built to take real use—resisting deep knife scars and lingering odors. The soft, non-slip edges keep it steady during fast prep, while the angled gutter channels juices away from your workspace instead of pooling under your food. Lightweight yet sturdy, it’s dishwasher-safe and easy to grab for quick tasks, but big enough for full meal prep. Like most OXO tools, it’s engineered for comfort and cleanup, not flash—which is exactly why it becomes the board you reach for every single day.
Similar to the Fibrox, I’ve tried to “upgrade” beyond the humble OXO Good Grips cutting board, but every replacement falls short. It’s durable, easy to clean, and actually grips my marble countertop—something pricier boards never seem to do.