A good paring knife

[Ebony]

It's the knife I use most in the kitchen and none of my kitchen knives are good--and I think it would be a good idea to get a paring knife that will take a wicked edge and hold it.

So far the Japanese paring knives are a bit bigger than I want. What remains is what I've found on Amazon:

Global 3"
Shun Classic 3-1/2"
Wusthoff 3-1/2"

I hear the Global's metal handle is too slippery when wet so that seems out since I cut up chicken breasts and that's slippery with the wooden handled paring knife I already have.

The Shun is the highest at $45 w/ free shipping.

There must be other fine paring knives 3" to 3-1/2" out there, takes a killer edge and holds it, max about $50.

What do you think?

 

[EDCeeker]

It's the knife I use most in the kitchen and none of my kitchen knives are good--and I think it would be a good idea to get a paring knife that will take a wicked edge and hold it.

I've been studying kitchen knives, myself, the past couple days. I'm seeking a couple of knives, one a paring knife, for my wife, for Christmas. If anything: I'm finding kitchen knives more complicated than pocket knives and fixed-blade hunting/survival/combat/whatever knives.

Here's what I've kind of discovered so far: It seems Japenese knives are great if you're going to use them properly (the correct knife for the job, no cutting into plates, countertops, bones, etc.) and if you're going to maintain them. Otherwise you're probably better-off with European knives. The reason for this is that most Japanese chef's knives are of a harder, more brittle steel and are sharpened to more acute edges. So they're a bit more "sensitive." They hold and edge like nobody's business, and cut like the dickens, though.

All of this is, of course, not hard-and-fast.

So far the Japanese paring knives are a bit bigger than I want.

I've seen this complaint elsewhere, as well. Mainly as it relates to blade width.

What remains is what I've found on Amazon:

Global 3"
Shun Classic 3-1/2"
Wusthoff 3-1/2"

I hear the Global's metal handle is too slippery when wet so that seems out since I cut up chicken breasts and that's slippery with the wooden handled paring knife I already have.

I don't care for the Global handles, either. Or, that is, I don't think I would. I don't think my wife would, either.

The Shun is the highest at $45 w/ free shipping.

Whenever I've seen paring knives discussed, the Shun Classic is the one that seems most-liked and most often recommended.

Wustoff is also highly regarded. (At least amongst those who prefer European knives.)

There must be other fine paring knives 3" to 3-1/2" out there, takes a killer edge and holds it, max about $50.

Well, you could look at this: http://www.epicedge.com/shopdisplay...ing,+Petty+and+Garnish&websess=12541438682909

What do you think?

I think I'm probably going to order my wife the Shun Classic, in either 3-1/2 or 4" length. Her current paring knives are 4".

For a more narrow blade, you might consider a bird's beak.

 

[cdf]

The only advice I can give ya is try them . The Baby (13 cm ) Global mini Santoku is a dynamite paring knife , good ergos , can de a bit slippery . The Shun line ( especially the baby santoku is very sweet , I like the rather stick like minimalistic handle - you might hate it . My fave. " paring" knife is the Wustof trident boning knife - endowed with a full sized handle . I dont care too much for a lot of paring knives , that are just photoreduced chef's knives . Paring knives deserve better design thought than that . Global has a few Japanese inspired veggie prep /paring knives ( if you like the handle ergos ) .

If at all possible try them out , buying on line is OK if you know your preferences .

All of the choices outlined in your post are good , some are more optimal for you .

A kitchen/prep knife is an important descision .

Chris

 

[me2]

It's the knife I use most in the kitchen and none of my kitchen knives are good--and I think it would be a good idea to get a paring knife that will take a wicked edge and hold it.

Anybody got one of Alvin Johnsons paring knives they'd be willing to part with?

 

[BJE]

I bought my mom a Cold Steel paring knife, and it takes a very sharp edge (easily shaves hair), but as much as she cuts food on ceramic plates, it doesn't stay sharp, maybe if it was used properly on a cutting board it would stay sharp longer, it is still the best paring knife we have (the handles are the best I have ever used on a kitchen knife, they are inexspensive also.

 

[wetdog1911]

My fav (and my wife's), in this size is a very cheap Mora from Ragweed Forge, I guess about $10 or so.

My Lord, that thing gets sharp!

I have $300+ kitchen knives, but that lil sucker sees the most use.

Rob

 

[samhell]

Murray Carter Muteki paring knife is what I use and I'm very happy with it.
I have a 4" one and I believe he makes a 3.5" one as well.

http://www.bladeart.com/artists/murry_carter/murry_carter.htm $44.95

 

[DavidH]

The MAC pro paring 3.25" or birds beak 2.5" knives are worth a look too. They get very sharp.

 

[tim8557]

I'm a big fan of the SHUN Classic. It's a VG-10 steel; takes a hell of an edge and holds it. Being a division of Kershaw, it will be very sharp out of the box.I'm slowly getting rid of our Henckels and Wustoff's and switching everything to the SHUN's.

The handles are sort of "D" shaped; principally set up for right handers.

 

[johnniet]

Seriously, try the Opinal paring knife at Ragweed Forge. Just try it for $7. It's carbon steel and cuts like crazy.

 

[Jeff Clark]

Take a look at these and tell us which one fits your design preference. We can probably find a cheaper option, but these should cover anything.

http://www.agrussell.com/knives/by_...ives/a_g_russell_damascus_10_chefs_knife.html

 

[Bob W]

Old Hickory. Wood handle so it's not slippery, carbon steel, very affordable, paring knives choices of 3" or 3-1/4".

Old Hickory lineup with photos:
http://www.ontarioknife.com/oldhickory.html
Dealer website with prices:
http://www.1sks.com/store/ontario-old-hickory-kitchen-knives.html

Happy shopping,
-Bob

 

[Chefget]

Used 'em in culinary school, and have used them ever since.

One used so long (and sharpened for so long) that it had developed into a hookbill was used with great pride in France!

For me this shape is perfect for a paring knife, a very thin point to help with peeling, fine work or un-ringing an item...

http://www.shopping.cutlery.com/&sku=WTIC4PK

-Michael

 

[DRider]

I have a Henkel Pro S and a Shun paring knife. The Shun's are awesome, the wife and I are totally in love with them. The Henkel is excellent in terms of quality, it just doesn't have that special something that makes a knife into "functional art." I recommend the Shun, except once you go Shun, other kitchen knives just won't do.

 

[Walking Man]

I like these. I only own a couple red handled serrated ones, but they are good, and cheap!
http://www.amazon.com/Victorinox-3-...=sr_1_5/104-0774154-9798357?ie=UTF8&s=kitchen

 

[fudo]

I like these. I only own a couple red handled serrated ones, but they are good, and cheap!
http://www.amazon.com/Victorinox-3-...=sr_1_5/104-0774154-9798357?ie=UTF8&s=kitchen

I've been using the Victorinox knives for about 18 years. They get used alot and are as good as when I got them. I like the sax bladed knife for tomatoes and such especially.

 

[Walking Man]

I've been using the Victorinox knives for about 18 years. They get used alot and are as good as when I got them. I like the sax bladed knife for tomatoes and such especially.

If anyone cares to do a little searching, Victorinox/Forschner are considered real bargain winners by many forumites.

 

[MontanaVet]

I bought my wife, the fruit lover, Cold Steel paring knives (plural). I also stuck some Mora knives in the drawer. Both do quite well. MV out!

Swedish Mil. Mora Knife

 

[Willieboy]

Take a look at A. G. Russell's Woodswalker. It makes an excellent paring knife and can take you for a walk in the woods too.

 

[kamkazmoto]

If you are looking for a custom consider giving Art Washburn a call. His website is http://adw.go-gbs.com/fixedpic.htm . He has a great looking paring knife.