The Paring Knife
 

with all the knife nuts on here, I know you are just dying to post your advice on blades, tangs and most importantly handle shape, size and material

with pics of course...

I have a high end Wusthof paring knife. which I barely touch.

A bunch of years ago, I bought this POS Joyce Chen knife for $5.00 to use on the boat. Other then my chefs knife, it is probably my most used knife in the kitchen. I freakin love it! Thing stays shaving sharp. If needed easily takes a few swipes to brint the edge back.

http://forums.pelicanparts.com/uploa...1363298222.jpg

I have both Wusthof and Henkels Pro "S". Do not...whatever you do, buy knives at Walmart or Target. You'll get overcharged for what you get.

If it is going to stay in the kitchen, then fixed blade. If you are paring on the go so to speak, then a folding knife.

Vin - is that Joyce Chen knife stainless or ceramic?

Stainless. Only thing i dont like about it is the handle is too thin but i still like using it. .
I have 4 of them

ok - it is up to $7 on Amazon - I'll have to try one

Victorinox 3.25" Wavy Edge Paring Knife in Black
http://forums.pelicanparts.com/uploa...1363311657.jpg

less than $5.00, stays sharp
I bought a dozen a few years ago and they get used for most everything.

Ed

I have 3 or 4 and use them for different tasks. There isn't just one that would work for everything. You need to go to a store and play with a few knives. I don't know your skill level with knives, nor do I know what you cook, so any specific advice I could give would be worthless, more or less.

JR

then again, you can just file the edge of a metal spork very sharp, and have a 3 in 1 "knife", spoon and fork. Cheap as hell too.

java - I have a few also; it isn't a request for advice really just a chance to ah narrow the general knife threads - put an edge on things; slice up the posts...

i have two of them. wustof i think.

i only use them to stab things to check for doneness. (Beets, potato, etc) not a high use blade in my home.

Some really abused Henckels including a beaks blade. We're liking this Furi. Ugly color but excellent grip and a rigid blade.

http://forums.pelicanparts.com/uploa...1363365481.jpg

http://forums.pelicanparts.com/uploa...1365805740.jpg

bottom knife if my favorite - got it from myt dd who got it used from a butcher way back when

next up, the Wustoff's handle is too small and too angular

the 2d one down is good - good blade & good handle

Chicago Cutlery one seems good (see rec. above) - may have a home in the Westy


I sent the Joyce Chen bak to Amerzone due to flat handle-itis

that Furi looks nice; not sure why I need so many...

I had a pair of paring knifes, I used them to pare pears, I believe they were made in Paris...

Sorry, it is Friday...

I have this shun as part of a larger set. The OCD in me likes all my knives to be the same. Its great though. If the job calls for it, a pairing knife is pleasure to use, Fits the hand very well and very precise.

http://blogs.kqed.org/bayareabites/f...ring-knife.jpg

Some snobs will run down Cutco, but they're made in America, unconditionally guaranteed for life and life time sharpening whether you are the original owner or not. The meat cleaver is a beast. They hold their edge very well. My wife bought a few from the local college kid 15 years ago, and I've bought the rest on ebay at around 40% of list. You just have to be patient and bid on them.

http://forums.pelicanparts.com/uploa...1365807666.jpg

I don't know what it is about knives, but I HATE poor quality knives.

I recently bought a Wusthof Grand Prix II paring knife that I like very much. I also use the Henkels Pro S serrated knive a lot.

I totally dislike the Wusthof Gourmet stamped steel knives.

If you do buy Wustfhof, the Classic series is good. If you buy Henkels, then go with the Professional S series.

And probably it's not a good idea to buy the knife sets.

I am probably going to start buying only high carbon steel. Nothing gets sharper. A vintage high carbon paring knife would be cool to own. Maybe a vintage Sabatier.

Like I said in a prior post, thats my biggest issue with it. That thin ass handle, but there is still something I like about it. I was gonna take one of the ones I have and make a new wood handle for it.

yes, I like the big wide blade - maybe wrap the handle?