Originally Posted by Thomas
For the money, I think it's hard to beat the Forschner/Victorinox paring knife. $5, at your local restaurant supply store. Takes a keen edge, non-slip grip, simple design.
i agree. i'm a real bear about chef's knives, but i don't find parers to be that critical. i've got an old sabatier that i really like. my absolute favorite was a really old sabatier (pre wwI) that some intern stole.