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Recommend a good paring knife

post #1 of 22
Thread Starter 
Please throw in your suggestion for the best price/performance ratio paring knife.

Thanks!
post #2 of 22
I have this: http://korin.com/Molybdenum-Paring-K...category=52103

Love it.
post #3 of 22
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.
post #4 of 22
Quote:
Originally Posted by Thomas View Post
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.
post #5 of 22
Thread Starter 
I was thinking of upgrading but then was looking at some of the prices. I have a cheap Wustof Gourmet 3" Paring knife that can't really hold an edge for too long but I been using for ages. I can give it a pretty nice edge but the metal is just too cheap to hold an edge for long. I was interested in the Misono but I dunno if I would want to pay that much for just paring knife. Seems like some of you here share the same sentiment.
post #6 of 22
well, i was thinking of linking to my really cheap one, but now i find it's not cheap at all anymore. Anyway, here's what i have.
post #7 of 22
Quote:
Originally Posted by foodguy View Post
well, i was thinking of linking to my really cheap one, but now i find it's not cheap at all anymore. Anyway, here's what i have.

Sometimes I think you must be Iammatt.
post #8 of 22
you wouldn't say that if you could see my closet. i coudn't even qualify as his sock puppet.
post #9 of 22
Quote:
Originally Posted by ama View Post
I have this Misono and it's great. I also have a bunch of other paring knives, including Henckels 5-star, Wusthoff Culinaire, Shun Classic and others. The Misono is a favorite. That said, the Forschner/Victorinox can't be beat for the money. I got one for my mom, after realizing that my father couldn't resist sticking japanese pettys into stove-top flames and trying to pry things open with them.
post #10 of 22
Quote:
Originally Posted by foodguy View Post
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.

Im with this guy and thomas. I just honestly dont get much use out of a paring knife, especially for that price. Other knifes, no doubt. But a little baby one...?
post #11 of 22
I think I use a paring knife more than any other. Maybe I use a chefs knife more. Anyway, as Kyle said, I have one of those little pointed things foodguy linked. I actually have a couple different ones, but that is the one I use a lot of the time.
post #12 of 22
The best one is a sharp one. Consider a knife sharpener. Some complain that it wears down knives too quickly but for the average home chef I think they are ideal. My knives are 10+ years old, I sharpen them regularly and they don't look worn down at all. But man are they sharp!
post #13 of 22
Quote:
Originally Posted by pocketsquareguy View Post
The best one is a sharp one. Consider a knife sharpener. Some complain that it wears down knives too quickly but for the average home chef I think they are ideal. My knives are 10+ years old, I sharpen them regularly and they don't look worn down at all. But man are they sharp!
there's a lot of truth in that. a well-tended POS knife will do a better job than a misono that hasn't been sharpened since it came out of the box. that's particularly true when it comes to parers.
post #14 of 22
Thread necromancy.

I see Sabatier knives were discussed here, I used to like them and my paring knife disappeared. I can't really navigate the complexity of Sabatier branding and licensing, which ones were the nice made in France ones? Thiers-Issard carbon? Is stainless steel still ok? If I like french shape but could be fine with trad German ones (Henckels and Wusthof pro/classic lines) should I concentrate on a new chef knife (I chipped/broke my old Henckel) by Sabatier (which ones) and just buy whatever for paring.

note: I like a good, utilitarian knife and don't care about the luxury knife market at all....
post #15 of 22
I bought a pretty cool one with a wooden handle. Only to realize after I'd opened it at home that it's not dishwasher safe ffffuuuu.gif
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