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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.
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.
I have this: http://korin.com/Molybdenum-Paring-K...category=52103 Love it.
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.
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!