Recommend a good paring knife

Discussion in 'Social Life, Food & Drink, Travel' started by HitMan009, Mar 23, 2010.

  1. HitMan009

    HitMan009 Senior member

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    Please throw in your suggestion for the best price/performance ratio paring knife.

    Thanks!
     
  2. ama

    ama Senior member

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  3. Thomas

    Thomas Senior member

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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.
     
  4. foodguy

    foodguy Senior member

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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.
    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.
     
  5. HitMan009

    HitMan009 Senior member

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    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.
     
  6. foodguy

    foodguy Senior member

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    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.
     
  7. kwilkinson

    kwilkinson Having a Ball

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    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.
     
  8. foodguy

    foodguy Senior member

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    you wouldn't say that if you could see my closet. i coudn't even qualify as his sock puppet.
     
  9. Dmax

    Dmax Senior member

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    I have this: http://korin.com/Molybdenum-Paring-K...category=52103 Love it.
    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.
     
  10. Davidko19

    Davidko19 Senior member

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    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...?
     
  11. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     
  12. GusW

    GusW Senior member Dubiously Honored

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    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!
     
  13. foodguy

    foodguy Senior member

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    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.
     
  14. Fuuma

    Fuuma Franchouillard Modasse

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    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....
     
  15. Joffrey

    Joffrey Senior member

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    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 :fu:
     
    Last edited: Feb 10, 2016

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