Paring Knives?

Discussion in 'Food & Cooking' started by sousbasil, Feb 26, 2010.

  1. sousbasil

    sousbasil

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    I hate reaching for a paring knife and having it be dull constantly.
    I will admit i haven't put much time or money into any of my paring knives,
    but i want to change that, so anyone got a great one that would recommend?


    should i spend 30-60 dollars on a wusthof or a global

    or less than ten bucks on a victorinox that i have read some good reviews about

    Im looking for something light and low maintenance.


    any help would be splendid
     
  2. boar_d_laze

    boar_d_laze

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    A Forschner Fibrox or Rosewood will stay sharp longer than a Wusthof, and as long as a Global.  Furthermore, it will sharpen sharper and more easily. 

    Parly that's because, when it comes to edge taking and holding characteristics neither Global nor Wusthof are very good. 

    There are certainly some very good paring knives on the market, but only you can decide if you want to spend $60+ on a knife that doesn't need quite as much sharpening as a Forschner, but will still need to be sharpened often and will wear down quickly.  Paring knives cut a lot of packages, string, and fibrous food -- they take a lot of abuse and need a lot of sharpening.  Just the way it is.

    Personally I prefer a petty to a parer for almost everything.  It seems to be the modern trend among people with good skills and also with those who are into knives. 

    If you do decide to go with an expensive, stainless parer I suggest one of the value-buster "low-end high-end" Japanese knives like a Kakayagi VG-10, Togiharu G-1, or Tojiro DP; or climbing the price mountain a bit higher to a MAC Pro or similar.  None of the western mass-producers use comparable blade alloys; and Global is definitely second rate by comparison as well.

    If you absolutely need a "name brand" with good US support that you can hold before you buy, Shun small knives are pretty good -- although not a great bargain.  MAC Pro, which aren't nearly as widely distributed as Shun are as good or better.

    With small knives, handles are either very important or a total non-issue.  Most knife manufacturerers put very small handles on small knives for some reason.  It's awkward for me, and my primary small knives (TI "Nogent" Sabatier have full-size handles; but you may not care. 

    It would be nice to have a better idea of your likes and dislikes regarding handles, whether you're willing to buy a carbon (as opposed to stainless) steel knife, how you sharpen, what kind of work you expect to do, and whether you're interested in stepping up to a larger (5" - 7") petty.

    Let me know,

    BDL
     
    Last edited: Feb 28, 2010
    missyjean likes this.
  3. mikelm

    mikelm

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    It seems to me that Cook's Illustrated over the years has pretty consistently picked Victorinox's Forschner knives as the best buy, and also very good knives.

    I have a F. Rosewood boning knife that takes and holds a very good edge.  even for a sharpening klutz like me. /img/vbsmilies/smilies/thumb.gif

    Mike
     
  4. sousbasil

    sousbasil

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    thanks for the help, i ordered a fibrox today.