Tourne - Your Knife of Choice?

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First off, I know its not really the most important aspect of cooking, but I want to master it because I'm weird like that...

Just wondering what everyone uses... I have gone through 3 paring knives so far... the cheap nylon handled Messermeister paring and bird's beak have both let me down by their lack of sharpness and bad ergonomics, so I picked up a Shun 3.5" paring and the ergonomics are weird, but it is the best so far. I have been entertaining the idea of trying some others out. Any recommendations?

Here are some that I've been looking at:
 
the Misono Moly bird's beak
http://korin.com/Molybdenum-Peeling-Knife?sc=22&category=52103

Hayashi Dojo 80mm paring
http://www.chefknivestogo.com/dopakn80.html
 

MAC bird's beak
http://www.cutleryandmore.com/details.asp?SKU=8088

Things Cooks Love bird's beak

http://www.surlatable.com/product/cutlery/paring+&+utility+knives/things+cooks+love+turning-peeling+knife.do?sortby=ourPicks

Forschner's Rosewood bird's beak
http://www.cutleryandmore.com/details.asp?SKU=725
 
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