Tourne - Your Knife of Choice?

Discussion in 'Cooking Knife Reviews' started by Guest, Apr 28, 2010.

  1. Guest

    Guest Guest

    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

    Hayashi Dojo 80mm paring

    MAC bird's beak

    Things Cooks Love bird's beak

    Forschner's Rosewood bird's beak