Paring knife recommenations.

[nettlle]

I know. A paring knife isn't a very exciting topic. My paring knives are the sorriest on earth. I just tried sharpening what I have and the soft stainless won't give the edge I desire. I do have a couple nice kitchen knives made by Tojiro with VG-10 blade steel.

Tojiro has VG-10 paring knives also. Around $50.00 is all I am willing to spend for a paring knife. Open for suggestions or I will Amazon a couple of Tojiro paring knives this weekend.

https://www.amazon.com/dp/B000UAQOS...dbbbe39913fc46ec82302ac3d26b6cda22|B000UAQOSW

 

[rust collector]

Many years ago, I bought a box of end stage poultry knives from Blue Ridge Cutlery, a wholesaler, @$15 for 50. I am still using a few of those. They were the ergo type shown on this supplier's page, and unless you need a flexible blade, these will last many years. Only thing is, mine were ground down to 2-3". https://www.bunzlpd.com/shop/cutlery/knives/poultry

 

[hso]

 

[Blkhrt13]

I know this is super budget but the pioneer woman from Walmart is pretty awesome. I bought a block and a mess of spares.

 

[Bazoo]

I use an echo stainless steak knife with straight edge and blunt tip. Got it at the thrift store and it works real well. It takes an okay edge and the blade is very thin.

 

[goon]

I picked up a Cold Steel paring knife a few years ago to round out a Midway order up for free shipping. Not a bad investment, but most of my kitchen stuff is done with an old stainless Mora Clipper or a Victorinox chef knife. I’d like to add a couple Vic utility or paring knives eventually.

 

[.308 Norma]

The Kitchen Aid paring knife I picked up at Fred Meyer's a few months back seems to be holding up pretty well. It didn't cost a whole lot either.

 

[westernrover]

I'm a fan of Tojiro, so that one sounds good to me, but I believe you can get a good one for less. Mercer makes decent knives of a good German steel in Taiwan. I mean, if you want a snobby knife, get a Shun. But if you want a good knife that's also a good value, Mercer or Dexter Russell.

 

[Slamfire]

I'm a fan of Tojiro, so that one sounds good to me, but I believe you can get a good one for less. Mercer makes decent knives of a good German steel in Taiwan. I mean, if you want a snobby knife, get a Shun. But if you want a good knife that's also a good value, Mercer or Dexter Russell.

I used a number of Victorinox 3.25 inch serrated paring knives and tossed them when they got dull. They were a deal for $5.00 a knife. Now they are around $7.00. I have a snob knife Shun, and it cuts. Takes a good edge. And I have snob Laquiole folding knives. Depending on the handle materials, these can be within your budget, or, way above.









The 440 blades are probably 440A, not 440C, but I have never run a chemical analysis nor are they as soft as Chinese "440" blades. The French must have heat treated them to a higher hardness. Since the market has moved to 12C27N or 14C28N, the 440 knives can be picked up very reasonably on ebay.

 

[lemaymiami]

Want an inexpensive paring knife that you can keep scary sharp? Find one made by Old Hickory... not stainless but high carbon steel... Since E-Bay is down as I write this I went to amazon - and they didn't show the paring knife style I'm referring to. Believe Chicago knives do.. Here's the style I'm referring to
https://www.amazon.com/Chicago-Cutl...ds=chicago+paring+knife&qid=1637502069&sr=8-1

but this one is in stainless by Chicago and not the high carbon steel the Old Hickory blades came in, all those years ago. Scanned all the current offerings by Old Hickory - and don't see this blade style being offered anymore..

 

[rust collector]

For a practical but sturdy knife, you might consider the Mora. https://www.amazon.com/Morakniv-Cra...locphy=9020563&hvtargid=pla-444323052142&th=1

For a bit more elegance, the Tojiro would be excellent but here is another Asian design that intrigues. https://www.amazon.com/SETO-Japanes...B01KGNWQG6,B003B66YJG&srpt=KITCHEN_KNIFE&th=1

 

[hso]

Dimples are great on cute kids...not knives. "Forge" dimples are either put in as a gimmick or they reflect that the smith had terrible hammer control (kinda like some of my first knives reflected).

https://www.japaneseknifeimports.com/collections/petty-knife?sort_by=price-ascending

 

[rust collector]

Many high quality producers apparently disagree https://www.hocho-knife.com/?utm_source=bing&utm_medium=cpc&utm_campaign=usa_japaneseknife but of course it is a matter of art, style and individual taste.

 

[danez71]

The knives at Sam club are Dexter Russell's and do surprisingly well Very budget friendly and easy to keep sharp.

Old Hickory... I bought a 7" butcher at Wally mostly because it was cheap and heard good things here before. I agree with the comment above. Can make it real sharp and does well. I'll assume the paring knife would too. I don't use it much though. Mostly for roasts etc.

I have a handful of Wusthof and Henkels and those have served me well. Most are 20+ years old.

To be honest though, 90% of the time I use a 6" or so santuko for everything. Either a Samsclub if it's got bones, or a wusthof 25+ year old classic series, or a wusthof Icon series with a thinner blade and nicer handle.

My paring knives dont get used much.. I can do what I need to with just one santuko knife - rinse and move to the next prep task.

The paring knives get used about as much as my dedicated bread & tomato knives,,, which is,, sparingly.

 

[hso]

producers apparently

are marketing a fad style.

Like fishing lures, they're more to land fisherman than fish.

These surfaces are just silly marketing gimmicks.

You won't see them in use at all in a few years.

 

[danez71]

Like fishing lures, they're more to land fisherman than fish.

I resemble that remark.... I, I, I mean, aww never mind.


Personally, I think all the dimples and scallops, etc, make the food stick more, not less, to the knife. They're like suction cups, imo

 

[Speedo66]

I got this Kanetsune knife for under $10 with free shipping, very happy with it. Even comes with a cute cherry wood sheath. Stainless, from Japan.

https://www.walmart.com/ip/Fruit-Knife-ST-100/828957096?wmlspartner=wlpa&selectedSellerId=7090

 

[Speedo66]

I resemble that remark.... I, I, I mean, aww never mind.


Personally, I think all the dimples and scallops, etc, make the food stick more, not less, to the knife. They're like suction cups, imo

This old Wusthof cheese knife has a design ground into it, it works.

Sliced cheese does not stick to it.

 

[danez71]

View attachment 1039414
This old Wusthof cheese knife has a design ground into it, it works.

Sliced cheese does not stick to it.

Interesting pattern. Not the normal dimples.... I'll take your word on it.

 

[John Joseph]

Lamson makes excellent knives and American made to boot.
Wusthof, of course!
In my experience Old Hickory will take an edge, but will rust if you look at 'em wrong.

 

[John Joseph]

The knives at Sam club are Dexter Russell's and do surprisingly well Very budget friendly and easy to keep sharp.

Old Hickory... I bought a 7" butcher at Wally mostly because it was cheap and heard good things here before. I agree with the comment above. Can make it real sharp and does well. I'll assume the paring knife would too. I don't use it much though. Mostly for roasts etc.

I have a handful of Wusthof and Henkels and those have served me well. Most are 20+ years old.

To be honest though, 90% of the time I use a 6" or so santuko for everything. Either a Samsclub if it's got bones, or a wusthof 25+ year old classic series, or a wusthof Icon series with a thinner blade and nicer handle.

My paring knives dont get used much.. I can do what I need to with just one santuko knife - rinse and move to the next prep task.

The paring knives get used about as much as my dedicated bread & tomato knives,,, which is,, sparingly.

You can grind an Old Hickory Butcher into a Nessmuk. There are instructions on line

 

[Shanghai McCoy]

I have been using a couple of those Old Hickory versions for a 30+ years. Both the blades have sure gotten thinner over the years.

 

[nettlle]

I'm a fan of Tojiro, so that one sounds good to me, but I believe you can get a good one for less. Mercer makes decent knives of a good German steel in Taiwan. I mean, if you want a snobby knife, get a Shun. But if you want a good knife that's also a good value, Mercer or Dexter Russell.

I have a couple of Dexter Russel kitchen knives and agree that they are a lot of knife for the money. The Dexter Russel knives won't hold their edge as well as the Tojiro's.

 

[Jim Watson]

I have a little bottom of the line Victorinox parer, bought largely because it is THIN. I wish it were an inch longer.

I could do like danez and use even my cheap santuko more.

There is a serrated Opinel that interests me.

 

[nettlle]

Many high quality producers apparently disagree https://www.hocho-knife.com/?utm_source=bing&utm_medium=cpc&utm_campaign=usa_japaneseknife but of course it is a matter of art, style and individual taste.

This is a nice website. Thanks for the link.