Paring knife recommenations.

Discussion in 'Non-Firearm Weapons' started by frogfurr, Nov 20, 2021.

  1. frogfurr

    frogfurr Member

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  2. frogfurr

    frogfurr Member

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    I did some online looking and the price of the Tojiro at Amazon isn't that far off. I know Amazon can gouge sometimes.

    I don't consider myself a knife snob. I used to buy cheap knives until I bought my first knife with a D2 steel blade decades ago. When I learned that a knife with good steel would cut easier and edge life was so much greater I became a little picky about knife steels. There are more exotic steels out there than VG10 but VG10 performs in the way I expect at the price that I am comfortable with.

    I do consider myself a tool snob. If a certain tool performs much better than another I will certainly pony up the extra money for the better tool.
     
    Last edited: Nov 21, 2021
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  3. hso

    hso Moderator Staff Member

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    To make myself clear, I'm not criticizing Granton scallops on a blade.
    Just the faux forge marks on the flats of factory knives to fool folks into thinking the knife was forged because "forged must be better". If you understand the deception is just for appearances...I guess that's ok. As someone who has forged blades and still hangs around with bladesmiths all the time it is just a flawed finish, not even faux.
     
    Last edited: Nov 21, 2021
  4. X62503

    X62503 Member

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    A pair of Opinel paring knives does my kitchen just fine. Thin carbon steel blades that sharpen well, and $20 for the pair at Opinel.
     
  5. rbernie
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    rbernie Contributing Member

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  6. frogfurr

    frogfurr Member

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    Amazon is amazing sometimes. I ordered (2) Tojiro paring knives last night and they were delivered just a few minutes ago. These are extremely well made knives and I am very happy with the two that came tonight. I already know of the level of performance of the VG10 blade steel these knives posses.
     
  7. frogfurr

    frogfurr Member

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    I'll put a better edge on them before I use them and share the results.
     
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  8. SteadyD

    SteadyD Member

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    I got my wife some Spyderco counter puppies and a Spyderco paring knife as well. She really likes them, particularly the counter puppies.
     
  9. SteadyD

    SteadyD Member

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    VG-10 is a solid choice and underrated with today’s super steels. Sharpens easy, takes a great edge, holds an edge well, etc. What’s not to like?
     
  10. OneFreeTexan

    OneFreeTexan Member

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    My wife likes sharp knives, so I got her the best. But not the most expensive. some Russell’s and some from a local maker…Keep them razor sharp.
     
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  11. lemaymiami

    lemaymiami Member

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    The poster who pointed out that Old Hickory blades will rust if you look at them... is right on the money - that's the nature of carbon steel blades. The one Old Hickory that I still own is very carefully kept in my shop. Since I spend most of my working hours in a small craft around saltwater, I'm painfully aware of what would happen to any carbon steel blade onboard.... but they will sharpen up and hold an edge in my experience. Funny thing the Old Hickory blades I'm familiar with are probably fifty years old and I must admit - I have no idea what current production quality is...

    All of my fish cutting blades are in stainless and by either Forschner (Victorinox) or Chicago Cutlery - and you still have to take care of them to prevent rust/corrosion problems. If and when I need another filet knife it will probably be by Dexter Russell - they do good quality inexpensive blades... that provide good service.
     
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  12. hso

    hso Moderator Staff Member

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    Coincidentally,

    20211122_100326.jpg


    20211122_100622.jpg
     
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  13. Slamfire

    Slamfire Member

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    I agree. I though, maybe the knife makers are putting those on the blade so food does not stick.

    Nah


    TYaAavd.jpg

    However, it still cuts well.

    and so do these

    XXhRpsK.jpg
     
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  14. frogfurr

    frogfurr Member

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    With all due respect it's obvious Shun is asking premium price just for their name, and pretty. If one buys by blade steel rather than name brand Shun isn't going to be my top choice
     
  15. Ranger99

    Ranger99 Member

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    Any of these will cut like a laser
    20211125_005553.jpg
     
  16. Shanghai McCoy

    Shanghai McCoy Member

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    ^^^
    That looks pretty much what I have in the knife block on my kitchen counter.
    Can't beat the "classics"... :thumbup:
     
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  17. X62503

    X62503 Member

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    Agree, those look like knives in my grandmother’s kitchen, which has been closed for many years, but which I visit often in my mind.
     
  18. RA40

    RA40 Member

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    We have the Shun classic 4" paring and it's quite nice. They've bumped the price considerably so the value isn't like it was many years ago. I paid like $60 and that that price it is good. The classic 7" santoku was ~$85 in the day. I have a hard time opening the wallet with production knives that are made in mass like that. Custom makers can build a nicer piece that brings more aesthetics and with excellent performance. Plus that supports the craftsman.
     
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  19. C0untZer0

    C0untZer0 Member

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    A relative gifted me a vintage set of Old Hickory knives, they inherited them and had their own set of kitchen knives. Maybe her mother had the Old Hickory knives for 40 or 50 years - I don't know. I just started using them this last year and I really like them. I hardly use my Wüsthof now.
     
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  20. Boattale

    Boattale Member

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    I really like my Chicago Cutlery paring knives. Three of a kind with the synthetic black handles and a clip style blade. And one walnut handle with a much straighter and smaller blade. They are all thin enough to suit me. Have to be 20 plus years old and who knows what kind of stainless steel they are. I sharpen kitchen knives often so edge holding is not that big of a deal to me. So long as they will slice a tomato nice and thin, that's sharp enough for me.
     
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  21. rust collector
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    rust collector Moderator Staff Member

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    I just read that the Victorinox parer got the nod by Cook's Illustrated magazine (America's test kitchens) and they noted that the handle had been revised slightly to increase comfort for larger hands. Amazon sells the red and yellow handled editions for $6.99, other colors slightly higher. Link for convenience (I am not on the take :D) https://smile.amazon.com/Victorinox-Swiss-Classic-Paring-Straight/dp/B0067VLXZW/ref=sr_1_4?crid=1J84C8D83I7GG&keywords=victorinox%2Bparing%2Bknife&qid=1638366891&sprefix=victorinox%2Caps%2C206&sr=8-4&th=1
     
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