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Best paring knife 2018 – [Buyer’s Guide]Last Updated March 1, 2019
Best paring knife of 2018
I make the search easier for you, by reviewing the best paring knife on the market. If you’re scouring the market for the best paring knife, you’d better have the right info before spending your money. There are dozens of choices for an paring knife these days. These are composed of modern styling with modern technology to match it. Here are some good examples. After carefully examining the reviews and ratings of the people who have used them earlier this listicle has been made.
Test Results and Ratings
|Ease of use||
№1 – Vremi Paring Knife with Sheath Cover – 7.5 Inch Small Kitchen Knife Quality Stainless Steel Blade with Protective Color Case – Peeling Fillet or Cutting Knives for Professional or Home Chef – Orange
Why did this paring knife win the first place?
The product is very strong. Its material is stable and doesn’t crack. The rear part fits perfectly! It is mounted really tight and reliable. I don’t know anything about other models from this brand, but I am fully satisfied with this product. I am very happy with the purchase. It is definitely worth its money. The product is top-notch!
Why did this paring knife come in second place?
I like this product. For such a low price, I didn’t even hope it to be any better. It’s decently made. Managers explained me all the details about the product range, price, and delivery. Seems that the material is good. It has a very beautiful color but I don’t really like the texture. This is a pretty decent product that perfectly fitted the interior of our office.
Why did this paring knife take third place?
It is inconvenient to use due to the size. I am going to get something different next time. It doesn’t squeaks nor bents. Looks great in my apartment. We are very pleased with the purchase — the product is great! This price is appropriate since the product is very well built.
paring knife Buyer’s Guide
After a new round of testing, the Victorinox Fibrox 3¼-Inch Paring Knife remains our top pick as the best paring knife for most people. We also have new runner-up and upgrade picks: For the runner-up we recommend the Wüsthof Pro Paring Knife, and for a high-end paring knife we recommend the MAC Professional.
After doing two rounds of testing on 20 different knives, we still like this inexpensive little paring knife.
The Victorinox 3¼-Inch Paring Knife is a top pick for Cook’s Illustrated and Good Housekeeping, and it’s a favorite of culinary professionals throughout the industry. Its blade is thin enough for delicate work, and the plastic handle is very comfortable for in-hand jobs like hulling strawberries or shelling shrimps.
The MAC Professional is a hefty knife that features a bolster, full tang, and riveted Pakkawood handle. The well-made knife is ideal for board work, but it can be quite precarious for in-hand work because of its wider blade and razor-sharp edge. If you require something that is more luxe and will last a lifetime, this is a good choice.
I’ve peeled and deveined cases upon cases of tiger prawns, removed hulls from mountains of strawberries, and spent hours making perfect orange supremes.
I have an extensive culinary background that spans almost two decades. I cooked in the kitchens of brewpubs, small cafes, and fine dining restaurants. I also did some catering, which gave me opportunities to work behind the scenes at really cool parties like Elton John’s 60th birthday gala. I’ve peeled and deveined cases upon cases of tiger prawns, removed hulls from mountains of strawberries, and spent hours making perfect orange supremes for parties of up to 800 people. I also spent six years in a test kitchen, developing recipes for food stories that appeared in national magazines.
In addition to my own experience, I also interviewed experts such as Brendon McDermott, chef instructor at Kendall College; Levon Wallace, executive chef at Cochon Butcher in Nashville; Charlyne Mattox, food and crafts director at Country Living and the author of Cooking with Seeds; and Nora Singley, NYC-based culinary producer and food stylist. We scoured editorial resources like America’s Test Kitchen, Good Housekeeping, Serious Eats, and Saveur.
Flaws but not dealbreakers
You will not get the lifetime of service with the Victorinox knife that you can get from a knife made of harder steel and constructed with a riveted handle and full tang. But you can buy six Victorinox knives over the course of 30 years for the same price as our luxe pick.
Our former upgrade pick, the Wüsthof Classic, is razor sharp out of the package, but loses its edge pretty quickly. We still like its comfortable handle, but unless you’re into sharpening your own knife frequently, it’s not as good as the MAC.
While I like the Global 3-Inch paring knife, the handle is just a little too odd to grip. I personally liked it, but our assistant kitchen writer, Michael Sullivan, thought it was too heavy. The dimpled handle is polarizing. The blade is pretty short, too. The Global did excel at making orange supremes. Honestly, if I had a job where I had to segment a case of oranges a week, I’d have this knife just for that one task.
The Mercer Millennia paring knife has a handle that is simply too big. It made in-hand work cumbersome. The edge wasn’t very sharp, so cutting was more like sawing than slicing.
The OXO Good Grips paring knife was okay. It has a cushy handle that’s easy on the hands, but the blade wasn’t quite sharp enough to compete with our picks.
In the 201testing lineup, the offering from Chicago Cutlery was the worst performer. It was dull and hard to maneuver. It failed every test.
The Wüsthof Gourmet is a stamped paring knife. It felt a bit flimsy in the hand, but the sharp tip slipped under shrimp shells and hulled strawberries with precision. The blade, however, wasn’t very smooth. Apple peeling was choppy, and mincing a shallot was a bit rough.
The Zyliss paring knife with sheath was huge. The blade is so big that it’s uncomfortable to choke up on. It took huge sections out of the strawberries. Cutting through shrimp shells and peeling an apple didn’t go so smoothly, either. What I think this knife is perfect for, though, is a picnic or office desk knife. The plastic sheath makes it safe for transport. If all you’re looking to do is cut up a cucumber or cheese for lunch, this is a good choice.
The same was true for the Mercer. It made orange segments that looked torn and sloppy. When peeling an apple, the action was jerky, and the skin came off in 1-inch pieces with a lot of flesh attached. The handle was bulky and uncomfortable to hold onto. If I had to peel enough apples for a pie with that thing, I might wind up hurling it across the room. (We neither condone nor recommend the throwing of sharp objects.) The basil test was also a fail; the cuts were imprecise and crude.
The Dexter-Russell has a fine, sharp tip, and slightly less curve to the blade, but the edge doesn’t make for smooth slicing action. While the handle of the Dexter-Russell was a little more ergonomically shaped, it wasn’t much more comfortable than the Mercer. Its performance echoed that of the Mercer, yielding an apple with gouged out flesh and messy orange segments. It was very efficient at cutting through shrimp shells and hulling strawberries, though.
The J.A. Henckels Four Star 3-Inch was just adequate all around. It was the least sharp out of all the testing subjects, and it needed a little more pressure to pierce the tomato skin. The duller blade also made peeling and apple and cutting herbs more difficult. While the 3-inch length was great for in-hand work, it was a bit short for board work.
WHETSTONE—for sharpening the blade.
When a knife edge becomes dull because it has not been regularly honed or has been used on hard surfaces, a blade can become dull. At this point a honing steel will not sharpen the edge. Here you need the Whetstone to grind off metal to get back the sharp edge.
Chop, slice, and dice on wooden cutting boards. Glass, stone, or similar hard surfaces will speed up the wearing and dulling process significantly.
Design Trifecta 360 Knife Block
Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.
Schmidt Brothers Downtown Block
This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.
Schmidt Brothers Midtown Block
This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.
Sharpening Your Knives
With a nice selection of kitchen knives, it doesn’t matter whether they are forged or stamped—what really matters is that they are sharp. Therefore, it is best to have your knives professionally sharpened.
Once they have been sharpened, you need to commit to keeping them sharp. A knife block offers a nice way to protect the edges of your knives, or if you want to keep your knives loose in a kitchen drawer, use a little plastic sleeve that can protect the edge of a knife when it is not in use.
Being Safe with Knives
When using knives in your kitchen, remember that knives are sharp tools, and they can be dangerous When you rest a knife on your cutting board, make sure that it is in plain sight; be careful not to cover it accidentally and then forget where it is hiding because you could hurt yourself when you find it. In addition, don’t let the edge of the blade hang off the edge of your cutting board because someone walking by might run into it.
If you have to move through the kitchen with a knife, hold it down by your side rather than gesturing with it. If a kitchen knife on your cutting board gets knocked off, don’t reach out and try to catch it; instead, just step back and let it clatter to the floor. Breaking the tip off of a kitchen knife is far preferable to cutting the tip off of a finger.
If you are looking for a utility life then choosing this model from Zyliss could be a smart decision. It is perfectly suited for peeling, slicing, and for cutting vegetables, fruits, and meats. The high-carbon stainless steel is resistant to rust and corrosion.
OXO certainly has a big name as far as quality knives are concerned. Hence this inch bread knife offers quite a few exciting functions. Let us look at some interesting features.
Pork Tamales with Double-Chile Sauce
As one of our editors likes to say, a chef’s knife “is like a dance partner.” A knife that feels comfortable and graceful in your hand might feel klutzy to someone else. When you start shopping for that perfect chef’s knife—one that will make slicing, dicing, chopping, and mincing more pleasurable, precise, and effortless—it’s important to identify your personal preferences, and to realize that there isn’t one knife that’s right for everyone. Finding your ideal knife might take a little time, but you’ll know it when you’ve found it.
Where to meet your match
The first step to finding a chef’s knife that works for you is to search out a cutlery or cookware store (rather than an online or mail-order source) with a wide selection of sample knives that you can hold or, even better, maneuver on a cutting surface. “You can’t buy a knife off a peg board. You need to feel it and talk to someone who can guide you,” says Jacob Maurer, a cutlery buyer for Sur La Table, which lets customers chop food with their knife samples. Seek out salespeople who can lead you to a knife that fits; don’t fall prey to those who tell you which knife to buy.
Another shopping tip: Have an open mind. Richard Von Husen, owner of Warren Kitchen and Cutlery in Rhinebeck, New York, has customers “play” with a range of knives without looking at price to determine the size, shape, and weight of knife that they prefer. Then he helps narrow the choices down to those within the customer’s budget.
What to look for in a knife
Once you’ve got a knife in your hand (see photo above for proper grip) you should immediately get a sense of its fit. It should feel comfortable, like a natural extension of your hand. It should inspire confidence, not instill fear. If it feels wrong, move on. If it feels pretty good, start chopping (or mock chopping), noting how you respond to the knife’s physical characteristics.
Chef’s knife This is an all-purpose knife, sometimes called a cook’s knife. It has a deep, triangular blade, around 20cm to 30cm long, and can be used for most chopping and slicing tasks. A Santoku knife is the Japanese equivalent, and features a less-pointed end.
Paring knife A small knife for more delicate tasks including peeling, slicing and trimming, the average blade length of a paring knife ranges from 9cm to 12cm.
Bread knife If you’ve ever crushed a crusty loaf with a blunt knife, you’ll appreciate the long, serrated blade of a bread knife, designed to cut the perfect slices.
Utility knife Sized between a chef’s knife and a paring knife, with a blade length of around 15cm to 25cm, the utility knife is another handy all-purpose tool.
Tomato knife A smaller serrated knife, this one is perfect for slicing tomatoes and other smooth-skinned fruit and vegetables.
Carving knife Choose this long, narrow knife for slicing cooked meat – it’s often available as a set with a carving fork.
What to look for
What kind of steel is the knife made from? Each manufacturer has its own mix of metals, with each trying to find the perfect balance of strength and durability. Carbon steel is strong and hard, which means it keeps a sharp edge, but it can be brittle and it’s prone to rust and staining so care is important. Stainless steel is resistant to rust and staining, but won’t hold an edge as well as carbon and is harder to sharpen. Some knives combine a carbon steel core with a layer of stainless steel for the best of both worlds. At the price-pointy end, Damascus steel knives are forged using multiple layers of different steels, which creates a beautiful pattern on the blade.
Care and storage
Storage-wise, it’s a choice between having your knives within easy reach of your prep space – in a knife block or on a magnetic strip holder – or storing them in a drawer. If you’re hiding them away, make sure each knife has a cover, or you can use a special in-drawer holder or knife pouch to wrap all your knives together. Having your knives jangling around in a drawer with other metals will lead to dull blades, and is also a safety hazard.
The Insider Pick
The best knife sets are backed by a long-term warranty, feature blades that will stay sharp, are comfortable in your hands, and come with the types of knives you will use most, including a good chef’s knife. The Chicago Cutlery Insignia18-Piece Knife Block Set has all the knives you need and even comes with a built-in knife sharpener.
Ask any chef, and they will tell you that the key to preparing a first-class meal is having the right tools. This includes a full set of sharp knives. In fact, one of the first tasks a professional chef performs upon stepping into their kitchen is sharpening their knives. And, many chefs also hand wash their cutting implements at the end of the day.
Most knife sets feature a chef’s knife, a paring knife, a utility knife, and a serrated bread knife. And, you can commonly find sets with deboning knives, steak knives, slicers, Santoku knives, Kiritsuke prep knives, butcher knives, shears, and more.
All of the sets we review are made of stainless steel, though ceramic knives are growing in popularity. We did not include any ceramic knives because they are more prone to chipping or breaking completely. Plus, they are harder to sharpen.
When shopping, be sure you know exactly what you are getting. For example, when you hear “X-piece knife set,” you might assume the X stands for the number of knives. However, it turns out this is just a clever marketing ploy. The other “pieces” you need to factor in are shears, the block, and even knife sheaths.
Before choosing which knife sets to include in this buying guide, we spent hours closely researching the thousands of ratings and reviews from both experts and customers. The sets we picked for the following slides are based on a strong track record of durability, ability to remain sharp for long food prep sessions, and comfortable and effortless use.
Read on in the slides below to learn why the Chicago Cutlery Insignia18-Piece Knife Block Set is our top pick and why you might also like the Mercer Culinary Genesis 6-Piece Forged Knife Block Set, the Victorinox 4-Piece Knife Set with Fibrox Handles, the Wüsthof Classic 7-piece Slim Knife Block Set, the Vremi Piece Colorful Knife Set, and the Misen 3-Piece Knife Set.
Why you’ll love it: The Chicago Cutlery Insignia18-Piece Knife Block Set comes with 1durable knives, shears, and a block with built-in sharpener.
The 1knives that come with the Chicago Cutlery Insignia18-Piece Knife Block Set are eight 4.5” forged steak (non-serrated), 8” slicer, 8” chef’s, 7” Santoku, 7” serrated bread, 5.5” utility, 5” deboning, and 3.5” and 3” paring knives. The set also comes with shears, and the 1piece, the knife block, features a knife sharpener.
The blades are made of high-carbon stainless steel. They are full tang, which means the blade extends the full length of the handle. The handles are triple-riveted with stainless steel for added stability. As with any knives, this set should be washed by hand. Chicago Cutlery stands behind the quality of this set with a lifetime limited warranty.
Cooking Detective appreciated several features of the Chicago Cutlery knife set, including the heavy forged blades and triple rivet design.
Knife Sharpener Guy rated this set highly because of the durable design of the knives and the in-block sharpener, but he found the price was a bit much for what you get.
Forged Blade: A blade shaped by pounding a single, thick piece of heated steel under extreme pressure using a hammer and die.
Tang: The part of the knife that extends into the handle. On a typical wooden handled knife, you can check the length of its tang by looking at the top of the knife handle and seeing how far the metal extends.
Stamped Blade: A knife blade that’s stamped from a piece of steel, much like how a cookie cutter stamps cookies out from dough.
Bolster: The knob of steel located at the back of the blade, where it meets the handle. Typically, forged knives have bolsters while stamped knives do not.
Carbon Steel: The metal of choice back in the day. It can get really, really sharp, but dulls quickly and rusts, so most knife makers have abandoned it in favor of stainless steel.
Stainless Steel: The metal of choice these days, because it doesn’t corrode or rust, but the average stainless steel blade can’t get as sharp as its carbon steel counterpart. However, the higher quality the steel, the fancier and more expensive the knife. Some Japanese knives are made with extremely fancy stainless steel that can actually get sharper than carbon steel, and hold an edge for even longer, too.
Sharpening: Redefining the edge of a knife’s blade by using a sharpener or whetstone. Sharpening a knife blade actually whittles away a fine layer of its metal, giving it a completely new edge that’s ideally set at an angle that will allow you to cut thinly, quickly, and easily. A well-set edge will last several weeks to several months, depending on how much you use your knife, how well you take care of it, and what material it’s made of.
Honing: Running a knife blade across a honing steel to realign all of the little metal teeth that get all mixed up each time you use a knife. Honing does not actually sharpen a knife, extending the lifespan of a sharpened blade instead.
Forged versus Stamped Blades
Let me break things down for you. Basically, there are two methods for constructing knife blades: stamping and forging. Generally, stamped blades are considered to be of lesser quality and forged blades of higher quality.
A stamped blade is cut, or stamped, out of a roll of steel, and then handles are attached. Since there is no bolster, and since stamped blades tend to be on the thinner side, a stamped knife is typically lighter and less expensive than its forged counterpart.
Though stamped knives are often considered, and often are, inferior to their forged brethren, there are some great knives with stamped blades out there, appropriate for both professional and home cooks. Global knives, omnipresent in restaurant kitchens and on cooking shows, are among the highest quality (and most expensive) stamped knives out there, though I don’t much care for them myself.
I’m a huge fan of Victorinox-Swiss Army (formerly Forschner Victorinox) knives with rosewood handles. I can’t tell you how many of these knives I have owned, given away, and recommended over the years. Made in Switzerland by the same folks who’ve been making Swiss Army knives since the 1880s, this line of stamped knives is well-constructed, durable, and completely reasonably priced. The wooden handles are attached with rivets, and the tang, while not full, reaches deep into the handle so there is little risk of the blade snapping off.
Forging a blade is a more complicated process which requires a more skilled hand, resulting in a better crafted, more expensive knife. In the process of forging a thick, hot piece of steel is shaped by pounding it with a forging hammer and die (think Hephaestus). Forged knives are also given bolsters, or thick pieces of metal where the blade meets the handle that can serve to protect straying fingers and offer balance between the blade and handle. Because of the bolster, and the thicker steel, forged knives are often substantially heavier than stamped knives, which can be useful for chopping, but which can also lead to fatigue more quickly. Forged knives often, but not always, have a full tang, which means that the knife is made from a single piece of steel from the tip of the blade all the way to the end of the handle. Besides being sturdier than a partial tang, a full tang will make a knife better balanced, which in turn can make it easier to use.
A lot of people, myself included at times, are really into Japanese forged knives, which can offer the best of both worlds–an extremely well-crafted yet light, thin bladed knife with superior design. Some of my favorite Japanese knives combine carbon steel, which can get really sharp, with stainless steel, which does not rust, for blades that sort of do it all. The thing is, Japanese knives can get really expensive really quickly. Does the average home cook need a fancy Japanese knife? No. Will it make you a better cook? No. Will having one make certain tasks much more enjoyable? Definitely.
The most important thing to consider when buying a knife (assuming you’ve already checked to make sure that it’s not serrated or micro-serrated, like a Ginsu) is how it feels in your hand–that’s why I highly recommend going to a cutlery shop in person to try out knives before purchasing them. We all have different body types, hand shapes, and likes and dislikes, so different knives of equal quality will be preferable to each of us. That being said, the Victorinox Rosewood line is a great place for almost everyone to start–those knives are well-priced and well-made, not too heavy, not too light.
Fujitake, Misono and Hiromoto are three of my favorite Japanese knife makers. All of them make well-constructed, gorgeous knives that are a pleasure to use. I have a Fujitake 240mm and Hiromoto 180mm that use all of the time.
Mac Knives are sorta hip these days. I’ve been through three of these over the years (between losing them and just sharpening them down to nothing)….they are invaluable for fine slicing and dicing if you find yourself doing that kind of thing.
Cut Brooklyn. Simply beautiful. A total luxury.
Cleaver. I have and love an older version of this cleaver from Due Cigni. If you plan to buy whole chickens, ducks, or work with any other meat bones, a cleaver is handy. I was taught never to use a knife to cut through bone, and grimace every time I see someone do it.
Saladini knives. Scarperia is a medieval hamlet in the Tuscan foothills with a rich history of ironworking and knife-making. In the fifteeth and sixteenth centuries, knives from Scarperia were unparalleled in quality, and by the late 1800s, the town had become recognized throughout the country as the home of Italy’s most skilled knife-making artisans. As a result of industrialization and the passage of laws prohibiting the production of certain types of knives in Italy, only a few knife makers remain in Scarperia today, down from something like 80. Saladini is by far my favorite. I spent some time in their workshop when I lived in Tuscany when I chose each and every handle for the steak knives we used at Eccolo. The level of craftsmanship is extraordinary, and all of the horns the handles are carved from are naturally shed.
Cut Brooklyn: Gorgeous artisan knives. Made by hand in Brookyln, NY.
You might think that all knives are made from the same materials… Wrong! An expensive knife’s blade will be constructed from higher-grade materials which will have undergone various processes to improve its strength and sharpness and the handle will be made from materials that will make it more comfortable to hold and less likely to deteriorate over time.
Stainless Steel – Low carbon stainless steel is used mainly on most everyday blades. The softer steel means they will need sharpening more frequently to retain blade sharpness, but they are easy to care for, and are fully dishwasher safe. Ideal for everyday use.
Carbon Steel – Superior to low carbon stainless steel, these knives possess a higher carbon content making it easier to maintain a sharp edge, which will last longer. They do require better care being taken when cleaning, and are usually recommended only for handwashing. The Chefs choice.
Damascus – This steel is a combination of low and high carbon steels. The two varieties are folded and forged welded together; repeatedly until a large number of combined layers have been made. The finished blade is then etched to bring out the grain and pattern that has been produced. The end product is extremely tough, yet flexible and has excellent edge retention. The ultimate material for the best combination of practicality and function.
Ceramic – Ceramic blades are extraordinarily sharp, have extremely long cutting lives and are astonishingly light. They retain their original sharpness up to ten times longer than carbon and stainless steel blades and are extremely hard. They will not transfer metal ions to food (browning on edges of recently cut lettuce?) nor corrode from acids and oils in fruit. Whilst very strong when used vertically, they can be fragile if flexed laterally, and can chip if hit into a hard surface or bone. If sharpness is your main criteria, this is the knife for you.
Steels – The traditional way to sharpen a blade. Not as difficult to use as is widely made out, the angle of sharpening is the key, not the speed. With practice, this is the quickest and easiest sharpener to use. Can be made of a high carbon steel, ceramic, or industrial diamond dust impregnated steel. Bear in mind that the material selected has to be harder than the material used in your knife.
Electric Sharpening Machines – Easy and quick to use. These machines obtain a razor sharp finish with only a few passes of the blade. Options available for European and Oriental knives.
The Chef Knife. Chef knives are the all-purpose knives of the kitchen. You can use this type of kitchen knife for mincing, slicing, chopping and dicing. They are useful in practically all types of cooking from hot kitchen to baking.
The Utility Knife. The utility kitchen knife is a few inches shorter than the chef knife and is also narrower. It also is an all-purpose knife but works best for peeling fruits and vegetables, cutting lettuce, carving and any other cutting activity.
The Paring Knife. This knife looks like a little utility knife and is used for small cutting activities where a chef or utility kitchen knife would simply be too bulky. It comes in handy for delicate tasks which require precision such as making decorative cuts, cutting or peeling small fruits and so on.
The Bread Knife. This is another kitchen knife essential and is used to cut baked goods such as bread and cake. It has a serrated blade which makes the cutting process easy. Although it only serves a few purposes, you will realize how important it is nonetheless after having tried to cut bread with a chef knife.
The Cleaver. The cleaver is the most intimidating of kitchen knives. It is a huge and heavy knife which is used to cut through bone. If you buy bone-in meat in bigger chunks and section it yourself, you will need a good quality cleaver knife.
Specialized Knives. Specialized knives are those that perform very specific tasks. You may be inclined to believe that you need them all but if you only perform these kitchen tasks rarely, you can always improvise with a basic kitchen knife. Specific knives include those for boning, filleting or specialized slicing, while others include the tourné, sheep’s foot and the clip point.
Here are some things to consider
Consider what type of knives you actually need. Before you will be tempted to buy an entire kitchen knives set, consider first which ones you truly need. This will allow you to save money and invest in quality rather than quantity.
Consider the materials. Most people would say that the best kitchen knife is made of high carbon stainless steel. Carbon makes the blade strong and tough while the stainless steel prevents it from rusting and decoloring. For boning and filleting, a titanium knife would be more practical as these are much lighter and more resistant. As for the hilt, it should be solid and well-joined for safety.
Consider comfort. Remember that kitchen knives are potentially dangerous. Be sure to feel comfortable with the knives you are buying. They should not be too heavy and must be well-balanced to promote efficiency and ease. They should have a comfortable yet firm grip. Consider the length too. For chef knives for instance, it is suggested that beginning cooks start with an 8-inch (or 200 mm) knife to get a feel of it before buying a bigger one.
When shopping for knives, it is best to do a little research first. Understand the anatomy of the knife and see what brands and shops are highly recommended. If you are looking for kitchen knives online, be sure to buy from a reputable handler. If you are looking for kitchen knives in Canada, there are many online shops that deliver to your doorstep.
Our Recommendation and Why
This model 406paring knife can be the mainstay of any starter prep knife set. The 3-1/2-inch length shares its popularity with a 4-inch version as the most commonly purchased sizes because they are flexible enough to handle both smaller and larger tasks. As such, this makes them one of the best all-purpose small kitchen knives you could own.
This Wusthof Classic 3-1/2-inch Paring Knife is made with a straight-edge blade, and is designed for true multipurpose use. It is forged and hand-honed to an incredibly sharp edge and Wusthof won a German knife competition a few years ago for the sharpest blades created through its PEtec technology. Wusthof has created a high-carbon steel kitchen knife with a full tang, precision bolster, and polymer handle, ensuring the best strength, heft, and balance for your knife.
While this knife line says it is dishwasher-safe, I highly recommend that you do not clean this knife, or any knife, that way. You can read our article about the best way to clean your knives to find out why I feel so strongly about that. Dishwashers are just not the way to keep your high-end knives sharp, unpitted, and stain- and corrosion-free.
Both of these are named so because of their resemblance with animal appendages.
Let’s compare pros and cons of each of these types of knives.
Blade of this knife looks like bird’s beak and because of its curved nature of blade it make easy to peel off apples, potatoes and fits well in hand. Some of such knife also available with non-stick coating.
Sheep’s Foot paring knife – This knife looks like sheep’s foot and have rounded tip with straight blade. This is useful for chopping vegetables, julienning small fruits on cutting board. As compared to bird’s beak knife this is more useful for cutting board work while bird’s beak knife is used for in hand cutting.
Warranties & Guarantees
This is an important measure one should never overlook while buying a chef’s knife so before you buy any knife make sure you are buying a ‘Full Tang Knife’. Tang means a extension of metal plate (from which knife is made) in the handle. There is three type of tang available in knife i.e. Full tang, partial tang and Rat tail tang out of which Full tang knives are highly recommended because even if handle get damaged full tang knife can provides grip.
Almost all kind of paring knife is good and a ‘must have accessory’ in kitchen but to make it easier we are picked up few that we just need to point out as our favorite knives to use.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your paring knife wisely! Good luck!
So, TOP3 of paring knife
- №1 — Vremi Paring Knife with Sheath Cover – 7.5 Inch Small Kitchen Knife Quality Stainless Steel Blade with Protective Color Case – Peeling Fillet or Cutting Knives for Professional or Home Chef – Orange
- №2 — Sabatier Forged Stainless Steel Paring Knife with EdgeKeeper Self-Sharpening Sheath
- №3 — Victorinox 3.25 Inch Paring Knife with Straight Edge