New Paring Knife?

Discussion in 'The Kitchen Knife' started by robenco15, Dec 1, 2019.

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  1. Dec 1, 2019 #1

    robenco15

    robenco15

    robenco15

    Well-Known Member

    Joined:
    Oct 8, 2015
    Messages:
    171
    I’ve had a Shun classic 3.5” paring knife the past 5 years and while there isn’t really anything wrong with it, I’m wondering if there is another option out there. I like the size and shape, but don’t find the steel easy to sharpen and it doesn’t spark joy for me like my other knives do, but that might be because it is a paring knife, lol. Anyway, questionnaire:

    LOCATION
    What country are you in?
    USA


    KNIFE TYPE
    What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
    Paring knife 3.5”

    Are you right or left handed?
    Right

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    Either

    What length of knife (blade) are you interested in (in inches or millimeters)?
    3.5”

    Do you require a stainless knife? (Yes or no)
    Yes

    What is your absolute maximum budget for your knife?
    $200

    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment?
    Home

    What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
    Small produce, paring knife tasks, trimming/breaking down meat in some instances

    What knife, if any, are you replacing?
    Shun Classic

    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)

    What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)

    What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
    All of the below

    Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?

    Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?

    Edge Retention (i.e., length of time you want the edge to last without sharpening)?



    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
    Boardsmith Maple
    Do you sharpen your own knives? (Yes or no.)
    Yes
    If not, are you interested in learning how to sharpen your knives? (Yes or no.)

    Are you interested in purchasing sharpening products for your knives? (Yes or no.)


    Thank you!
     
  2. Dec 1, 2019 #2

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    1,482
    Location:
    Brisbane, Australia
    For a paring knife, I prefer a western handle because I'm usually choking down on the blade anyway, and the step on a Wa handle can get in the way a little.

    I actually quite like the Wüsthof 9 cm paring knife. Not too expensive and robust. It sits well in my hand.

    The Mac Pro ¾" paring knife is nice, too.

    I would avoid using a Japanese-style blade with an exposed heel; the corner of the heel gets too close to my thumb and I'm permanently at risk of cutting myself:

    https://www.kitchenknifeforums.com/...tant-in-home-kitchen.43170/page-2#post-635859
     
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  3. Dec 1, 2019 #3

    Bert2368

    Bert2368

    Bert2368

    Senior Member

    Joined:
    Nov 29, 2018
    Messages:
    604
    Location:
    Hellish frozen Northern wasteland, aka MN
    I have liked the 3.5" parer from North Arm in BC, Canada. Got their 8" chef's knife too, also have liked this for my smaller prep jobs. Both are mono steel (S35VN), sharpen easy enough for my taste (on diamond waterstone, followed by a loaded strop) and stay sharp quite adequately.

    https://northarmknives.com/product/trillium-paring-knife/?c=d115e58d09e2&v=7516fd43adaa

    (Whoa. Prices went up about 20% since I bought mine!)

    I did get a wa handle Japanese parer before the Canadian knife. Did not like the handle shape for my typical use.

    I like my Japanese 6" petty with a western handle, but as Michi noted, I have managed to cut myself on the sharp heel of the blade a couple of times.

    20191130_212334.jpg
     
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  4. Dec 1, 2019 #4

    Nikabrik

    Nikabrik

    Nikabrik

    Well-Known Member

    Joined:
    Sep 29, 2018
    Messages:
    133
    A Robert Herder paring knife is on my planned acquisition list. I've heard they're thin, and I expect the profile to be to my liking. They don't have a heel.

    I have also been eyeballing Del Ealy's 80mm parers on the home butcher. They have a heel, but they're great-looking knives. $120 for AEB-L, $200 for Damascus.
     
  5. Dec 2, 2019 #5

    ma_sha1

    ma_sha1

    ma_sha1

    Well-Known Member

    Joined:
    Nov 22, 2019
    Messages:
    67
    Location:
    CT
    I am looking for a paining knife, but it’s only used for opening Amazon packages
     
  6. Dec 2, 2019 #6

    Bert2368

    Bert2368

    Bert2368

    Senior Member

    Joined:
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    Messages:
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    Location:
    Hellish frozen Northern wasteland, aka MN
    Hey, I'll sell you my little J parer- That's all I use it for anymore!

    20190222_184221.jpg
     
    Last edited: Dec 2, 2019
  7. Dec 2, 2019 #7

    toddnmd

    toddnmd

    toddnmd

    Supporting Member

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    Dec 17, 2012
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    1,781
    Location:
    Tokyo, Japan
    Del Ealy used to be one of the standard recommendations on here. Glad to see he’s producing again.

    Butch Harner makes sweet little parers out of Carpenter XHP steel. Very good edge retention.
     
    Nikabrik likes this.
  8. Dec 2, 2019 #8

    Qapla'

    Qapla'

    Qapla'

    Well-Known Member

    Joined:
    Jun 30, 2018
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    187
    Sounds more like a job for an EDC knife or a multitool.
     
  9. Dec 2, 2019 #9

    ma_sha1

    ma_sha1

    ma_sha1

    Well-Known Member

    Joined:
    Nov 22, 2019
    Messages:
    67
    Location:
    CT
    Yeah, but grabbing a knife from the knife block is what actually happens because it’s right there, instead of go find my multi tool, take the tool out of the sheath, open the blade up etc.

    I end up ordering a Mercer
     
  10. Dec 2, 2019 #10

    Nikabrik

    Nikabrik

    Nikabrik

    Well-Known Member

    Joined:
    Sep 29, 2018
    Messages:
    133
    Sounds like you actually need an Emerson :D:p
     
  11. Dec 2, 2019 #11

    ma_sha1

    ma_sha1

    ma_sha1

    Well-Known Member

    Joined:
    Nov 22, 2019
    Messages:
    67
    Location:
    CT
    What Emerson?
     

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