A good quality and sharp paring knife is a must have for every kitchen. This is typically the workhorse for those jobs that demand a smaller knife…Chores such as peeling, deveining shrimp, coring, cutting mushrooms in special ways (we’ll put this up on video feed when available)..anyway those sorts of things.
Sure you can go cheap and get a lousy knife that won’t hold an edge or go for some quality and have a tool that will become like an old friend in the years to come. So what do you look for in a good quality knife? Well first, lets eliminate all the stainless steel knives out there.. these simply will not hold an edge. Rather go with a forged (not stamped) high carbon alloy. These will stay sharp.
Now the whole rest of the story is how good the knife feels in your hand. This encompasses the material of the handle, it’s design, the weight of the knife and it’s balance. Remember this is to be your knife, it should almost feel like a part of your hand when you hold it. Comfortable, good and in control. Read the reviews but make sure to make your own final decision. Once you have a quality blade only you can determine if the combination of all the other attributes are best for you.
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