The one cutting tool that can be found in practically every kitchen drawer is a paring knife.
It’s like some sort of unwritten law passed down from generation to generation that if you own no other kitchen knife you must own a paring knife.
Paring knives generally comes in 3 to 4-inch long blades and in different blade shapes, which I will discuss more in detail later.
Paring knife blades can be either forged or stamped, both of which will determine the price, how much maintenance it requires (sharpening) and its weight, shape and feel in your hand.
A stamped paring knife is lighter than one that is forged as it typically made with a less densely made plastic handle or wood and a thinner blade that has a partial metal tang. Stamped paring knives are much sharper out of the box than those that are forged, however, they have to be sharpened more often.
A forged paring knife is heavier because it is made from one piece of steel and is joined to a
food safe dense plastic handle that has a big thick hilt, or bolster (where the blade meets up with the handle), making the entire knife more durable than one that is stamped.
That said, there is one equally important factor that is often overlooked, how well it feels and fits in your hand. Simply put if you don’t like the way it feels in your hand, no matter how much it costs, you’re probably not going to use it.
Today’s popular brand name paring knives are really about as good as it gets in terms of performance and durability. That’s not to say that much lesser priced off-brands can’t deliver as even the most inexpensive paring knife, while typically not a visual enhancement to your kitchenware – think mom’s rosewood handle paring knife she has had for years – if kept sharp, is going to get the job done and will usually last you a long long time.
That’s really the main distinction between a costly paring knife and a cheap one – the time and effort that’s required to maintain its edge, what it looks like and how it feels in your hand.
If you want a paring knife that demands less sharpening, simply put, you have to pay for it. If you don’t mind having to sharpen your knife after every use then buy the most inexpensive one you can find.
I’ve gone the cheaper route with a paring knife that was made with stamped blade but simply got tired of having to sharpen it so often. I finally bought a Wusthof Classic paring knife and though I use several times a week I’ve have never had to have it professionally sharpened. Every month or so I give it a few swipes on my honing steel and I’m good to go.
As mentioned the weight of a paring knife can vary significantly from a one that stamped versus one that is forged, because a paring knife is so small balance and leverage is negligible.
Note: The only time balance and leverage is noticeable is when a blade length is over 7-inches, such as a petty knife or a hefty chef’s knife.
Features of a quality paring knife
- Blade Flexibility – Because a paring knife’s blade is so short, blade flexibility is not an issue.
- Sharpness – Test the (commonly phrased) “out-of-the-box” sharpness of the knife before you purchase.
- Blade maintenance - Inquire about the blade’s material and how well it will hold up to repeated use before it has to be professionally sharpened.
Handles
Paring knife handles can be made from a variety of materials: natural and impregnated woods, plastics, synthetic-rubber compounds, or stainless steel, each offering a varying degree of durability.
A natural rosewood handle remains the most popular for its beauty and resistance to splitting and cracking, but if you’re looking for the most durable and sanitary selection, opt for synthetic rubber, or stainless-steel.
How handles are attached to the blade can vary. Better knives have handles that are split into halves and then riveted to the end of the blade.
While others may be a solid piece with the end configured into the shape of a handle. Global knives are a prime example of that.
Check to see that the handle is durable and comfortable. It should fit into the palm of your hand so you can grip it easily. (Weight and balance is not important for a paring knife because of it’s size.).
Blade materials and construction
Most paring knives are designed with a plain edge and are available in sizes that can range from 2 ½ and 4 inches.
Like all kitchen knives, paring knives are available in different metal and materials with high-carbon forged stainless-steel being the heaviest and will hold it’s edge longer and effectively resist rust.
Ceramic blades are another story altogether. They have razor-sharp blades that stay sharper longer, never needs honing or other home maintenance.
They won’t rust or effect the taste, smell or appearance of food, resists germs and is impervious to acids, oils and salts.
A ceramic paring knife is perfectly balanced and light in the hand and is ideal for ceramic for prep tasks. Best of all it is easy to clean.
Blade shapes:
While most home cooks are familiar with one type of paring knife blade, professional chefs know there are several other blade shapes with each blade used for a variety of food cutting tasks.
Personally I can’t imagine that most culinary chefs actually use all of these different blade shapes, still you may find it of interest to know what they are what they are used for.
- Spear Point – This most versatile for performing any kind of paring work such as peeling and slicing vegetables and fruits. This is the generic form of paring knife which is ideal if you don’t to garnish or shaping vegetables or fruits.
- Fluting – Barely 3-inches long and shaped like a short, stout isosceles triangle, this parer brings the hand into the closest cutting contact with the food. Use it to score or flute mushroom caps or other precise garnishing tasks.
- Bird’s Beak parer paring knife – The arched back and cutting edge of this parer looks like a heron’s bill. The bird’s beak shaped paring knife is perfect to cut and peel round fruits such as oranges, tomatoes, baby beets, or brussels sprouts. It can be maneuvered easily around and possess the right angle to remove the skin easily from round objects.
- Serrated Edged – The serrated edged paring knife is ideal for slicing larger fruits and vegetables. This type of paring knife has a serrated edge that won’t dull out as fast as the other types of paring knives.
- Miniature Boning – This paring knife has a short S-shaped blade that’s used for boning small birds like quail or trim barbecued ribs.
- Sheep’s Foot – The profile of the tip resembles an animal’s hoof. It’s perfect for peeling and paring, though not for garnishing, which requires a finer tip.
- Clip Point – This tool has a gentle, upwardly curved cutting edge paired with a dropped spine creates a longer, slimmer tip for making small deep cuts. It’s ideal for eyeing potatoes and removing bruises from apples and pears. Many clip-point parers are stamped, rather than forged.
Best pairing knife brands for the money
Like any product, some paring knives are considered to better than others but it still comes down to the user’s expectations and what they are willing to pay.
While Below is a list of paring knives that can be found in most culinary shops or online. They are all basically adequate and their prices which ranges from $15-60 is generally based on a number of different factors including durability, ergonomics (design), handling, and performance.
- Wusthof (Classic): Not as sharp out of the box as the Japanese knives but well respected amongst chefs and home cooks. It features a small pointed blade which is perfect for peeling vegetables or doing small cutting jobs. It has a high quality forged high-carbon stainless-steel blade that is hand-honed for razor like sharpness. The handle provides the necessary strength and ergonomics for comfort and performance. Also, the butt-end the knife’s blade next to the handle is thicker making it practically impossible for your finger to slip onto the blade’s shape edge. Nice safety feature included on all Wusthof knives.
- Mac (Pro Series): Good performer but a little small with a thick handle.
- Global: Uniquely designed (One solid piece of high-carbon stainless-steel). with a unique handle which some may find to be uncomfortable.
- Kyocera (Advanced) Ceramic: Razor-sharp ceramic blade that never needs sharpening. Has a hard plastic handle that feels comfortable in the hand. I own one and love it.
- Henckels: (Pro S): Not the sharpest knife in the drawer but well designed and comfortable in the hand.
- Forschner (Fibrox): An adequate inexpensive paring knife that has a cheap plastic handle and thin blade but will still get the job done.
Paring Knives Sets
To get the best deal on a paring knife purchase one that is included in a set. This can be either a set of paring knives, or a three-piece knife set. Most knife companies offers a knife set that includes a paring knife as well as serrated bread knife and a general kitchen knife. Higher end knife manufacturers such as Henckels have sets in the higher price range; a Henckels set will cost around $400 while others will much lower at around $90 per set.
In conclusion
Out of the above group of paring knife brands, Wusthof, Global, and Henckles adequately retains their blade sharpness*, have handles that fit to the blade so that food can’t collect, are comfortable in the hand, well constructed, and best of all reasonably priced.
*Investing in a knife sharpener or a honing steel will keep your knife blades nice and sharp.
