How would the delica work as a paring knife?

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thallium

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Jan 25, 2011
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Just wondering if anyone has used the delica as a paring knife? I don't have one yet, obviously or I could test, but I plan to get one and I'm considering using it for a full time paring knife. Is this a crazy idea?
 
The full flat ground Delica should work just fine for any kitchen duties along with anything else.
 
Most modern pocket knives have blades that are too thick and wide to be much use in the kitchen. YMMV; about the only thing I ever do with a paring knife is core bell peppers, which needs a narrow and maneuverable blade. Victorinox Forschner makes some that are cheap (under $5) and easily take a really nasty edge.
 
Should work just fine. It's the length of a paring knife. There will, of course, be tasks for which a narrower profile or thinner blade would work better, but the Delica isn't a terribly thick nor wide knife, and it is nice and pointy.

The biggest problem I have experienced in using folding knives in the kitchen is the junk - juices, food solids, etc - that gets up in the joint, blade channel, and so forth.
 
Works great. I use mine in the kitchen all the time to peel spuds, top and tail beans, etc.
 
CubistHamster said:
Most modern pocket knives have blades that are too thick and wide to be much use in the kitchen. YMMV; about the only thing I ever do with a paring knife is core bell peppers, which needs a narrow and maneuverable blade. Victorinox Forschner makes some that are cheap (under $5) and easily take a really nasty edge.
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That's what I think as well. But it works ok as a parring knife, but why mess with a folder when you can get a proper parring knife for less then $10 bucks?
 
in peeling an apple or green mango, i find it easier to cut away from myself. i find my hand control is not enough to control the delica's cutting ability. i might cut my thumb or the web between t&f.
 
It's never going to be the ideal paring knife. However, given it's relatively thin blade the full flat ground Delica 4 should handle most peeling and paring chores as well as any Spyderco folder, and better than most.
 
sherlockbonez said:
That's what I think as well. But it works ok as a parring knife, but why mess with a folder when you can get a proper parring knife for less then $10 bucks?
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The problem I have with sub $10 paring knives is that I haven't found one that holds an edge worth a darn. If there is one that does let me know. I've looked at various paring knives, or Japanese petty knives, and you can get some in good steels like CPM154, AEB-L, VG-10 or other exotic steels but a lot of the time they're around $100 or more.

I'm just really looking for an excuse to buy a Delica.
 
You don't need an excuse to buy a Delica. You just need fifty bucks or so. It is a neat design, and a useful one.
 
thallium said:
I looked at those once. Do they hold an edge for a decent amount of time?
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Yeah they're a lot better than other paring knives I've had. The blades are very thin too, thinner than an Opinel #8. They get sharp easily and hold it for a reasonable amount of time, but with any carbon steel you're going to lose the edge if you're cutting acidic fruits or even cutting a lot of meat for long periods of time. I use them to devein shrimp and peel vegetables. They're easy enough to sharpen back up on the Sharpmaker so for me they're fine. I'll devein a pound of shrimp and trim fat off a couple pounds of beef or chicken and the knife is still sharp. I don't have much need for high end steel on a paring knife. If it gets dull I give it a few passes on the Sharpmaker and in 30 seconds it'll be razor sharp again. That thin blade cuts well even if it's dull, so for me these work well.

They are pretty small, though, but paring knives are supposed to be small. They're very simple partial tang blades riveted to Beech handles. The tang is exposed on the top of the handle but not the bottom. Overall they're definitely worth the $12 or so I paid. I tend to use my chef's knife for more tasks, but if you need to do a ton of work with a paring knife you will have 2 of them to work with, so edge retention really shouldn't be an issue.
 
If I may, get an AG Russell paring knife. The fatter blade. It's my all time fav.
 
thallium said:
The problem I have with sub $10 paring knives is that I haven't found one that holds an edge worth a darn. If there is one that does let me know. I've looked at various paring knives, or Japanese petty knives, and you can get some in good steels like CPM154, AEB-L, VG-10 or other exotic steels but a lot of the time they're around $100 or more.

I'm just really looking for an excuse to buy a Delica.
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Parring knifes are made for cutting small bits of veg and the like. I sometime use mine to cut some cheese and whatever else as well. I have never had an issue with edge holding ability with any of the ones I have, including those colorful made in china ones from Target that I got for christmas from my parents. I cannot begin to think how big the carrots you are cutting that's wearing the edge out one of them. One of my buddy owns a butcher shop and he process thousands of animals a year (avg 400 deer alone) and none of his knifes are CPM154. In fact, I think most of them are fairly cheap plastic handle renditions.

If you want one, then stop contemplating and buy a delica already. They are relatively cheap and will last you years of honest use. It cost the same as 2 boxes of shot shells and you can resell it later if you do not like it. I keep my old one in the truck.
 
I simply do not understand using a pocket knife for a kitchen knife.

A $5 paring knife is usually far better suited for its designed tasks than almost any pocket knife.
 
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