Recommendation? Kitchen paring knife

[The Zieg]

Brazil-made Tramontina parers show up in True Value and Ace hardware stores frequently. A red stained hardwood handle and a sheepfoot blade, usually. I have one that cost me between $5 and $10 and is a great knife.

Zieg

 

[Obsessed with Edges]

The reason the Victorinox parers are so effective is that they have thin blades. Any of the Japanese parers will provide harder thin blades providing better edge retention.

Thin grind + fine-grained, well-tempered steel is what makes the Vic blades so easy to live with. I've noticed, even comparing to other blades as equally thin (or even thinner, sometimes), the Victorinox steel responds more consistently and easily to most any sharpening media, to hair-popping edges in a wide range of edge finishes, from Coarse to EEF. This makes for effortless upkeep, even if the edge retention itself may not be quite as long as with harder blades. Not every thin blade I've tried takes the same sharpness as consistently, if at all. Many similarly inexpensive kitchen knives just fold or crumble away at the edge, when taken to the same degree of thinness at the edge, or when taken too fine in finish. In particular, a lot of 'cheap' kitchen knives just won't respond to very fine finishes well, if at all.


David

 

[lonestar1979]

Victorinox paring knives are best for money,period!Opinel paring knives are good too and nicely priced with good steel,and you have 2 choices carbon or 12c27mod.