Mistwalker
Gold Member
- Joined
- Dec 22, 2007
- Messages
- 19,140
In my life it's just my daughter and I. So I don't do many large portions of meats like hams or turkeys. A whole chicken or a whole duck is about as big as it gets. Mostly I do a lot of soups and crock pot dishes, or steaks, chops, and seafood.
So for me, my paring knives are the most used knives in my kitchen. It's easy to work with in the small space I have to work in. So the first thing I did with my PB&J Paring knife wasto make a large pot of vegetable beef soup.
This knife is7-3/8 ins overall, has a cutting edge of 3-1/4 ins. And is made of15n20 steel roughly 0.090" thick. Most of the PB&J knives are made from repurposed saw blades. The larger ones are L-6steel from large saw mill blades, these paring knives are from band saw blades.
I really like the overall design of it. I like the way the dropped edge slants forward away from the handle so the forefinger doesn't abraid against the rear point in push cuts like opening sealed meat packages from Aldi. I like how the rear swell wedges in the hand in pull cuts as when cutting meats, and I like the way the edge drops below the handle like a mini chefs knife and is great for doing things like quickly mincing chives. I would love to have just a slightly larger version of it as a prep knife.
In this soup I used two chuck eye steaks for the meat, some home grown sweet onions, some red potatoes, two sizes of portobello mushrooms, and some tricolor carrots for more color.
The thin blade did an awesome job of cutting the carrots cleanly and easily without sending pieces flying off the cutting board.
The red potatoes and onions were no trouble either
Obviously for such a thin sharp knife,the mushrooms were no trouble at all.
All the vegetables in the stock pot with the stock now
And now for the chuck eye steaks. In all honesty cooking steaks well done always just feels wrong to me, but I hate seeing pink meat in soups, and I wanted to test the knife versus cooked meat rather than raw, and I think it did very well.
At any rate the kiddo and I certainly enjoyed the soup, with corn muffins and some farm fresh cheese from Sequatchie Cove Farms.
All in all, I think the paring knife does an excellent job.
…....
So for me, my paring knives are the most used knives in my kitchen. It's easy to work with in the small space I have to work in. So the first thing I did with my PB&J Paring knife wasto make a large pot of vegetable beef soup.
This knife is7-3/8 ins overall, has a cutting edge of 3-1/4 ins. And is made of15n20 steel roughly 0.090" thick. Most of the PB&J knives are made from repurposed saw blades. The larger ones are L-6steel from large saw mill blades, these paring knives are from band saw blades.
I really like the overall design of it. I like the way the dropped edge slants forward away from the handle so the forefinger doesn't abraid against the rear point in push cuts like opening sealed meat packages from Aldi. I like how the rear swell wedges in the hand in pull cuts as when cutting meats, and I like the way the edge drops below the handle like a mini chefs knife and is great for doing things like quickly mincing chives. I would love to have just a slightly larger version of it as a prep knife.
In this soup I used two chuck eye steaks for the meat, some home grown sweet onions, some red potatoes, two sizes of portobello mushrooms, and some tricolor carrots for more color.
The thin blade did an awesome job of cutting the carrots cleanly and easily without sending pieces flying off the cutting board.
The red potatoes and onions were no trouble either
Obviously for such a thin sharp knife,the mushrooms were no trouble at all.
All the vegetables in the stock pot with the stock now
And now for the chuck eye steaks. In all honesty cooking steaks well done always just feels wrong to me, but I hate seeing pink meat in soups, and I wanted to test the knife versus cooked meat rather than raw, and I think it did very well.
At any rate the kiddo and I certainly enjoyed the soup, with corn muffins and some farm fresh cheese from Sequatchie Cove Farms.
All in all, I think the paring knife does an excellent job.
…....
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...... Cie la. Vie....
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