Knife geeks will agree with me that there is no such thing as ‘too many’ paring knives. A paring knife is normally 3 to 4 inches long, and used for a variety of kitchen tasks.
I know that’s strange because you could actually do all those with just one paring knife, but I just can’t decide which the ultimate best paring knife is, and so I simply choose the best paring knife for the job.
WUSTHOF CLASSIC 3-1/2-INCH PARING KNIFE
I like a good heft when I’m mincing or chopping onions and the like, so the Wusthof Classic forged blade is perfect for this. I have collected quite a few paring knives, and I tend to reach for different ones for different jobs. One for mincing and chopping, one for slicing, one for peeling and so on.
This paring knife feels like a mini version of its 8-inch brother; it has great balance with its full tang extending to the end of the handle, so that when you hold it it’s like part of your own hand. This means that you will have full control of the knife and makes it very good for filleting too.
The blade is hand-forged, high quality German steel, which says it all about the knife’s durability. What’s more, the lifetime guarantee by Wusthof assures that you will be passing this knife to your children. The classic triple riveted handle is beautiful and comfortable too.
I prefer Wusthof Kitchen Knives than Global knifes because of the quality and they are still in great shape after all these years of daily use.
I bought three Wusthof Classic knives some 6 months ago. Without any doubt they are the worst knives I have ever had in my 52 years of married life. I sent an e mail to the manufacturer in Germany complaining of their poor performance. I wrote to them simply because where I bought them ceased to trade. I stress that I did not receive a reply to my e mail and the performance of the company matches the performance of their product. I am not a professional cook, just a housewife, but I am Pusthof with Wusthof!
I am a big fan of Wusthof knives. I have had my pieces for over twenty years and love them. Periodically I have them professionally sharpened but I also have a stone and oil for home sharpening. The balance of these knives is exceptional. There are certainly more expensive knives on the market but that should not be your first criteria. Buy the pieces you need individually and add as needed. I was a fine dining chef for many years and think you have to buy what is utile and comfortable. Cook on!