The Best Paring Knives for Precise Kitchen Jobs
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- Опубликовано: 6 сен 2024
- Equipment expert Adam Ried shows host Julia Collin Davison his top pick for paring knives.
Buy our winning paring knives: amzn.to/2PZ0o3x
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I enjoy watching the equipment reviews. I have purchased several of their recommendations and was always happy. Thank you for your dedication.
same
Me too, always great stuff
I know huh? I immediately jump to amazon and put the item in my saved item list just for the future if I need it. This is because in several months or longer if I want or find the need for one I will have forgotten what they recommended-----Thank you saved items!
I bought the Victorinox 8" chefs knife based on your recommendation and it is now my favorite knife. Razor sharp and holds its edge better than my folded steel Japanese knives. Strongly recommend it for the price! Excellent bargain.
Thanks for the review, how long does the edge last? Do you regularly hone or sharpen it?
@@axeavier I have japanese waterstones for my other knives and they will put an edge back if you really know what you're doing. Sometimes I get it right...sometimes not. The Victorinox usually just needs a stroke or two on a decent diamond honing rod. Can't fault that knife for the price. Holds it's edge well depending on what you use it for. And it can slice paper into confetti!
@@hotsauce7709 Ah, thanks! This is the second time that I know of that the TK had recommended this knife so I figure it's about time I get it but I just have an awful habit of not sharpening or honing knives. I doubt it'll be any worse than the ones I have.
I've been using a 12" chef from Victorinox and this paring knife for a couple years and they are fantastic additions. I use them regularly and only really need to sharpen them maybe once or twice a year at most eith proper honing
Japanese knives, assuming it's made of a harder steel, should last longer in theory than the Victorinox, unless you mean that you are able to keep it sharper longer through the use of a honing rod. I have both too.
I love all of the equipment review, and frequently purchase your recommendations. Have you ever thought about reviewing and showcasing the large equipment you use in your kitchen (ie: stoves, ranges, ovens, etc) ? I recognize some of the nametags that I see, but would love to have your thought process as I am in the design stage for a new kitchen.
Thanks !
kaffepojke
The don’t review installed equipment. Though the brand of ovens they use is from the brand Wolf.
The show is sponsored by Wolf/Sub-Zero and Kohler, so I think they consider major appliances and fixtures to be off-limits. FYI Consumer Reports reviews major appliances very regularly
My favorite paring knife is a 5” Zwilling-Henckels. I like the longer narrow blade because it can flex and it comes to a very tiny point. . It was very sharp from hilt to tip when i got it and I keep it that way. It is almost like a filet knife. Besides, I use a peeler to peel fruit because it works better with less waste and is safer and faster. I also have a counter mount peeler for doing large quantities of apples
You don’t find 5 inches is too long of a blade?
@@chadgrov guessing that since he doesn’t use it for peeling , the longer blade works better for everything else ?
Wonder why atk didn’t mention curved paring knives for peeling ?
Literally the best knife reviews on youtube. Cheers. Victorinox is the goat apparently.
I bought one of those based on the cooks illustrated recommendation and it was a great purchase.
Love my Victorinox paring knife.
I enjoy watching the “Equipment Review Episodes” to see whether or not I have the winning equipment/appliances. I do very well with all of the small electrical appliances such as my KitchenAid Stand Mixer... I’ve only purchase “All Clad” by the piece not by the “Sets”. I have never found a “Set” that included everything that I needed/wanted. Also, the majority of the Sets offered had pieces I wound hardly or never use. Lastly, there are some pots/pans that I need doubles of. That’s why you should always buy it by the piece, everyone is an individual with individual needs.
I own several Paring Knifes... “4” Zwilling J.A.Henckels’ Pro”, 3” ZWILLING J.A. Henckels’ Holm Oak Pro Knives. (I own the Set)
I usually buy knives by the piece like I do with my pots and pans, unless there is an incredible sale.
I wish they would’ve talked about what was the runner-up instead of the other two worse knives.
They normally describe them all in detail in the written review, usually behind a paywall on their website.
Woo hoo, I bought the winning knife a few months ago.
I bought five (5) of these, and don't regret spending the money - they're probably my most-used kitchen tool.
Amazon has a 4 pack with different colored handles for just under $19.
Robert Pruitt Are they the exact same knives or different brands?
Kelly Pearsall Same knives, just different handle colors.
I would love to see a review of the small lunch cookers. Itaki, Roadpro, Kobwa, Crock Pot, etc.
I’ve ordered the chef’s knife and boning knives and love them. Just ordered the paring knife.
How did it change from your old recommendation of the Wustoff classic? It was your highest rated knife for years.
@@DucksNuts. if it was sponsored they'd have to legally disclose that. There's nothing on the video or the description that says they're sponsored and they aren't going to risk a lawsuit by hiding a sponsorship. It isn't worth it.
I trust your recommendations! I just ordered the Victorinox 8” pro chefs knife for a Christmas gift for my husband along with a cutting board. I will be adding this too! Thank you!
Shun blows Victorinox out of the water
@@danc6436 Shun are nice, but you kinda have to baby them. Also I'm a lefty and I work in a restaurant as the only lefty cook, so the handles are uncomfortable for me but buying a lefty Shun would make it uncomfortable for everyone else. They're also double the price of Victorinox and honestly I don't think they are worth the extra cost.
Dan C Then you should get a Shun. Sorry it’s not in my budget at the moment.
Cutlery and More offers great sales to make them, and other brands, less costly.
@@danc6436 Absolutely not for paring knives. -Only arguably for chef's knives or gyuto and only because of edge angles. Look it up: Observer Bias.
I can see how the winner would be good, but I have a couple of different paring knives and ATK didn’t touch on jobs that needed a studier blade. I love the ATK tests, but see now the tasks are not the full range of what is needed, but instead start from an idea of what is needed and lead us to a knife geared to that. Be careful in thinking this is all you’ll need a paring knife for in your kitchen. Sometimes a sturdy, short blade is needed. In that case, choose a full tang knife.
Well said
Love this comercial of victorinox blades 🥰
It’s been 15 years and I still use my Mercer paring knife that was part of my knife kit in culinary school. I even use it to break down chicken.
Victorinox is solid. If you don't like the plasticy handle though, go for Rada (for metal) or Old Hickory (for wood). Very similar blade, just as cheap, and probably the same brands your grandmother still uses and swears by!
I have a knife made by Old Timer which I use as a carving knife and it is great at doing that job. The knife is easy to sharpen also and I have a knife sharpener from Chef's Choice which I learned about from the TV show: America's Test Kitchen which I watch regularly on PBS.
Once again Victorinox comes through!
Hello America's Test Kitchen RUclips person, There are two versions of this on Amazon, one is the regular "Straight" version, the other is the "Large Handle" version.
Is the "Large Handle" version the one you recommend, or the regular one?
That is the regular one. I have purchased this knife seperately as well as the 3 piece set that it comes with the serrated and hooked blade. The "spearpoint" knives are identical.
StarhawkRanger Ok I understand the blades are the same, but the video speaks to how comfortable the handle is and that it disappears into your hand... and then the LINK they supplied takes you to the Large Handle version.
Details matter, ATC. Did you intend to link to the Large Handle version or the regular handle version?
@@chris57035 Just get the large handle version.
Just ordered this. here’s hoping
This video would be perfect for an innuendo filled bad lip reading
My mother likes a pairing knife in a tiny tiny size. Most on the market are too big for her. Most pairing knives look like shrunk down chef knives and she hates that. She likes the thinnest spine possible.
Update: she bought the Victorinox and loves it! Exactly what she remembered from the ‘90s.
I've always had good luck with Daily Chef.
Interesting. Always good to know that quality doesn't have to have a steep price tag, but what about hardness? I would prefer to have my knives stay sharper longer and more difficult to sharpen. That aspect isnt touched on at all.
Love the equipment test reviews. Thanks
Thanks
Greatly useful video, sounds like this is why we are taught tomato is a fruit
I have the 7 piece set from Mercer with a bag to carry them. And I got it FREE from the culinary training program I am in!
If you paid for the program; you paid for them. -Meanwhile some of us got paid to train and laugh behind the backs of graduates that think they know it all.
@@madthumbs1564 my training is free! And we get a lot of other free perks as well. For example we get the ServSafe manager certification for free when they charge others $175. Plus our training is 7 weeks long for something that should be 2 years but we still get the training we need. Who's laughing now?
Nice review. I do love my Shun paring knife but perhaps my hand is a bit bigger.
I have one as well. Although it has the round handle, and that just disappears like they were saying the Victorinox does. And it stays sharp for ages compared to the two Victorinox knives I have.
@@alexg7856 Here's another take on edge retention: How many Vics can you buy for the same price as a Shun? - How long does it take to sharpen each one on average? If someone stole one of them; which would leave you more butt hurt? Would you leave your Shun on the counter dirty so you can go eat right away?
I've bought a few Victorinox knives - they are really nice and sharp at first, but they quickly dull. I don't know why. I bought 2 knives for a friend and she found the same thing happened. I like everything else about them though - the price is great, they feel good in my hand. Just wish they stayed sharp.
Margaret D You could always sharpen it.
Knives don't stay sharp unless you don't use them.
They're easy to sharpen. There's a reason they're not sold in dept stores; you can't get those knives razor sharp like a Vic. They have large carbides in dept store knives which keep them from getting really sharp. The reason; most people are abusive to their knives. -Do you cut on a glass or bamboo cutting board? -Do you scrape the board with the blade edge? Do you walk chop? Do you throw the knives in a draw and or dish washer? I tell people to spend time learning about knives before buying good ones. Cliff Stamp has excellent information about knife sharpening / maintenance.
Yes, Victorinox knives are easy to dull and easy to sharpen because they're a bit soft, about 57-58 on the Rockwell "C" scale. They're very good for people who don't want to baby a knife with a really hard edge--in other words, most people. All in all, a pretty good knife for the price.
@@perniciouspete4986 I bought a cheap water stone to keep my new Vic knives sharp. That was 6 years ago, and the stone is really used, about once every 2 months for 20 seconds per knife. So no, they are not easy to dull unless something was changed in the steel.
They really like the Victorinox on this channel.
They're often wrong on a lot of stuff, but they are right when it comes to this knife. Some may prefer a Mercer, or F.Dick for the price, but the handles aren't quite as good. You almost can't go wrong with a Victorinox.
Pocket knife companies (ie victoronox of swiss army knives) are starting to dabble into kitchen knives and they bring a lot into the space with ergonomics and super steels. I kinda want to see the test kitchen test those knives
Case as well. I have their tomato knife. It isn't bad.
Victorinox was selling kitchen knives back in the late 1930's through a company called forschner knives and Case started in the late 1940's with another company using the Cutco name.
And the Victorinox chef's knife has been the ATK winning chef's knife for about 20 years.
@@lordgarion514 i meant pocket knife companies as their main products like Spyderco, Benchmade, Cold Steel are making kitchen knives pretty recently. Victorinox was just an example of a pocket knife company
@Adam are cutco knives any good?
There are so many things wrong with them. Any company that isolates it's target victim (customer) is shady. Kirby Vacuums, Bose speakers, Cutco knives - all over marketed crap. Take the handle they're so proud of for example; a professional wouldn't hold a knife like they design theirs to be held like. Their knives are actually uncomfortable, they do not use the most popular steel like they imply (there's 3 versions of 440). The profile of their chef's knife sucks. The bread knife teeth are poorly designed. -Don't buy that way overpriced crap.
@@madthumbs1564 I actually think Kirby Vacuums are some of the best out
I find it interesting you didn't test the Rada Cutlery parer. I thought they were historically quite popular.
Rada is kinda popular because they make lower end knives that non-profits can resale during fundraising drives, which nets the non-profits a 40% profit margin........
They're cheap.
They're garbage. -I've donated much better knives.
I wish they would offer up a Best Value besides just the Top knife.
The top is best value too
Not only is the Victorinox the winner, but on their site it's $3 cheaper than the next cheapest knife, and 6-7 times cheaper than several of the knives.
What happened to the tall guy with round glasses. I haven't seen him on in a couple of years?
He doesn't work for the company anymore.
He's now on Milk Street TV which is a cooking show that also appears on PBS.
I'd follow the guy on Milk Street, but I'm more about the comments and they don't allow them there.
ATK never tests items that will test better than their favorites.
I try not to use just the tip.
I’m right with you. I like to use the whole thing. 😂
Does that "winning" knife at 3:05 look like it's going to hold up after a 3, 4, or 5 years of use?
who knows but it has lifetime warranty
I have one for 4 years,use it every day,great tool serated edge still great!
That same knife is now $13.99
Well done. You managed to throw in a technical term, "affordance". Except that it doesn't mean anything like you think it does. For further information, see Donald Norman, "The Design of Everyday Things".
He wasn't off all that much.
Affordance actually means it makes how it can be used (or held in this particular case) obvious.
He just used it to mean how it could actually be used.
So sure, at a literal level he got the definition wrong, but on a practical level, Meh, close enough.
And you never ever use what someone says a word means as its definition. You look up the actual definition.
I didn't look him up,but I bet his definition is much more detailed than the actual definition, and TBH, he doesn't have the authority to expand upon the definition. What a word means is determined by the people (as a group) who use that word.
@@MichiHenning
"Definition of affordance
: the quality or property of an object that defines its possible uses or makes clear how it can or should be used."
Parrying knife? Praise the sun!!
The Victorinox paring knife is awesome overall, but TBH, the handle is a bit thin and slick for hands with a bit of arthritis. Not to mention other problems that affect grip.
"Arthritis is the leading cause of disability among adults in the U.S.
By conservative estimates, about 54 million adults(out of only 209 million adults in America) have doctor-diagnosed arthritis, and it's expected to increase to almost 80 million by 2040."
Or it's your grip. The blade should be pinched in the crease of 2 of your fingers. -The handle only lightly or loosely held.
@@madthumbs1564
Yeah, about that.
My mother owned several successful restaurants and started teaching me to cook at the age of 4. I also spent over a decade cooking professionally.
I can assure you that my pinch grip is top notch. Nor did I have this problem until a couple of years ago. It's not too much of a problem yet since I don't cook professionally any more, and don't need to use it for long periods of time now.
The handle is a touch too thin and slick for those with grip issues.
@@lordgarion514 I agree with you on the slick handle. It's made of a different, slicker material than Fibrox, and it shows when I feel it in my hand. It's just not as grippy as their fibrox line.
@@theresonauts
I'd pay $20 for that blade with Fibrox, and with that shallow "groove" down the sides of the handle changed to just a slight outward curving of the sides.
@@lordgarion514 I'm with you on that. I honestly dream and wish that Victorinox implements that kind of handle on their paring knives. I would feel more comfortable, confident, and enjoyed in performing tasks that require my victorinox paring knife.
A petty/pairing from rober herder/ the windmill from germany are the best affordable pairing knives. They are thinner than all of theese and zero ground to the edge.
Theese is to thick behind the edge for my taste.
1.2MM, The same as the Victorinox.
www.knivesandtools.com/en/pt/-robert-herder-paring-knife.htm
And the style of point it has sucks in the kitchen. Spear point is MUCH more versatile. They have one of those?
And no lie, I just bought a 4 pack of the Victorinox winning knife for $18.95 on Amazon.
Hmmm… Victorinox seems to be an ATK favorite all around. I have to wonder why they recommend both the Victorinox chefs knife and this paring knife.
I’m just your every day Joe in the kitchen. I have both knives based on these ATK recommendations. I like the chefs knife. It’s not “I’m in love” great, but it’s a very serviceable chefs knife. But the paring knife? Meh… not impressed. It feels cheap and too light in my hands.
I came across this video as I was searching for a Misen paring knife review. Note how ATK didn’t mention any of the other brands they tested (though if you look closely, you can identify some of the logos).
They did the same test on a video before this one and picked another knife, I was looking for that video and can't find it anymore, now they're all picking the victorinox knives. Im a little suspicious
I found this knife impossible to sharpen. I have several sharpeners and none of them produced a good edge.
Not to sound rude, but TBH, the people at Victorinox have absolutely no problems sharpening them......
You shouldn't have to sharpen them for a while when you first get them. Plus are you sure you are doing it correctly?
Before buying this knife I read that a lot of people actually do have a hard time sharpening this knife. Mine is ALMOST to the point where it needs sharpening, so I don't know yet. The steel honestly does seem a bit soft though, compared to my bigger knife.
Victorinox knives tend to be the easiest of professional knives to sharpen. If you're using a carbide V sharpener; light strokes. On a stone; make sure you're getting the angle right (it will sound and feel right when it's right).
I cook a lot and ive never had the need for a paring knife.
All I use is a huge Chinese chef's knife for almost everything, and when I'm lazy or not processing a lot for a dish I use this little paring knife. I like this one because of how cheap it is. I can abuse it, sharpen it, and not care about how I treat it because I know that I can just replace it if I ruin it.
My peeler fell apart recently; almost went for a paring knife, but fixed it for now. I would like to peal apples like a boss with a chef's knife (amazing video).
I thought you didn't want a very sharp pairing knife because, as depicted in this video, you are constantly cutting towards your thumb.
that's exactly why you would want a sharp knife though. if you have to push really hard to get through produce, that increases the likelihood of you losing control of the knife and it cutting you. if it's sharp, you don't have to apply much pressure at all, increasing overall control and precision
Not everyone agrees that a sharp knife is safer. Ask the cook I worked with that cut his hand in half because he didn't feel it right away, and that it was so sharp it went easily into bone, or the dish washer that comes across a knife in the sink. Safety is more in technique which isn't taught enough.
@@madthumbs1564
That's absolutely irrelevant. no one was ever stupid enough to claim that a sharp knife cannot cut someone.
But the simple, and absolutely indisputable fact, is that dull knives force you to use much more pressure to use, and increasing force decreases control and safety. And that's pure fact.
And if that cook you worked with believes anything else, he's a complete idiot.
And no, he didn't cut himself so deep because he didn't even feel it. Unless of course he was slicing very slowly and it took several seconds for him to get to bone. And that is not what he did at all I suspect. in fact, I'll bet next year's pay that he went into the bone all in one quick cutting motion.
More money does buy you a better knife.
After while crocodile.
He looks like if Ted Cruz was a normal person
Who cares how sharp it comes from factory? If you're a cook, should know how to get a razor sharp edge with a simple stone
Because I would want at least $5 to sharpen one for someone.
I miss CK.
Louis CK?
@@itburns5756 Christopher Kimball - co-founder of ATK. He moved on to Christopher Kimball's Milk Street.
bought that knife and i hate it. its ugly and cheap, dulls fast and handle is too thin for me personally. im in the market for a new one now.
JUST $9,47 DAMN thats a lot!! $5 is what i want
F.Dick or Mercer if you want a good knife. - But you should know how to care for a non-department store knife.
Amazon has a 4-pack of the same knife, each with a different colored handle, for just under $19......
$18.90 to be exact.
www.amazon.com/gp/aw/d/B005LRYOJU?psc=1&ref=ppx_pop_mob_b_asin_image
Infomercial with affiliate link.
No. A free partial sample for leaches like you who are too cheap to pay to see the full review.
Dipshit
@@lordgarion514 LOL... name calling, the sure sign of intelligence.
@@fialee8ca132
A dipshit is a dipshit. Pointing it out isn't an insult.
And only dipshits say the stupid shit you said. Grow up and stop being a dipshit.
Steel knives =obsolete. Ceramic is the new standard
Not if you want flexibility, which you do for a paring knife
Said no Chef ever! Ceramic chips easily making it a safety hazard. Because it's brittle; it uses very wide (wider than German Steel knife) edge angles which causes bruising in foods, and wide spines which cause food breaking (hard foods like tubers) instead of cutting. It is the hardest to sharpen and requires special means for sharpening.
Yeah, about that.
You're absolutely wrong.
Cut through some animal bones with that ceramic knife and let me know how long it lasts.......
Love my Victorinox paring knife.