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The chef's knife gets all the love, and for good reason: It's the kitchen workhorse. But the very best paring knife, while no match for the force of the eight- to ten-inch blade of a great chef's knife, still deserves a spot in your knife block. You'll use it to peel produce, hull strawberries, and for all manner of delicate knife work. Wondering what distinguishes a just okay paring knife from a fabulous one? Well, besides a wickedly sharp and durable blade, it really comes down to how you treat it.
Previously at Epi, we've urged you to buy an inexpensive paring knife, like the Kuhn Rikon Colori (usually $10 or so) and simply replace it when it dulls. We've argued that because these knives are so inexpensive, it's not worth the hassle to sharpen them. We've noted that paring knives aren't ideal for sharpening since each time you do so you shave away some of the already minuscule blade.
But after committing ourselves to better sustainability practices in all aspects of cooking, we realized how ridiculous our suggestion to replace your paring knife really was. If you do, in fact, toss your old paring knife in favor of a new one annually, you'll be committing many a plastic handle (and sheath, and packaging) to a landfill.
If you use your paring knife rarely, the inexpensive Kuhn Rikon that wins our paring knife test is still a great bet. With occasional sharpening, it will last you years.
But if you use yours often, you'll want to look for a blade that'll sharpen better, and hold up to frequent slicing and peeling. Look for a blade that you'll happily commit to babying: Clean and store it carefully. Wipe it dry after every use. And avoid using it to open boxes or bits of packaging. Your paring knife should have a comfortable, nicely-crafted handle, and a razor sharp three- to four-inch blade.
The bonus of investing a little more in your paring knife? You can opt for one that's beautiful to boot. Stylish paring knives will not only serve you for apple slicing and potato peeling, but also look at home on a cheese board or charcuterie spread. Plus, most home cooks already have a chef's knife they adore, but a gorgeous paring knife takes up very little room, and a particularly elegant one might earn coveted real estate on their appetizer board.
Classic (or spear tip) paring knives
These knives have a blade with a sharp tip, like a spear. If you're not sure what style paring knife to get, this is a versatile bet. The sharp end will nimbly maneuver tedious kitchen tasks like deveining shrimp, de-seeding peppers, and hulling fruit.
Classic/sheep's foot mashups
These knives aren't quite completely flat, like a sheep's foot paring knife, but they don't have quite the curved tip of classic styles, either. New West KnifeWorks, the makers of these first three stunning paring knives, call this shape a ‘drop point design’, because the pointed tip is lowered, but it still has a sharp, defined edge. This really comes down to personal preference; the difference is minute. But, if you're looking for a compromise between the sharp-tipped classic, and the flat, straight-cutting ability of a sheep's foot, try one of these.
Sheep's foot (or flat) paring knives
Sheep's foot paring knives have a completely straight blade that runs flush against the edge of the knife's handle and a curved top edge; the shape is similar to a santoku knife. Some chefs feel that this shape offers a more stable, precise slice, and that the flat blade makes for less waste in peeling produce. I find that the sheep's foot options where the blade and handle both lay completely flat against the board difficult to maneuver; instead, I like the Wusthof Epicure below, which has an ever-so-slightly slanted blade, and a mildly curved, ergonomic handle, while still maintaining the precision of a sheep's foot shape.
Tourné (or bird's beak) paring knives
Do you whip out your paring knife for fancy French cuts like the incredibly dated (but still impressive!) tourné? If so, you'll need a knife by the same name, with a curved, beak-like blade. (Alternatively, this is called a bird's beak paring knife or a trimming knife.) If you have no interest in carving radish rosettes or making little footballs of your potatoes, you can still find use for a groovy looking tourné knife. That curved blade is especially useful for carving eyes out of potatoes and pineapples—and for peeling fruit. They just won't offer quite the versatility of a straight-edged paring knife. While both of the below options are excellent, our photographer (and skilled home cook) Joseph De Leo, loves the Dalstrong knife in particular.
