Credit:
Reviewed.com/Lindsay D. Mattison
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Credit:
Reviewed.com/Lindsay D. Mattison
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The blade made quick work of every task we threw at it (including a perfect apple peel and beautiful orange segments). We knew it was a shoo-in for top paring knife. Read More
We know we said you get what you pay for, but this knife seems to be the exception to the rule. Read More
A sturdy knife with an ultra-sharp edge. The hollow handle perfectly balanced the not-too-short but not-too-long blade, keeping us in control as we used it. Read More
The blade was impressively sharp for the price, and it did well on most of our tests. But the bulky handle felt heavy, and the shape made peeling and deveining shrimp awkward. Read More
A great handle make this a standout knife, though the four-inch blade is a touch long for some pairing jobs. Read More
When it comes to essential knives, the paring knife is my number two pick. While the chef’s knife might be a total kitchen workhorse, that paring knife is more maneuverable. It effortlessly handles precision-oriented tasks that often take place off the cutting board, like peeling apples and deveining shrimp. Given a choice of any knife, I’ll reach for a razor sharp paring knife—like our top pick Wüsthof Classic 3.5-inch High Carbon Steel Paring Knife (available at Amazon) —anytime I’m looking to make a cut that requires a high level of control.
Some cooks say that, since you don’t use it as often, you should buy a cheap paring knife and replace it when it gets dull. That’s certainly an option–and we’ve provided a few value picks that will fit that bill. But, after testing 10 top-performing 3- to 4-inch paring knives, we found that they’re like most things: with one notable exception, you generally get what you pay for.
Smooth and comfortable handle
Too long for jobs requiring precision
Dishwasher safe
Handle feels too long and uncomfortable
Not highly maneuverable
Lightweight
Straight-bladed design makes some tasks difficult
Not as sharp as others
Hi, I’m Lindsay Mattison, a trained professional chef. I tend to use a chef's knife for most of my cutting tasks, but I couldn't live without my trusty paring knife. It’s small, it’s sharp, and it’s perfect for any task that requires a lot of precision–like carving tomato roses! Okay, maybe those should stay on the ‘90’s buffet line, but in all seriousness, the paring knife is an essential part of my knife kit. I've had a personal favorite for years (you'll read about it in a minute!) and I want to help you find yours.
We chose 10 paring knives between 3- to 4-inches in length—an adequate size to perform all the classic paring knife tasks while still being short enough to control. We were looking for a knife that could handle off-the-cutting-board tasks like peeling fruits while still being comfortable to hold for precision tasks (like mincing shallots). Our tests were designed to evaluate sharpness, comfort, and control.
Any good knife should be sharp out of the box, but the paring knife needs a nice edge to handle slicing food in the air. We peeled apples and segmented oranges to see how well each knife could handle the in-air tasks before mincing shallots to see how sharp it was on the board.
It's also important that a paring knife feels comfortable in our hands as we work suspended in the air. In addition to assessing how easily it peeled apples in a circular motion, we wanted to know how it felt sitting standby in our hands. In a restaurant setting, you don't always have time to set down your knife in between tasks. So, while we were peeling the shrimp with our fingertips, we checked to see if the knife sat comfortably in the palm of our hand while still being ready to spring into action when it was time to devein.
Finally, the knife had to have a nice balance between the blade and handle lengths, giving us the maximum amount of control as we used it. We assessed the shape, both on and off the cutting board, and determined if it could easily get into tight places. After coring strawberries—choking up on the sharp blade—we knew if each knife could cut with precision while still being safe to use.
A paring knife is a small but mighty knife that usually measures between 2.5 to 4-inches long. Cooks often use these when a regular chef’s knife is too large and they are perfect for precision-based cutting tasks. Paring knives are easy to manage and especially convenient for slicing, coring, and peeling.
A paring knife is very versatile and can be used for preparing meats, fruits, or vegetables. Some popular uses for paring knives include deveining shrimp, peeling ingredients, coring tomatoes, decasing sausage, hulling strawberries, and scoring meat.
Paring knives are a worthwhile investment if you’re an avid cook and handle a lot of delicate tasks. If you decide to invest in a full knife set, make sure it includes a paring knife. The most important features to look for in a paring knife include:
Comfortable grip: Take care to choose a paring knife that is comfortable to grip, as you’ll be holding it tightly.
Blade-to-handle ratio: Balance is essential when shopping for a paring knife. Make sure that the size and weight of the blade are equal, or it’ll be awkward to use.
Blade size: You have a variety of sizes to choose from when shopping for a paring knife, but we’ve found the best option is 3.25 to 3.5 inches.
Lindsay is a professional chef, recipe developer, writer, and developmental editor. After years of working in restaurant kitchens, she turned to writing to share her passion for local, organic, and seasonal ingredients with home cooks and food enthusiasts.
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