A true value Katie! I'm surprised at how nice of a knife it is considering its low cost. Plan on looking at them again when we're back home. I'm sure I can find them in MA if I looked but I need an Amish fix.
lehmans.com That'll work for you. I looked there earlier today for a push reel mower for a friend.
But my Amish Fix isn't so much about the buying as it is the browsing. Until it comes to longhorn cheese and, especially, trail bologna. They don't ship THAT out-of-state.
Lehmans ROCKS! Our daughter lives about a dozen miles from their store. Like a candy shop to a kid for me.
PF, you should have seen how busy they were right before Y2K. All those people buying crank radios and stuff. Meanwhile, Himself (AKA Mr. Microchip) was laughing at all of them. He had been writing programs since 1974 and knew how to encode them to reflect the four-digit change. Anyone worth their bits and bytes knew to do that.
When we move back to OH any of you who want to make a pilgrimage to Lehmans can ask me about staying with us. Of course, that's if we don't end up moving in with our daughter!
Looks to be a miniature (10 cm) chef's knife. They sell for about 30 euro in the US.Hello Everyone,
I just bought an "Office" knife aka Paring Knife, or simply Small Kitchen Knife.
This knife is really useful and I should have bought it way before...
- Precise works : Slicing a garlic clove with a chef knife is a tough job...
- Paring : Obvious lol
- Pointy end : Removing cores of fruit or veggies
- Peeler : Sometimes on soft skins, or to go faster, a peeler won't do the job
Here's a picture of it :
Do you use such a knife as well ?
Himself's job was relocated in 2000. We moved but the kids didn't (they were 19 at the time) and I miss them dearly. We'll be back to visit - his sister will still be here.I think every American kitchen has one. As for peeling soft foods like peaches and tomatoes, a serrated peeler does the job so easily. Even overripe fruit. I can make a tomato rose with a skin so thin you can see through it.
A paring knife (what Americans call it) is one of the three basic knives advised for the basic kitchen. A serrated bread knife, a chef's knife, (size to suit user) and a paring knife. Some folks buy the Dollar Store special. Five to a package. Toss one when it gets dull. Other folks spend a lot of money on just one. And as most folks in these here parts will testify to, at one time or another, they have accidentally tossed out one with the peelings. I have two mid priced ones in my kitchen. Learned my lesson after tossing out an expensive one.
Yours looks to be mid priced. Some come with blades that are too long for the users hand. Yours looks to be just the right size for any hand. And seriously look into a serrated peeler.
Enjoy your new purchase and make lots of happy foods.
We have several paring knives in our kitchen and one I purchased in France over 40 years ago. I was traveling there and needed something to cut fresh fruit and cheese as I meandered through the countryside. This knife is awesome and I wish I'd bought a couple more. Holds an edge wonderfully and fits my hand perfectly. Hmmmm. Maybe I should go back to France for a search.......
My paring knife is one of these:
It better not get thrown out and I better never have to buy another one.
Not sure if there is too much belly in this one:
