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Old 01-16-2008, 09:48 AM   #11
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I have 2 of each size and can use them interchangably but there are some things I like the longer blade for (slicing cheeses, cubing potatoes) and some I like the shorter blade (peeling apples, potatoes).
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Old 01-16-2008, 10:57 AM   #12
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Some of you might get more use out of a utility knife rather than having 2 paring knives. A utility knife pretty much makes the bridge between a chef's knife and a paring knife.
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Old 01-16-2008, 04:28 PM   #13
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MDW and I both prefer the Henkles Friodur 31620-100 4". We used the one so often that we have two. I have them razor sharp, sheathed and waiting in the knife drawer. They get used every day. We'll use an 8" chef knife maybe two three times a week but the bulk of the prep work is with these two knives. Have an assortment of other knives but none get the workout of these paring knives.
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Old 01-16-2008, 08:16 PM   #14
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I was always a lover of a chef's knife (9") for almost everything until I got converted by my partner to her favourite knife - a short 3" parer but the sharpest blade I've known and never seems to need sharpening!

I think the knife can suit you as much as the knife can suit the job.
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Old 01-16-2008, 09:19 PM   #15
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I have a 3-inch ... the least used cutting tool in my kitchen.
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Old 01-16-2008, 09:35 PM   #16
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Quote:
Originally Posted by Michael in FtW View Post
I have a 3-inch ... the least used cutting tool in my kitchen.
Thank you, Michael. We have a couple paring knives and rarely use them. I soooo use my Santoku knife and my chef's knife so often that my paring knives must feel like orphan children.
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Old 01-17-2008, 01:17 AM   #17
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I hardly use a regular paring knife. I use the tourne for stuff that I can't use a regular peeler on (eg cooked baked potatoes) and don't need a regular paring knife often. A utility knife is often handy, too.
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Old 01-17-2008, 01:30 AM   #18
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LOL @ the last three postings, to me is just the opposite.
Like Carlos75, I started to use the paring knife (3") instead of the chef together with the mandoline.
Now, I check my chef knife every now and then to make sure is not rusted LOL
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Old 01-25-2008, 06:07 AM   #19
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LOL @ the last three postings, to me is just the opposite.
Like Carlos75, I started to use the paring knife (3") instead of the chef together with the mandoline.
Now, I check my chef knife every now and then to make sure is not rusted LOL

I'm a professional chef- the paring knife almost never leaves my roll. For stuff like chopping parlsey, mincing herbs & dicing onions I can't imagine not having a French knife.

Perhaps recreational cooks have different requirements.
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