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Old 01-15-2008, 01:54 PM   #1
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What size paring knife do you use?

hi! i see alot of discussion regarding sizes of cook or chef's knives but not really any discussion on paring knife size. just wondering what sizes ya'll use. i don't personally have one but found if i were to get one i'd probably get a 3". i tried a few 3.5" and 4" paring knives and felt they were too big for me to do any good.

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Old 01-15-2008, 01:55 PM   #2
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I have a 3" and a 4" and use them interchangeably
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Old 01-15-2008, 01:55 PM   #3
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I have a 3.5" so I don't need two.



lol
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Old 01-15-2008, 02:14 PM   #4
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I had to measure....MIne are Dexter Russell.....3 1/4 in.
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Old 01-15-2008, 03:47 PM   #5
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Quote:
Originally Posted by Jeekinz View Post
I have a 3.5" so I don't need two.



lol

I have two hands...
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Old 01-15-2008, 11:31 PM   #6
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I get the most use out of a Messermeister Tourne knife, don't even know the length...must be about 2.5" or so.
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Old 01-16-2008, 12:48 AM   #7
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A Tourne knife is different from a paring knife though. It is more geared towards the aforementioned type of cut. Used more for garnish and detailed work because of the turned tip.

A paring knife is a more "general" purpose. Sure a tourne can do much of the same, the blade is always smaller, and bent, but then again, I might just be splitting hairs here.......carry on....
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Old 01-16-2008, 01:07 AM   #8
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Quote:
Originally Posted by Andy M. View Post
I have a 3" and a 4" and use them interchangeably
me, too. I also have a couple of "specialty" paring knives that are helpful for turning vegetables. but I hate doing that!
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Old 01-16-2008, 03:58 AM   #9
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Paring knives come in a variety of lengths? I had no idea!

To be honest, I haven't paid much attention to the length of my paring knives. Looking now, it appears I prefer four inch (or thereabout) models. I've got a Vic/For four inch and two Opinel ("au carbone" ooh la la) paring knives that are three and a quarter.

Quote:
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A paring knife is a more "general" purpose. Sure a tourne can do much of the same, the blade is always smaller, and bent, but then again, I might just be splitting hairs here.......carry on....
You do that too?

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Old 01-16-2008, 08:08 AM   #10
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My wife seems partial to her 3" Wusthof forged round belly parer (don't see that model around anymore). I cut a 1/4" choil into it to facilitate sharpening and so she can cut with the heel of the blade.
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Old 01-16-2008, 08:48 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, 09:57 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, 03:28 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, 07:16 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, 08:19 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, 08:35 PM   #16
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Quote:
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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, 12:17 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, 12:30 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, 05:07 AM   #19
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Quote:
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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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