"If you've ever tried to build your own knife set, you've probably noticed that paring knives are often much cheaper than chef's knives, which can easily cost hundreds. And as you'll see below, it's possible to get a great paring knife for around $20. But that low price often comes with tradeoffs: budget-friendly options tend to be less durable and don't sharpen as well, meaning you may need to replace them after a few years."
"What we love: The paring knife from Japanese brand Mac, which also makes a fantastic chef's knife, and bread knife, came out on top in all our tests. It's made of high-carbon steel, which means it is harder and will hold its edge better than a stainless steel blade. We found it easy to be dexterous with this knife; it had a comfortable extension-of-your-hand sort of feeling, which is exactly what you want, according to food director Chris Morocco."
Three knife block necessities are a chef's knife for big or messy jobs, a serrated knife for slicing bread or tomatoes, and a paring knife for tasks like hulling strawberries, peeling vegetables, or slicing cheese. Paring knives are often much cheaper than chef's knives, with strong budget options around $20, but lower cost can mean reduced durability and poorer edge retention. The best paring knives are nimble and easy to maneuver; handle length and blade shape should match hand size and skill level. High-carbon steel blades hold an edge better than stainless steel. Weight and handle material influence balance and comfort; a short three-inch blade can offer precision without feeling unwieldy.
Read at Bon Appetit
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