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Dracorio1
13
Dec 6, 2017
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I'm buying my first paring knife, I've noticed there are varied size options. As I already own a 20cm Chef knife, what sort of size should I look for? Also, I've heard a lot of praise for end grain over edge grain chopping boards, is it actually a big deal?
Dec 6, 2017
jkiemele
222
Dec 6, 2017
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Dracorio1I like paring knives that are 3.5 inches (about 9cm). In terms of chopping boards, I've used both and liked them. I've heard the end grain is softer and better for your blade, which may be true. I don't know enough or really care enough. I will use either. Look-wise, I do like how end grain looks.
Dec 6, 2017
AngryAccountant
277
Dec 6, 2017
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Dracorio1A smaller blade paring knife is going to be better at fine detail, and might help reduce blade flex, all else equal. A larger paring knife is going to be more versatile, but you've got a smaller chef's knife (20 cm is small for chefs knife, in restaurants you might even see 30 cm, but 25cm is what I like) that can likely cover down there. I'd suggest going on the smaller end of whats available for a paring knife, and if you decide down the road you want something in the middle, a 12cm utility blade might be just what you need to cover the gap.
Regarding end grain vs edge grain cutting boards, It's not a huge deal. Think of it as the last 10% of performance. Going 10% faster in a racecar might cost 100% of your original cost. An edge grain board (which I use) is great, but its not the best. I just don't think the price premium is worth it. Though if I had the tools to make my own cutting boards, they'd all be end grain.
Dec 6, 2017
Friedumpling
46
Dec 7, 2017
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Dracorio1I would recommend not spending too much on the paring knife. Being so tiny, they can easily be lost if you like your knives to travel. Everyone is right about the grain differences and I would only buy one if I have really high end knives.
Dec 7, 2017
Hayddawg
8
Dec 8, 2017
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Dracorio1Get two cheap paring knives, one paring and one peeling. Both should be about 8-12cm
Dec 8, 2017
Cornstalk
Dec 8, 2017
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HayddawgAre you just yanking our chains, or is there really a difference between paring and peeling knives?
Dec 8, 2017
harrisonh
51
Jan 23, 2018
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Dracorio1two separate issues. I know you merged them in to one for brevity. But the length of your length is based on your ergonomics. For a home cook, the difference between a 3 1/2 paring and a 4 paring won't matter, but if you're doing prep for 6 hours, that half difference DOES matter.

You do NOT use a paring knife on a board or only minimally for detail work in which case the knife won't even touch the board with any force.
As far as edge grain, vs end grain, how much cutting are you doing? End grain is slightly "easier" on knives and it is "self repairing". It's also more expensive. Edge grain needs to be refinished more often, is a little harder on blades but is cheaper at initial purchase.
Jan 23, 2018
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