What is your favorite chefs knife ?

[Nick Niacaris]

I just ordered the Wusthof Classic 3.5 inch paring knife after much research. It seems to be the top pick in most every online review. I'm also going to get a small 3-4 in santoku paring/petty knife as well. I'm leaning towards Mac or maybe the granton edge Wusthof.

[Jim Glatthaar]

Nick, my sister in law gave me the Wusthof Classic 3.5" paring knife for Christmas.  It's a great knife, but I don't use a paring knife very often so I don't have much experience to compare it with anything.

[Greg Stahl]

Wusthof Classic is all that I have in the kitchen.  You'll love that paring knike and I also like the bird's beak paring knife too.

I just ordered the Wusthof Classic 3.5 inch paring knife after much research. It seems to be the top pick in most every online review. I'm also going to get a small 3-4 in santoku paring/petty knife as well. I'm leaning towards Mac or maybe the granton edge Wusthof.

[Karen Kale]

I can't help you with this one, Nick. I hardly ever use a paring knife, so the couple I own have done the job when the occasion arose. A little bitty Pampered Chef 2" parer that was a gift, and one I bought long enough ago that I had to look up what it was. Turns out someone is selling that same knife on eBay as "vintage". ;D

http://www.ebay.com/itm/Nice-Vintage-Imperial-The-Professionals-3-Paring-Knife-Great-Replacement-/350987388723

I've kept to cheapies for knives I don't use very often, but if you're going to use a paring knife a lot, you can't go wrong with Wusthof. Like Greg, Wusthof Classics have been my main knives for a while, and they're excellent.

I've been cheating on them with my gyuto, but my Wusthofs will always have a home here. I think you'll be happy with your new purchase.  :)

[Nick Niacaris]

I also have this nice little knife on order...... ;D

http://www.chefsresource.com/mac-santoku-paring-knife-superior.html?gclid=COz7uu-Klr0CFYtDMgodyw4A_g

[Nick Niacaris]

I also pulled the trigger on this little gem today.

http://www.cutleryandmore.com/tojiro-dp/paring-knife-p113706?gclid=CJ6yyvnznL0CFeZDMgodEFYAkg

[Nick Niacaris]

Wusthof Classic is all that I have in the kitchen.  You'll love that paring knike and I also like the bird's beak paring knife too.

I just ordered the Wusthof Classic 3.5 inch paring knife after much research. It seems to be the top pick in most every online review. I'm also going to get a small 3-4 in santoku paring/petty knife as well. I'm leaning towards Mac or maybe the granton edge Wusthof.

My Wusthof arrived yesterday and it is razor sharp right out of the box. It has a really nice feel to it and I can see why it is the highest rated paring knife is most of the online reviews including cooks-illustrated and Americas test kitchen.

[Karen Kale]

Nick, just wanted to check back to see what you thought about your Tojiro gyuto. I've really been enjoying using mine, but it's my only Japanese knife, so I don't have anything to compare it to.

Sorry to make the post longer, but I was curious as to how the Tojiro stacked up against others in your new "arsenal".

[Nick Niacaris]

Nick, just wanted to check back to see what you thought about your Tojiro gyuto. I've really been enjoying using mine, but it's my only Japanese knife, so I don't have anything to compare it to.

Sorry to make the post longer, but I was curious as to how the Tojiro stacked up against others in your new "arsenal".

I love this knife and it my go to knife in the kitchen for larger jobs.

As you can tell I'm obsessive compulsive. So I've been watching more videos on getting knives razor sharp by stropping. So I went to home depot and bought a 2 inch carpenters belt for $10 and had a 2x4 cut in 2 foot sections and bought some gorilla glue and made my own strop. All you need is a fine compound and apply it to your belt textured side up and let it dry. After just give your knife about 20-30 strokes per side alternating them every few times to get a razor sharp edge. I've been sharpening some older knives where I can shave the hair off my arms with them now. I love having really sharp knives as it makes the jobs in the kitchen much more enjoyable. Plus I don't have to send them out to get sharpened now.  ;D

[Bob Henrick]

Nick, could you attach a picture of your leather strop? I am not mechanically inclined, so a picture of how it is put together would help. Thanks.

Nick, just wanted to check back to see what you thought about your Tojiro gyuto. I've really been enjoying using mine, but it's my only Japanese knife, so I don't have anything to compare it to.

Sorry to make the post longer, but I was curious as to how the Tojiro stacked up against others in your new "arsenal".

I love this knife and it my go to knife in the kitchen for larger jobs.

As you can tell I'm obsessive compulsive. So I've been watching more videos on getting knives razor sharp by stropping. So I went to home depot and bought a 2 inch carpenters belt for $10 and had a 2x4 cut in 2 foot sections and bought some gorilla glue and made my own strop. All you need is a fine compound and apply it to your belt textured side up and let it dry. After just give your knife about 20-30 strokes per side alternating them every few times to get a razor sharp edge. I've been sharpening some older knives where I can shave the hair off my arms with them now. I love having really sharp knives as it makes the jobs in the kitchen much more enjoyable. Plus I don't have to send them out to get sharpened now.  ;D

[Nick Niacaris]

Here it is next to a 7 inch santoku

[Karen Kale]

Glad to hear you're as happy with your Tojiro as I am with mine. Nice job on the strop.

I'd like to learn how to properly sharpen knives, instead of having to send them out. At some point I'll have to learn to use a whet stone, but in the meantime I'm considering the Lansky system. A strop looks like a good alternative to steels to keep knives in shape between sharpenings.

A sharp knife is a safe knife, I have learned (the hard way).  :o

[Nick Niacaris]

Glad to hear you're as happy with your Tojiro as I am with mine. Nice job on the strop.

I'd like to learn how to properly sharpen knives, instead of having to send them out. At some point I'll have to learn to use a whet stone, but in the meantime I'm considering the Lansky system. A strop looks like a good alternative to steels to keep knives in shape between sharpenings.

A sharp knife is a safe knife, I have learned (the hard way).  :o

I was going to pull the trigget on a lansky as well but after watching lots of youtube videos on wetstones and stropping I decided to go that route. Its pretty easy to learn how to sharpen knives. I picked up a combo 1000/6000 grit stone for 45 on Amazon made by king and made my own strop. And this way you can get a better finished edge that is sharper and lasts longer. I'm pretty sure I'll be able to upkeep my knives once I get the right edge on them with the strop.

[Paul Okarma]

Good Lord!  This looks like something that should be hanging from the belt of a medieval executioner.

http://www.acitydiscount.com/F-Dick-7-Double-Edged-Stainless-Steel-Cleaver-9211160.0.131023.1.1.htm

Perry, you ever see these?

[Nick Niacaris]

Good Lord!  This looks like something that should be hanging from the belt of a medieval executioner.

http://www.acitydiscount.com/F-Dick-7-Double-Edged-Stainless-Steel-Cleaver-9211160.0.131023.1.1.htm

Perry, you ever see these?

Lethal Weapon

[Jim Glatthaar]

Karen, just remember that your gyuoto must be sharpened to 15 degrees, while most western style knives are sharpened to 20 degrees.

[Jim Glatthaar]

Nick, thanks for the whetstone videos.  I think I will take the plunge.  I note we have all been doing that lately ... often.

[Karen Kale]

Karen, just remember that your gyuoto must be sharpened to 15 degrees, while most western style knives are sharpened to 20 degrees.

Oh, I haven't forgotten the angles! It's this knife that got me worried about proper sharpening, and I'm guessing my usual place does mostly western knives.

Not that I could do any better right now, but maybe I could learn on some cheapies picked up at a junk store.

[Nick Niacaris]

Nick, thanks for the whetstone videos.  I think I will take the plunge.  I note we have all been doing that lately ... often.

You will not regret it and your loves will love you for it. Its like giving those old CI pieces an electrolysis and new seasoning.  ;). You breathe new life into your old favorite knives. I have not practiced on any of my new knives as they are already really sharp but I've learned on my old knives. So my newer Japanese knives should come out much better then when I bought them.

[Nick Niacaris]

Karen, just remember that your gyuoto must be sharpened to 15 degrees, while most western style knives are sharpened to 20 degrees.

Oh, I haven't forgotten the angles! It's this knife that got me worried about proper sharpening, and I'm guessing my usual place does mostly western knives.

Not that I could do any better right now, but maybe I could learn on some cheapies picked up at a junk store.

Yes Karen take the Nestea Plunge, you can do it !!! ;D