Reddit reviews Kuhn Rikon Straight Paring Knife with Safety Sheath, 4 inch/10.16 cm Blade, Red
We found 3 Reddit comments about Kuhn Rikon Straight Paring Knife with Safety Sheath, 4 inch/10.16 cm Blade, Red. Here are the top ones, ranked by their Reddit score.
Ideal all-purpose kitchen prep knife - chops vegetables, peels apples, slices cheese etc with easeFeatures an ultra-sharp hand-ground long-lasting Japanese stainless steel bladeNon-stick coating releases food from the cutting surface for easier and neater choppingEasy-to-grip handle contours to the hand for maximum comfortMatching sheath allows safe storage within kitchen drawers and is great for use outside the kitchen (barbecues camping on vacation etc)blade material type: Carbon
I purchased the Chef's Choice Knife Sharpener 4643. I know that the trendy way to sharpen knives right now is with a set of stones, but I just can't be assed to do that. When my knife dulls, I spend 5-10 minutes using the sharpener and honing the blade. Note that the 3rd notch says "Serrated".
Here are some general recommendations for picking a knife.
I recommend just going to a store like Williams Sonoma, Bed Bath and Beyond or Su La Table and just trying out knives. I know that many of them will have some vegetables around that you can practice on.
I personally prefer a slightly heavier knife because I can rely on gravity to help push a knife down through whatever I'm cooking. I like a wooden grip because the weight helps distribute the weight closer to the center of the knife (the grip point) rather than making it more front heavy, which can be tough on the wrist. This means that I usually avoid plastic grips.
I have a grand total of 5 knives. 95% of my cutting is performed by a relatively large, 7.5" Santoku (essentially a Japanese chef's knife). I have a cheap chef's knife that I use for cutting things that might damage the blade (such as casseroles in a glass dish). Beyond that, I have a Wuhstoff bread knife, a paring knife (for very small cuts and peeling) and a utility knife (when I need to cut smaller items or I'm cutting a small amount of food).
I'm, personally, absolutely in love with the Japanese knives and would totally recommend a Santoku for a first knife, but I also recommend you find the time to try holding it and determine if it's for you. The straight vertical edge next to the handle can be cumbersome to first time users.
Beyond a chef's knife, I recommend holding off until you find yourself needing something else. It also means you can spend a little extra on your main knife rather than buying a set of cheap knives.
Avoid carbon steel knives. They rust easily. Ceramic knives cannot be sharpened with the sharpener I linked above.
I was researching paring knives once and found a guy somewhere who swears a Kuhn Rikon Amazon Link paring knife is the best EDC he's ever had. I think he lived in a knife restrictive country though. But hey, it comes with a sheath.
What length did you get? I have several and I strongly prefer my 8" to my 10".
I also use a Chef's Choice sharpener because hey, these are really inexpensive knives. Yet still my oldest on is 14 years old. So I would not be worried about removing a lot of material or sharpening a lot.
When you say paring do you mean:
https://www.amazon.com/Kuhn-Rikon-4-Inch-Nonstick-Colori/dp/B000GZDY6Q
Or
https://www.amazon.com/gp/aw/d/B0019WXPQY/ref=mp_s_a_1_2?ie=UTF8&qid=1469729638&sr=8-2&pi=SX200_QL40&keywords=victorinox+paring+knife&dpPl=1&dpID=31-3k5SJDRL&ref=plSrch
Because I have some knives like the former and they are for imho cutting small things two handed on a cutting board. The latter are very cheap, very thin...should be getting a multi-pack for very little $$ and they are much better for me for things like peeling or cutting while eating etc etc. i use them all the time and just throw them away and replace them yearly. Not an investment.