Does anyone know what Americas test kitchen recommended for a good paring and an utility knife?”
The cheapest turned out to be the best. This is an update of a previous review. For related information, see our review of Curved Paring Knives. I own more than a dozen different knives (thanks to my wedding registry), but I use only three of them: a chef’s knife, bread knife, and paring knife. I use my paring knife not just for “paring” tasks–peeling an apple or turnip, carving the rind off an orange, coring a tomato–but also for jobs suited to a mini chef’s knife or a boning knife–dicing a shallot or slipping the blade into the nooks and crannies of a chicken thigh. To find out which paring knives are the best, I asked six testers of varying hand size and levels of knife skill to peel and core apples, dice shallots, remove the silver skin (a tough, thin membrane) from a pork tenderloin, and core tomatoes. In the test kitchen, we find that 3 1?2-inch blades are the best size for most paring tasks, so I chose knives with blades as close to that size as possible within each brand, wi
