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Stainless Steel Paring Knife

Paring knife (curve edge or straight edge).

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Cookware Stainless Steel Paring Knife

Paring knife (curve edge or straight edge).

Chemicalkinetics | | Sep 24, 2009 07:07 AM

Hi guys,

This is my second post. I was thinking about getting a boning knife to accommodate my all-purpose knife, but now I am considering a paring knife first. I think one of you guys talked me into it. My question is about traditional curve edge and straight edge. In case, I am being confusing. Here are two examples:
Curve edge:
http://www.amazon.com/Shun-Classic-2-...

Straight edge:
http://www.amazon.com/Shun-Classic-2-...

The way I see is that the curve edge is better is most occasions because the user can cut in at various angle while the curvature accommodates it, whereas the user need to be more exact when he/she is using a straight edge. However, the straight edge is better for peeling a flat skin off fruits or vegetables for food prep. For example, only a straight-edge knife can do this:

http://farm3.static.flickr.com/2642/3...

Of course, I am not going to cut a huge daikon with a paring knife, but you get my point. Is there any advantage of a straight edge paring knife? Anyone here actually prefer a straight edge paring knife? If so, can you name at least one reason?

Thanks for your time.

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