Equipment expert Adam Ried shows host Julia Collin Davison his top pick for paring knives.
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Interesting. Always good to know that quality doesn't have to have a steep price tag, but what about hardness? I would prefer to have my knives stay sharper longer and more difficult to sharpen. That aspect isnt touched on at all.
It’s been 15 years and I still use my Mercer paring knife that was part of my knife kit in culinary school. I even use it to break down chicken.
Greatly useful video, sounds like this is why we are taught tomato is a fruit
More money does buy you a better knife.
They did the same test on a video before this one and picked another knife, I was looking for that video and can't find it anymore, now they're all picking the victorinox knives. Im a little suspicious
I’ve ordered the chef’s knife and boning knives and love them. Just ordered the paring knife.
Just ordered this. here’s hoping
Thanks
I can see how the winner would be good, but I have a couple of different paring knives and ATK didn’t touch on jobs that needed a studier blade. I love the ATK tests, but see now the tasks are not the full range of what is needed, but instead start from an idea of what is needed and lead us to a knife geared to that. Be careful in thinking this is all you’ll need a paring knife for in your kitchen. Sometimes a sturdy, short blade is needed. In that case, choose a full tang knife.
Hmmm… Victorinox seems to be an ATK favorite all around. I have to wonder why they recommend both the Victorinox chefs knife and this paring knife.
I’m just your every day Joe in the kitchen. I have both knives based on these ATK recommendations. I like the chefs knife. It’s not “I’m in love” great, but it’s a very serviceable chefs knife. But the paring knife? Meh… not impressed. It feels cheap and too light in my hands.
I came across this video as I was searching for a Misen paring knife review. Note how ATK didn’t mention any of the other brands they tested (though if you look closely, you can identify some of the logos).
bought that knife and i hate it. its ugly and cheap, dulls fast and handle is too thin for me personally. im in the market for a new one now.
He looks like if Ted Cruz was a normal person
My mother likes a pairing knife in a tiny tiny size. Most on the market are too big for her. Most pairing knives look like shrunk down chef knives and she hates that. She likes the thinnest spine possible.
Update: she bought the Victorinox and loves it! Exactly what she remembered from the ‘90s.
This video would be perfect for an innuendo filled bad lip reading
Love this comercial of victorinox blades 🥰
Victorinox is solid. If you don't like the plasticy handle though, go for Rada (for metal) or Old Hickory (for wood). Very similar blade, just as cheap, and probably the same brands your grandmother still uses and swears by!
Love my Victorinox paring knife.
How did it change from your old recommendation of the Wustoff classic? It was your highest rated knife for years.
I enjoy watching the “Equipment Review Episodes” to see whether or not I have the winning equipment/appliances. I do very well with all of the small electrical appliances such as my KitchenAid Stand Mixer… I’ve only purchase “All Clad” by the piece not by the “Sets”. I have never found a “Set” that included everything that I needed/wanted. Also, the majority of the Sets offered had pieces I wound hardly or never use. Lastly, there are some pots/pans that I need doubles of. That’s why you should always buy it by the piece, everyone is an individual with individual needs.
I own several Paring Knifes… “4” Zwilling J.A.Henckels’ Pro”, 3” ZWILLING J.A. Henckels’ Holm Oak Pro Knives. (I own the Set)
I usually buy knives by the piece like I do with my pots and pans, unless there is an incredible sale.
I wish they would’ve talked about what was the runner-up instead of the other two worse knives.
AM IMPRESSED ALWAYS!
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I've always had good luck with Daily Chef.
Does that "winning" knife at 3:05 look like it's going to hold up after a 3, 4, or 5 years of use?
My favorite paring knife is a 5” Zwilling-Henckels. I like the longer narrow blade because it can flex and it comes to a very tiny point. . It was very sharp from hilt to tip when i got it and I keep it that way. It is almost like a filet knife. Besides, I use a peeler to peel fruit because it works better with less waste and is safer and faster. I also have a counter mount peeler for doing large quantities of apples
I have a knife made by Old Timer which I use as a carving knife and it is great at doing that job. The knife is easy to sharpen also and I have a knife sharpener from Chef's Choice which I learned about from the TV show: America's Test Kitchen which I watch regularly on PBS.
I love all of the equipment review, and frequently purchase your recommendations. Have you ever thought about reviewing and showcasing the large equipment you use in your kitchen (ie: stoves, ranges, ovens, etc) ? I recognize some of the nametags that I see, but would love to have your thought process as I am in the design stage for a new kitchen.
Thanks !
I wish they would offer up a Best Value besides just the Top knife.
They really like the Victorinox on this channel.
Well done. You managed to throw in a technical term, "affordance". Except that it doesn't mean anything like you think it does. For further information, see Donald Norman, "The Design of Everyday Things".
@Adam are cutco knives any good?
Love my Victorinox paring knife.
JUST $9,47 DAMN thats a lot!! $5 is what i want
I've bought a few Victorinox knives – they are really nice and sharp at first, but they quickly dull. I don't know why. I bought 2 knives for a friend and she found the same thing happened. I like everything else about them though – the price is great, they feel good in my hand. Just wish they stayed sharp.