The best small kitchen knives (paring and utility)
Philip Greenspun's Weblog 2017-04-07
Due to the fact that we think children will be poisoned unless they are fed organic home-cooked meals (not to mention sliced fruit and vegetable snacks offered every hour by their grandma), there is a crazy amount of cutting going on in the kitchen.
This has led to some practical research on knives. Here’s what I have figured out so far…
- Wusthof Classic 4.5-inch knife for cutting most fruit (not the crazy expensive Classic Ikon)
- Kyocera 4.5-inch ceramic knife for cutting tomatoes, which simply do not yield to the Wusthof (you’ll have to buy a new Kyocera every 3-12 months because they break easily)
The Shun DM0700 Classic 3.5-inch paring knife seems to be popular for small fruit cut by small hands, but the Wusthof’s extra length is better for most things and the Wusthof is more idiot-proof with a rounded edge at the back of the blade near your hand. (I do love the big Santouka knives.)
[That there do not seem to be any good American-made knives, at least not at a competitive price, makes me wonder how the political debate about America’s biggest problems still contains statements of the form “We should do X the way that Country Y does X.” (example: New York Times story suggesting that the U.S. health care funding bureaucracy be torn up and rebuilt like Singapore’s so that we can cut spending from our 17 percent of GDP to their 5 percent) If we can’t compete in a straightforward market such as paring/utility knives, why do we think that we can do stuff that other countries do?]