Let’s get right to the point (pun intended): should you get a serrated or a straight paring knife? Most people who really know their way around a kitchen will admit that it can depend on what you will be using it for.
The problem? Who uses a knife for the same job every single time? It is better to look at the best overall function that can handle any job.
In this article, we will take a look at what each blade style does, why you want to have a paring knife in the first place, maintaining your knife regardless of what you choose, and some of the most recommended blades on the market.
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Both styles are great to have on hand, and will quickly become a favorite tool in your gourmet arsenal. Since we are talking about the same general items, you can expect plenty of similarities that would be redundant to discuss.
Instead, we can break down their functions into two major differences that set them apart:
Straight Blades – A straight edge on a paring knife is best for any cutting that requires you to press down. It slices thinly using pressure, and as long as the blade is sharp, it is effortless and precise.
The Cons: There are two negatives to choosing a straight edge. The first is how it can be ineffective as the blade dulls, requiring you to keep it sharp at all times.
Not only will it crush some food items, but it is also more prone to slipping and can lead to injuries. The second is how often it loses its razor edge.
Serrated Blades – A serrated edge on a paring knife is best for any cutting that requires you to protect the inside of the food item. For example, if you are cutting a lemon you want to get through the skin without squishing out the juice onto the cutting board.
That is why most bread knives have a serrated edge, to cut through the crust while keeping the tender bread inside intact
The Cons: There is only one con to a serrated blade, also related to dulling of the edge. It will mangle food if it catches on unsharpened teeth, ripping through the inside of the item.
However, serrated blades are easier to keep sharpened, and indeed require less maintenance than a straight one.
As you can see, both paring knives are great, as long as you take care of them. Investing in a good sharpener, whether electric or a simple manual one, will give you everything you need for easy slicing of nearly anything in your kitchen.
Once you have your perfect paring knife, you must know how to maintain it. If you do things the right way from day one, you will avoid broken handles, dull edges, and kitchen accidents.
Maintenance is pretty simple. Just follow the below tips:
- Avoid wood or plastic blocks. Storage blocks are terrible for holding your knives. Why? Because the gaps hold moisture and food particles while maintaining a warm temperature. That makes it a fertile breeding ground for bacteria, which will spread along with your knife every time you put it in or out.
- Install a magnetic strip. The best way to store knives is on a magnetic wall strip. They are cheap, easy to install, and are less prone to bacteria. Plus, they are easy to sanitize with a bit of vinegar and a rag.
- Hand wash your knives. Dishwashers are another easy way to damage your knives. Just like blocks, the handles can hold bacteria that fester inside of the gap where the blade is held. The heat may also warp the blade or break down the edge over time.
- Don’t soak your knives. You don’t want your set to be exposed to water for that long. Use a sponge or rag to clean the knife right after use, then towel dry it before putting it away.
- Regularly sharpen your knives. Blades get dull with use, it is inevitable. Have a sharpener handy and sharpen it any time it starts to feel less smooth during cutting. Some chefs even sharpen their knives before every single use.
- Consider a professional cutler. Once a year, take your knife set into a cutler who can professionally reinvigorate your blades. They will last much longer, and make your own sharpening in-between visits more efficient.
There are certainly expensive knives out there if you want them. But you don’t have to spend a fortune to get a good blade. Some of the highest rated paring knives on the market are between $10 and $20. The materials they are made from are a bigger factor in performance than the cost itself.
Wood handles tend to be less long-lasting because the handles can rot. To avoid that, follow the tips above about washing, drying, and storing. As long as moisture isn’t soaking into the lumber, you should be able to avoid molding or break down.
You could also consider pure steel knives, plastic handles, or ceramic knives. These are less likely to have issues when handled properly.
If you do decide to go with an expensive set, look at them as investments. You want something that will be in your tool kit for years, even decades. Brands like Wusthof, J.A. Henckles, Global Santoku, Spyderco, Benchmade, Kershaw, and Ergo Chef are some of the most raved about sets around.
Whether you go with a serrated or straight paring knife is really a matter of preference. Neither is automatically superior over the other, and both have their place in a well-stocked kitchen.
It may even be worth having one of each, so you can have pressure cuts, as well as serrated cuts for anything with a harder exterior.
Just be sure to pick a reliable brand, using the materials that work best for your needs, and that you care for them from the first day.
Olivia, a freelance writer living with her husband and two teenage kids in Salt Lake City, Utah. An avid fan of cooking, she enjoys writing about her experiences. She also loves sharing recommendations for luxury accessories and appliances. When not writing or whipping up mouth-watering recipes, she likes to read, visit galleries and museums, swim, and spend time with her dogs.
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