FavorFlavs #30

We all have them: favorite flavors, ingredients and kitchen tools. FavorFlavs that we keep reaching for (again and again). These are ours.

Paring knife

As registered foodies, we have a whole array of chef’s knives stuck to the kitchen wall in various sizes, materials, blade thicknesses, price ranges and fancy brands. Shun? Yep. Messermeister? Selbstverständlich. Global? Sure.

But honestly, most of them spend most of their time simply looking pretty. When we want to peel or slice or finely chop something, we most often reach for the paring knife after all. Which is truly not only perfect for the task assigned to it according to its name. It also adequately removes all vegetable and fruit peels. As well as cutting fries perfectly well, snipping onions and julienning carrots.

While some large chef’s knives can be a little intimidating, even for a registered foodie, the paring knife is a friendly little knife that also feels great in the hand.

Our favorite is the razor-sharp handmade Molenmes from the Solingen company Robert Herder, established in 1872. The 20-gram tool with a beechwood handle and wafer-thin, but non-stainless, carbon-steel blade costs barely ten euros, yet cuts like a dream with its eight-centimeter blade.

One chip after another after another.

Available from household stores and specialist (online) knife shops.