Don’t Be Shy: Sharpen Your Paring Knives

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Jan 10, 2012
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(Image credit: Apartment Therapy)

The first time I took my paring knives to a

knife sharpener

I’d wager that paring knives are the real workhorse of many kitchens. I know my three spend more time in the dish drainer after being cleaned than they do in the drawer with the other knives. Cheap paring knives aren’t that sharp to begin with, and months of slicing apples, cutting sandwiches in half, and sawing through plastic packaging (What? How do you get the plastic ring off the mayo jar?) don’t improve anything.

The cost of sharpening these paring knives is probably equal to what I paid for them to begin with. But to me, it’s worth it. I like these knives, and replacing them when they get dull seems wasteful. I’ll also bet your paring knives will never be so sharp as when they’re professionally sharpened. Those stubborn plastic rings on jars don’t stand a chance.

In short: even the cheapest paring knives in our drawer deserve love, too. Go ahead and get them professionally sharpened.

Related: How To Cope With Your Parents’ Dull Knives

(Image: Emma Christensen)

Filed in:
Knives & Cutlery
Tips & Techniques