So, this happened....

Oops, you’re right. :grimacing: I was thinking of yanagiba.

Yes, but maybe fireclay cutting boards? I think the coarser-grit will promote greater interest in learning at-home knife sharpening… :grin:

Maybe tell them that they can use the cutting boards to sharpen their knives.

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So… I just got contacted to make a knife as a birthday gift. When I asked what kind, the answer was one for slicing/carving large cuts of meat! :expressionless: Maybe my next knife will be a sujuhiki?? :laughing:

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I guess both sujuhiki and kiritsuke can serve as craving knife. I read carving knife used to be a symbol of statue. Here is an idea for you. You should start to sell matching craving fork. :slight_smile:

You should ask how large cuts of meat and what. Maybe you should make one as long as a Maguro bōchō. Ha.

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His comment at the end really resonated with me:

“If you love it, you’ll teach yourself.
If you don’t love it, others teach you.”

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Yeah. Kind of a simple truth, but often overlooked.

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Interesting that people asked. I rarely use a paring knife. I can’t think of anything I use it for other than garnish such as tomato roses. For me a vegetable peeler does everything else a paring knife might do. Horses for courses.

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My dad uses a paring knife for everything, and it makes me crazy! Gifted him a nice chef’s knife 35 or so years ago; he recently gave it back to me, totally unused as far as i could tell.

I do use a paring knife for many things, such as cutting the ends off radishes as I’m cleaning them, green onions, small fruits and the like. I also use them for small lemons or limes, if I’m just trying to get a couple slices. If doing en masse, would use a bigger knife.

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I didn’t use to use a paring knife, but after getting one, it is useful (not a must) for smaller tasks. Jacques Pepin is one of the few I know who extensively uses the utility knife.

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Love Jacques! I always used to keep a largish paring knife in a desk at work, for peeling and cutting up apples, or other fruits. Came in very handy for lots of stuff actually @Chemicalkinetics.

@Auspicious, I agree, especially since I can’t afford to drop the price very much. They take just as much time to make, which is most of the cost involved!

I only use my 4" parer for cutting larger fruits (like peaches), and I probably use my 3-1/4" parer only once a year. :grimacing:

My dad did the same! :smile: One of the last times I visited him at his home, it was shortly after I had started sharpening and repairing damaged knives. I realized his paring knife was so dull that I couldn’t tell which side was supposed to be sharp! :grimacing:

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My pet peeve when being at other people’s houses and using their knives. Good lord, no wonder a lot of people think they don’t like to cook, because they can’t even get their ingredients cut up! I take my own couple of knives sometimes and when traveling, if staying in a condo or VRBO house.

A lot of people get quite alarmed seeing me with big knives, like they think I should be using a paring or very small chef’s knife. Silly. I’ll try to pm the pics to you later today @Eiron.

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This is about all that I use a paring knife for: https://www.youtube.com/watch?v=Gi2K-D70UPY . I use a chef’s knife for garnishes like bunnies from olives or grapes or pigs from lemons.

Someone asked if you had considered sharpening stones as an accessory. I’m a tri-stone guy myself. grin

Something that might have more return would be small knife rolls or cases for travel. The rolls I have found are way too big for what I carry - generally a chef’s knife, a serrated bread knife, and a steel. Currently I wrap the blades in a side towel and rubber band them closed. If you can find a seamstress or canvas maker who can whip them out on demand you won’t have to tie up money in stock and can upcharge for custom. I’d buy one. I’ve put a lot of thought into this so holler if you think there is merit in the idea. dave@auspiciousworks.com

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My husband, who’s 6’4", tends to grab the paring knife for almost any task. Drives me nuts when he takes one to cut the meat off the thanksgiving turkey, usually a 20+ pounder, but I try to remind myself that his knife skills come from being a Boy Scout (he attained Eagle status), and not a cook or chef. I like a wide variety of knife, although I’m nowhere near as knowledgeable as the rest of the folks on this thread. Whatever works, I guess.

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Oh that is funny about your H, especially with the turkey @ewsflash. I guess he’s got a lot of company it seems, like my dad…

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold