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  • Hi, my name's Dan Delavan. I'm the owner/operator of Plaza Cutlery in Costa Mesa, California.

  • We have a great selection. We also have a website, And today, we're

  • going to be talking about knives.

  • The paring knife is a small general-use knife. Usually, it's your catch-all knife for opening

  • packages, for trimming anything. If you have a piece of meat and there's a piece of fat

  • on it or something you have to get off and you don't want to grab the bigger knife, chances

  • are the paring knife will be the knife that's already out on the counter. So you're going

  • to grab that and use it. So it does a little bit of everything.

  • The standard paring knife is usually going to have a three-inch to a four-inch blade.

  • And this is about a three and a half, so it's kind of right in the middle. This is a Wusthof

  • Ikon, standard knife, very slight curve. And if you notice the profile in all the knives,

  • profile is very similar, just a slight curve up. Forge guard, larger handle, again ergonomic

  • but full tang. Ikon has got a steel butt, which you can use for smashing garlic and

  • but it grips right in the hand. Some people will use a paring knife in this manner in

  • order to trim. So it's whatever way that you use it, but paring knife, usually about three

  • to four inches.

  • A lot of people just like something real basic, Victorinox again, puts out some really basic

  • knives. They're not very expensive. They're only, you know, from $5 to $10, but it's a

  • fibrox handle. This particular one is a serrated edge. It does come in a plain edge and it

  • comes a little bit bigger, which is a nice simple paring knife. This particular one is

  • very popular because the handle is comfortable, and also being serrated, you don't have to

  • sharpen it. It'll stay sharp for a long time, and eventually, when it does become dull,

  • in most cases you're just going to replace it because it's not that much money anyway.

  • Okay, now for a couple of specialty paring knives. This is called a Bird's Beak. Also,

  • a tournee knife. This is a Shun Classic and you notice it's kind of a hook blade. And

  • it's used for peeling and garmdige work and so forth. It's meant to be held in the hand

  • like so. Some people again will put their finger behind it and then they'll use the

  • tip to really guide it in order to cut in a very exact spot, usually in a drawing motion

  • where you're pulling back on it.

  • This is a Hinkle Four Star II. This is a mini boning knife. A lot of the characteristics

  • of a regular full-size boning knife, but just in a paring knife. Again, you have the narrow

  • blade with the curved area here where you can cut with this back end and then it tapers

  • up to a fine point. It's not flexible, just barely, you know, like the regular boning

  • knife. And it grips in the hand really nice and you have the curve back. The Four Star

  • II is a very popular handle with a lot of women because there's no corners. It's a very

  • clean knife because there's no seam around. It does have a metal butt cap. It's a great

  • little knife used for a lot of different things.

Hi, my name's Dan Delavan. I'm the owner/operator of Plaza Cutlery in Costa Mesa, California.

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