Wusthof Classic 2-3/4-Inch Peeling Knife

This Wüsthof-Trident Classic Bird's Beak Paring Knife is in my top ten list of most-used kitchen cutlery. I like this handy little curved knife for peeling and paring most fruits and vegetables, except potatoes, which I prefer to peel with an OXO peeler. If this knife is kept sharp, it can even be used to take the rind off of citrus fruits. If you like to make decorative food items or garnishes (like radish roses and carrot curls), or watermelon baskets or sorbet-filled oranges and lemons, then this is the knife for you. (A small fluting knife also comes in handy, too.) I hone mine with a steel frequently, and I also have it sharpened professionally as it doesn't sharpen well with the Chef's Choice electric sharpener. If you buy a set of Wüsthof knives, and this one isn't included, you'll want to add it to your collection. Also, I hand-wash and dry this knife and keep it stored in a wooden block.

Only a certain type of cook is going to need and use a bird beak paring knife. The one who likes to peel with a knife, rather than with a peeler. Try peeling a kiwi the superiority of this knife is immediately obvious. Potatoes too you can gouge out the eyes at the same time you slide off a peel. The nimble curve gets in nooks and crannies like no ordinary peeler can.

This shape also excels in a host of fine manipulations, from cutting the tops off of strawberries to intricate cuts for decorative garnishes. This little paring knife is nimble in ways that most others are not. Like most Wusthof Classic knives this one has excellent balance and a small, light, nimble feel. The quality of the steel is excellent (high carbon that holds an edge well, but sacrifices stainlessness for hardness mine is a bit stained at the tip from lots of citrus work and I care not in the least). The curved blade is slightly challenging to sharpen but I get it razor sharp twice a year with my Lansky sharpening stone system and then keep it razor sharp the rest of the time with my steel.

For the kind of cook who will use and enjoy the bird's beak shape this is the ultimate weapon the best of this shape in the world.

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This is my favorite small knife. It is excellent for peeling round fruits, I can peel an apple with this faster than with a peeler. It will cut pickles into sandwich slices like cutting through butter. Keep this knife sharp and it will not let you down.

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This is a "tourne" knife with a "carving" blade that curves inwardly. It is designed to be used when you're holding an object in one hand and cutting with the other. It is not really designed to be used with the edge downward, as when cutting against a cutting cutting board. Hence, some see it as a "peeling" knife, which it is, but it is also useful for carving vegetables, removing the stems from strawberries or for stemming and seeding greenpeppers and other peppers where you want to deftly remove both the seeds and veins. It is called a "tourne" knife because it is narrow at the tip and "turns" well in any material that you want to cut with a turning motion. It is the knife of choice if you like to cut things and let the pieces fall directly into the pot or bowl, as your grandmother did. Because the blade turns easily, it removes meat easily from bones, in tight places such as near the complex bones in lamb legs or ham shanks. In any case, the blade turns easily in tight spaces. If you want to make "boat shaped" French potatoes or carrots, this is the knife of choice. And yes, if you like to eat cheese or something else cutable in your favorite easy chair, watching television, it is unmatched, although your family will object when the cheese is returned to the fridge shaped like a duck decoy. When using any carving knife, the blade faces toward you, rather than away from you. The handle is held with four fingers, and cutting force is applied in opposition to the thumb, forcing the object being cut towards the blade. This knife is habit-forming. It fits the hand nicely and tends to get used to cut all sorts of things it wasn't designed for, so after awhile. It is a specialized paring knife, but does not replace an ordinary paring knife. The Wusthof "Classic" handle is flat on two sides, making it ideal (laid flat on a cutting board) for cutting a "pocket" for stuffing veal or chicken breasts. The classic handle gives better blade control than the new "ergonomic" handles, even Wusthof's other models. Because the "classic" handle has the feel of two flat sides for reference, you always instinctively know where the blade is, which is not the case with many of the newer, rounded, ergonomic handles. This is also the knife of choice for cutting the tape and opening boxes from Amazon . . .

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I like to create veggie carvings. I needed a curved bird's beak blade, and this one is perfect. Wusthof has far surpassed Henkel in quality in my opinion. This blade is razor sharp (keep it that way with a honing steel after EVERY use), and is very well balanced. It just feels "right" in my medium sized male hand.

While a bit costly, it is a full-tang masterpiece that has found its way into other cooking projects. Victorinox makes one that is much lighter if weight is an issue. But I love Wusthof knifes, and am glad I purchased this particular one.

If you care for it, you won't be disappointed. If you just toss it in a drawer (vs. a knife holder, of which there are countless varieties) and never hone it, then it will become dull and you're better off spending less $ on a cheap knock off that you'll probably end up tossing in the trash in one year complaining it wasn't sharp enough because YOU didn't take care of it. A quality knife needs love, just like a good woman.

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