OXO Good Grips 3-1/2-Inch Paring Knife

Oxo's knife glides over the item you wish to peal, sharp and easy to direct. The gripping piece is larger than normal knives and shaped more comfortably in the palm making it feel lighter in hand than our other knives. We have this knife (back to get a few extras) and the swivel top parer that is also a delight to use--head and shoulders above the regular parer for ease and comfort. Both Oxo items highly recommended.

This would be a fantastic knife if it had a better blade. Like all OXO Good Grips products, it is ergonomically designed and would be good for long use. Unfortunately, the blade is light and made of shoddy metal. It will not hold a good edge. Of course, I normally use good German knives, so I may have been spoiled.

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I own three of these knives and use them daily. I think it's fair to consider myself an experienced home chef and I do also own several very good pieces of cutlery, including some Wusthof, Global, and Shun.

I have long hands (no arthritis) and enjoy the grip of these handles and find myself grabbing them all the time for paring, peeling, and various other small knife-work kinds of tasks. I particularly like that the handle doesn't get slippery when I'm trimming vegetables as I rinse them.

The main criticism I have about the knives is also something that I've personally found to be easily fixed. Several people have commented about the quickly dulling edge true, but using a regular old honing steel on it every few months or so (as all well-used knives need from time to time to stay in top condition) keeps them perfectly sharp and maintained.

So far I've really liked all of the Good Grips equipment I've tried (paring knives, bread knife, veg peeler, zester, and can opener) except for the chef's knife not enough heft for my taste.

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I'm a big fan of most of OXO Good Grips products, but after having purchased two of their knives, this one and the 5" mini-chef's knife, I feel compelled to warn people not to waste their money on OXO knives. To be blunt (that is the OXO knife's fate in life sorry about the pun), the quality and intelligent design for which OXO products are well known does not extend to their cutlery line. First, the handles on these knives are a very sloppy ribbed rubber that provides no more firm of a grip than a dog's rubber squeaky toy. The grips aren't particularly ergonomically shaped, either. Even worse than the grip is the blade itself. Honestly, this knife would have a difficult time cutting cold butter taken straight from the refrigerator. The blades when brand new are dull and have not been ground, sharpened and honed to a useable edge. However, I seriously doubt even a professional knife sharpener could do much with this. Made from cheap stainless steel, this OXO knife's blade is simply not meant to obtain or keep a sharp edge. Avoid this and buy one of the plastic-handled $3-4 Heckels or Victorinox paring knives instead they are vastly superior and cheaper to boot. Or, for a real change, try one of the Kyocera ceramic paring knives. They are obviously a lot more expenisive, but you still should be able to pick one up for around thirty bucks on Amazon and you will be amazed at how incredibly sharp they are. I was able to slice a section of a grape that was transparent and a mere fraction of a millimeter thick with my Kyocera.

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Love this knife. It is so easy to hold, particularly if you have any arthritic or other problems. It is also great for small hands. It does not slip and cuts beautifully. This is my second one: the last one was accidently damaged by someone who used it to pry something and bent it. It is meant for cutting food,not cement.