🔪 Farberware Professional Paring Knives Set – Aqua Sky and Grey: Enhanced Precision and Versatility Review

We use similar, more expensive knives for our everyday knives. These professional Farberware paring knives are of very good quality. They cut exceptionally well. You need to be extra careful as it requires less pressure than most knives because they are very sharp. I prefer a serrated knife, but that's more a matter of personal preference than quality. The knives are a good length which makes them easy to use and provides enough leverage when cutting tougher things like carrots. The handles are

I use paring knives VERY often to cut up fruit and veg - something I do not only for cooking but also for my kids' school lunches (apples and carrots) on a daily basis. Unlike most paring knives I own (see the IKEA and Rachael Ray comparison), these are actually long enough to cut through a large apple or onion in one go! I love it! They are sharp and get the job done quickly. I like that one is notched and the other is not designed for different types of work. At the same time, they lose…

These paring knives have a rounded point, not a sharp one, and have heavy serrations along the entire edge. The jagged edge appears to "bite" into the flesh of the veg and hold onto it as it cuts, leaving jagged marks on the sliced veg, which I think looks good on some things like cucumbers. (Please see the photo, there are nicks on the meat but the skin was made with a Euro cleaner). The blade is thicker than I expected, so it takes a bit more force to cut (a cucumber in my case) than with my…

I've used these paring knives with no problems, mainly for slicing onions and potatoes. When the first big snowstorm hit here, I had just used one of these two knives to cut pork steak and various vegetables for homemade soups. With a serrated edge, this knife worked well for slicing pork steak into small pieces. It was like a steak knife. The small size allowed me to cut off the fatty parts as pork steak is quite fatty. I didn't try to remove all of the fat, just areas of pure fat. I chop…