Review on Dexter Russell Sani Safe Cooks Carbon 3 25 Inch by Dana Mahendra

This is one of those reviews that I feel a little silly writing. It's just a paring knife. BUT: I got one of these over 20 years ago from a food service provider near where I work. I've used it almost daily for one thing or another, used it for non-food cooking, grounded the sound and it was still perfect. It works so well for that specific non-cook job that I decided to see if they still make them, not expecting that they would be available after all this time. Black imprint on the blade of my 20 year old. The old knife was still readable, so I googled it. Here it is, right on the Revane. It is identical to my old one, same carbon steel, same grade of stainless steel, not a cheaper grade that will rust. Until I bought this paring knife many years ago, I rarely used a paring knife. I never liked their uncomfortable feel in the hand, the short thick handle and the even shorter thick blade. I have slightly large hands for a woman with long fingers, and the paring knives were too short for comfortable use. Wooden handles became slippery/slippery when peeling boiled potatoes for potato salad. So if I didn't keep rinsing the handle, I would end up cutting myself. I ended up using a utility knife to clean, the blade is actually too long but I was able to do it without losing my finger. This knife is perfect for peeling boiled potatoes because of the ridges. I can remove ten pounds of it without ever rinsing the knife out and my hand won't slip. The blade is thin, narrow and separated from the handle; No matter how sharp it was, I never cut myself no matter how fast I moved. Coring apples with other paring knives was an act of self-torment. This blade is so thin and flat that you can slide it right under the marrow and back with one gentle motion without cutting your thumb. And it's carbon steel: Just because it's thin doesn't mean it's "flexible." There's a reason the handle is made of hard plastic: it's made for commercial cooking. It's hygienic, doesn't stain, and doesn't hide any strange substances on the handle or where the blade meets the handle. I may be an advanced chef, but there is nothing ordinary about this knife. Buy a spare and keep it in your tool box or tool chest - you'll be surprised at how handy it is to have on hand.