Help identify and find a new version of this knife.
December 19, 2009 8:02 PM Subscribe
Help find a similar new model of a 10-15 year old paring knife
I'm trying to find a new set of these paring knifes and haven't had any luck in stores. I just like the feel of the wood handle and shape of the blade, perfect for peeling fruit and potatoes etc. I can't remember where I bought this knife, but most likely it was a store in or around Toronto, Ontario. It could have been from a department store but I completely forget.
Does anyone know where I can find a new set of these style knifes?
I'm trying to find a new set of these paring knifes and haven't had any luck in stores. I just like the feel of the wood handle and shape of the blade, perfect for peeling fruit and potatoes etc. I can't remember where I bought this knife, but most likely it was a store in or around Toronto, Ontario. It could have been from a department store but I completely forget.
Does anyone know where I can find a new set of these style knifes?
Best answer: That looks like an older (discontinued) style from Chicago Cuttlery. A few of the current models have similar blade styles, but they've moved to a curved handle.
posted by dws at 8:14 PM on December 19, 2009
posted by dws at 8:14 PM on December 19, 2009
Warther Cutlery offers a few different styles of wood handled paring knives. I own one myself and am very happy with it.
posted by bwilms at 8:53 PM on December 19, 2009
posted by bwilms at 8:53 PM on December 19, 2009
Victorinox has a line of paring knives with rosewood handles. See this one for example. I've been happy with a Victorinox knife for quite a few years now. They are also very reasonably priced. You might also consider this knife . Here is another wood handle paring knife.
posted by gudrun at 10:55 PM on December 19, 2009
posted by gudrun at 10:55 PM on December 19, 2009
Seconding the Victorinox, mine holds an edge for months.
posted by hortense at 1:29 AM on December 20, 2009
posted by hortense at 1:29 AM on December 20, 2009
Best answer: Definitely Chicago Cutlery. I have that exact same knife, part of a set I bought over 20 years ago. I think the ""Walnut Tradition" line is the closest in design to the older oak-handled pieces like this one.
posted by drlith at 4:44 AM on December 20, 2009
posted by drlith at 4:44 AM on December 20, 2009
Best answer: Specifically, a ""Slant-tip paring knife."
posted by drlith at 4:46 AM on December 20, 2009
posted by drlith at 4:46 AM on December 20, 2009
The reason wood-handled knives are so rare is that wood is a terrible material for cutlery. It's relatively difficult to clean and soaks up bacteria like a sponge. If you must go for the wood look, get Pakka wood, which has been treated with resin to seal it.
posted by mkultra at 6:27 AM on December 20, 2009
posted by mkultra at 6:27 AM on December 20, 2009
Best answer: I think it's the Chicago Cutlery 102S. You can find places selling them new yet.
posted by 6550 at 6:29 AM on December 20, 2009
posted by 6550 at 6:29 AM on December 20, 2009
The reason wood-handled knives are so rare is that wood is a terrible material for cutlery. It's relatively difficult to clean and soaks up bacteria like a sponge.
Yet according to this study on wood vs. plastic cutting boards, bacteria can survive longer on plastic than wood:
Our research was first intended to develop means of disinfecting wooden cutting surfaces, so that they would be almost as safe as plastics. Our safety concern was that bacteria such as Escherichia coli O157:H7 (commonly known as E-coli) and Salmonella, which might contaminate a work surface when raw meat was being prepared, ought not remain on the surface to contaminate other foods that might be eaten without further cooking. We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present.
posted by oneirodynia at 2:48 PM on December 20, 2009
Yet according to this study on wood vs. plastic cutting boards, bacteria can survive longer on plastic than wood:
Our research was first intended to develop means of disinfecting wooden cutting surfaces, so that they would be almost as safe as plastics. Our safety concern was that bacteria such as Escherichia coli O157:H7 (commonly known as E-coli) and Salmonella, which might contaminate a work surface when raw meat was being prepared, ought not remain on the surface to contaminate other foods that might be eaten without further cooking. We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present.
posted by oneirodynia at 2:48 PM on December 20, 2009
Response by poster: thanks for the help! it certainly looks a lot like the Chicago Cutlery knife. I specifically like the shape of this blade and the weight of the wood handle, but thanks everyone for the other suggestions too.
I knew these were cheap too and didn't want to spend a lot of money on a new style especially if i ended up not liking it. I'm not too worried about the bacteria because I don't use it on meats or poultry but good to know there is an issue with wood handles in general.
posted by safepants at 7:09 AM on December 21, 2009
I knew these were cheap too and didn't want to spend a lot of money on a new style especially if i ended up not liking it. I'm not too worried about the bacteria because I don't use it on meats or poultry but good to know there is an issue with wood handles in general.
posted by safepants at 7:09 AM on December 21, 2009
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posted by sanka at 8:09 PM on December 19, 2009