Victorinox also manufactures the ideal paring knife you could ever have, the Victorinox 47508 3-1/4-Inch Paring Knife. The small size and very sharp point of this paring knife make it ultimate for handheld and small cutting tasks, such as peeling fruits and vegetables or mincing some herbs. As a mandatory kitchen add-on, this knife carries its weight frequently in its utmost comfortable polypropylene handle that will allow you a much greater control. Its blades are stamped from stainless, high-carbon steel which enables you to sharpen it easily and be used for a longer period of time. The handle of this knife is somewhat larger if you compare it to other paring knives you will see. Also, these handles that are made of synthetic polypropylene, like that of other Victorinox knives, are ergonomically shaped and designed for your comfort, convenience, and safety. This paring knife is precisely tapered from its base up to its tip with the absence of bolsters. A special tempering process is also used to produce an edge that can be resharpened over and over again, so that the knife can keep its original sharpness as if it is brand new.
All quality knives need appropriate maintenance to keep them in a perfect cutting shape. The best of its edges will quickly dull or dry if it strikes metal, glass, or Formica. Using a wooden cutting board will make the best cutting surface. If a slip occurs, a suitable cutting board is definitely safer for the user. Regular use of Victorinox sharpening steel will maintain the blades in tip top working condition. All straight-edged knives need steeling in order to keep their edges.
To properly "steel" a knife, follow the following steps:
1. Hold the steel firmly in your left hand with the finger guard positioned in order to stop the blade if it should slip.
2. Hold the knife in your right hand and place it on the top part of the steel.
3. Raise the back of the blade for about a one-eighth inch.
4. At this moment, moving the blade only, draw it diagonally the steel in an arching curve, pivoted at your wrist. The blade tip should run off the steel for about two-thirds of its way down.
5. Repeat again the same exact action with the blade on the bottom side of the steel. Always maintain the same amount of pressure and angle on both sides of the steel.
6. Repeat the process up to five or six times.
When sharpening steel does not do its job any longer, then it is the time when you should take the knife to a qualified knife sharpener who will replace a new edge on it. This, together with the use of the sharpening steel, will eventually give you many years of sharper and safer blades.
Furthermore, please take a note that electric knife sharpeners can be very harmful in use. They have to be used at utmost carefulness as they do remove too much metal which can harm the temper of the blade, and most importantly, it can change its factory-applied edge angle.