More on knives: paring knives

Testers loved the “great flexibility” of this knife, which slid under silver skin easily and turned the curve of an apple nicely. Though some testers complained that this lightest of all the knives lacked “heft,” most agreed that the super-thin, razor-sharp edge more than made up for it.

With the thinnest of all blades and an extremely narrow pointed tip, this knife was a standout in the tenderloin and apple tests. Some testers complained about the heavy handle, but most praised the “smooth” cuts from the “nice sharp blade.”

Testers praised the “incredibly sharp” blade that made slicing an apple “like cutting butter.” Though the “stiff” blade came in handy in the shallot test, most testers agreed that they would prefer a bit more flexibility.

Testers with smaller hands found the molded handle uncomfortable, and all testers found the weight excessive. Though quite sharp, the thick blade was very inflexible.

Testers liked the “comfy” no-slip rubber handle but were put off by the thick blade that was “not super-sharp.” Though the blade had some bend, most agreed that it “could be more flexible.”

Though the blade was “very sharp and thin,” it was also deemed “too long” by most testers, who were uncomfortable with the fact that the cutting edge came so close to the handle.

The long narrow blade was perfect for removing silver skin but good for little else. Even small-handed testers found the handle too narrow, though the “not-so-flexible” blade was “sharp.”

The thin, narrow blade won points for flexibility but was “not sharp enough,” and its length gave testers little control, making this knife “hard to use.” The large plastic handle was too bulky for all but the biggest hands.

Testers universally panned the “boxy” wooden handle that felt “like sandpaper.” Though the thin blade was fairly flexible, it was simply “not sharp enough” and failed to perform well on any task.