Calphalon Parer 3.5"  Product Reviews

"I fall somewhere between the other two reviewers. It's not the sharpest knife ever (or if you make it really sharp, it won't hold its edge very long), but its still pretty good for the price point, and good enough for the tasks I put to it (mostly dismembering fruits and some veggies)."

"I like my Calphalon pans, I needed a knife in this class, and it showed up in my Gold Box, so gave this Calphalon knife a try. It is a great disappointment. I should have realized that skill in making aluminum pots that conduct heat would not translate into making steel knives that stay sharp.I am always reaching for my 6" Sanelli (Italy) or my 8" Dexter-Russell (USA), or my vegetable cleaver (Japan), even when they are overkill for the job, because I know they are sharp.I keep all my knives extremely sharp; the sharpest (made by Buck, not used in the kitchen) can slice an 11" sheet of paper in two as it falls through the air (no joke). When I touch a vegetable with a knife, the knife is supposed to win. But the Calphalon knife has been bullied by so many vegetables I feel sorry for it. I like to be able to sharpen all my knives on the stone at one time, then touch them up with the steel as necessary. The problem with the Calphalon knife is, despite seeing the least use, it is always the first to dull. After preparing one meal it is already dull enough that the edge is white to the eye (it should be invisible). At this point it's dull enough to slip, which makes it a kitchen hazard. It dulls so fast I don't even feel comfortable giving it away: it would just be a hazard in someone else's kitchen.In short, when buying Calphalon, stick to the cookware. Get your knives from a manufacturer whose reputation has been built on cutlery."

"While I got this knife as a gif and I don't know if it was bought at Amazon, nonetheless, I thought that a review would be helpful to potential buyers. The knife is well made and well balanced, holds its edge well, and does not stain easily. I recommend it for smaller cooking jobs where a chef's 6 or 8 inch knife would be an overkill. I also own other Calphalon's knives such as 8 inch cooking knife and like them a lot."