Bar Knife Advice or Recommendations

Can anybody recommend a good paring knife for behind the bar? I have read so many reviews of paring knives that discuss mincing garlic and thinly slicing shallots, but since my knife would really only ever be used for citrus and perhaps garnishes, so I thought I would throw the question over to this over to the tiki people, since making tiki cocktails is all I plan on using the knife for.

I am looking at Opinel, Zwilling, etc. I really don't want to spend a lot, but am tired of using $8 knives that don't stay sharp, don't slice through peel cleanly, or become easily discoloured. I want to invest in something decent, but with that said, I also don't want to throw a wad of cash at something only to find out it's no better than something I could have spent $15 on; this is coming out of my precious rum budget after all!

If any one can offer some advice, I'd really appreciate it. Thanks!

Thrift stores. For pennies on the dollar you can sometimes find outstanding knives. Teach yourself how to sharpen-what you save you can spend on mugs, liquor, and other necessities.
Cheers

I love this knife.(Shun 6 Inch Utility-Knife)
Not cheap but you said you wanted a sharp knife that will
hold it's edge.
The small handle fits nice in your hand and is good for garnishing.
The blade is more thin than other blades and it's not a heavy knife as well.
But go and hold one to see if YOU like it.

When I say sharp, it's really sharp and if you don't have good knife skills you
will need lots of band aids till you get good.

You can't find a cheap knife that will be really sharp and hold an edge
that's why the ones that cost a lot cost more they do more.

Once you use a pro knife you won't be able to go back.
Shun 6 Inch Utility-Knife
http://www.amazon.com/Shun-DM0701-Classic-Utility-Knife/dp/B0000Y7KFY/ref=sr_1_17?ie=UTF8&qid=1425252165&sr=8-17&keywords=knife+shun

They also have a 2-Inch-Paring knife but the 6 inch is much more useful so
did not post it.
I do have both but use the 6 inch much more.
You can cut up a whole chicken peel potato's ect with the longer 6 inch blade.
But then I used to work in a kitchen and feed over one thousand people a day so
may use my knives more than most people do.
Good luck!

Shun 3-1/2-Paring knife
http://www.amazon.com/Shun-DM0700-Classic-2-Inch-Paring/dp/B0000Y7KG8/ref=sr_1_3?s=kitchen&srs=2600485011&ie=UTF8&qid=1425253180&sr=1-3&keywords=knife+shun

[ Edited by: tikiskip 2015-03-01 15:47 ]

This book will help you understand the make up of knives and what makes a good knife
as well as how to sharpen and keep your knife sharp.
The place I bought my knives from have a lifetime of free sharpening for knives you
buy from them.
Good deal if you can get it.

But if you can get this book out of your local library it is a good book.
http://www.amazon.com/Edge-Kitchen-Ultimate-Guide-Knives/dp/0061188484/ref=sr_1_1?s=books&ie=UTF8&qid=1425261361&sr=1-1&keywords=an+edge+in+the+kitchen

My wife picked me up the Jackson Cannon Bar Knife as a gift and it really is an amazing tool.

Some info on the knife.
http://www.rmurphyknives.com/store/media/JCBK_Press_Release.pdf

and a link to the manufacturer.
http://www.rmurphyknives.com/store/index.html

[ Edited by: DoKwan 2015-03-01 19:34 ]

I don't actually have a designated "bar knife", but when I'm bisecting citrus fruits for the juicer I almost always reach for my serrated utility knife.

http://www.amazon.com/HENCKELS-INTERNATIONAL-Classic-Serrated-Utility/dp/B00004RFMW

Ignore all the rest, everybody in the know
chooses a Hattori Hanzo blade!

ATP, I think I even see a tiki in the background sitting on the shelf! :)

On 2015-03-01 12:45, nui 'umi 'umi wrote:
Thrift stores. For pennies on the dollar you can sometimes find outstanding knives. Teach yourself how to sharpen-what you save you can spend on mugs, liquor, and other necessities.
Cheers

I think this is really good advice! Personally, decent knives have been so cheap at Ross, that I currently have only black "Sharper Image" knives behind my bar which were clearance-priced. (The black knives look cool when I'm using them, and my friends are easily amused, ha...)

But if you're going to a thrift store then you should start by looking for good steel like the German high-carbon Zwilling and Solingen blades among others. You may have to sharpen your thrift store knives when you first get them, but at least the high quality steel will take on and then keep a sharp edge longer than the cheap-o brands. Sharpening stones are inexpensive, easy to find, and easy to use.

Dam now I want a Hattori Hanzo.
http://www.japanesechefsknife.com/HATTORI.html

Here are a few of mine.

And it is all about the steel your knife is made of.
Also a nice handle, full tang blade.

[ Edited by: tikiskip 2015-03-02 14:06 ]

Shouldn't a real tiki bar knife look something like this?