Award-winning chef-restaurateur Tom Douglas, renowned cutlery manufacturer Wenger, and Amazon.com introduce a line of superior cutlery that will inspire chefs and build confidence in the kitchen. Manufactured by Wenger for the serious home cook or working chef, this 6-inch paring knife is ideal for peeling, coring, cutting, and slicing fruits and vegetables. Its serrated edge can handle everything from slicing tomatoes to cutting meat, making the knife a versatile workhorse in the kitchen. Tom Douglas by Pinzon Wenger cutlery is made of polished, high-grade stainless-steel for excellent edge retention, and each blade is honed to a shaving-sharp edge. Brown synthetic handles, molded and sealed directly onto the blades, set a new standard in knife safety and hygiene. Combine this serrated paring knife with other knives in the Tom Douglas by Pinzon Wenger line, including the chef’s knife, boning knife, butcher knife, and sharpening steel. These knives are safe for the dishwasher.
Wenger, founded in 1893, is located in Delemont in the Swiss Jura region. Wenger originally gave the Swiss knife its main functions and current shape--with flat sides--that it is so well-known today. The renowned company also created the first butcher’s knife with a synthetic, ergonomic handle, sealed onto the blade, making it considerably safer and more hygienic. From pocket knives to professional kitchen cutlery, Wenger products are sold on more than 135 markets across the world.
About Tom Douglas
|Tom's Tips |
- Tom Douglas by Pinzon Wenger knives are intended for the serious home cook or working chef.
- While I usually like double uses for every kitchen tool, I use these knives for specific purposes. A good paring knife is essential for smaller, more precise tasks.
- Never scrape a knife across the cutting board. Scraping dulls your knife quickly. Gather your prep with a board scraper.
Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle’s most popular restaurants: Dahlia Lounge; the Greek-inspired Lola; Serious Pie pizzeria; Palace Kitchen; and Pike Place Market’s iconic seafood restaurant, Etta’s. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie.
Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appétit Restaurateur of the Year.
Tom is currently working with Amazon.com on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen.
Visit the Tom Douglas by Pinzon Store to browse his full line of Tom Douglas by Pinzon products, discover Tom's all-time favorite cookbooks, and find delicious recipes to make with his kitchen products.