The kitchen knife is the essential tool for any cook – amateur or professional. The professional knives are like a second coat.
But there are so many kinds of knives. What is a paring knife? And what are the functions of the best paring knife?
And Why do you need a paring knife? Below we’ll answer all the questions along with some useful tips.
Keep reading.
What Is A Paring Knife?
The paring knife, also known as a peeling knife, is an essential tool in any kitchen. It is used to peel and cut all kinds of greens and vegetables. They are knives that are characterized by being light, with a narrow and straight one-piece blade.
The paring knives are a staple in any kitchen. They have exceptional quality and great durability. In addition, their ergonomic designs make them easy and comfortable to use.
Material:
The material of the blade can be:
- Carbon steel (of superior quality, but rather exposed to the rust factor), or
- Stainless steel (cheaper and stainless).
- Ceramic version (suitable for those looking for lightness in their work).
The handles are either in plastic, wood, or stainless steel. Plastic is undoubtedly more practical, while wood guarantees excellent processing but is less hygienic.
On the other hand, stainless steel is very resistant and long-lasting.
Why Do You Need a Paring Knife?
This knife is a basic essential in both home and professional cooking. Of small size, it is used when the chef’s knife cannot reach. It was born as a peeling knife and also excellent for.
- Cutting fruit and vegetables on the cutting board
- Peeling flawlessly, quickly, and with precision
Among other knives, it is visibly recognizable both for its characteristic shape and for its size.
It is vaguely reminiscent of the chef’s knife but in a mini version. This makes it an easy to control knife and therefore suitable for any cook, professional or amateur.
The smooth, 3 to 5 inches long blade can be straight, curved, and serrated. In the case of a curved blade, the blade resembles a bird’s beak.
And it is mainly used for:
- Slicing
- Garnishing with designs ( fruit carving )
- Mincing
- Peeling and
- Dicing any fruit
In the case of the smooth blade, it is suitable for cutting soft foods:
- Meat
- Garlic
- Cheeses
- Mushrooms
- Fruit
The serrated blade is particularly suitable for tomatoes. It sinks even the softest tomatoes directly into the pulp allowing a clean and decisive cut.
The paring knife is not suitable for cutting too hard and big vegetables, such as carrots, pumpkins, etc.
How to Best Treat and Clean a Paring Knife?
Finally, two simple tips that will help you keep your paring knives longer.
- Avoid washing them in the dishwasher (especially the wooden ones!). Lately, many manufacturers have developed special materials for this need. But it is always better to wash them by hand and dry them immediately.
- After washing, put them in a special drawer in a case or a wooden block well separated from each other. Otherwise, in contact with other steel objects, they would become blunt.
Conclusion
A paring knife is one of those pieces of equipment small in size but not in operation. In fact, the size of this kind of knife is a plus point when it comes to peeling or garnishing.
Hopefully, by reading our piece, you now understand why you need a paring knife. And you will use this knowledge further in your kitchen.
