What Are Paring Knife Used For
So, what are paring knife used for? The little yet powerful paring knife used for cutting, chopping, and slicing fruits and vegetables, but it may also be utilized for a variety of other culinary duties.
Despite their tiny size, paring knives can easily cut through tougher items like potatoes while remaining agile enough to do delicate tasks like peeling, trimming, and removing seeds from fruit and vegetables. In this blog, we also have an article about best paring knife that you might want to read about it.
The paring knife gets its name from what it does. To pare is to cut away the outer surface. Paring knives excel at removing peels and outer layers from vegetables and fruit.”Elliott Bell , author from misen.com
Benefits of paring knife
Paring knives have been around since the middle ages when they were first introduced as tools that could be used to prepare food without destroying its tenderness with an iron or steel blade. These blades were originally made out of hardwoods such as hickory, cherry, maple, ash, and oak. The word “paring” means to peel which explains why these smaller-sized kitchen knives are often referred to as a paring knife.
Paring knives are extremely versatile kitchen tools and invaluable to the professional chef. They have a small, sharp blade that makes them ideal for peeling, slicing and other precise food preparation tasks.”Russums-shop.co.uk
Why use paring knife?
Aside from being able to perform multiple functions, there are several benefits of using a paring knife over any other conventional knife.
- Easier to handle – They are so small that you will not feel them in your hand unless you squeeze too tightly. Thus, they are easier to hold and control than larger knives.
- Efficient – You will find that you get better results by using a paring knife rather than a chef’s knife. This is because it provides more resistance and leverage against tough ingredients.
- Safe – Because of their lightweight nature, paring knives are safer to wield than larger, heavier knives which may cause injury if mishandled.
- Versatile – A paring knife comes in handy at all stages of cooking. It is perfect for peeling, coring, slicing, and dicing.
- Affordable – Compared to chef’s knives, paring knives cost much less. You can buy one for $10-$20 depending on the brand.
- Durable – These knives last longer compared to other knives especially those that are made of stainless steel.
- Easy to clean – Since they come in plastic cases, cleaning up after using them is easy. Most manufacturers recommend washing them with hot water only.
- Storage – Unlike sharpening stones, paring knives don’t need to be stored separately. After each use, just rinse them under running tap water then store them away until next time.
- Lightweight – Even though paring knives look very small, they still weigh somewhere between 1/3rd and half as much as a full-size chef’s knife.
- Cheaper – Paring knives are cheaper than chef’s knives. You can expect to pay anywhere between $10-$20 for a good quality paring knife.
Types of Paring Knives
Paring knives are typically available in two sizes: 3 to 4-inch blades and 2 to 3-inch blades. Shorter bladed variants feature a curved blade and are frequently referred to as “bird’s beak” paring knives. Owning both is great, but if you must select only one, go with a longer curved blade in case you wish to be able to use the knife on a cutting board, such as when removing small chunks of fat from chicken or pork, or just for chopping vegetables, etc.
However, avoid an extremely rounded blade and a tip that is turned up at a sharp angle, since these will make utilizing the knife’s point for coring or hulling difficult. Although paring knives with blades as long as 5 inches are available, most people will likely prefer a blade in the 3 to 3.5-inch range.
A straight blade may actually be superior for some hand-held jobs, and as long as the blade is precisely straight, you can use them on a cutting board, but you would almost never use a curved paring knife in a rocking motion, as you would with a chef’s knife.
Aside from the classic styles mentioned above, which have blades that are not overly rounded, there are many options in straight-bladed styles such as Santoku, hollow edge blades, and different tips such as the so-called bird’s beak or sheep’s foot, both of which are suitable for specific carving tasks. Few home chefs will need to overthink the paring knife, and one of the contemporary classics mentioned above that is excellent for all-around usage will enough for the most of us.
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