A kitchen without a paring knife is not a kitchen, and that’s how important a paring knife is. What does pare mean? Pare means to cut the outer edges of something. That’s, from where the paring knife got its name. Every kitchen has fruits and vegetables and to cut them, a knife is required.
A knife has used to chop small fruits and vegetables. Almost every adequately assembled kitchen contains this important tool that is the paring knife. Let’s move towards the features of a paring knife.
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Features of a paring knife
- It’s a small knife with short blades used to cut, chop, and to dice (cut food in small cubes). Chicken has seldom diced.
- Considering short blades then, that means the blades are meticulous.
- The approximate length range of these paring knives is 3.5 to 4 inches. However, some paring knives have a measurement of 2.5 inches.
- It has become a go-to tool for many chefs around the world because of its length which is an attractive feature for them, as small knives are easy to carry instead of large and elongated knives that are used just for peeling or cutting edges.
- If you want a knife that helps you in your kitchen for a long duration, then you should go for paring knives set. Especially, those paring knives whose handles are made of wood or metal and not plastic, as plastic is weak and on the constant force it can break.
- It is extremely sharp, making it useful for intricate cutting.
Uses of a paring knife
- Peeling: Small-sized knives are usually preferred for peeling, especially small food items. If you wish to peel an apple or a melon, a paring knife is the best option as the food has not wasted.
- Cutting excess parts of the food: It’s also chosen when the excess part (which has not eaten) of the food needs to be separated from it. E.g. if you want to eat a date and you have to remove, the topmost part of it which is a small area. A paring knife is preferred because unwanted part of the food has removed and nothing is wasted.
- Dicing: Dicing is referred to as cutting food in small pieces, usually in the shape of cubes. E.g. carrots, cucumber, tomatoes, bell peppers are diced if you want to cook them. A professional chef usually prefers a paring knife to dice fruits and vegetables because it’s easy to handle.
- Deseeding: Deseeding can be done of any fruits or vegetables which have seeds in them. Discarding seeds from bell peppers can be hard if you use a big knife or your hands. To do it perfectly, a paring knife has recommended because of its short length and sharp tip.
- Deveining: Deveining is done of fishes and water creatures, which are to be eaten. Veins devastate the presentation of the dish. The sharp tip of the knife helps to eradicate the veins from the food. E.g. shrimp after taking out of its shell, should be deveined if you want a decent look of your dish.
Tips for paring knives when buying
- Whenever you buy a paring knife, make sure you ask the seller for its sharpener. A sharpener is needed to make the blunt blades of the knives sharp. Paring knives are used commonly for every small task of chopping. As a result, the blades can become blunt.
- You should hold the knife in your hand and check the feeling in your hands, whether it’s comfortable or not.
- If you were preferring a paring knife set in your kitchen and also you want it to be in your kitchen for a long duration, then you should always be considerate about the material used for its making. The knife’s handle should be made of plastic or wood so that on a high force it doesn’t break easily.
- One more factor to be sure about is the shape and the size of the blade in that knife. Every person requires a different type of blade according to their hand usage. Someone prefers a curved, concave blade while others prefer a flat smooth blade. To have a decent cutting experience, one should always know his hand preferences while buying a set of a paring knife.
- As it’s easy to handle, the chef can use it to cut hard materials, which will play a part to damage the knife’s blades. So, make sure you aren’t using it on hard materials. It’s just used for small purposes, like if you wish to peel a cucumber or an apple, so paring knife suits best there.
Types of Paring knives
- Spear tip paring knife: It enables the chef to have a sawing experience because of its smooth curved blade. It’s seldom known as the classic paring knife. It’s best for slicing, peeling, and coring. The chef doesn’t apply a lot of pressure, and the knife does its own.
- Bird’s beak paring knife: It is a sharp as it looks from its name. The blade of the knife takes the shape of the bird’s beak. The blade is concave with a very sharp tip. This type of shape allows less wastage of food and cuts the food item with precision.
- Sheep’s foot paring knife: The blade is a flat, smooth one with a round tip. This round edge is the main feature of sheep’s foot paring knife because while cutting the point of the blade touches the cutting board. The best use of it is julienne cutting (this type of cutting is when; vegetables are finely chopped into long strips). Another best part of this knife is that it stays sharp for a longer period.
- Western-style Japanese paring knife: It’s just like the spear tip knife, but the difference is that it has a less curved blade. A sharper edge is given to it because it’s made of much harder steel. Its best use is in complex cutting like deveining, deseeding because of its sharp edge. It’s also used for decorating and garnishing food items for a dapper presentation.
To sum up, it can be said that one of the best knives of all is the paring knife because of its features like short length, with sharp tips and blades. Who doesn’t want a clever cutting, with a short but sharp knife? You should buy a paring knife, by knowing your preferences as stated above. The qualities that possess are outstanding and gives you ease while cutting. It assists a person to be a multi-tasker as different tasks can be performed easily, either the job is intricate or not.