Buyer's Guide: the Paring knife

Despite its small size, the paring knife has all the qualities of the greatest kitchen knives! This little multifunction knife can peel, skin, mince, skim the fat or cut your vegetables, meat and fish with a simple, precise and efficient gesture. You cannot do without it in your kitchen.

Small, light and handy, the paring knife can do a precise job with all types of food.

Measuring between 7 and 11 cm, its short and rigid blade without serration is extremely sharp. Its slightly incurved or straight shape, depending on the models, is perfect for cutting and mincing, and its pointed extremity allows precise gestures, and is very handy to skim the fat off a piece of meat or remove a spoiled piece of fruit or vegetable.

Made with high-quality stainless steel, wood or polymer plastic, the handle perfectly hugs the shape of the palm of hand and does not slip from your fingers when you use the knife, even for a long time.

How to use your paring knife properly?

Thanks to its small size, the paring knife provides an excellent grip for a handy, efficient and safe use. Its usability makes your gestures more precise and thanks to it, you can cut food very meticulously and with a simple movement.

The rigid blade of your paring knife allows you to peel and skin with precision all your fruits and vegetables, even those with a hard skin like citrus fruits, without waste.
With the blade or the point of it, you can meticulously remove the stems and seeds of your fruits and vegetables.
The sharpened blade of your paring knife can slice or dice your meats and vegetables very easily. You can also cut your vegetables with style: mirepoix, julienne or brunoise, for refined and original presentations.
You can also use your paring knife to turn some of your vegetables, like zucchinis. Cut your vegetables in regular pieces with your knife and remove the seeds with the point of the blade. You can then check the cooking of your vegetables more easily.
The paring knife is also perfect to remove both skin and nerves, and to skim the fat off your pieces of meat before cooking them.