THE PARING KNIFE              

                When thinking of a paring knife, you might recall the delicate tendrils of a peeled orange. For that is what it is most commonly used for: peeling. It is a practical knife which every chef or family should have in their kitchen for things as simple as peeling apples or something fancier, such as removing the dark veins of shrimp to cook a delicious seafood dinner.

                A paring knife is a knife very similar in structure to the classic Chef’s Knife. However, its blade is considerably smaller. It generally measures about three to five inches in length. The purpose of this knife is usually for simple things, such as peeling or coring. The reason for the minuscule blade is to allow the maximum control and precision.

                In the sense of actual structure, the best paring knives are those with a blade that goes through all the way of the handle. It makes for a much more reliable and long-lasting knife. The best blades are constructed from a mixture of alloys which aid for it to last longer. Each blade is shaped from heated metal and individually hammered.

                There are also multiple types of edges on paring knives. These are: Bird’s Beak, Chef’s, Sheep’s Foot, Wavy, Clip Point, and Paring/Boning edge. Images of each one will be provided on the right side of the page. The reason for having a different shaped edge is because each one was created for specific purposes. For example, a clip point knife edge is used for removing eyes from potatoes and pits from olives. The purposes for each one will also be provided on the right.

                As for the handle of the knife, it can be made from anything such as wood, to stainless steel. What is to be looked for when purchasing these knives is for a securely stable handle with no gaps or burrs. Working with a baring knife requires your hands to be in close proximity with the blade and is, therefore, a knife that should be handled extra gingerly.