Facts about kitchen paring knives
Kitchen knives are a must for any kitchen. At first glance, they appear to have the same use as a chef’s knife. It is true that they are identical in structure to a chef’s knife and the only visual difference is that they are smaller. But kitchen paring knives are not meant to be used as a smaller version of the chef’s knife.
Due to the size of the paring knives, they fit comfortably in the hand. This is by design, so you can have more control and precision. The blade of kitchen paring knives is about 2 1/2 to 4 inches. This makes the paring knife ideal for slicing, detailing, shelling, and other kitchen jobs that require a steady hand and precision. With a chef’s knife, a cutting board is often used. With kitchen knives, you hold the knife in one hand and the item you are cutting in the other.
A kitchen knife is most often used for fruits and vegetables. To remove the skin, a seed, create garnishes and designs. With a kitchen knife, smaller items and jobs are ideal. You can use it to cut the skin off an apple, deburr a shrimp, or use the tip to remove the eyes from a potato.
There are different types of kitchen paring knives available. The best thing is the type is forged and manufactured from stainless steel. The different groups of kitchen paring knives include:
Clip Point Parer: Effective for removing unnecessary pieces of fruits and vegetables.
The spearhead jogger: good for light chopping.
The miniature boning knife: when you need to debone small bird meat.
The Bird Beak Jogger – Used to trim vegetables into a sphere shape.
The Sheep Foot Peeler: Commonly used for peeling and peeling.
To use effectively, use kitchen knives for peeling, you must first learn to hold the knife and the object you want to cut. Hold the knife in your right hand if you are right handed or in your left hand if you are left handed. With the knife in hand, hold the handle firmly, but loosely enough for it to move. Make sure your thumb is free. Hold the blade toward you. In your other hand, place the item in your palm and hold it firmly. If you are cutting something small like jalapeno, hold the item with your fingertips.
To peel, with the hand holding the knife, place your thumb on the item. Gently press the blade of the knife onto the item and peel it slowly. When peeling, pull the blade in the direction where your thumb rests and use the hand holding the item to rotate.
To peel the strawberries, use the tip of the paring knife to remove the stem and carve the core. If you want to slice a lemon or orange, first get a bowl to catch any dripping juice. Peel the skin off the fruit first, then cut between each piece of white membrane to divide the sections.