Main Characteristics of A Paring Knife You Should Know

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Kitchen paring knives are an unquestionable requirement for any kitchen. From the first look, they look just as they have a similar utilization of a chef’s blade. It’s true that they are indistinguishable in the structure from a chef’s blade and the main visual contrast is that they are smaller.

(See more: how to buy great paring knives for your kitchen)

Main characteristics

Paring knives are a lot shorter than other knives, with blades of only 7.5 centimeters to 10 centimeters (three to four inches). peeling knives are used for small jobs such as peeling and slicing fruit and vegetables, and chopping herbs or onions.

For a professional chef or an at-home chef, a paring knife set is an absolute must and is easily available on the market. Knives are made of either forged steel or stainless steel of only the highest quality. If you buy paring knives that have plastic handles, these have a tendency to break or snap.

However, if it is just used for small cutting jobs and not used for hours on end as it would be in a professional kitchen then this would be fine. If you want knives that have longer durability you should look at buying a high-quality paring knife set. They have sturdy handles made of metal or wood and the blades are sharp and durable.

When buying a paring knife, the client must remember to buy a paring knife sharpener. This is simply because these knives are utilized regularly so the blades become blunt after some time. You should easily be able to find a knife sharpener when purchasing the peeling knife set as most kitchen stores sell them together. If you want a very high-quality paring knife set, it may be best to purchase it online or at a knife shop.

Another aspect that the purchaser must remember is that they should never be used to chop hard substances. These knives are made to make small cuts on soft surfaces such as fruits and vegetables. If you wish to peel an apple, it would be best to use a paring knife.

Last Updated on February 6, 2021 by Andy Wang

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My name is Andy Wang, and I'm a retired chef. I used to work at the City Vineyard restaurant in NYC. I also had a culinary degree from the Institute of Culinary Education in New York. And this blog is where I share my love for knives and cooking with people like you.