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Step 1
Sharpen your knives. All of your knives should be sharpened twice a year, if you use them regularly. Once a year is fine if you are just an occasional cook. Many people think that a sharp knife is more dangerous than a dull knife. The reason a dull knife is more dangerous is because the dull knife has a better chance to slip off of what you are cutting. Use a sharpening stone and a little water, and scrape the sharp edge of the knife away from you. Do this four or five times per side, and you will have a blade as good as new.
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Step 2
Hold your pairing knife correctly. Place the flat part of the handle against your palm with the flat part of the blade hitting just around the bottom of your pointer finger. Wrap your middle, index, pinky and thumb loosely around the handle, and let your pointer finger sit on top of the flat side of the blade. It should feel comfortable and not at all dangerous. If it does, you are holding it incorrectly. Do not grip it tightly.
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Step 3
Use your pairing knife for the right job. Your pairing knife is made for precision jobs, not for chopping big vegetables or cutting through tough material. If you are finely dicing garlic, use your pairing knife. If you are chopping an onion, use your chef's knife.
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Step 4
Store your pairing knife correctly. If you want your pairing knife to have a long life, keep it safe and clean. When you finish with it, clean it immediately, and dry it thoroughly. While almost all pairing knives are made of stainless steel, overexposure to water can still damage them.
