Chefs use paring knives to peel vegetables and fruits. Paring knives are also handy for other delicate tasks such as scoring pies or deveining shrimp. They have shorter handles, which grants the chef greater control over the blade. With this type of blade, chefs often hold the food they are working with in their hands while cutting it, so a dull paring knife is especially dangerous. A blunt blade can slide off food, causing injuries. It tears up the food, turning a delicate task into a messy one. Keep your Kuhn Rikon paring knives sharp with a knife sharpener.
Things You'll Need
- Paper towel
Clean your Kuhn Rikon paring knife with water and detergent if it is dirty and dry it thoroughly. Never sharpen a damp blade.
Place the sharpener on a level surface.
Raise the sharpener's lid and grasp the device from behind the hand guard. (reference 1)
Place the blade into the slot, positioning it so that the handle is next to the edge of the slot. (reference 1)
Pull the blade evenly through the sharpener until the tip passes through the device. Do not thrust it forward; pull it back from the handle to the tip. Apply gentle pressure, rather than bearing down on the knife to force it through the sharpener. Keep the blade parallel to the work surface.
Repeat this five to 10 times to fully sharpen the paring knife.
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