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Learn how to choose a paring knife - free video on kitchen cutlery. more »
Improve your skills with cooking knives and learn how to use a paring knife in this free video clip. more »
A paring knife is the smallest and most commonly used knife in your kitchen. A paring knife is precise and delicate for peeling fruits and vegetables or slicing the smallest ingredient. It is also used for controlled and detailed cutting such as cutting shapes or scoring designs. A paring knife has been referred to as an extension of the hand. more »
Paring knifes have small short blades that can easily become dull. It is critical to keep the blade sharp for both performance and safety reasons. Paring knives are usually used to trim, carve or cut small food items like strawberries, scallions or herbs. There are several things you can do that can prevent the paring knife blade from dulling. more »
Paring knives are a cook's best friend. Small and sharp, they are designed to cut, carve, peel and do just about everything because they are so easy to control. more »
Knives modeled after the Japanese Santoku kitchen knives are becoming increasingly popular in Western kitchens. For those who prefer this particular type of utensil, the Santoku-style knife has been made in a variety of sizes and shapes, including paring knives. Knowing the best way to use a Santoku paring knife requires combination of the appropriate handling measures for both types of knife. more »
A santoku chef' sparing knife is a specialty knife with slanted divots down the sides, and a lightweight and smooth appearance. It is very thin and works well for slicing delicate items such as tomatoes. Using a santoku chef's paring knife is simple, and is perfect for cutting fruits and vegetables. more »
In a small piece of meat like a chicken breast, the bones are often easy to feel and visible, so deboning the meat does not require the services of a butcher. You can do the job yourself with a proper paring knife. more »
Peeling a mango involves using a paring knife or a peeler to remove the skin, being careful to hold on to the fruit tightly to avoid slipping. Slice a mango closely to the pit with instructions from a successful banquet chef in this free video on cooking. more »
To peel an eggplant, slice off one end of the vegetable, stand it up on its end, and run a paring knife down the sides to remove the skin. Peel and eggplant safely with instructions from an experienced chef in this free video on cooking. more »
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