The paring knife is small and delicate for peeling, zesting, pitting and paring.

The smaller size allows full control and a narrow short blade lets the knife work easily on curves and odd shaped fruits and vegetables. The pointed tip of a paring knife is also designed to remove pips and pits without losing too much of the flesh.

LOOKS LIKE:

• Short narrow blade and handle
• Pointed tip

USE FOR:

• Preparing smaller fruit and vegetables for eating and cooking.
• Delicate tasks such as peeling garlic, hulling strawberries, sectioning citrus fruit or deveining shrimps.

HOW TO USE

Using edge:

• Use in the hand rather than with a board. Hold knife in one hand and food in the other.
• Use the sharp edge to make incision and slide knife over fruit or vegetable, using as much pressure as necessary to remove skin only.

Using Point:

• Hold item in hand or on board and knife comfortably resting in palm.
• Pierce with point and bring down to make incision applying pressure as necessary.

Our paring knives have handles made from Wood, Polypropylene, Steel and Plastic.

Wood:

• Wood is attractive and has a natural, warm feel to it.
• Hardwoods such as Rosewood and Olive wood are generally used for durability.
• Wooden handles are sealed and riveted.
• Do not immerse your wooden handles in water as they can expand and crack.

Polypropylene:

• Polypropylene is a very hard, manufactured material that is impervious to water and very durable.
• Polypropylene handles are riveted together.

Steel:

Asian knives use one piece of steel to create the knife and handle.

• The steel is generally textured for a secure grip.
• The full steel construction creates very strong leverage.

Plastic:

• Plastic handles are generally glued together and provide a lightweight handle for smaller cutting tasks such as preparing vegetables.
• Plastic handles provide a more economic knife and are excellent for taking out of the kitchen when camping or on picnics.