Paring knife Definition:
A paring knife is a small knife with a sharp blade that is usually 3 to 4 inches long. It is easy to handover and used for pealing and coring vegetables and fruits. The blade of the paring knife is typically thin and narrow. There are several brands of paring knives. It is usually used in the kitchen for the cutting and peeling of fruits and vegetables. A paring knife is the second priority of the chefs after the kitchen knife however all chefs don’t agree.
Types of paring knife:
There are basically four types of a paring knife. They all contain different shapes and characteristics.
Victorinox paring knife:
Grant winning Victorinox Paring knife and Utility Knives are genuine kitchen basics. These Swiss-made blades are little, however very adaptable. These paring blades are ideal for everything from mincing garlic and managing beans to coring tomatoes and some other little board or handwork. The Utility Knives are an extraordinary ordinary decision for cutting cheeses, cutting sandwiches cutting leafy foods. Add custom etching to Victorinox Parers and Utility Knives at Swiss Knife Shop.
This is the top priority of the chefs. Its spear tip allows the blades to carve fruits and vegetables easily and quickly.
The knife contains the shape of the bird’s beak. It is used for the cutting and peeling of irregular fruits and vegetables. It contains a curved shape that makes it easy to cut curved surfaces.
As the name resembles the foot of sheep, represents that it is of square shape and used to cut straight shaped fruits and vegetables with accuracy and precision.
The western style Japanese paring knife is the most suitable for cutting. It is very tough and hard but is of low weight and easy to perform tasks because of its better edge. It is also used for slicing of different vegetables.
Uses of the paring knife:
A paring knife is easy to handle and use because of its small size, used for peeling fruits and vegetables and to cut their ends.
It is difficult to peel the fruits like grapes, strawberry, oranges, and tomatoes, so we can use this knife for their peeling and cutting.
It is easy to remove the outer integument of an onion in a much shorter time and to structure strawberry.
If delicate working on fruits is required then chefs usually use the Best paring knife that is small and easy to handle instead of a large bulky knife that makes the tasks very difficult. Other very essential uses of the knife are corn off the cob, removing the potato’s eyes, splitting of vanilla beans, cutting membranes, and removing the chilies seeds.
Materials of paring knife:
The paring knife blades are made of different metal alloys such as carbon steel, stainless steel, ceramics, and titanium.
Carbon steel: Carbon steel paring knives are extensively used over the others because it is inexpensive, reshaped easily, having sharp and neat blades. But the blades are subjected to rust and stain easily, but if it contains a surface of the patina of oxidation, then it cannot be rusted or stained.
Plastic: However plastic knives are not sharp and difficult to cut fruits and vegetables easily but can only scrap them and prevent discoloration.
Ceramics: Ceramics paring knives are the best kitchen utensils used by the chefs and made of high-quality zirconium dioxide, with long time sharp edge. The disadvantages include that they are very hard and require special techniques for sharpening.
Titanium: Paring knives made of titanium are softer than steel and are also resistant to corrosion. It is less used because of its high cost. It is used to prevent discoloration.
Paring Knife handles material:
The handles of the paring knife are also made of different materials. Handles are also very important to exist with the paring and other kitchen knives because we cannot hold the knife without the handle. The materials used for making of knives handle are
Wood: Wood is largely used for handling material because it is non-metal and cannot get heated with the blades (usually metals). It provides an easy grip to the handler.
Bone: bone material is extensively used for making knives handle. It is a very tough and brittle material and is rigid to handle.
Aluminum: aluminum is usually light weighted and gives strength to the knife and also corrosion-resistant.
Fiberglass reinforced nylon (FRN): A nylon consists of plastic that is reinforced with Glass Fiber and is used for making high-quality kitchen knife handles.
Sharpening of paring knives:
When the knives blades get less sharpen then it is sharpened by grinding it against a tough rigid and hard surface that is usually a material consists of hard particles (sandpaper), a stone, and the razor strop. The knives get sharpen again and make easy the work.
Sharpening process stages the first step to sharpen a knife is rough sharpening (sharpen roughly against stones or razor or flexible material) and the sharp finely. After that shaping, the blade to its original position, straighten the blades, and then polish the blades to give it mirror shape appearance.
Tools used for sharpening:
Several tools are also used for sharpening of kitchen and paring knives that are usually
- Honing steel: it is a machine that gives a precise appearance to a knife by rubbing a stone on the knife metal and sharps it and improves the geometric structure of the metal.
- Grinding wheel: it is used to sharpen and trim the blades of knives and extensively used by people to give a shiny surface to their knives. It is also less expensive.
- Razor strop: Elastic leather, balsa wood, canvas, and other soft material used to shape the blades of knives.
All types of knives that are used for food preparation are basically kitchen knives. Different materials are used for making kitchen knives. Knives are also designed to perform some special work. For example a large chef knife, a paring knife, a tough cleaver, and a serrated blade knife
Types of Kitchen knives:
There is a different type of knives used in the kitchen and it is difficult to predict which knife is suitable for the specific tasks.
- Chef knives
- Utility knives
- Bread knives
- Paring knives
- Spearpoint paring knives
- Bird beak paring knives
- Sheep foot paring knives
- Slicing knives
- Boning knives
- Butcher knives
- Carving knives Cleavers
- Flank and shoulder knife
- Oyster knives
- Boston style oyster knives
- French man style oyster knives
- Galveston style oyster knives
- Providence style oyster knives
- Cheese knives
- Cimeter knives
- Breaking knives
- Petty knives
- Sashimi knives
- Nakiri knives