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Discussion in 'Food & Cooking' started by koukouvagia, Aug 27, 2015.
I just bought my first paring knife, advice on what to use it for?
Peeling fruits & veggies. I have several, regular blade, serrated, birds beak.
Peel potatoes. Make mashed potatoes.
Peel apples. Make apple pie or tart
Peel grapes. Hand feed to your lover. If not possible, feed to self. Enjoy!
Paring knives make peeling a kiwi fun!!
Naaah, spoons are for kiwis. Ha ha.
Almost anything really I'm amazed at how often I grab for my paring knives. Just start using it it'll come to you /img/vbsmilies/smilies/wink.gif
My next kiwi will be eaten with a spoon, never had thought of using a spoon.
Yep, great way to peel kiwi.
Peel citrus to get a nice piece of zest, for example for a cocktail or to infuse in a braising liquid
Halve avocados, mangoes...
Remove membranes inside bell peppers
Remove stems from tomatoes
Cut off florets from cauliflower, broccoli
Remove fat/gristle from a small piece of meat
Testing potatoes for doneness
Testing cakes for doneness
In a pinch, cutting parchment paper, cutting packages open, remove stickers from fruits, cut up something directly on top of the pot...
My wife does all her cooking with a paring knife.
Wow thanks all. I guess I don't know what I've been missing. I do everything with a small and large santoku knife.
You've not necessarily missed anything. I think most of us get used to one knife for some reason or another, and develop the skills to do what's needed with whatever knife we use.
Lately I've been a bit lazy about sharpening my knives, but I did sharpen my boning knife. The result? I end up using my boning knife for everything. It's kinda silly, but until I sharpen my dull chef knife and my dull paring knife, the sharp boning knife is the one that gets the job done.
Hey koukouvagia, could I ask why you chose that name? Is it your name? Tell me to hush up if I am being to nosy
@French Fries I know what you mean because I can do anything with my knife. But I can imagine that removing stems from tomatoes and ribs from peppers would be a lot easier with a paring knife!
@READY FREDDY I named myself after a Cretan dish. The word also means "owl" which is my favorite bird.
I have been told by several chefs that the two tools you will use the most is a chefs knife and a paring knife. I have never liked using using my paring knife however, always reach for my petty knife instead. I am a big advocate of the right knife for the job and use several for the station I work the most at work. petty knife for brunoise, peeling onions, chefs knife for daily prep, slicer for cooked meats, and bread for bread. all and all my knife preferences change often but the paring knife is the knife I omit from my bag more than any other knife I have ever owned.