Description
A paring knife is a small sharp knife used for paring fruits or vegetables. Its small size and multipurpose use makes it one of the most used knives in homes and commercial kitchens as it lends itself to a variety of cutting uses (e.g. peeling, trimming, coring, garnishing). Its blade length, which can range from 2 3/4 to 4 inches, is short compared to other kitchen cutlery and has a curved or tapered cutting edge, similar to that of a small chef's knife. Bird's Beak, Sheep's Foot, Serrated, Kudamundo, etc., are all paring knife names. Often people own several of these versatile knives. Most professional cooks use a high-carbon steel, forged knife with a full tang, meaning the blade metal runs from the tip of the knife through the handle to the opposite end.

How to Select
Blade: Look for a high-carbon stainless-steel blade with a Rockwell rating of at least 55, which indicates that the knife sharpens easily and holds its edge.
Handle: Look for a handle with a precise fitting and no gaps or burrs. It should feel comfortable and secure. Materials range from wood to Bakelite to stainless steel and should have enough weight to balance the blade.

Culinary Uses
• Peeling fruits and vegetables
• Slicing a single garlic clove or shallot
• Controlled, detailed cutting, such as cutting shapes or vents into dough
• Scoring designs and patterns on the surface of foods
• Any job that requires precise and delicate work, like removing the ribs from a jalapeño or coring an apple

How to Store
Store the paring knife comb in a dry place. Always clean the knife with water and detergent and dry well.