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.
Instructions
1. Plan your food assortment and menu. The paring knife is the perfect accompaniment to any food item's preparation.
2. Prepare a clean cutting board.
3. Place the food in a colander to pre-wash before cutting.
4. Lay out the food on cutting board.
5. Grasp the paring knife handle with your dominant hand. Using your dominant hand gives you more influence and allows you to use your knife quicker and with more ease. The small handle also gives you more direction over the tip and the edge of the blade.
6. Use your free hand to position food on the cutting board, or hold food in your hand while you cut. This is especially helpful if your food is small, but be very careful.
7. Begin using the paring knife to cut.
8. Cut, peel or slice food into pieces. Slowly cut into food by pressing down gently in a slicing motion.
9. Carefully clean the knife. Depending on the knife's handle, clean by hand or clean in the dishwasher.
10. Store out of reach of children.
Tags: paring knife, cutting board, dominant hand, food cutting, food cutting board, gives more, knife handle
