The flat cut paring knife's small narrow blade is easy to handle, making it the perfect knife to trim, slice, and peel small produce such as garlic cloves and herbs.
Paring knives are great options when coring or peeling fruits like apples and citrus. They also help to remove the peel on garlic and onions, trimming the long roots on radishes or cleaning radish stems. Use the tip of the knife to remove the outer layer on mushrooms and asparagus stems.
Paring Knife
While the chef's knife works for cutting hard vegetables, paring knives are great for peeling apples and potatoes, mincing small amounts of garlic and onions, and coring tomatoes. The blade will be no longer than 3.5 inches, so it's ideal for detail work like creating a garnish.
It's great for mincing small amounts of garlic and onions or coring tomatoes, and it's useful when working with small or tender vegetables and fruit like ginger, strawberries, garlic, and shallots. It can devein shrimp or scrape the seeds out of peppers, and it's also good for detail work like creating garnishes.
The trusty paring knife has been a go-to for home cooks, forever. Its shorter, straight-edge blade makes it ideal for small vegetables. Use these knives to peel, pare and cut things like potatoes, small peppers, cherry tomatoes and Brussels sprouts.
With a blade measuring only 2 ½ to 4 inches long, the paring knife is shaped like a chef's knife in miniature with a curved blade and pointed tip; however, its small size makes it the perfect choice for ingredients that require detailed handwork, from peeling fruits and vegetables to segmenting citrus, hulling ...
Most Versatile: Chef Knife
The chef knife can be used for just about any kitchen task, making it a great choice for mincing smaller veg like peppers and onions, as well as cutting through larger, tougher vegetables like winter squash.
Cons: Limited size: Paring knives are small, which limits their ability to handle more prominent ingredients or tasks. Limited versatility: Paring knives are primarily designed for delicate tasks, so they may only be suitable for some cutting jobs.
At its most general, a serrated knife refers to any knife that is equipped with a jagged blade. The serrations on these blades are usually deep and pointed, allowing them to slice through thick crusts and other tough foods. Like all knives, serrated knives come in a wide range of sizes.
Whereas a chef knife is an everyday workhorse, a paring knife exists for a specific purpose. This is a precision tool meant for more delicate tasks. It's not designed for cutting through tough meat, bones, thick-skinned vegetables, or frozen foods.
Mostly, a bread knife has what's called a serrated blade. The edge you cut with has a series of sharpened teeth separated by sharp, scalloped recesses. The teeth are designed to split into the bread's crust, while the scalloped areas between the teeth slice softer areas like the crumb.
Its slim, sharp blade is perfect for slicing, skinning, chopping, peeling fruit and vegetables and cutting up meat. A versatile knife, it guarantees a precise cut thanks to its 8 cm stainless steel blade.
At its core, a paring knife is a small, versatile knife with a slim blade and straight edge that packs a punch when it comes to small produce or intricate tasks. It's all in the details. With a compact size and a WÜSTHOF sharp edge, this knife is perfect for delicate cutting, peeling, and shaping.
The best carving knife is the Wusthof Classic Carving Knife, featuring a super-sharp blade with a pointed tip that deftly navigates around bones and cartilage. The best slicing knife is the Victorinox Fibrox Pro, which is sharp enough to get razor-thin slices from even the most tender cuts of meat.
The Santoku knife is an all purpose Japanese knife, adept at slicing, dicing, and mincing. The name santoku means 'three virtues' for the knife's ability to cut fish, meat and vegetables equally well.
It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items.
Kitchen shears are versatile, essential, all-purpose cutting tools for the kitchen.
Simply put, a tourné knife is used for any sort of turning cut -- "tourné" means "turned" in French. So any time you're going to be making a circular cut, this is the knife you should use.
It all comes down to your needs. Paring knives are great for peeling and slicing fruits and vegetables, while steak knives are perfect for cutting cooked meat. Obviously, you can use both knives for other purposes, but their efficiency will be questionable.
Most professional chefs, as well as this handy knife guide, will advise that you use one of the best chef's knives to chop, dice or slice an onion. Size can vary according to your own preferences and grip, but typically an ideal knife will be around 8 to 10 inches and made out of stainless steel.
Wash your knife with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels. Handle kitchen knives carefully by their handles; don't pile them into the sink or dishpan, but wash them one by one and rack them with handles up.