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Paring Knives: 5 Fast Facts

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Fact #1. Many chefs will tell you that playing with flames and sharp things is the most fun part of their job. For some, that was the specific reason they started working in the culinary field. And it's obvious that few tools are as crucial to cooking as a good knife.
Fact #2. Not all knives have fat, six-inch long blades. Not all of them are suited for slicing prime rib roasts or carving turkeys. And the fact is, there are many kitchen tasks that require a level of attention and accuracy that can't be achieved with most knives. For a wide range of intricate tasks, chefs around the world turn to the highly versatile paring knife.
Fact #3. These are small knives, between about three and four inches long. Very often, the handle will actually be longer than that. These short steel blades are shallow from spine to edge. The entire setup is designed to fit easily in the palm of your hand. This allows you to use your thumb and forefinger freely to guide the small foods you're working with. This lends great precision to your work.
Fact #4. You'll run into two general styles of paring knives: western and Japanese. These differ in two important ways: geometry and materials. Not only are Japanese knives more smoothly tapered to a point, their blades are thinner and their edges are ground at a more acute angle. Western models, specifically knives from German makers, tend to have a broader heel. Their taper is more sudden and begins closer to the point.
Fact #5. With so many different functions, these knives are truly essential items to any home or professional cook. Just make sure to clean and maintain yours as thoroughly as you would any important kitchen tool. This will ensure the knife's long life as well as your fingers' safety.
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Hardware
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