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Choosing the Right Pair of Paring Knives
If you're a budding chef, then it's imperative to own at least one paring knife. They're the chef's best tool, and the workhorse within every kitchen. Without them chopping up ingredients, preparing food, and washing dishes, many tasks would be rendered impossible. With these knives, you'll never again have to compromise on quality and taste.
Paring knives are more than just handy tools for chopping and slicing though. The basic paring knife is designed to cut through most types of knife meat, including game, fish, poultry, and vegetables. Many people will choose their favorite brand, but there are others that will satisfy just about anyone's needs. They are available in a variety of sizes, with some measuring up to 9 inches in length.
A lot of the best kitchen knives are produced by Swiss army knives. This company produces some of the finest kitchen knives around. Their knives are designed to be practical, yet still very usable in the cooking industry. The blades, for example, are designed to be razor sharp for quick and clean slices. Their edge profiles are ideal for cutting, so they make for the best every day use.
One thing to know about Swiss knives is that they have a habit of having a distinct indentations in their edges. These indentations give the knives an aesthetically appealing look, but they also serve a practical purpose. The indentations, called ridges, help distribute the weight of the knife blade evenly, which helps keep the user from getting any "stiff" parts of the knife, the most common causes of complaints when using a paring knife.
The next main article we'll discuss is how to cook with Japanese knives used for cutting purposes. When looking to purchase a paring knife, it is important to know which one is best for your cooking needs. This article will touch on three different types of knives that can be used for cutlery and other kitchen tasks. The main articles below will help you choose which of the three main article descriptions apply to you.
The first type we will look at is the smaller precision tasks knives. These knives are best suited for slicing and other fine precision tasks. These knives range in size from a couple of inches to over six inches. For most small precision tasks, a pair of Japanese pocket knives will do the trick. Some people prefer to use serrated knife blades, which can also be handy for cleaving meat bones. Pocket knives and serrated knives are typically sold as separate pieces and should be purchased according to how much use each individual piece will get.
The next item on the list is a blade designed for deep cuts. The best knife for this job would be a heavy duty three to four inch Santoku knife, which has a strong point designed for deep cuts. Some Santoku knives are made from solid steel, others are made of carbon or pewter. There are also folding blade designed for easy storage and transportation. Folding knives that are six inches long are ideal for cooks who often need to perform multiple precise cuts during the course of preparing meals. These knives can be purchased with a pointed or flat tip.
The final type we will discuss is a sharpening stone that is designed to reduce adhesion and help improve cutting power. Many chefs prefer to use stone for light duty sharpening tasks. This is especially helpful for those who perform lots of thin slices or for simple peeling of an onion. A stone can be an effective tool for preparing the simplest recipes because it provides an advantage over traditional kitchen utensils that can dull a knife blade quickly.