CHOPPED

Paring Knife:

 

Description & What Type of Knife: (Naming parts)

There are many different types of knives present in the kitchen work place. One knife out of the main four knives is called the Paring Knife. Every knife consists of the following parts such as, a tip, a point, a back, a blade, a cutting edge, a bolster/shank, a heel, rivets, a tang, and a handle. The Paring Knife’s blade is ridged with measurements of only 2- to 4- inches in length.

What Knife Does: (Cuts)

The Paring Knife, out of the other main four knives used as a kitchen tool is used to pare specific foods. The word pare is defined as to trim off. For example, the Paring Knife is mainly for and works well with fruits and vegetables. It is most purposeful for cutting out a thin outer layer of a fruit or vegetable or to peel it.

How to Properly Use the Knife: (Safely)

A Paring Knife has two main tasks that it can accomplish correctly. A person using a Paring Knife must know how to properly use the knife. For using any knife, a person must take precaution in handling the knife. A person must always grip the knife firmly in order to safely execute a specific cut. By doing so, this may prevent any accidents.

How Many Different People around the World Use Knife:

A chef’s main kitchen tools are knives. Without the existence of knives, the world’s food industry would not be how it is today. Many specific foods are created by the use of a variety of different knives. Presentation is the key!

Knife Sanitation/Knife Storage:

After each use of any kitchen knife, the knife should be properly sanitized and properly stored away. It is very important to wash, for example, the Paring Knife after coming into contact with any food. For this will prevent any bacteria or contamination later on. Once doing so, be sure to store in a secure storage space/area. This will prevent any accidents in the future.