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Paring Knife

A Paring Knife is a knife with a small blade for working with small objects.

Its tapered blade, 3 to 4 inches (7 1/2 to 10 cm) long, ends in a sharp, fine tip. The blade will be up to 3/4 inch (2 cm) at its widest point near the handle.

The handles can be wood or plastic.

The cutting edge of the blade can be straight or serrated. Serrated edge Paring Knives, also referred to as "Serrated tomato/vegetable knives", are better for cutting through tougher skins of fruits or vegetables, and for tomatoes.

Paring Knives can be used for:
    • peeling;
    • butterflying small pieces of meat or shrimp;
    • scraping seeds from peppers or fruit;
    • slicing;
    • coring;
    • fine mincing (though slow);
    • trimming;
    • digging out eyes from potatoes, and blemishes from fruit and vegetables.

Don't use Paring Knife for large pieces of food, unless you have nothing else to hand. A Paring Knife can be dangerous precisely because it's so small -- that means that you have to get your hands in close to the action.

Most people keep several on hand at a time.


Baker's Blade; Bread Knife; Ceramic Knives; Chef's Knives; Chinese Cleaver; Cleaver; Hockmesser; Japanese Knives; Knives; Mezzaluna; Palette Knives; Paring Knife; Ulu Knife; Utility Knife

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Oulton, Randal. "Paring Knife." CooksInfo.com. Published 21 May 2005; revised 15 February 2007. Web. Accessed 03/23/2018. <http://www.cooksinfo.com/paring-knife>.

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