Keep a paring knife for small, detailed prep tasks
Use a paring knife for peeling and small precision work rather than forcing a large chef’s knife to do everything.
The instructor calls out the paring knife as an essential tool for “paring different foods.” It’s presented as a core knife to have alongside a chef’s knife.
The short version
- Use a paring knife for small/precision tasks
Why it works
A smaller blade is easier to control for fine work and reduces awkward handling.
Learn next
How to chiffonade mint by rolling it into a cigar and slicing
Stack mint leaves, roll them tightly into a cigar, then slice to get fine ribbons.
How to dry avocado pits so you can peel and grind them
Dry avocado pits until the skin loosens, then peel and process them into usable pieces.
Use the edge of the cutting board to keep your knife parallel when slicing chicken horizontally
Move the chicken toward the edge of the board so you can keep the knife flat and parallel for an even horizontal cut.
How to use the right knife motion: slice instead of forcing a rock-chop on large items
When an ingredient is too large to comfortably rock-chop, use a forward slicing motion that follows the knife’s curve.