Use a paring knife for small, manageable cutting tasks
Keep a paring knife for small jobs like shallots, small fruits/vegetables, or when you want a more manageable blade than a chef’s knife.
The video frames the paring knife as the second most important knife after a chef’s knife. It’s useful when a smaller blade is easier to control for small ingredients or quick trimming.
The short version
- Paring knives shine for small ingredients and detail work
- You can get by with chef + paring knife for many kitchens
What you need
- paring knifeoptionalRecommended as a second knife
What goes wrong
Using a large chef knife for tiny tasks that feel awkward
Switch to a paring knife for small, precise cuts
Learn next
Use the oven as an alternative to an air fryer for finishing the pizza
If you don’t have an air fryer, you can finish cooking the topped pizza in the oven instead.
Finish a topped pizza in an air fryer at 180°C for 7 minutes
After topping the base, cook it in an air fryer at 180°C for about 7 minutes to melt cheese and heat through.
Use the small feed-tube drip hole for slow, controlled liquid addition
If your food processor pusher has a small hole, use it to add liquids slowly (e.g., for dressings) while processing.
Use the correct pusher size so the ingredient fits the feed tube (and pushes safely)
Choose the feed tube insert and matching pusher that fits your ingredient so it feeds straight and your hands stay away from the disc.