A paring knife can be made of mostly plastic, or of top-quality stainless steel or even forged steel. A paring knife with a plastic handle probably won't last very long, but if the cook simply needs a cutting implement, it will do nicely.
Paring knife - A short knife used for paring and trimming fruits and vegetables. Its blade is usually 2 to 4 inches long.
paring knife: A knife with a blade from 2 to 4 inches long that's used for delicate jobs, such as peeling fruit and trimming garlic.
With a paring knife, cut a slit lengthwise in the chile about 1/2-inch from the stem. Use a small spoon to scrape out the seeds and the veins. Then use the same opening to stuff the peppers, as specified in your recipe.
Use a sharp paring knife to cut open the cherry and remove the pit.
Much easier, though, is using a cherry pitter, which in seconds removes the pit, or stone, and leaves the cherry whole.
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Buying tips: Buy scallops in the shell if at all possible and shuck them yourself (easily done with a sharp paring knife). Scallops are usually still alive if they're in the shell, and while they may be expensive, they're guaranteed to be fresher.
eplucher (Fr.) To peel; epluchoir is a paring knife.
eponger (Fr.) To drain vegetables cooked in water or oil on towels.
Erbsen (Ger.) Peas, usually dried and split.
Erdapfel (Ger.) Potato, especially in southern Germany and Austria.
To make the filling: Peel the apples, cut each in half from top to bottom, remove the cores with a melon baller, and trim the ends with a paring knife. Lay the apples, cut side down, on a cutting board.
You will need a small paring knife and a larger chef's knife. A medium size in between wouldn't hurt either.
Pits can be removed most easily with a cherry pitter, but a drinking straw or a paring knife will both work. To use a straw, press it through the center of the cherry starting at the bottom.
Slightly larger than a paring knife, this utensil can cut food items that are too large for a paring knife but too small for a chef's knife, such as cucumbers, larger apples, smaller squash, and other mid-sized items.
Cut off roots with a paring knife. Cut a 3-inch piece from each stalk, leaving about 1-1/2 inches of both the white and green portions. Make lengthwise cuts in the green portion, repeating to slice the green end into thin slivers.
To remove the thin outer layer of foods using a paring knife or a vegetable peeler.
PEEL
To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.
POACH ...
I almost always peel ginger; the skin comes off easily with a vegetable peeler or a small paring knife. I make an exception if I'm using it in a marinade or sugar syrup from which it will be retrieved.
If you need to carry a paring knife with you on a trip, I found a handy and safe way to carry it: in a plastic travel-type toothbrush case. Works great!
Staying in a condo or hotel with a refrigerator makes life so much easier.
Press the pastries together at the dampened edge, then trim the pastry flush to the edge of the pan with a paring knife.
5cm blade length paring knife
One 12.5-15cm blade length utility knife for general use
One 20-22.5cm length blade cooks knife for chopping and dicing
A bread knife
A carving knife and fork set
Kitchen scissors (left or right handed) ...
Supreming - a method of using a paring knife to remove the skin, pith, and outer membrane from citrus fruit and then carefully cutting each segment away from white membranes.
The fragrant, intensely flavorful thin colorful outer layer of citrus fruit (not the white pith), It is finely peeled with a paring knife, grater or removed with a citrus zester and used as a flavoring in sweet or savory baked goods or as a garnish.
With a sharp paring knife or the end if a vegetable peeler, remove the eyes. Don't cut too deep, just enough to lift out the section that contains the eye.
Pare- To remove the skin from fruits and vegetables (the same as peeling.) Use a paring knife or vegetable peeler.
Partially set- To chill gelatin mixtures to the point in setting when the consistency resembles raw egg whites.
To use as much of the tomato as possible, use a small paring knife to cut out the root from the top. Do this in a V shape cutting and discard.
The fragrant, flavorful, thin, outer skin of citrus fruit which is removed with a citrus zester, vegetable peeler, or paring knife and used to contribute flavor to baked goods.
Zest:
Grated rind of a citrus peel, used as a flavoring.
Pare - To cut the skin from a food, usually with a short knife called a paring knife.
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› J.A. Henckels International Hand Sharpener by kaneohegirlinaz ...
Zest - The thin, brightly colored outer skin of a citrus fruit (not the white part). A citrus zester or paring knife may be used to remove the thin layer, usually in small shreds. Zest adds a nice citrus flavor to dishes and baked goods.
slivered almond Equivalents: 3 ounces = 2/3 cup Notes: You can buy slivered almonds in the baking supplies section of most supermarkets. To sliver a blanched almond yourself, use a paring knife to cut it lengthwise into several small ...
It is generally cooked by steaming, frying or sauteing. Trim the bottoms of tough stems and remove fibrous parts of upper stems with a paring knife. To subdue bitterness, blanch briefly, then shock in cold water before cooking.
An easy way to do this is to cut the stem end up to the bottom of each ear of corn after you have removed the husk. Be sure to cut the end so straight so will sit up nicely on end and won't move around. With a paring knife, ...
 See also: Knife, Cooking, Vegetable, Fruit, Kitchen
  
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