A paring knife is a versatile, compact knife that is ideal for a wide variety of small kitchen tasks. From peeling and segmenting citrus to hulling strawberries, it’s an indispensable tool in the kitchen.
A paring knife is also great for coring and slicing fruits, vegetables and nuts. It’s easy to core an apple or a tomato with this tool and you can even shave a pretty rose garnish from the removed peel!
Blade
A paring knife is a smaller version of a chef’s knife, used for delicate work like peeling and slicing fruits and vegetables. They’re also useful for detailed tasks such as cutting vents into dough or scoring patterns and designs on foods.
A good paring knife will be made of high-quality stainless steel and have a full tang. The tang is the metal that runs from the blade tip to the opposite end of the handle.
You can choose from a variety of blade materials for your paring knife, but stainless steel is preferred as it’s easier to sharpen and maintain. You should also consider the handle material and how it’s constructed. A handle should be well-balanced for the blade and offer a comfortable grip.
Handle
The knife handle has been around for as long as knives themselves and it is a crucial component to the overall performance of the knife. There are many different types of handle materials that can be used including metal, synthetic and natural.
Bone, wood and stainless steel are all common choices for a knife handle. Each material has its own strengths and weaknesses.
First, it is important to choose the right material based on your intended use. For example, if you will be using the knife outside you may want to avoid a soft or fine wood like black walnut as this can be slippery and difficult to grip in wet conditions.
Once you have chosen a handle material you can start preparing the materials and cutting them to size. Make sure you leave about an inch of additional material for wiggle room, as this will be used during the sanding process to achieve perfection.
Scales
Paring knives are an essential part of any kitchen and perform a wide range of peeling, slicing, and dicing tasks. These professional quality knives are made to withstand the wear and tear of daily use and feature a variety of blade styles, handle materials, and edge types for all of your prep work needs.
First, choose a scale material and cut it to size so that it fits securely against the bolster on one side of your knife. Decide which slab will be the left and which the right scale and mark them L and R on the smooth side and tang side.
Next, drill a hole through one scale and the other scale to the tang. Ideally, the holes will align and match up with the slots on the other side of the scales.
Once both scales are drilled, mix up some two-part epoxy and spread it over the inside of each scale. Clamp the tang and scales together and let them set overnight. Once they’re dry, remove the clamps and cut off the excess length of pins that stick out of the handles.
Pins
Paring knives are used for peeling round fruits and vegetables, and they come in a variety of shapes. Some have a bird’s beak shape, and others have a flat blade that’s perfect for cutting normal sized foods.
The blades of paring knives are made from stainless steel or high-carbon stainless steel. Stainless steel holds its edge longer and resists staining, but it’s also more rigid and can snap with time.
Carbon steel is softer, so it’s easier to sharpen, but it can dull more quickly. The steel you choose is a personal choice.
Once the handle is complete, apply thick tape to the blade for safety and secure it in a padded bench vise. This will protect it and allow you to file and sand its final profile.
After you’ve finished sanding the scales, use a hacksaw to cut off the excess length of the pins. Make sure to leave the end of each pin sticking out an 1/8th of an inch.