Description
Some kitchen jobs need a small knife. A big chef’s knife is too clumsy to peel an apple or trim a radish. The Steenwijck paring knife is made for that kind of work.
The blade is 9 centimeters long and comes to a sharp point. You can hold the knife close to the blade, like a pencil, and make small, precise cuts.
Use it to peel fruit and vegetables, remove the core of a tomato or an apple, cut the eyes from potatoes, devein shrimp, or score the skin of a sausage.
The blade is hardened steel, the same steel as the Steenwijck chef’s knife. It keeps its edge for a long time and is easy to sharpen.
The handle is shaped to sit well in a small grip. It doesn’t slip when your hands are wet.
A paring knife is also the knife for cutting on your hand instead of on a board, for example when you peel an apple in one long ribbon. Always cut away from your thumb.
Wash it by hand and dry it at once. Store it in a knife block or a sheath, so the point stays sharp.
It is part of the Steenwijck knife set, 5 pieces, with wooden block.
