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Kitchen Knives

Choosing the Right Knife

Paring Knife is a small knife used for the preparation of fruit and vegetables. The blade is firm, with a sharply pointed end for picking out pips and eyes.
Pare: To remove the skin or outer covering of a fruit or vegetable.
Peel: Similar to paring. Due to it's small size, a paring knife is very manoeuvrable, enabling you to peel of the skin of the fruit or vegetable.
Chef's Knife: The most used knife in the kitchen, suitable for a variety of tasks. The blade is curved to allow a rocking motion, so that chopping chopping can be done with the minimum of force.
Utility Knife: Suitable for various cutting tasks, essentially a smaller version of a chef's knife.
Boning Knife: Used to debone meat such as chicken, usually when the meat is raw. This knife has a thin, flexible blade that curves upwards to enable the user to work the blade around the bones.
Bread Knife: Usually with a serrated blade and used for cutting bakery products and other foods that are hard on the outside and soft in the middle, including tomatoes.

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