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When it comes to kitchen knives, larger isn't necessarily better, and increased size doesn't always equate to increased utility. More cutlery usually merely implies more cutlery (and more storage space) as long as a blade is long enough to produce a clean cut.

The smallest kitchen knife you'll likely find is a paring knife. But don't be fooled by its small size; a paring knife serves a variety of useful purposes in the kitchen and is second only to a chef's knife in terms of cutlery recommendations for cooks.

A paring knife is best described by its short size. The average knife blade is 2.5 to 4 inches long, while the overall length is less than 10 inches. Due to its compact size and comfortable grip, it is the ideal utility knife for fine work, reaching confined spaces, and, of course, paring or peeling delicate foods. While a peeler may be used to remove the skin from fruits and vegetables like apples and pears, it would essentially purée ripe tomatoes, peaches, and grapes.

However, a paring knife can do these jobs with accuracy. A paring knife may also be used to devein shrimp, cut shallots, scrape out seeds, slice cheese or sausages, and segment citrus, among many other tasks. Basically, grab for your paring knife if a chef's knife is too large for the task.

In addition to being short, there are three main blade designs available for paring knives, each of which has a unique form and matching use.

The traditional design, or spear-point paring knife, has a cutting edge that is slightly curved with a pointed tip. The majority of chefs knives have this form. Traditional paring knives are the most versatile since they can cut easily and have a pointed tip that may be used to check if food is done cooking.

The sheep's foot, which has a flat bottom blade, is the second most popular form of paring knife. Similar to a santoku knife, the top of the blade is essentially flat with a little inclination toward the tip.The whole sharp edge of the blade makes contact with the cutting board because of its flatness, making it ideal for repetitive mincing and slicing.

The third type of paring method, commonly referred to as a trimming or tourné knife, has a concave, sickle-like shape. A bird's beak has a specific application that is not as prevalent as the others. Its acute curve perfectly complements foods that are similarly curved, such as potatoes, melons, grapefruit, etc., while its pronounced tip is ideal for hulling strawberries and removing avocado pits.