The ceramic paring knife is by far the most important knife you should choose to invest in a ceramic blade. I make this statement on the simple fact that fruit turns dark when cut and if use a ceramic fruit knife, it has no chemical interactions with the food and the fruit will not turn dark for hours longer.
Ceramic is an inert material. What this means to the cook is that it will not alter the taste or look of any food due to a chemical reaction as with a traditional metal knife. The blade stays sharp and will never corrode.
What is a Ceramic Paring Knife
The paring knife is sort of like the ceramic chef knife in that it is an all-purpose utility knife only smaller. This type of knife is often used without a cutting board and you are able to use it to cut and peel by holding the food in your hand.
This is a delicate and precise cutting device that is used for intricately detailed work in preparing food. It can be used for de-veining shrimp, getting the skins off of mushrooms, designing small fruit or veggie garnishes, removing seeds from peppers. It is the ultimate tool for peeling fruits, slicing tiny bits, cutting shapes and designs, or any intricate job in the kitchen.
Most culinary artists have several different sizes of paring knives. The length of the blade may vary from a tiny 2inches to 4 or 5 inches. The length of the blade you need is dependent on the job. This is why you may want to complete your ceramic knife collection with a couple of different lengths.
A paring knife the second-most important knife in your arsenal, and also not all that important. Therefore, I’ve long been a big believer in buying inexpensive paring knives, sharpening them when necessary to maintain their edges, and then replacing them as needed.
The blade can have a straight tip or a curved tip and still be called a paring knife. You may have heard them referred to as the bird’s beak or a sheep’s foot as a description of the shape of the blade. They are such versatile knives.
Should I buy a Ceramic Paring Knife?
It depends on your cooking style. If you cook cultural food that requires lots of slicing and dicing a medium blade will work well. If you de-vein shrimp or cook with peppers often and need to remove the seed, a shorter blade is best. For fruit, you need a longer blade to cut through the whole fruit, like an apple for instance.
If nothing else, buy yourself a ceramic paring knife just to cut apples and avocado.
These are the 2 fruits you will see the biggest difference in when you use the ceramic fruit knife. They are the ones that always turn dark within minutes of cutting them. I always thought it was because the meat of the apples and avocado was exposed to the air, but after my experiment of cutting them using a ceramic knife and the traditional knife and time-lapsed photos, I discovered that the knife is what made the difference. The fruit that I cut with the ceramic knife blade did not turn dark for hours and the one I cut with the traditional metal knife blade turned dark within minutes.
I WAS AMAZED!!!
A ceramic paring knife is a joy to own. The choice is yours, you choose what feels comfortable or fits the job you do most in your cooking experiences. After lots of hands-on kitchen use.
Here are the ceramic paring knife and ceramic fruit knives I recommend!
- HIGH QUALITY BLADE: Ceramic blades are stronger and last longer then steel blades. The ceramic blade on the knife effortlessly glides through food offering precision and mastery with each cut
- SOFT GRIP HANDLES: Ergonomically designed nonslip soft grip handle
- RUST RESISTANT: These knives' ceramic blade are resistant to both rust and wear
- Not to be used on frozen foods, hard fruit, vegetables or cheeses or to pry open packages
- EASY TO CLEAN: This set is dishwasher safe (top rack only), making clean up fast and easy, however hand washing is recommended to extend product life; limited lifetime warranty
- A great first-time introduction to using a Kyocera ceramic knife in the kitchen, especially for the beginning home cook
- The 3" paring knife is ideal for detailed tasks like trimming, peeling, mincing and garnishing
- Ceramic blades are made from Kyocera's proprietary zirconia material produced in Japan for exceptional quality and beauty
- Ultra-sharp, pure advanced ceramic blades will maintain their edge up to 10x longer than steel blades
- Lightweight and easy to clean, the blades will not brown food, are rust-proof and resistant to acids