Office Knife

A maitre cuisinier's point of view The paring knife, an indispensable type of knife for fine cuisine. All filigree work can be carried out with it. The knife is lightweight, needs to be snug and very handy in the palm of your hand and, with its short blade length, is perfect for cutting, peeling and decorating fruit and vegetables.

What is the definition of a paring knife?

Office knives have a slim, pointed blade shape. The blade length is usually between 8-12 cm and the blade thickness is very fine. They have a rigid blade so that the blade cannot bend when filleting vegetables and fruit in order not to injure the hand holding the cut material. The blade can be guided precisely and follows the knife hand perfectly. Office knives usually have a very slim handle so that the knife can be turned quickly in the ball of the hand. This is a very popular feature of this type of knife, especially in tournaments.

What are paring knives used for?

Fine peeling and decoration work, as well as tournaments are the most important areas of application for paring knives. Work in which the material to be cut is held in one hand and the knife can do the work as a light, safe and at the same time very sharp knife in the knife-carrying hand.

Which paring knife should I choose?

Professional chefs are demanding and usually use 2-3 paring knives of various lengths. This usually depends on what position you work in a kitchen. This type of knife is particularly in demand as an entremetier and garmananger as well as a patissier. As a private user, I would recommend you to get involved with the golden mean. A 10 cm blade length is best suited for this. You only have to decide according to your personal type whether you would rather use natural materials or plastic for the handle scales.

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