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The boning knife is crucial for tasks requiring precision, such as removing bones from chicken breasts, pork tenderloin, or beef cuts. Its narrow, flexible blade allows for delicate work around bones and cartilage, making it an indispensable tool for butchering and detailed meat preparation.
Paring Knife
A pairing knife is a small, handy blade, usually around 4-5 inches. Its compact size offers precision for peeling, trimming, and detailed work on fruits, vegetables, and small ingredients. It’s recommended to have at least two—one for opening boxes and packaging, and another dedicated to produce.