Paring Knife 10 cm

The blade

The paring knife is forged from a single piece of rust-free stainless steel (steel material 1.4116) and ice-hardened multiple times. The finely polished blade surfaces and the balanced weighing lines along the cutting edges guarantee long-lasting sharpness and the best cutting properties.

The handle

The black, ergonomically shaped plastic handle ensures good and safe handling and impresses with its exceptionally attractive design and feel. The blade and handle are seamlessly and inseparably connected.

The TYROLIT LIFE Iceline knife series is manufactured in close collaboration with the Tyrolean tool expert Stubai. All knives impress with their outstanding workmanship and durability. The rustproof blades are forged from a single piece of the highest quality stainless steel (steel material 1.4116) and are provided with high-quality protection against corrosion through multi-phase ice hardening.

The perfectly coordinated balance between blade and handle ensures that the knives fit perfectly in the hand. The dishwasher-safe materials naturally comply with all applicable food and hygiene laws.

What are the characteristics of a paring knife?

It is not easy for amateur chefs to characterise a paring knife. To make matters worse, a paring knife is basically available in different variants. Nevertheless, you can recognise from some features that this TYROLIT knife is a typical paring knife.
The size of the TYROLIT knife is particularly revealing. A paring knife does not usually exceed 10 cm in length. This is the case here. In addition, it has a narrow blade that is quite short and straight, with a slight curve at the back of the blade and a bend at the cutting edge. The lines finally converge in a point at the front.

How the paring knife got its characteristic name

It is no coincidence that the paring knife bears this name. Larding meat has a long culinary tradition and is used to add a particularly tasty seasoning to meat specialities. This process can also be found in cookbooks under the French terms lardieren or bigarrieren for refinement techniques. The latter involves incorporating a savoury ingredient such as truffles or herbs into the food. With larding, you can add bacon strips to the meat to create an expressive seasoning. One beneficial side effect of larding or stuffing is that the meat becomes moist and stays pliable. It doesn't matter what type of meat you are larding. Whether beef, game, poultry or lamb, there are no limits to your imagination.
To lard the meat, score it at even intervals with the tip of your TYROLIT larding knife. Carefully insert the flavouring food into the channels created. Depending on your taste, you can either leave it at the seasoning created or season your meat all over as you wish. With your new TYROLIT larding knife, simply try out the different preparation options.

The right care for a long-lasting paring knife

A knife is only as good as its maintenance. This is no different for the TYROLIT paring knife. Never put it in the dishwasher to avoid the risk of the blade becoming dull due to the effects of dishwasher detergent and high temperatures. It is better to rinse the paring knife under the tap with lukewarm, running water. Use only a small amount of washing-up liquid, which is usually very effective. Before you store your paring knife in your kitchen drawer or – even better – in a knife block, make sure that any residual moisture has been removed. This will prevent the formation of mould (in wooden knife blocks) and odours.