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Paring knives are perfect for peeling, trimming, slicing and garnishing. One of the smallest knives in the kitchen, their short sharp blades, and petite handles are easy to maneuver and great for intricate work. Blades, usually 3-4 inches in length, vary in shape and are designed for specific tasks. The chef’s parer, essentially a miniature cook’s knife, is the right choice for most peeling, slicing and garnishing tasks. Bird’s beak edges are ideal for peeling any round fruit or vegetable, such as an apple or an orange. The Sheep’s foot parer has a unique straight blade, and is most efficient when slicing and cutting small foods like garlic and scallions. Clip point, or tapered, paring knives are great for tasks like removing the eyes from a potato. And a parer with a serrated edge will remain sharp for longer periods of time as it goes to work on foods that have a crust or a tough rind.