Mercer Culinary M20003 Genesis 3 1/2" Forged Paring Knife with Full Tang Blade

Perform all of your peeling, slicing, dicing, and other precision tasks with these commercial grade paring knives. They may be the smallest blades in a chef's arsenal, but they're also a vital part of the prep work done in any professional kitchen. We offer all sorts of different edge styles, blade types, and handle materials so you can find the right paring knives for your business. First, decide what kind of edge you want. A smooth edge is perfect for creating even slices of fruits and vegetables, while a serrated edge will make it easier to cut through tougher skin and rind. Next, consider your daily cutting tasks to determine which blade type is best for you. Curved models like bird's beak and spear point blades are great for peeling, while sheep's foot and straight blades are better suited for chopping. You can also pick out your optimal grip by checking out our selection of handles. Whether you need the reliable value of polypropylene, the luxurious look of rosewood, or the ultimate grip of santoprene, we've got you covered! Like many of our blades, these commercial paring knives are available in a variety of colors to help you stay organized and prevent cross contamination. For superior sanitation, many models are NSF Listed.

Place the blade of the knife on the flat surface with the edge facing away from your body. Flip the knife and wipe the other side of the blade as well. Dip the knife in the solution and then take it out. Using a cloth soaked in the hot water solution, scrub the blade of the knife. Do it very lightly to prevent scratches. After you have removed visible dirt from the blade of your knife, clean the handle with soapy water. Rinse the knife thoroughly under running water. Dry the knife by using a clean dishtowel. Wash kitchen knives immediately after using them so that the food does not dry on their blades. It is never accepted to place your knife in a drawer without a plastic guard. Make sure that knives lying on flat surfaces are never covered with towels or napkins. After handling a knife, lay it down in a clear area with the blade and point away from the body and away from the edge of the table or cutting area. A knife guard is a rigged plastic sleeve that fully encloses the blade. A glass knife block sits on the counter offering convenient access when working and when safely putting knives away. A magnetic bar is a wall mounted magnetic bar design to hold knives firmly in place.

Grasp the knife by the handle allowing your thumb and index finger to rest on the blade for support. Before handling a knife, put a light to medium duty cut resistant glove on the hand opposite of the hand that holds the knife. The glove will stay on the hand until the knife has been cleaned and properly stored. Use the right knife for the right job. Keep it sharp.

If you've spent any meaningful amount of time in the kitchen you have cooked with garlic it is one of the most versatile ingredients on earth. So versatile in fact that almost every cuisine on the planet uses it. Today well show you how to prepare smooth garlic paste. Begin by breaking apart the head of garlic. You can do this with your hands or with a knife if the head is very hard. Once you've freed the cloves carefully trim the root and then give it a tight pinch and twist an you will feel the skin loosen. Carefully use your paring knife to clean the skin away from the clove. Once the garlic cloves are all cleaned you usually need to remove the germ, as the garlic matures the germ in the center grows green and develops a bitter quality. Slice the clove in half and use the tip of your paring knife to easily remove the germ. To speed up the pace process mince your garlic into small even pieces. Start with tight horizontal cuts, then tight vertical cuts, and finally tight cross cuts. No need to dispose of the root end here. Mince it into the same size and proceed to the next clove. To turn the garlic into paste we'll use salt not only as a flavor enhancer but as an abrasive to grind the garlic mince into a smooth mash. Evenly season your garlic mince with salt. Then carefully use the side of your chef's knife to grind the salt garlic mixture into an even paste, it only takes a few minutes to turn your mince garlic into a homogenized mixture. The paste can be used in Italian salad dressings, Chinese stir fries, Spanish marinades, Moroccan tagines, its applications are limitless

Pickling is an easy time tested method for intensifying the sweet and sour ends of the flavor spectrum and in doing so escalating overall flavor. Pickled onions are an excellent example of this technique. To begin carefully remove the papery skin of your onion, in this case cipollini onions. Taking care not to be wasteful. After peeling slice the cipollini onions into thin rings. Remember once the onions are pickled they will lose a little bit of their volume. To pickle the onions you will need to heat up a sugar and vinegar mixture. We'll add some spices and aromatics for extra flavor. Combine all the ingredients for your pickling liquid turn it up to a boil an pour it over your sliced onions. The pickles will pick up strong sweet and sour notes from the sugar and vinegar. To intensify the color you can add a large slice of red beat to the mixture when it is hot.