Whether it's dicing an onion or breaking down a chicken, it can all be done with a chef's knife. But there are some jobs that require a smaller, more delicate tool. For mincing smaller alliums like shallots, cutting up small fruits, and trimming vegetables, a paring knife is frequently a better choice. Pretty much any task that would feel overly clumsy with a large chef's knife is well suited to a paring knife. Because paring knives are so small, they also allow for different grips and cutting methods. You can work on a board if you're mincing a shallot, but you can also cut "grandma-style" by holding the knife and food aloft and letting the trimmings or pieces fall into whatever vessel is below them. On top of that, they lend themselves to odd jobs in the kitchen. Not sure if your cake is done in the center and you can't find a cake tester? Need to test the tenderness of a roasted beet? A paring knife works in a pinch in both cases, being small and narrow enough to not leave behind any obvious signs that it's been inserted into the food. Paring knives are also useful for peeling onions and garlic, way better than stubby fingers alone at sliding under the dry skin and prying it free. What is paring knife? A paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as deveining a shrimp, removing the seeds from a jalapeno, 'skinning' or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. Paring knives are usually between 6 and 10 cm (2.5 and 4 inches) long.