Pare
Paring means trimming away the thin outer skin or surface of a fruit or vegetable with a small, short-bladed knife. The paring knife that shares its name is designed for exactly this close, controlled work done in the hand rather than on a board. Beyond removing peel, paring also covers small detail tasks like cutting out blemishes, coring, and removing eyes from potatoes.
Cooks pare produce to remove tough or bitter skins and tidy up an item before cooking, wasting as little of the flesh as possible. Apples for a pie, potatoes for mashing, and pears for poaching are commonly pared this way. Hold the food in one hand and draw the blade toward your thumb in short strokes, keeping your thumb clear of the edge. For thin-skinned produce a swivel peeler removes less flesh, but a paring knife gives you more control on curves and small spots.
Cooks pare produce to remove tough or bitter skins and tidy up an item before cooking, wasting as little of the flesh as possible. Apples for a pie, potatoes for mashing, and pears for poaching are commonly pared this way. Hold the food in one hand and draw the blade toward your thumb in short strokes, keeping your thumb clear of the edge. For thin-skinned produce a swivel peeler removes less flesh, but a paring knife gives you more control on curves and small spots.