I'm talking paring, NOT petty, or birds beak, or whatever. Just a paring knife. What do you use it to do, and how do you use it?
I used to hate them, and still pretty much do. I use mine, however, for peeling things, cutting things like muffin tops loose from their pan, cutting berries and grapes in half, trimming things when I notice rouge fat/bad spots/eyes/etc, coring apples, scoring fruits. I abuse it to, using it to open containers, stab potatoes, etc. Almost all of this happens in mid air, and I essentially treat a paring knife in a kitchen like my pocket knife.
How do you use a paring knife? And if you don't use one, why not?