Do Chef's do much in-hand cutting, ya know off the board, as in using a paring knife to peel a potato. I've seen Southern folks cut onions up in hand but is there any good uses for off the board hand cutting? I have a parer and the only thing it gets used for is scoring tomato skin for blanching and deveining shrimp.
Why would one use a paring knife when you could use a peeler.
just curious what others thought
Why would one use a paring knife when you could use a peeler.
just curious what others thought