LAURA BANFORD: Now, I'm going to use a paring
knife to peel an apple. Use a paring knife
when you--usually, when you want to get to
skin something, to get the skin off, and it's
often a vegetable, a paring knife is small,
fits in your hand like this, okay? You hold
it across your fingers and then wrap your
thumb around it and kind of then grip it,
like this, and usually your index finger is
up the top to kind of, it's going to wrap
around the top to kind of guide it. Once you
get close to your ingredient, in this case
an apple, your thumb is going to kind of lead.
But your thumb always stays ahead of the blade.
A paring knife needs to be sharp. All your
knives need to be sharp. But look, if you
want to really not lose a lot of your, the
flesh of your vegetable or fruit, in this
case an apple, you want a really sharp knife.
It's not going to dig into the apple. It's
going to slide along the flesh. Ideally, you
can see the edge of my knife here just separating
the skin from the flesh. And look how I'm
doing this peel all in one go. I haven't broken
a peel. Not that that's important, but if
you have a sharp knife, you're able to just
continue, oh, I almost did there. There. Look.
It's slipping its skin off. I'm going to finish
it here. Be careful keeping your thumb out
of the way just like that. When we come back,
we're going to use some more knives. See you
then.
