A beautiful home cannot be separated from a delicate and clean kitchen, and a complete kitchen cannot be separated from functional kitchen utensils. We must know that we are the most inseparable in daily life.Good knives and sharpness can help us cut vegetables, cut fruits, etc., bringing us a lot of convenience, but there are many types of tools. Different tools correspond to different objects. Choosing the right tool is important.So, how to choose the right knife?How to use the knife correctly?What should I pay attention to when using a tool?
Kitchen knife classification
Household kitchen knife is divided into slicing knives, bone cutting knives, cutting two -time knife, fruit knife, etc. according to function. Others also have frozen meat knives, bread knives, and multiple knives.Classified according to the processing process include stamping molding, red heat forging, etc.; Carbon steel, stainless steel, ceramic tools, etc. according to the material.Many brands of knives are now complete. Generally, the set of tools also include a knife stick and a knife rack.
① Slip knife: For food slices, but it is not advisable to cut frozen meat that is not thawed.
② Cut the bone knife: used to cut the bone hard food.
③ cutting knife: can be cut or cut, but there is no special slice blade of the blade when slice (under the same material, the same process), and it is not suitable for cutting bones.The chopped meat is good.
④ Fruit knife: Used to cut the skin of vegetables and fruits.
Kitchen knife selection
1. Blade sharpness
The blade should be sharp, straight, and no gap.First of all, from the perspective of users, the first requirement for kitchen knives must be sharp (fast), preferably long -lasting sharpness.So lets take a look at the sharpness of the kitchen knife is determined by those attributes?
Usually steel, stainless steel, carbon steel (such as cannonball), or ceramics (oxidation) Damascus and so on.Different materials determine that there are different hardness after the finished knife finished product. So can it be understood that the higher the hardness, the higher the sharpness?It should be said that it is not completely correct, because the "fast" of the kitchen knife also depends on the degree of the blade mouth, softness, etc.For example, ceramic knife usually has higher hardness than stainless steel knife, but during use, users often find that there is no stainless steel knife fast.This is because the amount of ceramic blade of the ceramic blade is not too small, otherwise it will be crispy.Of course, ceramic knives also have the advantages of non -corrosion.Hardness: 3CR13 <4CR13 <5CR15 <8CR15 <9CR15≈ Carbon Steel <Dana Ge Ge <Ceramics (oxidation).
2. The blade is divided into machine blade and handmade blade
Therefore, in terms of sharpness, the hardness of the steel is higher, the blade mouth is smaller, and the softer and non -linear direct kitchen knife will be more "fast" and better, especially the slicing knife.Therefore, the same material, the section of the craftsmanship is definitely more sharp than the bone cutting knife, this is determined by the blade mouth.
Second, comfortable use, the knife handle design should be user -friendly, comfortable with grip
In terms of knife handles, the main materials are woody, engineering plastics, steel handles, etc., each has its own advantages.Generally speaking, the stamped and molded kitchen knife knife handle is better and more refined; most of the tools of traditional forging crafts are mostly wooden handles (most of the round stalks). Now some traditional knife manufacturers have begun to sell other knives with other knives.
Third, safe use, the handle must have a non -slip design, and will not get off the hands and use it.
Needless to say, at least the requirements, lets talk about the difference between stamping molding and red heat forging process:
Pouring molding: Simply put, use a large steel plate (such as 2 mm thick), directly stamped a complete knife embryo with the punching tool, and then perform subsequent blade, surface treatment, heat treatment, upper handle, etc.After the process, make a finished kitchen knife.The advantage of this process is that the efficiency is very high and the cost is more advantageous. The degree of mechanization is high, the surface treatment is better, the degree of standardization is high, and the details are more perfect.At present, mainstream tools such as supermarkets are basically this process.
Traditional forging: The biggest difference between the stamping molding process is the stage of the blade molding.Forging is to burn the steel embryo (usually block) to the red heat state, and by repeatedly beating (now multiple machine hammers), shape the preliminary knife embryo, and then manually (frustrated), surface treatment, heat treatment, etc.The finished kitchen knife is usually thick, the pond mouth is thin, and the horizontal section is wedge.Compared with stamping molding kitchen knives, the steel quality of the forging kitchen knife is more dense, the bodys body stress distribution is more uniform, and the sharpness is better.The disadvantage is that the output is difficult and the cost is higher, and the details of the process are relatively poor.
How to use kitchen tools
How to use the kitchen knife correctly
1. When using a tool, we consider it for health and hygiene to avoid multiple uses of one -size -fits knife.For example: Separation of raw food and cooked knife.
2. When we use it to cut bones and wait for hard objects, do not shake left and right, so that the knife has a gap.It affects the use of the knife.(Sometimes we buy meat, pork ribs, etc. are all handled, so it is not more troubled.)
3. When using a tool, we must focus on the energy. Do not have three minds, so as to better avoid danger.Safety first!
Precautions for kitchen knives
1. Frequent grinding knives: The sharp knife is safer than the blunt knife.When cutting the ingredients with sharp knives, you need to use small strength, more accurate and not easy to slip, and not easy to get tired.
2. Let the knife be completely visible: When placing the tool, the handle will be facing itself, and make sure that the knife will not fall unexpectedly after putting it. Do not let the rags cover the tools, otherwise it is prone to accidents.Pay the knife to others is to pay attention not to face the tip of the knife.
3. Use the right tool: cut vegetables, cut meat, cut fish, cut bread or make cold trays, and use the corresponding tools; cut different ingredients, cut into different sizes, and use different knives."The surgery industry has special attacks", and there are reasons to develop various use tools.
4. When the knife falls: When the tool drops, dont try to pick it up with your hands, which may be seriously injured.
5. Place in a safe place: The sharp knife is very dangerous to children and must be placed where children cannot get.
6. Avoid contact with the heat source: Do not put the knife on the cooker or relieve the heat source, otherwise the knife will easily damage or cause burns.
Note: Do not draw a blade with your fingers to test whether the knife is sharp.

Related tags： Houseware