Ruitai Kitchen Knives: Your Premier Source for Custom Kitchen Knives Set from China
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Ruitai Kitchen Knives: Your Premier Source for Custom Kitchen Knives Set from China
A chef's knife is like a swordsman's sword, both are too similar and yet too different. A knife is to a cook, it is a guy who makes others eat well; and a sword is to a swordsman, it is a guy who makes others bow their heads. The audiences of the two are very different, but whoever takes the shit has a decisive power to decide.
A good knife can make a good cook; a good sword can make a swordsman famous.
Western food knives are too exquisite and gorgeous. Arranged in order from largest to smallest, there should be more than a dozen.
Picking up one at random, the psychological activity of the character must be: "I want to match this knife with a set, and I am willing to stay with the kitchen every day."
A set of meticulous western food knives can be divided into hand knife, small boning knife, boning knife, small fish knife, seafood knife, bread knife, small kitchen knife, kitchen knife, small multi-function knife and multi-function knife. For the commonly used knives in our home, professional chefs say that three hand knives, small multi-purpose knives and multi-purpose knives are enough.
The knives used for Chinese food are not as exquisite as those used for Western food. Looking around, six large kitchen knives are placed on the tray, which feels heavy and bloody. Picking up one casually gives me the feeling of "how can a person drift in the rivers and lakes without being stabbed".
As the saying goes, "cut into seven parts and fry in three parts", which shows how important knife skills are in the first step of raw material processing.
The shape of the raw material determines the shape of the dish, and the size of the raw material determines the cooking time. A chef's knife is like a friend. To understand the character of a knife, you must know how to use different knives.
We need to answer questions about Chinese knives.
Generally speaking, the knives needed in the Chinese kitchen include bone knives, mulberry knives, piece knives, civil and military knives, Jiujiang knives, and roasted meat knives. The uses of the knives are basically the same as the names. In addition, the Jiujiang knife is used to cut raw meat; the mulberry knife is light and can be used for cutting meat and vegetables, and has the highest usage rate; For raw materials with tough and brittle bones, for example, if you want to slice roast duck or sashimi, a slicer knife will come into play.
Master Liu told us that Chinese food knives are different from Western food knives because the usage rate is too high.
"In the past, chefs used carbon steel knives, which were good for sharpening but easy to rust. Now there are knives made of high-carbon stainless steel, which are good for sharpening and will not rust. You can consider them when buying for families." Then, Master Liu picked up the knife. Knives, tell us that we always have mulberry knives and Jiujiang knives at home to cope with daily cooking. Use your knife calmly and evenly, and no matter which knife you use, remember to scrub it after use.
"Did you know that the former master was even more exaggerated. He locked up the knife every day. If someone else used his knife, he would be angry." When Master Liu said this, although he smiled, his eyes were clear. Showing a caring look.
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