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
Abstract: Knives are one of the important members of the kitchen, helping us to make delicious dishes. Daily life, three meals a day, will use knives. It is inevitable that after long-term use, there will be more or less problems with the knives. In order to make better use of kitchen knives and facilitate life, you know what maintenance should be done for kitchen knives Means and methods? This article introduces in detail the classification of knives according to their shapes and uses, the common sense of knives maintenance and the knowledge about the use and maintenance of vegetable piers.
1. What are the types of kitchen knives?
There are many kinds of knives for cutting vegetables, which can be divided into square head, round head, horse head and special-purpose knives according to the shape, such as pointed pick knives, carving knives and so on.
According to its use, it is generally divided into three types: batch knife, chop knife, and front batch and back chop knife.
Batch knife; about 500 grams in weight, light and thin, suitable for batch cutting fine raw materials without bones, such as sliced pork, beef, sheep, chicken, etc.
Chopping knife; about 1000 grams in weight, heavy blade, thick and blunt blade, suitable for chopping hard raw materials with bones.
The front batch and the rear chopping knife; about 750 grams in weight, between the batching knife and the chopping knife, the front is thin and the back is thick, and it has the functions of batching and chopping knives.
2. How to clean kitchen knives more hygienically after being used for a long time
1. Kitchen knives must be washed and dried after each use.
2. For the knives after cutting meat and deboning, it is necessary to clean up the grease on them, and then wipe or dry them.
3. After all the knives are cleaned, they can be smeared with a little cooking oil to prevent oxidation, and then put them into the knife holder.
Third, the correct use of kitchen knives
1. Kitchen knives must be washed and dried after use, especially when they are cut into smelly or sticky raw materials, such as lotus root and yam. If it is not cleaned and dried, it will oxidize the kitchen knife and make the surface of the knife black.
2. The fishy smell of kitchen knives from cutting fish, shrimp, crab, etc. can be removed by wiping with ginger slices.
3. When chopping shallots, garlic, and onions, the kitchen knife will be stained with smell. Wipe it with salt to remove the spicy smell.
4. After use, kitchen knives should be hung on the knife holder, or placed in the knife box separately, so as not to collide with hard objects and damage the blade.
Fourth, how to properly maintain kitchen knives
1. The newly purchased kitchen knives generally do not have "openings". You should grind the edge on the coarse whetstone first, and then sharpen it on the fine whetstone.
2. Use blunt kitchen knives. If you soak them in 10% salt water for a while, then grind them, and pour salt water on them while grinding, the sharpening will be fast and sharp.
3. If the kitchen knife is blunt, try not to scrape it along the edge of the tank or on the bottom of the bowl, so as not to damage the blade.
4. After the knife is used up, it should be inserted into the knife holder, and do not throw it away, so as not to damage the cutting edge.
5. The knife should be sharpened frequently, and the number of front and back should be the same when sharpening the knife. Grind both ends with the middle.
6. The knives are generally placed in a ventilated and dry place, away from water and gas.
Five, the use and maintenance of vegetable pier
Ginkgo biloba is the best vegetable pier. Because of its good permeability and delicate wood, it does not hurt the knife and is not easy to chip.
The cabbage pier should also pay attention to maintenance when using it.
1. The new vegetable pier needs to be soaked in brine for several days before use to keep the vegetable pier moist, not dry, cracked, strong and durable.
2. When the vegetable pier is in use, one end should not be used exclusively, but should be rotated around to keep the vegetable pier worn evenly, and avoid unevenness on the commonly used side. Once unevenness occurs, it can be planed off with an iron planer or cut flat with a knife or an axe.
3. After the vegetable pier is used up, scrape and clean it, erect it, cover it with a clean cloth, and put it in a ventilated place for reuse.
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