kitchen hero knife


If you want to be a prawn in the kitchen, a good knife technique is your magic weapon in a kitchen where the knives shine and the spoon is shadowed, but it is not so easy to practice good kung fu. Let us start with the basics Speaking of which, the straight knife method is an important skill in knife making. If you learn it well, your kitchen skills will definitely increase like a tide. The first lesson of knife skills, start practicing! The straight knife method refers to a type of knife method in which the knife is at a perpendicular angle to the vegetable pier or the contact surface of the raw material. It can be divided into cutting, chopping, chopping, chopping and so on.

(everything Cutting refers to the method in which the blade is vertical to the material and cut from top to bottom. When cutting, the wrist force is the main force, and the forearm assists the knife movement. Suitable for vegetable and animal boneless raw materials.

According to the different direction of knife transport, the operation can be divided into straight cutting, push cutting, saw cutting, roll cutting, drag knife cutting, guillotine cutting and turning knife cutting. 1. Straight cutting, also known as "jump cutting", refers to the cutting method in which the knife is perpendicular to the vegetable pier and the raw material, the direction of the knife is straight up and down, the force point is all over the blade, and the front and rear forces are consistent. The operation essentials of the straight knife method: (1) Hold the knife steadily, with a flexible wrist, use wrist strength to slightly drive the forearm (2) The left finger is naturally bowed, and the back of the middle finger is used to hold the knife body, and the raw material to be cut is pressed firmly. According to the specifications of the required material, it moves back and forth continuously in a crab crawling posture; Stick to the back of the middle finger of the left hand, and move along with the left hand, according to the raw material processing specifications as the moving distance, and cut straight down flexibly and jumping one knife at a time.

(3) Both hands must cooperate regularly. From right to left, move rhythmically and at a uniform speed under the condition that the distance of each knife is equal. Can't be wide or narrow or press the raw material without moving.

The edge of the knife should not be slanted inwards or outwards. When lifting the knife, the edge of the knife should not be higher than the first joint of the left middle finger, otherwise it will easily cause irregular cutting of the material, or cut the finger with the empty knife Precautions: (1) Steady first, better then fast (2) The cut raw materials cannot be stacked too high or cut too long. If the raw material is too large, the speed of the knife should be slowed down. The straight cutting method is usually suitable for tender and brittle plant materials, such as lettuce, cabbage head, radish, lotus stem, wild rice stem, etc. 2. Push cutting, the knife is perpendicular to the vegetable pier and the raw materials, the force point of the knife is at the middle and rear end, and the direction of the knife is pushed forward from the top behind the knife to the bottom. The operation essentials of the push-cut knife method: (1) Hold the knife steadily, relying on the forearm and wrist to push it from the front of the knife to the back of the knife, the blade will completely match the vegetable pier, and the knife will cut to the end.

(2) When pushing the knife, the knife feeds softly and powerfully, the downward cutting is firm, the knife breaks cleanly and crisply, the front end splits, and the rear end cuts off the material. Apply evenly and regularly. (3) For some tender raw materials, such as liver, waist, etc., the knife should be light; for some tough raw materials, such as kohlrabi, cured meat, tripe, etc., the speed of knife feeding should be slow Precautions: (1) Accurately estimate the angle of the knife. When the knife edge falls, it must match the cutting board to ensure that the material is pushed and cut. (2) Observe the effect at any time and correct the deviation The push cut method is suitable for cutting tender and tough raw materials, such as fat and lean meat, kohlrabi, dried tofu, etc.

3. Pull cut, also known as "drag knife cut". Refers to the cutting method in which the point of force of the knife is at the front end, and the direction of the knife is dragged from the front up to the back and down. The operation essentials of pulling and cutting: When pulling and cutting, the knife should be pushed forward and cut gently, and then pulled backward and downward to the end, which is called "virtual push and real pull", which is convenient for the shape of the raw material section; or first use the front end to chop slightly, and then pull and cut backward .

Pay attention to the match between the blade and the vegetable pier to ensure the cutting effect. Precautions: When pulling and cutting, the edge of the knife is not flat and downward, but the front end of the knife is slightly lower, and the heel of the knife is slightly higher, forming a certain inclination. Pull cutting is suitable for thin, tender and easy-to-crack raw materials, such as chicken breast, tender lean meat, etc.

4. Sawing, also known as "push-pull cutting". It refers to the cutting method of pushing and pulling back and forth in the direction of knife movement. Operation essentials for sawing: (1) The knife should be vertical, not outside or inside.

(2) The knife should be lowered slowly, not too fast. Otherwise, when encountering some particularly tough raw materials, you will be unable to do what you want, resulting in disorder in knife handling, making the cut material not meet the requirements, or cutting your fingers. (3) The knife should not be too hard, the wrist should be flexible, the knife should be moved steadily, and the knife should be retracted crisply.

For some fragile, cracked and loose materials, if the cutting knife is too heavy, it will shatter and rot because it cannot withstand too much pressure; Tear and shake, and crumble. (4) When sawing, press the raw material firmly with the left hand, and the hand cannot move when the knife is not finished. Precautions: For particularly fragile, cracked and rotten raw materials, the cutting thickness should be increased as appropriate to ensure the integrity of the forming.

Sawing is suitable for tough or soft and fragile clinker, such as lean meat with tendons, white meat, twice-cooked meat, ham, bread, sweet roasted white, braised beef, etc. 5. Rolling cutting refers to the cutting method in which the cut material is rolled and cut once. Operation essentials of roll cutting: (1) The left hand controls the material to roll at a certain angle as required.

(2) The angle of the right-hand knife and the speed of the knife are closely matched with the rolling of the raw material. The knife is cut accurately, and the blade and the raw material form a certain angle. If the angle is small, the raw material will be narrow and long, otherwise it will be short and wide. (3) The movements of both hands are coordinated, and the feeding with the left hand and the cutting with the right hand are closely coordinated.

The rolling material is suitable for tender and crisp, small-sized garden-shaped or cylindrical-shaped plant materials, such as carrots, potatoes, bamboo shoots, taro, etc. (2) chop Chopping refers to a straight knife method in which the knife goes down vertically and chops or beats raw materials at a relatively high frequency. There are two types of chopping: double-knife chopping and single-knife chopping, as well as blade chopping and knife back chopping. The operation essentials of chopping method: Using wrist strength, the knife should not be lifted too high, and the force should be enough to break the material, so as to prevent the blade from being embedded in the cutting board Precautions: (1) Before the raw materials are chopped, they are first cut into pieces, and then chopped (2) When chopping, soak the knife in clean water before chopping to avoid meat sticking to the knife It is suitable for raw materials without bone toughness, which can be made into puree or puree.

(3) Cutting method cut. Also known as chopping, it refers to the straight knife method of cutting the raw material by moving the knife vertically downward from the raw material. Cutting is divided into two types: straight knife cutting and following knife cutting 1. Straight knife chopping: It is the knife method of aiming the knife at the part of the raw material to be chopped and cutting straight downward.

It is generally suitable for processing raw materials with large body, bone or hard texture. Such as chopping pork bones, cutting big fish heads, etc. Straight knife operation essentials: (1) The thumb and index finger of the right hand must hold the knife firmly (2) Use the strength of your arm to cut down with force, and try to cut off with one knife. If you continue to cut with a knife, you must cut at the same knife edge (3) The left hand should be a certain distance away from the falling knife to stabilize the raw material; if the hand cannot be pressed firmly when chopping, it is best to leave the hand. (4) Safety factors must be fully considered during operation to prevent chopping or shocking fingers and wrists.

2. Cutting with the knife: Aim the knife at the part to be cut and chop straightly. After the blade is inserted into the part to be cut, the left hand lifts the raw material, the knife and the raw material rise and fall at the same time, and cut several times until it is cut off. It is generally suitable for materials that are not easy to grasp with a knife, and are not easy to cut off at one time, but the volume is not very large. Such as pork knuckle, chicken leg, etc. how? Tired of studying? Then come to something that is not so hard, and take a break.

If a soldier wants to do his job well, he must first sharpen his weapon. How much do you know about knives? Knife is the key link for you to become a master of magic in the kitchen, so it should not be underestimated! Knife selection, maintenance and sharpening are all up to you! Choosing Knives and Keeping Knives Choosing an ideal knife is the prerequisite for good knife skills. Due to the different shapes of knives, the knife handling skills of chefs in different places are also different. Chopping, cutting in the middle, smashing mud with the back of the knife, and smashing garlic with the handle of the knife" pay attention to the multi-purpose of a knife, such as: Cantonese knife, also called sliced ​​knife, the blade is thin and light, and the knife is sharp. It is flexible and convenient to use, and is often used for shredding and sheeting raw materials. Chopping knives, also called chopping knives, have thick and heavy blades and are often used for chopping hard or large pieces of raw materials.

Commonly used knives: (1) slice knife (2) cutter is divided into: No. 1, 2, 3, 4 (3) machete (4) sharp knife (5) cut before cutting (6) roast duck knife (7) lamb slice knife (8) Scissors (9) Thread knife (10) Tweezers knife (11) Carving knife Knife Care Good people are not as good as home. After the knife is used up, the water and dirt must be wiped off with a clean rag to avoid oxidation, blackening and rust. Knives that are not used for a long time should be coated with a layer of oil to prevent rust. After the knife is used up, it should be hung on the knife holder. The blade should not touch hard objects to avoid damage to the blade. sharpening: Sharpening a knife is the most basic job.

There are coarse and fine points for whetstones. Coarse whetstones are used to sharpen blades or knives with notches, and fine whetstones are mainly used to sharpen knives. Because the whetstones are fine in texture, they are easy to sharpen the blade and not easy to damage the edge. Usually, the combination of coarse and fine whetstones is often used when sharpening knives. Grinding, which can shorten the time of sharpening. In order to make it easier for beginners to remember when sharpening knives, I recommend a song about sharpening knives to describe the whole process of sharpening knives.

knife sharpening song Sharpening the knife does not cut firewood by mistake, and the ground in front of the whetstone is stable and flat. Press the knife face firmly to hold the handle tightly, and remember clearly when pushing the knife out of the stone. When grinding, the surface of the knife should be slightly warped, and the front and back should be ground to the middle.

Coarse grinding and fine grinding should be moderate, and the number of times on both sides should be the same. More or less, easy to roll the blade, sharp and standard paper rope. Don't forget to pour water frequently when grinding, otherwise you won't see success if you don't work hard.

Through this song, you can let everyone know that when sharpening a knife, you must push the knife out of the stone, so as not to use the whetstone like a big cap with two protruding ends and a middle end. Concave. When sharpening the knife, pay attention to grinding both sides evenly. If the left side is ground more times, it is easy to slip the knife when cutting raw materials (more empty knives) The right side has been ground more times. Although it is very sharp when cutting raw materials, it is easy to curl the blade or cut fingers (the kitchen is called the upper wall). After grinding, check whether it is sharp. Generally, use a knife to push on the pier to see if it can be pushed. Feeling the push proves that it is sharp.

On the contrary, the knife does not meet the sharp standard.

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