Buying knives: 1. Select the two sides of the knives: smooth and clean, without forging dents. 2. The thickness of the selected blade is uniform: the exposed steel is moderate, the blade is straight and not twisted, and there is a black line on the blade when looking directly at the blade, and there is no "white edge" 3. The back, head, and heel of the blade are ground smoothly, "no blackness" and no burrs , Do not hold hands. ⒋The knife handle is installed straight and firm, and the knife hoop is not loose
Common sense of using knives: ⒈Bone cutting and meat cutting should be used separately according to different purposes. Knives are not suitable for cutting hard objects such as metal and wood.
2. When chopping bones, it is advisable to use the heel of the blade to touch the bone. At the same time, choose the obtuse angle of the blade to chop the bone, and drop the knife vertically. If the bone is stuck on the edge of the knife, it is not advisable to shake it from side to side and pull out the edge of the knife. The correct method is to lift the bone together with the knife and chop until the bone breaks.
Otherwise, it will cause the blade to break the steel and form an arc-shaped gap, which is improper use and not covered by the warranty. ⒊Knives should be washed, wiped dry, and coated with cooked cooking oil after each use, and placed in a ventilated, dry place, away from water and gas stoves to prevent rust. (Stainless steel knives will produce yellow spots when they come into contact with carbon monoxide gas, which should be prevented.) 4. Kitchen knives and scissors get rusty. You can use a piece of sweet potato to wipe it carefully several times, and then wipe it clean with a dry cloth. After the kitchen knife is rusted, put the knife in the rice washing machine. Soak in water for 3 hours to remove rust.
5. Knife water grinding method: When the knife is blunt, add water and grind it back and forth on the whetstone at an angle of 15°-20° for a few times to make it extremely sharp
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