There are so many kitchen knives, do you know how to use each one?

Knives are the most important utensils in the kitchen! Every chef has a few knives that are especially cherished. We all probably know that there are Chinese kitchen knives, chef's knives and steak knives. But there are many more knives that are actually used for things that we may not know yet.

But the following editor will help you know your knife It can even help you choose your next knife~ There are so many kitchen knives, do you know how to use each one? how to observe a knife [Knife point] This part is used for incision and piercing of food, and can also be used to separate items such as thin paper or film. [Knife head tip] The first third of the blade is called the knife head, which can be used to cut tender vegetables, small-shaped ingredients, cut ligaments of meat ingredients, and cut thin slices. [梁 spine] The upper part of the spine of the knife is the wider part of the blade.

In the process of using the knife, to ensure the stability of the knife body, the beam of the knife is often clamped with fingers; there are also beams of some knives that are used to pound garlic. 【刀cutting edge】The middle part of the whole knife, between the head and the rear area. It is the part with the greatest work intensity when chopping.

There are so many kitchen knives, do you know how to use each one? [Back area heel] The heaviest part of a large chef's knife is the closest to the hand when in use and bears the greatest force. It is usually used to chop hard food, such as the joint of chicken leg bones. [Beam area bolster] Between the knife body and the handle is the beam area of ​​the kitchen knife. On a large chef's knife, the beam area plays a role in protecting the hand. [Tang] Usually this part is hidden inside the handle, and it is the part where the blade extends into the handle.

[Knife handle] is usually made of various plastic, wood or stainless steel materials. It is its responsibility to give you a good and comfortable grip when holding the knife. So it's also crucial. [Rivets] are generally inwardly recessed to fix the handle and tang; rivets are usually tightly embedded in the handle, leaving no room for bacteria to grow There are so many kitchen knives, do you know how to use each one? Knife category There are many brands and types of knives, regardless of the horizontal comparison between their various brands.

But the editor will not recommend that you choose a cheap "knife set". After all, everyone understands the truth that you get what you pay for. These types of knives are difficult to keep sharp and can even rust easily, making it difficult to maintain them well. When you get your first knife or want to get a new one, check out a variety of different brands.

Hold them in your hand and feel the weight and size, different sizes, shapes. There are so many kitchen knives, do you know how to use each one? Paring knife Blade length: between 6-10cm Main function: It is mainly responsible for peeling and carving fruits and vegetables, and it can also handle some very delicate and trivial things. Turing knife Main function: This kind of knife basically only belongs to the French-based western food, it is only aimed at cutting vegetables into a special shape, Boning knife Blade length: between 12-15cm Main function: Because the blade is slender and thin at the same time, it can debone raw meat very well, even poultry and fish.

Filleting knife Blade length: between 12-15cm Main function: The size is very similar to the boning knife, but slightly smaller and more flexible, so it is more suitable for poultry cooking. There are so many kitchen knives, do you know how to use each one? Utility knife Blade length: between 10-18cm Main function: The auxiliary knife is smaller than the main knife, so it is not enough to handle some relatively large ingredients, and it is smaller than the chef's knife, so it is too clumsy when doing some delicate work. But it is still very useful for cutting vegetables and fruits.

Chinese Chopper Main function: Chinese style kitchen knife is heavy, made of high carbon steel, with sharp blade and wooden handle, it can cut, chop, chop and chop all kinds of ingredients. Western cooks use it for heavy chopping and chopping; but skilled Chinese chefs can use it for almost everything, from gutting prawns to preparing demanding stir-fry dishes. Cleaver (Cleaver/Machete) Blade length: about 15cm Main function: As the name suggests, it is used for chopping meat and bones, and it is also a kind of knife that is closest to a Chinese kitchen knife in terms of body shape.

There are so many kitchen knives, do you know how to use each one? Santoku knife (Japanese Santoku knife) Main functions: Multiple uses, even more useful than a chef's knife! Chef's knife Blade length: between 15-30cm, about 20cm is the most commonly used length Main function: It is a universal knife that can do almost all the work. A chef's knife can basically solve all the basic preparation work when the knives at hand are not complete. Bread knife Main function: ideal for slicing bread such as baguettes, large fruits such as watermelon, and for slicing expensive frozen cakes: dip it in hot water after each cut to keep the blade clean. There are so many kitchen knives, do you know how to use each one? Palette knife Main use: used to spread some soft sauce or cream in West Point Carving knife Primary use: Usually larger than a general-purpose kitchen knife, but they are used in a similar way.

In fact, the blade of the meat cleaver is also divided into two different designs: general hard or special elastic (flexible carving knife), depending on what kind of meat you want to cut. If you want to cut meat such as grilled ribs, which has a slightly hard skin due to the cooking method, you need a very hard knife handle. If it is general stew or fish steak, you can use a more elastic type. Of course, when cutting large pieces of cooked meat, it is best to use a meat cutting fork in order to make the shape neat and beautiful.

There are so many kitchen knives, do you know how to use each one? So how do you choose the right knife for your hand? Even for the same type of knife, different brands will have different designs for different sizes of palms, so it is best to go to the store to buy a knife in person, try the feel, and judge whether it suits you, so that it will last for a long time It will be your good helper in the kitchen for a period of time, just like buying shoes, you'd better try it yourself and feel it to know whether it is suitable for you. There are so many kitchen knives, do you know how to use each one? When choosing, make sure that the knife is comfortable to hold in your hand. The thumb can move freely on the handle, and the index finger can be placed on the back of the knife or moved down to rest. This is very important. If you are using a knife, The movements are stiff, not only can't cut vegetables well, but also easily cause finger pain and cause physical injury. If you think there are any useful knives, you can also share them with everyone~.