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
In the kitchen, in addition to various cooking tools and seasoning sauces, knives are also an essential part of our cooking process. With the development of knives, different types have been derived with different functions. Whether you are buying outdoor knives or kitchen knives, you should understand the types of knives and choose according to your own needs. Only good knives can work well. Therefore, after buying knives, you should pay attention to the maintenance of knives. After all, these are not fast-moving consumer goods.
Structural elements: surface to be machined, machined surface, transition surface, front face, main rear face, auxiliary rear face, main cutting edge, auxiliary cutting edge
Angle reference system: cutting plane, main cutting plane Ps, secondary cutting plane, base plane Pt, assumed working plane, normal plane Pn
Tool angle: rake angle, relief angle, wedge angle, leading declination angle, secondary declination angle, tool nose angle, edge inclination angle
Clamping part: There are two types with holes and handles. Tools with holes such as cylindrical milling cutters, shell milling cutters, etc.
Shank knives usually have three types: rectangular shank, cylindrical shank and conical shank.
Working part: The part that generates and processes chips, such as turning tools, planing tools, boring tools and milling tools.
Tool selection 1. Select the two sides of the tool: smooth and clean, without forging dents.
2. The thickness of the selected blade is uniform: the exposed steel is moderate, the edge of the blade is straight but not twisted, and the edge of the blade forms a black straight line without "white edge".
3. The back of the knife, the head of the knife and the heel of the knife are ground evenly, "not showing black", no burrs, and no handle.
4. The knife handle is installed straight and firm, and the knife hoop is not loose.
The function and use of kitchen knives
Machete: Used for chopping bones.
Slicer knife: used for slicing food, but not suitable for cutting frozen meat.
Vegetable Knife: Used for cutting vegetables and fruits.
Paring knife: used for planing the skin of vegetables and fruits.
Ham knife: used for cutting meat such as ham.
Tomato knife: used for cutting skinned, juicy and soft fruits such as tomatoes.
Watermelon Knife: Used for cutting melons with thicker peels and larger fruits.
Bread Knife: For cutting soft foods with tougher skins.
Utility Knife: Especially good for cutting fish fillets etc. and has various uses.
Tool maintenance
1. General maintenance of knives. In the process of cutting raw materials with a knife, it is necessary to develop good operating habits. When cutting, especially when cutting salty, sticky or fishy flavors, such as pickles, lotus root, fish, wild rice stems, and yams Etc., the substance adhering to the knife surface is easy to oxidize, discolor and rust the knife body. Moisture and dirt must be wiped off with a clean rag after use.
Knives that have not been used for a long time should be wiped dry and coated with a layer of oil on the surface to prevent rust. After the knife is used, it should be placed in a safe and dry place to prevent the blade from being damaged or accidentally hurting people.
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