The structure of the chef knife -Yangjiang Yangdong Ruitai Hardware Products Co., Ltd.

by:Ruitai      2020-03-18
Chef's Knife Chef 's Knife is a kind of comprehensive use of the Knife, blade wider, part of the blade for arc. 1, the handle ( 处理) : refers to the knife is used to grip the part, usually made from the material of all kinds of plastic, wood or stainless steel. Good handle will let users have better and more comfortable feel. 2, rivets, 铆钉) : the main play the role of fixed keel and handle. Rivet should be firmly embedded in the handle, can't leave gaps of breeding ground for bacteria. 3, tang ( 唐) : is the part of the blade into the handle, normally this part is hidden in the handle, also called the core of the handle. 4, beam area ( Bolster) : between blade and handle are kitchen knife beam section, this section can increase the safety and comfort, in large chef knife, protect the hand beam area. 5, after the area: the heaviest part a large chef knife, closest to the hand when using, stress is the largest, is often used to cut the hard food, such as chicken leg joints. 6, the blade ( 边缘) : the middle part of the knife, the cutting head and the area between, is one of the largest parts when cut cut working strength. 7, beam: the upper part of the blade, in the process of using tool, in order to ensure the stability of blade used fingers grip the knife beam. 8, segment: front third call segment, the blade can be used to cut soft green vegetables, small shape ingredients, cut the ligament of meat food and cutting chip, etc. 9, point: this part is used for food incision and piercing, can also be used to separate objects such as thin paper or film.
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