I-Ruitai Kitchen Knives: INkulumbuso Umthombo Weemela zeKhitshi zesiNtu zaseTshayina
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I-Ruitai Kitchen Knives: INkulumbuso Umthombo Weemela zeKhitshi zesiNtu zaseTshayina
Intshayelelo:
Wonke umpheki uyakwazi ukubaluleka kwemela ebukhali ekhitshini. Ummese olungileyo wokupheka awukho nje isixhobo sokupheka kodwa ukwandiswa kwesandla sompheki. Ivumela ukusikwa okuchanekileyo, ukusika okungenamsebenzi, kunye nokusebenza kakuhle ekhitshini. Nangona kunjalo, ukufumana eyona mela yompheki ibukhali kunokuba ngumsebenzi onzima. Ngokhetho oluninzi olukhoyo kwimarike, kulula ukonganyelwa. Kweli nqaku, siza kuqalisa kumzamo wokufumana eyona nxalenye iphambili yokusika kwaye siphonononge abo bakhuphisana kakhulu kwihlabathi leemela zabapheki.
I-Anatomy yemela ebukhali yeChef
Imela yompheki iqulathe izinto ezininzi ezibalulekileyo ezinegalelo kububukhali bayo. Ukuqonda i-anatomy yemela kubalulekile ngaphambi kokuntywila kumfuno wethu. Amalungu amathathu aphambili emela yincakuba, umqheba, kunye nebholster.
Incakuba yeyona ndawo ibalulekileyo yemela xa kufikwa kububukhali. Ngokuqhelekileyo yenziwe ngensimbi engenasici okanye i-high-carbon steel. Iintsimbi ze-high-carbon steel ziyaziwa ngokuba bukhali kwazo kunye nokugcinwa komphetho. Ukongeza, ubukhulu be-blade kunye ne-engile ye-bevel yayo ikwachaphazela isakhono sayo sokusika. Amacwecwe amancinci anomsebenzi ophezulu wokusika ngenxa yokuchasana okuncinci ngexesha lokuqhawula.
Isibambo sibonelela umpheki ngokulawula kunye nokuthuthuzela ngelixa usebenzisa imela. Inokwenziwa ngezinto ezahlukahlukeneyo, njengomthi, iplastiki, okanye intsimbi engatyiwayo. Ukubambelela kakuhle kubalulekile ukuze kuthintelwe ukutyibilika neengozi ekhitshini.
Ekugqibeleni, i-bolster yintlupheko edibeneyo phakathi kwe-blade kunye nesibambo, iqinisekisa ukuzinza kunye nokulinganisela. Ithintela isandla sompheki ekutyibilikeni kwi-blade, ukuqinisekisa ukhuseleko ngexesha lokusetyenziswa. Ibholster eyilwe kakuhle iphucula ukusebenza kwemela kunye nobomi obude.
Iimela zaseJapan: Ezona zibukhali kuzo zonke
Iimela zabapheki baseJapan zidume ngobubukhali bazo obukhethekileyo kunye nokuchaneka. Eyenziwe ngobuchule beminyaka yeenkulungwane kunye nokusetyenziswa kwentsimbi yodidi oluphezulu, iimela zaseJapan ziye zaziwa ngokuba zezona zibukhali kwihlabathi lokupheka.
Olunye uhlobo oluphawulekayo lwemela yaseJapan yimela yeSantoku. Ngencakuba yayo emfutshane kwaye ebanzi, iyagqwesa ekwenzeni izilayi ezibhityileyo, ukusika okuchanekileyo, kunye nokucolwa okucekeceke. Ubume obukhethekileyo kunye nobukhali obugqithisileyo buyenza ibe sisixhobo esifanelekileyo kwimisebenzi entsonkothileyo.
Esinye isithethe esidumileyo ekwenzeni imela yaseJapan bubugcisa bensimbi yaseDamasko. Ulwakhiwo lwensimbi olunamaqabunga ludala i-blade ebonakalayo emangalisayo, ngelixa umxholo wekhabhoni uqinisekisa ubukhali obumangalisayo kunye nokugcinwa komphetho. Iimela ezenziwe ngentsimbi yaseDamasko zixatyiswe kakhulu ngabapheki kwihlabathi liphela.
Iimela zaseJamani: Ibhalansi egqibeleleyo
Ngelixa iimela zaseJapan zigqwesa ngokubukhali, iimela zaseJamani zibonelela ngolungelelwaniso olugqibeleleyo phakathi kobukhali kunye nokuqina. Iimela zaseJamani ziyaziwa ngokwakhiwa kwazo okuqinileyo, okwenza ukuba zilungele imisebenzi enzima ekhitshini.
I-Wusthof Classic chef knife ngumzekelo ophawulekayo wobugcisa baseJamani. Nge-tang yayo epheleleyo, iblade yensimbi engenazikhabhoni ephezulu, kunye nesibambo se-ergonomic, ibonelela ngokubukhali kunye nentuthuzelo ngexesha lokusetyenziswa ixesha elide. I-blade echanekileyo echanekileyo iqinisekisa ubukhali obude, kwaye ukusabalalisa ubunzima kuvumela ukusika okungenamsebenzi kunye nokunqunyulwa.
I-Forged vs. Iimela ezinesitampu: Idabi lobuGcisa
Xa ucinga ngeyona mela yompheki ebukhali, indlela yokwenza idlala indima ebalulekileyo. Kukho iindlela ezimbini eziphambili: ukubumba kunye nesitampu.
Iimela ezibunjiweyo zenziwe ngentsimbi enye efudunyezwayo, ibunjwe, kwaye ibethelwe ngesando ukwenza i-blade. Le nkqubo iphumela kwincakuba eyomeleleyo, exineneyo enogcino oluphezulu. Indalo eyenziwe ngesandla yokubumba iqinisekisa imela yomgangatho okhethekileyo kunye nokubukhali.
Kwelinye icala, iimela ezinesitampu zisikwa kwiphepha elikhulu lentsimbi kusetyenziswa ihydraulic press. Iimela ezinesitampu zifikeleleka ngakumbi, kodwa azinakomelela kunye nokubukhali kweemela ezibunjiweyo. Ziyilungele imisebenzi esisiseko yasekhitshini kodwa zinokufuna ukulolwa rhoqo.
Ukukhathalela iBlade ebukhali: Ugcino kunye nokuHlebisa
Ukugcina umgca wokugqibela wokusika, ukunakekelwa okufanelekileyo kunye nokugcinwa kubalulekile. Kubalulekile ukugcina incakuba icocekile kwaye yomile ukuthintela umhlwa okanye umhlwa. Ukuhlamba izandla ngesepha ethambileyo kunye namanzi afudumeleyo kuyacetyiswa, njengoko oomatshini bokuhlamba izitya bangonakalisa incakuba nesibambo.
Ukuhona rhoqo kubalulekile ukugcina umgca obukhali. Ukuhlonipha kulungelelanisa amazinyo amancinci kwi-blade, ukuqinisekisa ukusebenza kakuhle kokusika. Nangona ukuhoya kungayiloli incakuba ngokwako, kunceda ukugcina icala phakathi kokulolwa.
Ukulola imela, abapheki abaninzi bakhetha ukusebenzisa i-whetstone. Ngamacala ayo arhabaxa nacolekileyo, ilitye lewhetstone livumela ukulolwa nokuhonjiswa okuchanekileyo. Ubuchule obufanelekileyo kunye nokuziqhelanisa okungaguqukiyo kuyafuneka ukuze kuphunyezwe ubukhali obufunwayo.
Isiphelo:
Imela yompheki sisixhobo esingenakususwa kulo naliphi na ikhitshi, kwaye ukufumana elona libukhali kubalulekile kwimpumelelo yokupheka. Nokuba ukhetha ubukhali obungalinganiyo beemela zaseJapan okanye ukuqina kweemela zaseJamani, kubalulekile ukukhetha imela ehambelana neemfuno zakho kunye nezinto ozikhethayo. Ngokhathalelo olululo kunye nokugcinwa okufanelekileyo, umda wakho wokugqibela wokusika uya kukunceda ekudaleni ubugcisa bokupheka kwiminyaka ezayo. Ke, qalisa iphulo lakho, jonga iinketho ezahlukeneyo, kwaye ufumane imela yompheki eya kuguqula amava akho okupheka. Ukunqunyulwa okumnandi!
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