I-Ruitai Kitchen Knives: INkulumbuso Umthombo Weemela zeKhitshi zesiNtu zaseTshayina
Ulwimi
I-Ruitai Kitchen Knives: INkulumbuso Umthombo Weemela zeKhitshi zesiNtu zaseTshayina
Kukho umahluko ocacileyo phakathi kwemela ebhobhozayo kunye nemela yompheki kwimiba emininzi:
Okokuqala, ngokwemigaqo yokusetyenziswa, imela ebhobhozayo isetyenziselwa ukusika imisipha, i-cartilage kunye nenyama. Incakuba yayo imfutshane kwaye iqinile, yaye ngokulula iyakwazi ukutyibilika phakathi kwamathambo nenyama ukuze yahlule amaqhekeza amakhulu enyama namathambo. Imela yompheki yimela ebanzi enokwenza phantse uninzi lomsebenzi ekhitshini, kubandakanya ukusika inyama, intlanzi kunye nemifuno.
Okwesibini, ngokubhekiselele kwimbonakalo, i-blade ye-boning knife iyancipha kwaye inzima, kwaye inokumelana neemfuno ezahlukeneyo kwinkqubo yokubhobhoza. I-blade yemela yompheki ibanzi, i-blade igobile, kwaye ubude buhlala buphakathi kwe-20.3 kunye ne-30.5 cm. Xa isetyenziswa, incam yemela yompheki ayide iphume kwibhodi yokunqunqa, kwaye kuphela sisiqingatha esingasemva semela esiphakanyiswayo ukuze sisikwe.
Ngokubanzi, iimela zebhoni kunye neemela zabapheki nganye inemisebenzi yayo eyahlukileyo kunye nokusetyenziswa kwayo, kwaye ziimela eziyimfuneko kubapheki abaqeqeshiweyo kwinkqubo yokupheka. Kwiindawo zokutyela zaseNtshona, zombini iimela zibalulekile ukuqinisekisa ukuba abapheki banokugqiba imisebenzi eyahlukeneyo yokupheka ngokufanelekileyo nangokuchanekileyo.
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