Classification and use of kitchen knives

Classification: According to different functions and materials, it can be divided into two categories: slicing knife, chopping knife, bone chopping knife and fruit knife. According to the material, it is divided into iron tools, stainless steel tools, carbon steel tools and ceramic tools. 1, with different functions. Slicer: Slicer is used to cut soft food, such as vegetables or cooked food, which is easier to cut. Bone cutter: Bone cutters are used to cut meat with bones or other hard foods. This kind of cutter is generally textured and not easy to break. Chopper: This kind of knife can be used as both a slicing knife and a bone cutting knife, but neither is professional. Usually used to chop meat stuffing. Fruit knife: this kind of knife is more common, mainly used to cut fruits or vegetables, which is lighter and more convenient. 2. Different materials. Iron cutter: This kind of cutter is a traditional type, and few families in the market will buy and use it now, because iron cutters are easy to rust and affect their health. Stainless steel: Stainless steel cutter is the most popular type at present. High hardness, can be used for cutting. It is both light and practical. Carbon steel cutter: Carbon steel cutter is an alloy cutter, so although it has high hardness, its texture is brittle. This kind of knife is seldom used to cut hard food. Ceramic tool: Ceramic tool is a new type of tool, which has many characteristics, such as wear resistance, high temperature resistance, durability and non-adhesion. This kind of cutter is refined from ceramics, which is both beautiful and practical.