The knife for cutting meat, why should it be made with a thin blade and a thick back?

Chinese kitchen knives are the most commonly used and perhaps the most unfamiliar. Chinese kitchen knives and the Chinese character of the same, square, calm and introverted, for many years, their merits silent. In this article, we will introduce you to the various types of knowledge of Chinese kitchen knives, Western kitchen knives and Japanese kitchen knives, so that you can come together to enjoy the flavor of kitchen knives.

Chinese kitchen knife, in fact, more than one

In the past, the Chinese catering industry has been circulating in the "Chinese kitchen a knife" that is to say that the Chinese chef to do what is a knife, chopping, slicing, patting, dissecting, picking, one person, a knife can be completed, so that people feel that Chinese food does not pay attention to the utensils, relying on the chef! The fact is that the Chinese food does not pay attention to the utensils, it all depends on the chef's knife work.

Yes, most traditional Chinese families do use only one knife, may be a slicing knife, may be able to cut meat, but also can chop the bones of the "Wenwu knife", but a real Chinese chef's knife and Western chef, as well as a wide range of knives. Inside the Chinese kitchen knife, slicing knife, sang knife, wenwu knife, pat knife, slicing knife, slicing knife, chopping knife, barbecue knife and other types, there are all kinds of, can not be counted.

Chinese kitchen knives

The difference between Chinese kitchen knives is often reflected in the weight, the angle of the blade, the back of the knife, the handle and these details, if you do not go to the actual use of the knife, it is not easy to see the difference.

Types of Chinese kitchen knives

Types of Chinese kitchen knives are also divided into many kinds, from Cantonese, Sichuan, Su cuisine, specific to Beijing, Shandong, Northeast, Hebei, knife type are also different. The following is a very representative of the types of Chinese kitchen knives.

Slice knife

Slice knife is the main knife in Chinese cooking, the knife body is square, 5:3 rectangular, the thickness of the back of the knife is generally about 4mm, according to the size can be roughly divided into a large knife, in the slice of the knife and a small slice of the knife.

Its mainly used for slicing, shredding and other soft ingredients and fine knife handling, can not chop bones. Characterized by a large knife area, has the right weight, drop the knife under the effect of gravitational acceleration, can greatly enhance the ability to cut accurately, masters can use this to complete all the cutting and pat work.

Large slicing knife, medium slicing knife, small slicing knife

Mulberry knife

Mulberry knife has a very long blade surface, the blade is very flat, and the knife is black on the upper body and white on the lower body, which is able to cut meat and vegetables, and it is mainly used for slicing, shredding, and other soft ingredients, but it should not be chopped and is easily damaged due to its thinness and lightness.

Compared with the slicing knife, the mulberry knife is thinner and lighter. A simple steamed sea bass, the last process to put shredded green onions, really sophisticated chef, green onions must be used in the south, only a few toothpicks as thick as the green onions, to be cut into an inch or so in length, as thin as a strand of hair. Such fine silk can not be cut out of the ordinary knife, you must use a specialized tool, that is, mulberry knife.

Wenwu knife

Both cut, but also chopped small bones, can be described as both military and civilian, so called "Wenwu knife".

Wenwu knife is thicker and heavier than the slicing knife, can be chopped, can cut, can scrape the skin, before cutting and then chopping, sharp and painful, wide blade can be sharpened for several decades, because of the use of the knife does not need to be changed from time to time, so it is popular. The saying "Chinese chef a knife" is exactly Wenwu knife.

Bone knife

Bone knife, as the name implies, the use of bone chopping, heavy head, blunt blade, specializing in the kitchen to chop big bones and other heavy work, the heavier the chopping knife can handle bigger bones, the function of other kitchen knives can not be replaced.

The bone knife is thicker than the Katana, and the angle of the opening edge is also large, in order to ensure that it will not collapse, so the hardness will not be too high. When chopping bones, the handle of the knife should never be reused once it is loose.

Jiujiang knife

Also known as Jiujiang bending knife, it is called Jiujiang bending knife because of its curved shape like Jiujiang. It is mainly used for chopping small bones such as ribs, chickens, ducks and geese, and fish heads.

Jiujiang knife head big back thick, use it to slaughter seafood meat is a good hand, its knife belly slightly bulging, can be over the general fine bone. For example, split a fish, sticking to the center bone can be a knife over, there are whole steel also have a folder of steel.

Barbecue knife

In Guangdong and Hong Kong, almost all restaurants have barbecue food for sale, barbecue goose, barbecue chicken, barbecue pork, pigeon ...... and so on, and the barbecue knife is a common tool in barbecue stalls, which can cut meat and chop ribs, chicken, ducks and geese, and other cooked food.

Slicing knife

Also called slicing duck knife, mainly used for slicing roast duck.

Beijing roast duck, seven points in the roast, three points in the slice, and the number of slices of roast duck has 108, 99 and 90 said. The old generation of Quanjude roast duck masters in the slice of roast duck, will maximize the knife, some can only slice out more than 110 slices, some can slice out more than 90 slices, but for the sake of good luck, collectively referred to as 108 slices. This time the test is not only the chef's knife work, a good piece of duck knife is also very important.

Patting knife

No blade, specifically for patting the skin of shrimp dumplings. The skin of shrimp dumplings is not rolled out, but patted out with a knife. The body of the knife is usually made of stainless steel, and the handle is wooden with a smooth surface and unfavorable edge.

And fruit knives (also called watermelon knives), carving knives and kitchen scissors are not generally considered typical of Chinese kitchen knives, so they will not be introduced here.

Western kitchen knives

Different food cultures have created a wide variety of cooking tools, and so have knives. With more and more exposure to foreign cuisines and cultures, a variety of Western-style kitchen knives and Japanese-style kitchen knives have gradually come into our kitchens, giving us more and more different choices.

Types of Western-style kitchen knives

Western food habits and processing methods and we have a difference, the necessity of Western-style kitchen knives is reflected at this time, the common Western-style kitchen knives are:

Main chef's knife

Essential to Western-style kitchen knife, whether it's fish, meat or vegetables are easy to deal with a knife. Its knife style is completely different from the Chinese kitchen knife, but once you get your hands on it, you will realize how good it is. The German chef's knife is easy to sharpen and is skinnier, making it suitable for most occasions.

Meat slicer

Large pieces of meat are usually cooked with a small knife, such as the one used in Inner Mongolia to cut lamb. For always large pieces of meat cooking Western food, but also essential to a meat slicing knife, this knife is made of slender narrow, tough, easy to bend like a Western sword, in addition to cutting roasts, but also sliced Western ham.