Several types of knives commonly used by Chinese chefs

Chinese kitchen knife For many years, the saying "one knife for Chinese kitchen" has been circulating in the Chinese catering industry.

This probably has something to do with Chinese traditional culture.

Chinese culture emphasizes moderation, which is reflected in the kitchen knife, which is a multi-purpose knife. The heel, back, surface, tip and handle all have their own uses. One knife can do everything from chopping, cutting, patting, dissecting and picking.

Done.

But it is precisely because of this that people think that Chinese food does not pay attention to utensils and depends entirely on the chef's knife skills. Even many professional chefs think so, but this is not the case.

In order to adapt to the different uses of Chinese kitchens, Chinese kitchen knives include slice knives, mulberry knives, civil and military knives, machetes, peeling knives, peeling knives, bone chopping knives, deboning knives, pork knives, and barbecue knives.

, everything you need.

The blade knife is the main knife when cooking Chinese food and is mainly used for cutting vegetables.

A large number of fruits and vegetables are used in Chinese cuisine. If you want to quickly cut them into thin slices and thin strips, you need a special knife, so the unique Chinese slice knife was created.

It is characterized by a large knife area and appropriate weight. Under the action of gravity acceleration when the knife falls, it can greatly improve the precise chopping ability.

Experts can use this to complete all cutting and patting work, which is relatively suitable for home use.

The civil and military sword can cut both meat and bones. It can be said to be both civil and military, so it is called "civilian sword".

About 60% of the front edge of the blade will be slightly sharper, thinner, and sharper, suitable for chopping vegetables and meat; about 40% of the rear blade will be slightly thicker, suitable for chopping bones.

Rumor has it that the Chinese chef's knife has become famous all over the world. It is a Chinese civil and military knife. This knife can chop, cut, and scrape, and its wide blade can be sharpened for decades.

Therefore, many families will always have a civil and military sword, which can be used to chop in front and back, which is very fast. However, it is a pity that it cannot handle large objects.

Bone Chopping Knife Bone Chopping Knife, as the name suggests, is used to chop bones.

The bone-chopping knife is thicker and heavier than the blade knife, and the cutting angle is also larger. In order to ensure that it does not collapse, the hardness is not too high. It is suitable for cutting bones and hard objects. It does not require sharpness but strongness.

However, the heavy sword has no edge, so be careful not to cut your hands!

When selecting, choose a strong handle type. Once the handle is loose, it must not be used again. When chopping, make sure the bone is placed smoothly, and the direction of the force must coincide with the plane of the knife.

There are two types of chopping knives: bone knives and Jiujiang knives.

Food carving knives Food carving knives should be equipped with practicality and do not need to be complicated. Common ones include large knives (also called dividing knives), hand knives, V-shaped poke knives, U-shaped poke knives, scoring knives, and melon lanterns.

Ring picking knives, round hole poking knives, ball digging knives and various model knives (such as phoenix tail model, Shoudao model, Fu character model, Xi character model) and so on.

The broadsword is one of the necessary tools, and it plays a very important role in the carving process.

The function of the large knife is to cut out the large-shaped blank of the work, or to divide large raw materials into small pieces, or to peel and round them.

No matter what kind of work is carved (except for melon lanterns), the first tool used is the broadsword.

The appropriate length of a large knife is between 15 and 18 centimeters, and its width is between 3 and 4 centimeters. If it is too long and too large, it is inconvenient to carry, and if it is too small, it is inconvenient to use. The material should be harder, the edge of the knife must be sharp, and the back of the knife can be slightly thicker.

The hand knife is the most important of all carving knives and the most frequently used. Its purpose is to carve flower petals, remove waste materials, cut shapes, and repair details. 90% of the normal carving work is completed by it.

Some carvers like to use a knife to complete all carving work, because the carved works are very detailed, precise, neat and smooth, but it takes a long time.

U-shaped poking knives are mainly used to poke flower petals, fish scales, dragon scales, bird feathers and wings, etc. V-shaped poking knives are mainly used to poke pointed petals, clothing lines, hair beards of characters, and the tail of birds’ necks.

Feathers, patterns on the surface of melon cups, animal hair, etc.

The purpose of the engraving knife is to easily poke various stripes on the surface of the work, such as the beard of a birthday star, the mane of a horse, etc.

When the line to be stamped is on a concave surface, or it is inconvenient to use a V-shaped stamping knife, using a scoring knife is a good choice because it can work at a perpendicular angle to the surface of the raw material like a brush.