Do you know how to use a chef's knife? Do you understand the usage of Chinese chef's knife and Western chef's knife? Break down the difference between Chinese chef's knives and Western chef's knives.

Chinese chef's knife

  If you want to be good at what you do, you must first be good at what you do. With people's endless pursuit of food, the function of kitchen knives evolved, and the first simple cutting, turning food from large pieces into small pieces, is far from satisfying people's needs. So the family of chef's knives has been growing.

 Slicing knife: used for cutting vegetables, cutting meat can be, is the most frequently used knife in the kitchen, 90% of the Chinese chef's desk work is done with this knife.

 Chopping knife: when it comes to the kitchen some of the dirty work such as chopping ribs, chopping chicken, chopping the head of the fish, slicing knife natural force is not enough, then you need a knife body heavy, feel more solid chopping knife.

 Carving knife: the body is light and sharp carving knife, ordinary people usually difficult to use, only the color, aroma, taste, meaning, shape of cooking has considerable attainment of chefs will use.

 Chopping knife: chopping knife is a kind of home kitchen knife with a short history, designed for ordinary Chinese families, it combines the characteristics of slicing knife and bone chopping knife in one, using the design of "cutting before and chopping after, fully able to meet the daily cooking needs of ordinary families.

Western chef's knife

  Western food is about all walks of life, meticulous division of labor. Here is a long story short, only to introduce a few representative Western chef's knife.

 Western chef's knife: also known as the kitchen knife, generally used in the production of Western-style dishes, the knife is long and thin, the knife is curved in part, the general cutting can be. But the interesting thing is that the chef's knife is not a, generally from the long to short sets appear.

 Bone picking knife: When dealing with ingredients with bones attached to meat, it is difficult to split them with other tools, and this is where a bone picking knife comes in handy, with which the meat can be easily removed from the bones. Boning knives are generally thin and narrow, with a straight and curved shape; they are hard and flexible, especially suitable for processing dishes such as steak and leg of lamb in Western cuisine.

Peeling knife: as the name implies is to peel the outer skin of food, in scraping potato peel, melon peel is very handy. With it, peeling potatoes is no longer an ocean voyage, the punishment for the wrong crew it.

A good chef's knife also requires good skills.

Dicing: is a very simple knife method, like lean meat, more rigid dishes such as radish, bamboo shoots, potatoes, etc. suitable for dicing.

Flower knife: most commonly used to deal with cashew, squid, shellfish and chicken and other offal. The cut should be made longitudinally in the food, then at right angles to the cut and then cut into the cut. After cooking and cooking, the pattern of the food will be more obvious, but be sure to pay attention to the fact that the pattern knife must hit the inner side of the ingredients, otherwise the pattern will be rolled inside when the dish is done. Cross-cutting method: suitable for cutting squid, dried scallops and other foods. This cut is somewhat similar to the flower knife, only in the longitudinal cut into the cut, to cut into a diagonal lattice shape.

Slicing: Slicing, is one of the most common knife work we usually use. When cutting, it should be cut diagonally into slices, and the thickness should be even. Such a cut will make the degree easy to enter and put, and the shape is more beautiful.

Shredding: Shredded dishes are the most common, most common, but at the same time is also the most considered chef's basic skills of cutting. Let's not talk about such as back cut tofu, cut silk into a network of such a masterpiece, how to cut the silk alone fine, cut evenly is never a day or two of hard work.

Knives also need to be maintained

As a person who loves cooking, their beloved kitchen knives should also have the same feelings as old friends, care and maintenance in detail. When chopping and cutting bones must be straight up and down, not swaying from side to side, so as not to hurt the knife body. Kitchen knives must be cleaned in time after use and wiped clean with a towel immediately to avoid rusting.

The chef's knife is best hung or racked in a ventilated, clean place, which will extend the life of the knife.

Frequently scrub the knife body with rice rubbing water to be able to keep the knife body shining for a long time.

If the knife body sticks to the fishy smell of fish and sheep, you can wipe it with tea or ginger slices to remove the odor very effectively.

If the kitchen knife appears blunt, wound, be sure to find professionals to polish.