Tool purchase: self light
“Getting into the kitchen and getting out of the hall†is still the standard for good women and good ladies in the eyes of the Guangzhou people. The difference is that "cooking" is no longer designated as a woman's business. It is no longer the embarrassment of the old "yellow-faced woman." Cooking is no longer a matter of routine. Various details in the kitchen are considered as important: there are Fine and bright knife light flow, the food is neatly processed into tiny pieces....Knife has always been one of the necessary tools for the kitchen. Before, we only used sharp or not to judge the quality of the knife. Now the knife is focused on the special knife. Dedicated, from style to steel, choose to be dazzling. In the market, there is fierce competition between Chinese and Western knives, and the differences between them often reflect differences in Chinese and Western dietary habits. Do not underestimate this little tool. They not only reflect the differences in Chinese and Western dietary habits, but also project different cultural connotations. Miao Liao, director of sales of the tool counter at the Friendship Department Store, explained that the difference between Chinese and Western tools is reflected in the thickness of the knife tip and the knife. The kitchen knife is outdated! Slim into the trend to pursue "Huanglian Po" to develop, we usually use a large kitchen knife may be accomplices - - just to let a woman's slender jade hand holding a heavy knives every day to work, and then tender hands have to be rough stand up. Fortunately, the “brilliant†era in which kitchen knives ran rampantly in the kitchen has now passed, and slim Western knives are becoming popular. Wardrobe Brand Villa Design Oven Kitchen Cabinet Door
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Westerners think that sharp edges are more convenient and sharp. Chinese people think that cutting tools is a kind of destructive thing. The so-called "people do not guilty of me, I do not guilty of anyone", introversion is a major theme of the Chinese knife. The face of kitchen knives and cleavers is nearly square, while for other Chinese knives, the back of the knives is curved downward at the end, and the knives are almost kept in the same plane as the blades. The tip of a Western knife is the opposite. The tip of the knife and the back of the knife are almost in the same horizontal plane. The blade is curved upward at the end and the tip of the knife is directly outward.
On the whole, Western-style knives are lighter than Chinese-style knives, and special-purpose knives are used to develop a series of knives with different functions. Different styles of the two factions, the use of nature is also different. Chinese kitchen knives rely on the weight of a knife to cut from top to bottom; Western style knives are lighter, and the cutting method is that the tip of the knife hardly leaves the chopping board, but only lifts the second half of the knife, like the use of a sickle.
Another difference between Chinese and Western tools is reflected in the tool holder. We know that Chinese people always pay attention to the fact that the knife is not exposed. Therefore, most of the Chinese people prefer the fully enclosed or semi-enclosed type of knife holders. At the very least, they must cover up the knife tip. Westerners prefer to be open-ended because they are neither filth nor easy to clean.
Brand play "Chinese and Western mixed doubles"
The clear distinction between Chinese and Western-style tools does not mean that there is a difference between Chinese-made and foreign-made brands. Today's manufacturers, regardless of Chinese or foreign, are Chinese-style Western-style, and they only have their own skills in craftsmanship. The minds the craftsmen and carpenters spent on the tools gave them different personalities. The tool was no longer merely a reproduction of the industry, but a work of art with emotions.
The Germans have always been known for their fineness. How can they get them when they talk about cutting tools? One of the representatives, "Shuang Liren," has a history of more than 270 years. It has enigmatic steel formulas, a unique -200 degrees Celsius ice forging process, and can be described as technically arduous, with some product processes as many as forty Multichannel. In order to cater to the Chinese market, a popular series known as “Shan Liren†was established. The basic knife is the same as “Shuang Lirenâ€, except that it adopts mechanical steel and 30% is domestic. Raw materials.
China's knife making process is also extensive and profound, and Yangjiang Shizizi is one of the typical representatives. There are also more than 30 processes from the selection of materials to packaging, including nine unique processes. It is worth mentioning that their hand-forged knives, according to China's traditional knife-making method, the knife billet heated in the furnace heated to about 1000 °C, with a quick method to make the hammer hammer knife blanks, heavy hits and other tedious The craftsmanship makes the surface of the knife body smooth and bright, with a thick and thin back, and a stable cutting knife. Similar to the Chinese and Western styles of knife, there are more than 300 varieties such as single-function knife, multi-function knife, Chinese knife, and Japanese knife.
Choosing a knife to look at a knife is similar to choosing a husband or a wife. It is not enough to look at the appearance. The meaning is very important.
◠The material of the knife is something we cannot ignore. Different types of tools use different materials, generally three steel, seven chromium steel, three chromium steel and special alloy steel. Some producers have developed their own “secret recipes†and Yangjiang’s 18 sons have used the slogan of “make their own steel to make a knife†as their signboard.
â— The smoothness of the knife surface has certain evaluation significance for whether it has antirust effect.
â— The geometrical angle of the blade should be different, but there is a basic requirement, that is, there must be a distinct blade, and the blade must be sharp, straight, and not chipped to exert its maximum power.
â— The most easily overlooked is the handle. To see the handle, the first thing to notice is whether it is in a straight line with the knife body and maintain symmetry, in addition to the use of feel, comfort is not sloppy. The knife body should be firm and firm, and the knife handle should have a good anti-slip function, otherwise it will injure the user. In general, the streamline design of the knife handle and hand-type fit, feel relatively comfortable grip, material to wood, plastic or steel, depends on personal preferences.
The blade's "little pains and minor pains" can generally be resolved by sharpening the sticks, but if the problem is serious, it is best to look for businesses to "major surgery."
The division of labor in the society is becoming more and more detailed. Tools are no exception. Toolmakers have gained inspiration from their experience in life. According to their different uses, they have developed a variety of special tools. According to Miss Liao, sales director of tool counters, the thickness of the blade, the blade shape, the cutting edge angle, and the hardness requirements of different tools are all different. The small Western-style knives are more and more popular with customers, but many people have The class is not yet clear. There are currently several types of Western-style knives on the market—
â— Multi-use knife: Western-style main knife, with a long and wide knife face, is the most versatile kitchen knife, especially suitable for cutting fish fillets.
◠Vegetable Knife: The "light weapon" in the Western family of knives. It has a short blade and is light, hard, and sharp. It is used to cut vegetables, fruits and sushi. If it is a fruit with a thick peel and a large fruit, you can find a watermelon knife with a “slim†shape.
â— Juicy Vegetable Knife: Also known as tomato knives, the most special place is the "tooth" on the blade. When used to cut skin and juicy and soft fruits such as tomatoes, the juice is not easy to lose. When cutting bread, Does not drop residue.
â— Cleaver: The thickness of the cutting edge is large, and the back of the blade is mostly curved, that is, the front end of the knife is curved. Near the front of the back of the knife, there is usually a round hole. Can be used for meat filling, duck skeleton, pig ribs, etc. When the cheekbones should be used to contact the bone with the heel of the blade, while the choice of the edge of the knife is the obtuse angle of the humerus, vertical knife.
â— Bread knife: The long, solid zigzag blade can be cut into a hard skin without effort and cut out a neat piece. It is also very suitable for cutting soft fruit without squeezing it into the flesh.
â— slicing knife: the lightest weight, small and fine blade surface, the edge is very sharp, often mistaken as the dagger in CS, in fact, it is supernatural, set cutting vegetables, meat, shred, cut a variety of functions in one The pointed "head" allows the user to sculpt the bones or sculpt the fruits.
◠Chef's Knife: The blade is like a solid and broad shoulder. It can be used to cut meat, fish and vegetables or nuts. Its tip part can firmly rest on the food surface, and the blade can move up and down and cut the sliced ​​meat. It is also a breeze to set aside.
â— Multi-purpose scissors: The style is similar to ordinary scissors, with micro-tooth on the front of the mouth can jam the food, can be used for chicken or duck bone or relatively hard vegetables, but also suitable for babies to cut small foods to facilitate eating. All-steel multi-purpose shears have also designed a bottle opening function.
â— Prongs: Forks are sharp and slender. When cutting, the meat is fixed on a fork. When poked in the meat, it can ensure that the juice will not be lost. Place it on the oven or on a charcoal grill to check if the food is cooked, but its use in the home is not high.