How to practice knife work, how to practice knife work

Some people think that with a kitchen knife in hand, you can cut, chop, chop, slice, and scrape. Actually, it's not that simple, and it's not so casual. Knife operation, very particular!

The seemingly simple knife rises and falls, and the knife is really flexible and free, and the knife is properly weighted, with a distinct sense of rhythm, and it really takes a lot of effort! In the culinary arts, knife work is a very delicate manual work. Labor intensity, long operation time, physical consumption of a lot of physical strength, not only to have good physical strength, arm strength, wrist strength, endurance, but also to have a flexible mind.

The knife worker's tool is a knife that is so sharp that if you are not careful, you can cut your fingers. Therefore, the chef must master the basic essentials of knife operation according to the characteristics of knife work: standing table.

According to an experienced old chef, just look at the chef's knife skills and just look at his appearance. That's right, the chef stands on the case, you have to practice first"Standing Gong"。The posture of the standing table should be that the feet are naturally separated, and the center of gravity is stable; Lean forward slightly, chest slightly straight, and can't bend over and bend back; The shoulders should be flat, not one shoulder high and one shoulder low; Look at the parts of the two-handed operation, the body is naturally relaxed, and keep a certain distance from the vegetable pier, and the height of the vegetable pier should be easy to operate.

Such a correct posture, whether it is self-feeling or in the eyes of others, has a harmonious and natural beauty. it. The basic technique of the knife is generally to hold the knife with the right hand, the thumb and index finger to pinch the knife hoop, and the other three fingers, the palm and the strength of the hand to hold the handle, and the wrist is flexible and powerful when holding the knife.

Correct handling can give people a kind of"The kitchen knife is in the hand, and the bamboo is in the chest"feelings. Knife transport. When the knife is operating, it is necessary to concentrate on the knife movement, and the thought follows the blade"Safety first"。

Mainly use arm strength and wrist strength. The left hand controls the raw materials to ensure that the raw materials do not move smoothly and are easy to drop. "The left hand should be steady, and the right hand should be accurate.

The two hands work closely and rhythmically, and the movements are accurate, coherent, ingenious, and in one go. The superb knife handling skills can show the charm of the knife work, so that people and labor can achieve a high degree of harmony, so as to produce a strong artistic appeal. Technique.

Knife operation, emphasizing clean, fast and neat operation methods, that is, to develop good operating habits. Knives, vegetable piers and raw materials and items around vegetable piers must be kept clean and tidy, orderly, and not disorganized, dragging mud and water. Wish.

As the saying goes, "if you want to do a good job, you must first sharpen your tools", if you want to practice knife work, you must first have a good kitchen knife, which does not need to be expensive, it must be sharp.

I hope that each issue of my work can be helpful to everyone.

The knife posture is the "power frame" when engaged in knife operation, and it is an important basic skill of the chef. These are also things to learn first. Standing posture mainly refers to the standing posture.

When operating, the feet are naturally separated and stand firmly, the upper body is slightly leaning forward, the chest is slightly straight, the back can not be bent over, the hands are naturally opened at an angle of 45 ° with the body, the eyes are fixed on the operation parts of the two hands, and the body is kept at a certain distance from the cutting board.

In knife operations, the knife grip gesture is related to the texture of the raw material and the knife technique used. Depending on the knife technique used, the gesture of holding the knife is also different. Generally, the knife is held with the right hand, and the knife part should be moderate, mostly with the thumb and index finger of the right hand to pinch the blade, and the other three fingers hold the handle tightly, and the wrist should be flexible and strong when holding the knife.

In addition, if you don't have patience to practice kitchen knife making, it is definitely not a successful practice. Be sure to be patient enough and practice patiently every day when chopping vegetables.

When you first start practicing, don't choose some difficult vegetables, such as carrots, which are difficult to cut, and larger potatoes will be more handy, so use large potatoes for knife practice first.

Royal Slow Forging: It is strictly forbidden to overheat. Beat up to 5 to 7 times after heating once. Do not hammer the steel after the temperature drops.

Degaussing: Slowly bring it back to room temperature during the gas cracking and dismantling feast. This process moves the heating process.

of molecules return to a steady state. Some cutlers have omitted this step, but in recent years it has been said that this method has the effect of reducing the distortion of the blade.

Annealing: The steel that has been reheated to the demagnetization point is inserted into a large bucket filled with insulation and slowly lowered to room temperature. (7-8 hours) The effect of this procedure is to evenly distribute the metal molecules.

Grinding: Grinding the material to a point that is slightly larger than the blade of the finished product. The degree of specificity varies from person to person. This is because the carbon on the surface of the material is lost after quenching.

Quenching: If 5160 or 52100 steel is used, the quenching oil is first heated to 70 degrees Celsius.

Heat the blade to the demagnetization point. But don't overheat it, or you'll lose all your efforts. Immediately after completing the previous step, put from the tip of the knife.

The part to the blade is immersed in oil. The back and neck of the knife remain in the air. Maintain this state for 7 8 seconds, then immerse the tip of the knife in the oil for a few seconds, and finally immerse all parts in the oil until it returns to room temperature.

If 52100 is used, the cutlery will generally repeat the quenching several times. The specific process depends on the opinion of each cutler.

Tempering: Tempered steel is able to bring out the maximum hardness of the steel. However, metal also has the characteristic that when the hardness increases, the toughness decreases (it becomes brittle, and the blade is prone to chipping). Therefore, it is necessary to temper the knife to achieve sufficient practical strength.

Let's take a look here--Zhidao Xuan Luxiang Knife knowledge 1: knowledge of steel Knife knowledge 2: knowledge of shank.

The relevant knowledge of knives three: forging and heat treatment dismantling brigade Bozhi Zhen Bizhi.

Furnace: Lay a layer of cinder at the bottom of the furnace, open the air inlet, use charcoal as fuel, and adjust the air intake to adjust the temperature.

Raw material: carbon steel or manganese steel, carbon steel hard, manganese steel flexible.

Processing process: burned red, or demagnetized, burned red to the point that it can be processed if you can't suck it with a magnet. Punched into the desired shape, carbon steel can be forged many times to control the carbon content, thinned and stacked many times, there will be beautiful muscle lines on the knife body.

Be careful not to burn the branches if they are too red to go into the water, and they will break and break.

Heat treatment: The pattern is more imitated, and whether the cutler is good or not depends on whether the heat treatment is fine or not. The Japanese-style earth-covered burning blade and the British layered water quenching are all cooled by contacting the red-hot finished product with water or oil, controlling the cooling rate in different areas, and achieving the purpose of hard blades and flexible backs.