The same kitchen knife, China vs Germany vs Japan, what about the chef s high level?

I think that you and I are mortals is the truest portrayal of life, even if you have poetry in the distance, but you can't go hungry to step into the itinerary, right? Therefore, after all, we can't do without eating, without ingredients, and naturally we can't do without deliciousness; When we think of good food, we can usually think of it as the chef, and the difference between us and the chef actually depends on the taste of the same dish.

For example, there may not be much difference between you making scrambled eggs with tomatoes and the chef's cooking, but if you change to a mushroom stew with a relatively high degree of difficulty, the difference between your cooking level and the chef can be quickly reflected, and the gap between the taste and taste of the ingredients made in it is affected by many aspects, whether it is the degree of doneness, the process, or the knife work, which can most intuitively reflect the chef's level.

If you look at his skill in cutting shredded potatoes, and if you look at whether the ingredients are evenly cut, you can actually know what the chef's level is. Here, everyone suddenly remembered a question, that is, Chinese chefs are all holding kitchen knives in their hands, so do chefs in other countries also hold our type of kitchen knives? Here you need to go for a while, starting with Germany, where the processing technology of kitchen knives is very popular.

Chefs in many countries in Western countries habitually take CNC blades to go out to cook, so to speak, German kitchen knives pay attention to complete, all kinds of kitchen knives are available, cooking according to the ingredients are different different types of kitchen knives, so to speak, the choice is very flexible, there is always a kitchen knife suitable for this dish.

It seems that Japanese kitchen knives are made for eating fish, and it can be known that they do like to eat fish very much, not only most of the wounds are very sharp, but the texture of Japanese kitchen knives is also very light, which is convenient for them to use to slice fish.

Finally, let's talk about our kitchen knife, the first feeling is thick, from bluestone stone to meteoric iron, our kitchen knife has thousands of years of deep heritage, characterized by chopping, cutting, chopping, chopping, shooting all aspects are complete, so to speak, a knife can be the top two knives.

Naturally, the Chinese kitchen knife is suitable for everyone, but it is not necessarily "stronger" than the Japanese style kitchen knife and the Western style kitchen knife, but from the comparison of the kitchen knife, it is not difficult for us to find that the Chinese chef can make countless dishes by relying on such a thick kitchen knife, but the Japanese or German chefs, they need different types of CNC blades for each of them, maybe this can really be used as a basis for distinguishing the level of the chef, what do you think about this?

Chefs in many countries in Western countries habitually take CNC blades to go out to cook, so to speak, German kitchen knives pay attention to complete, all kinds of kitchen knives are available, cooking according to the ingredients are different different types of kitchen knives, so to speak, the choice is very flexible, there is always a kitchen knife suitable for this dish.

I think the knife skills of Chinese chefs are better, because of the requirements of some dishes in my country, some dishes require extremely high carving skills, and there was a chef on the ** before, who carved a piece of tofu into a chrysanthemum, and the carving technology is particularly ingenious.

Chinese chefs are better, basically a knife can solve a lot of problems, and the knife is very good.