Why do Chinese chefs only take a bulky and heavy kitchen knife when cooking?

Not all chefs will hold a clumsy and heavy kitchen knife, and if there is a chef with a worn, old kitchen knife, it may be because he has feelings for the dish and has become accustomed to using it.

The main reason for holding a kitchen knife is that it is very important for exercising their hand speed and accuracy, and this kitchen knife is also a must-have skill for many chefs.

Because this kitchen knife is very important for many chefs, this kitchen knife can not only exercise their hand speed, but also has a huge impact on their ability to hold the knife.

1. Different degrees of professionalism: chef knives are more formal than kitchen knives; Kitchen knives are also used in the kitchen and are more colloquial.

2. Different classifications: chef knives are generally special combination knives for special knives; Kitchen knives are multi-purpose.

3. The audience is different: the users of chef knives are generally professional chefs; People who are not chefs generally use kitchen knives.

4. Different functions: the function of chef knives is more detailed; The function of kitchen knives is relatively limited.

Precautions for using chef's knives and kitchen knives:

First of all, when using both chef knives and kitchen knives, you should pay attention to the force, otherwise it may cause damage to the knives and cannot be used.

Secondly, every time you use the knives, you need to wash them, wipe them with a towel, and then place them in a ventilated place.

Secondly, the tool should not be placed in a place corroded by acid and alkali, because stainless steel tools can produce yellow spots when exposed to carbon monoxide gas, so the tool needs to be placed in a dry place.

Finally, if the knife is rusty, you can choose a piece of sweet potato to carefully wipe the rust, you can also use a clean cloth to wipe it clean, and soak it in rice washing water for three hours to remove rust.

If you want to stir-fry a good dish, you must first learn to use a chef's knife, and only with excellent knife skills can you stir-fry a good dish. The knife is closely related to the shape of the dish, and everyone should have known this for a long time. A dish can only arouse people's appetite if it has good color, flavor and shape.

For example, in order to beautify the shape of the dish, we will cut the wheat ear flower knife on the pork loin, or the peony flower knife on the fish, so there are fancy dishes such as "boiled waist flower" and "fish with sauce".

Knife work is also closely related to the texture of the dish. The texture of the dish depends mainly on the nature of the ingredients and the cooking method, but individual varieties are closely related to the knife work. For example, the former does not require knife work or is cut into large pieces, while the latter is cut into 1cm cubes, with the former being "hard" and the latter "soft".

For another example, the shredded potatoes rubbed out of a cutting board are compared with the shredded potatoes cut with a knife, and the former has a soft texture, while the latter has a crisp texture. Of course, in addition, knife work is also related to the taste of finished dishes, the nutrition of dishes, the mouths of dishes, and the soup of dishes.

Knife work is generally divided into six knife methods: cutting, slicing, chopping, splitting, patting, and chopping.

1. Cutting is the most basic knife method in the kitchen knife work, the knife body is perpendicular to the raw materials, and the rhythmic feeding knife makes the raw materials cut equally. In the cutting of dishes, according to the nature of the raw materials and cooking requirements, it can be subdivided into six methods: straight cutting, push cutting, pulling cutting, sawing, guillotine cutting, and rolling cutting.

2. The knife technique of slices is also a knife method for dealing with boneless tough raw materials, soft raw materials, or animal and vegetable raw materials that are cooked and soft, that is, cut into thin slices with a blade. Due to the different properties of raw materials, the methods are also different, and there are generally six techniques, such as pushing blades, broach blades, oblique blades, reverse blades, saw blades and shaking blades.

3. Chopping, also known as chopping, is generally used for boneless raw materials. This method is a method of chopping raw materials into puree, puree or minced shapes, depending on the number of raw materials to decide whether to chop with two knives or with a single knife.

4. Splitting can be divided into straight knife splitting and following knife splitting. Straight knife splitting is often used for raw materials with bones or hard texture, and knife splitting is to embed the blade in the part of the raw material to be split, such as splitting pig's trotters, erecting pig's trotters, facing upwards, embedding the blade in the toes, holding the handle of the knife firmly in the right hand, holding the pig's trotters in the left hand and the knife at the same time, and cutting down hard, and leaving the left hand when the knife is split.

5. The patting knife method is to lay the knife flat and pat the raw materials hard to make the raw materials broken or smooth. If you use the slapping method to make garlic cloves and fresh ginger to pieces, you can also use the slapping method to loosen the meat.

6. The knife has the meaning of carving, so it is also called the flower knife. The knife is the use of several cutting and slicing techniques, the surface of the raw materials are marked with a variety of horizontal and vertical knife patterns that are deep and impermeable, and after cooking, the raw materials can be curled into various shapes, such as: wheat ears, chrysanthemums, magnolia flowers, lychees, wooden comb backs and so on.

1. The iron content is different.

Chef's kitchen knives are heavier than household kitchen knives, and kitchen knives have a high iron content; Home kitchen knives are lightweight and have a low iron content.

2. Different shapes.

The edge of the kitchen knife used by the chef has a certain curvature; The cutting edge of household kitchen knives is linear, and it is generally advisable to chop the front batch after the round head.

3. The blade is different.

Chef's kitchen knife with a wide blade, cut from top to bottom; The blade of a household kitchen knife is narrower than that of a chef's kitchen knife, and the tip of the knife barely leaves the cutting board, only lifting the back half of the knife, just like using a guillotine.

Expand the knowledge: what are the types of kitchen knives?

Household kitchen knives are divided into slicing knives, bone choppers, chopping knives, fruit knives, etc., as well as other knives such as frozen meat knives, bread knives, and multi-purpose knives.

According to the processing technology, there are stamping forming, red hot forging, etc.;

According to the material, it is divided into carbon steel, stainless steel, ceramic (zirconia), etc.

Nowadays, many brand knives are complete sets, and generally complete sets of knives also include sharpening rods and tool holders.

Slicing knife: used for slicing food, but not for cutting frozen meat that has not been thawed.

Bone cleaver: used to chop bones and hard lead food.

Chopping knife: It can be chopped and cut, but it is relatively not as sharp and easy to use as a special slicing knife when slicing (which material is the same as the process), and it is not suitable for cutting large bones. Good minced meat.

Fruit knife: used to peel the skin of vegetables and fruits.

A chef's kitchen knife generally weighs three or four kilograms, because the chef's kitchen knife is too light and not easy to handle.

Kitchen knives are used products, kitchen knives are not sharp, cooking is time-consuming and laborious, kitchen knives are easy to use is the last word! The weight of kitchen knives varies, and everyone's usage habits and hobbies are different.

Generally speaking, kitchen knives in 5 taels -1 pound is a reasonable range, bone cutting knives are generally more than 1 catty, household is generally lighter, commercial heavier.

Whether the kitchen knife is easy to use or not has little to do with the weight, the kitchen knife should be easy to use and durable Actually.

There is generally a kitchen knife at home, commonly known as "Wenwu knife", and there may be two more mulberry knives and bone chopping knives in small restaurants (I don't know the name in other places).

In fact, in the Chinese kitchen knife, there are sliced knives, mulberry knives, civil and martial arts knives, machetes, slapping knives, sliced skin knives, bone chopping knives, boning knives, pork knives, roast knives, all kinds of types, and they can't be counted.

Chinese chefs learn from simple to complex, basic skills are important, and iron is still relatively expensive in ancient times, so in addition to the necessary processing of ingredients such as bone chopping knives, many kitchen knives have also been saved, and slowly the all-rounder of Chinese chefs has been trained, so Chinese chefs not only have a kitchen knife, but a kitchen knife can also play in the kitchen.

Because he's not used to Western food, he's a Chinese man.

Chopping vegetables is the same chopping vegetables, but foreigners are very different from Chinese. The Japanese call the Chinese square slice kitchen knife "Chinese kitchen knife", which means that this kitchen knife is unique to China, although some Japanese also use this kind of kitchen knife, but they are more often found in the back kitchen of Chinese restaurants, while the Japanese prefer to use flat and long slice knives.

Kitchen knives Japanese people are not familiar with Chinese kitchen knives, let alone chefs in Western countries. Michelin, which is respected by Western countries, Michelin chefs even have their own series of kitchen knives, usually they use a small cloth to wrap these kitchen knives, large and small, responsible for handling a variety of different ingredients, to deal with different scenes.

1. Different cultures Westerners pay attention to organization and science, which makes Western chefs follow this concept when cooking and cooking. Kitchen knives are "one tool for one use", and when cutting vegetables, they have special boning knives, chef's knives, bread knives, fish cutting knives, cheese knives and other types of knives. Westerners cooking is like doing experiments, and the ingredients used in their recipes can even be as fine as grams, milliliters and other units of measurement, so when cutting vegetables, they must have different utensils to deal with different ingredients.

2. Advantages of Chinese kitchen knivesChinese flaky kitchen knives are suitable for Chinese cuisine. In Chinese cuisine, there are many ingredients that need to be sliced, shredded, and diced, and although the slice kitchen knife may look bulky, the chef can take the gravity of the kitchen knife and cut the vegetables easily. In addition, the blade area of the slice kitchen knife is wide enough, and it can quickly cut the ingredients when facing large ingredients, such as dried tofu, potatoes, lotus root, and white radish.

Chinese kitchen knife cutting vegetablesIn addition to being able to complete actions such as cutting, chopping, slicing, and shooting, the slice kitchen knife also has the advantage that it can be used as a small cutting board. As mentioned above, there are many ingredients in Chinese cuisine that are cut into shreds and dices, and if the ingredients are transferred to the pot, if the knife area is not large enough, the transfer of these ingredients is very troublesome.

3. Advantages of Western kitchen knivesThe biggest advantage of Western kitchen knives is that they are lightweight and compact. A knife commonly used in Western food is called the chef's knife, this knife can basically complete the action of cutting, slicing, chopping, etc., this kitchen knife is very easy to use, suitable for kitchen novices, or people who don't cook very often. Western kitchen knives are mostly pointed, and when dealing with meat, pointed knives are more handy, and they are more in line with the habit of Westerners who love to eat meat and do not often slice and shred vegetables.

For us Chinese chefs, the kitchen knife is equivalent to the omnipotence, and a kitchen knife can complete the complex processing processes such as cutting, chopping, and chopping.

Foreigners are very meticulous. Most of China's knives are commonly known as "Wenwu knives", and small restaurants may have two more mulberry knives and bone chopping knives.

Commonly known as the "Wenwu knife", the small restaurant may have two more mulberry knives and bone chopping knives.

As two other people have already pointed out, the "Chinese kitchen knife" is actually a knife, not an axe like a butcher's kitchen knife. Think of them as kitchen knives with deep blades. They are popular because they work so well.

I have several different Asian style large square blade kitchen knives. I have a very cheap thin carbon and a wooden handle to drive to a don. I have a stainless steel in a heavier spec and the handle forms the same steel as the blade.

I have a Japanese knife that is made of high-quality stainless steel, and the handle is made of some kind of hard plastic, much like the handle of a professional knife in Wusthof, and I also have a regular cleaver that is only used for broken bones.

I don't feel comfortable with the stainless steel grip one, although I believe it's durable. Thin and cheap carbon steel, thin and cheap to the touch, easy to grind, but too easy to rust, the handle is a little loose.

One of my favorites is made in Japan. The blade is about 10 inches long, hold it with the razor-sharp blade. I use it to cut anything from fruit and meat to big, hard vegetables.

The extra depth of the blade allows me to slice through large vegetables like cabbage and watermelon by pushing down the back of the blade. The depth of the blade also makes chopping and cutting easier. The blades are wide and flat, which also makes crushing easier as they don't worry too much about sharp edges reaching your hand.

The width of the blade is also good for shoveling things from the cutting board. This is an excellent all-purpose kitchen knife.

For people who are not used to using Chinese-style knives, they have some minor problems in their hands.

Most people don't know how to store them. Wide blades don't fit well with blades or most cutter rolls.

Some people see its shape and decide to slash it like a real cleaver. This is very bad because these knives have good edges and if you do that, they will be damaged. It's also dangerous because the broadblade is unbalanced and can't be used like that, potentially sweeping over what you want to cut and then bite you.

I use a kitchen knife chieftain āo, or Chinese knife, for the vast majority of my Chinese cooking. Ann Brills shows that it can certainly also be used in Western cuisine.

Now, by the way, the term "Chinese cooking" is not meaningless, but it is very broad. It's a bit like saying "European cooking" or even "American cooking". "The word encompasses a lot of cooking methods.

That being said, Cai Dao has its own unique features, especially for all kinds of Chinese cooking. Many meats are sliced before meals so that they are more convenient to eat, and (when we cut the meat before cooking) also increase the surface area of the meat so that it can marinate quickly. So one of Caijing's strengths is its weight.

I can make this weight do a lot of work for me when cutting the ingredients. It is convenient when tenderizing meat with the back of the blade; If it was a lighter blade, I would never do it. It will definitely come in handy when slicing roast duck.

Well, roast duck. )