Is a meat knife not suitable for cutting vegetables The difference between a kitchen knife and a mea

A knife for cutting meat should not be used to cut vegetables. Because the vegetables and meat themselves have a lot of bacteria, so cross-infection.

At the same time, cooked meat and raw meat should not be used with a kitchen knife, because cooked meat can be eaten directly after cutting. For the sake of health, it is recommended to go to Zhang Xiaoquan Siyupu store to buy two knives, raw and cooked separately, a kitchen knife and a small kitchen knife. Cut effortlessly, use it happily, and eat at ease.

It's okay, depending on what you cut.

The structure of the kitchen knife: The kitchen knife is mainly composed of three parts: the blade (1), the blade (2) and the handle (3).

First, the blade. The blade of the kitchen knife is used to cut food, the cross-section of the blade is a triangle, and the tip of the knife is very sharp, that is, the top angle of the triangle is very small, when we use the kitchen knife to cut the food, when the force is applied to the blade f, firstly, this force acts on the food, produces great pressure on the food, so as to cut the food, at the same time, this force will produce two effects, which makes the pushing force f1 and f2 on both sides of the blade are the two components of f, if the cross-section of the blade is an isosceles triangle, According to the parallelogram rule of force, we know that f1=f2=f 2cos

Therefore, the smaller the blade, the sharper the blade, the easier it is for the kitchen knife to cut food, but the strength and rigidity of the blade should be relatively weakened, and the purpose of sharpening the knife is to reduce the top angle of the blade.

Second, the blade. Different kitchen knives, the shape of the blade is very different, the commonly used kitchen knife, the blade is rectangular, the thickness is generally about 1mm, the meat knife (meat axe) for chopping meat, the blade is arc-shaped, and very thick, as shown in the figure, the fruit knife, the overall is smaller, the blade is long and narrow, and the texture is lighter. The shape of these knives is determined by their use, for meat knives, because to cut meat, at the same time, to stomp on the bones, so a larger mass knife is required, when the kitchen knife goes to cut meat at a certain speed or"Stomping"When the meat is bone, the kitchen knife with a large mass will have a greater force on the food, so as to achieve the purpose of cutting the food, and for the fruit knife, the fruit is cut, which is relatively brittle, so when cutting, it does not need a lot of force, so the fruit knife with a light texture has little inertia and is easy to operate.

3. Knife handle. If you use a knife"Stomping"When the tip of the knife touches the bone, the hand will feel the handle shake downwards and vice versa, and there is a position where this point on the knife is stomped on the object, and it feels very easy to touch, because there is one for any object that rotates around the axis"Strike Center", when the line of action of the force passes"Strike Center", the shaft of rotation is subjected"Blows"The force of action is zero, and the blade of the meat axe, which butchers often use to stomp meat, is round, which is intended to be in"Stomping"Meat bones, no matter which part of the force is in contact with the meat bones, can ensure that the force of the meat bones on the knife is basically through the handle as the axis of rotation? quot;Strike Center", so that you can reduce the effect of the knife opponent when stomping.

Choose the tool according to your needs.

Shangri-La. The yak meat hot pot of Quanweixuan is the most delicious, it was opened by a Sichuan person, although the environment is not very good, but the taste is very good! A small pot for 4 people is enough to eat, and the amount is very sufficient, about 200!

Because you also have side dishes, it's hard to tell you accurate**!

Lijiang. Downwind. Ah Biao.

1. Mulberry knife. Rectangular, thin, long and narrow, usually black on the top and white on the bottom, the lightest and most used is it, it can be used to cut meat and vegetables, not used to cut bones, because the opening angle is very small, easy to jam the knife.

2. a slice knife. Rectangular, the knife is wider than the mulberry knife, so the name is used for slicing things, and it can be used to slice transparent meat slices (similar to the function of the mulberry knife), which is generally a little heavier and cannot be used to chop bones (also called a literary knife).

3. Civil and martial arts knives. Rectangular, thicker than the knife and the angle of the blade is larger, it can be used to chop chicken bones, can also cut vegetables, can chop, can cut, can scrape the skin, modern families use the most and most extensively.

4. A bone chopping knife. Rectangular, with a prominent belly, large, thick and heavy, used to cut bones such as ribs, fish heads, chicken thigh bones, etc., with a blunt edge.

Extended Information: How to Choose a Kitchen Knife:

1. Sharpness. Sharpness is an important indicator of choosing a kitchen knife, and if the knife is blunt, it will be difficult to cut ribs or meat. Some kitchen knives are sharper at first, but it won't be long before they do, and we must choose kitchen knives to see if they can be sharp for a long time.

2. Hardness. When choosing a kitchen knife, consider the hardness, because if you use it differently, the hardness requirements are different. It is used to cut harder dishes, such as pork ribs, don't choose ones that are too hard, and they are easy to break. Like a slicing knife, you can choose a softer one.

The slicing knife is specially used to cut vegetables, cut meat, shred, cut sections, etc., in short, everything that can be cut can be cut with a slicing knife, its small but fine body, light weight and sharp edge will definitely make you handy when cutting things! A chopping knife is a chopping and cutting knife. In layman's terms, this type of knife can be used to cut food and bones.

The front part of the blade is relatively thin, similar to the thickness of a slicing knife, and of course it will also perform well in terms of cutting. The thick blade and cutting edge perform well in cutting bones, but they are still slightly deficient compared to specialized bone chopping knives. Needless to say, the bone chopper is, of course, specially used to chop bones, and no matter how big and hard the bones are, they can handle it easily.

1. Skillfully cut fish meat Fish meat should be cut quickly, the fish meat is fine, the fiber is short, and it is easy to break. It is true that the skin of the fish should be turned downward, the edge of the knife should be obliquely entered, and the fish bones should be followed well, and the knife should be clean and neat when dropping. In this way, whether it is boiling fish soup, frying fish, or steaming fish, the shape is relatively complete.

Second, skillfully cut the fat meat is smooth, and a little sticky, you can first dip the fat in some cold water, and then put it on the press board, while cutting while sprinkling some cold water, so that cutting the fat meat is not only labor-saving, but the fat is not easy to stick to the press board.

3. Skillfully cut beef beef should be cut horizontally, because there are more tendons in beef, and during the period of mixing along the texture of the meat fiber, if you cut it into pieces casually, many tendons will be whole in the shredded meat, even if it is fried, it is difficult to chew.

Fourth, the skillful cutting of the cake is more suitable for the more blunt knife, before cutting the knife is best to put the knife in warm water, you can also wipe the knife edge with butter, so that the cut cake is not easy to stick to the knife.

Fifth, skillfully cut the bread If you want to cut the bread well, you can first heat the knife slightly before cutting, so that it is not easy for the bread to be pressed and stick together, and it is not easy to loosen the slag.

Sixth, how to cut a large corn to save effort, but also cut well. Place the corn on the press plate first, then place the knife at an appropriate distance and cut it down a little harder, and when you enter a little bit, you can use the force to break it outward.

1. The difference between a slicing knife and a kitchen knife is a cutting knife.

1. The slicing knife is almost the same as the ordinary knife, but the blade is thinner and sharper, while the chopping knife is not only sharp, but the knife body is heavier and the back of the knife is thicker, which is generally used for cutting bones.

2. In addition, the chopping knife is not suitable for cutting vegetables and meat, so if the chopping knife is heavier, it will be more convenient to use stainless steel knives for cutting vegetables and meat.

2. Which is better, a household slicing knife or a kitchen knife?

1. For our living room, in fact, the family is more suitable for using the front cut and then chopping knife, generally a little bit.

2. In addition, we can also choose according to our feelings when choosing a knife, if it is only an ordinary process of the knife or a slicing knife, because it is easy to wear, although the material of the blade and the blade are the same, but the process is different, once the blade is worn, it is not easy to use.

3. How to choose a good kitchen knife that is handy.

1. Purchase according to the function.

The slicing knife has a thin blade design, which is suitable for thin slicing, shredding and cutting of raw and cooked foods such as fish, melons and fruits, vegetables, etc., but it is not suitable for cutting hard objects such as bones. The bone chopper has a sharp and thick blade, which is mainly used to chop the bones of large poultry and animals, such as leg bones, shoulder bones, spine bones, etc. The purpose is to make it convenient and labor-saving for the operator when chopping bones, and the weight of the knife will be relatively important; The chopping dual-purpose knife has the function of cutting before and after chopping, the front cutting function can cut meat dishes, and the back cutting part is suitable for chopping ribs, three-bird poultry and other foods with small and medium-sized bones.

2. Knife style.

Indispensable considerations: With the continuous development of production technology, design and materials, there are more and more styles of knives, streamlined, distinctive, etc., which are more exquisite and attractive. The overall style can be made of a combination of the blade and the handle, the steel used for the blade, the steel or plastic used for the handle, such as:

Stainless steel injection molding or ABS pure plastic, etc. The shape of the handle is different, the material is different, and the feeling of use is different.

3. ** factors.

I believe that many users when buying knives, ** is also a big consideration, different materials, different brands, different types of knives, ** is different.

4. Material. The material used in the tool is one of the factors that determine the quality of the tool, when producing the tool, these brand manufacturers have considered which materials are selected according to the use of all aspects, and different materials will also lead to different hardness, toughness, sharpness, etc.

Through all aspects of consideration, when choosing a kitchen knife, it is necessary to pay attention to whether the kitchen knife edge is upright and uniform, whether there are cracks in the steel clamping, and then carefully check whether the knife body is thick and flat, whether there are false bubbles, and the knife surface can not have uneven phenomena, and the knife surface should be smooth.

When it comes to slicing knives and kitchen knives, I believe they will be no strangers, and they can often be seen in daily life, so what makes everyone curious is what is the difference between slicing knives and kitchen knives? In fact, the main differences between them are: 1. The definition is different, the slicing knife is specially used to cut vegetables, meat, shreds and segments, in short, everything can be cut.

The kitchen knife, also known as the chopping knife, is a knife used to chop and cut. 2. The usage is different, the slicing knife is small and exquisite, and the sharp edge of the light and rotten rock makes it easy for me to cut vegetables. Whereas, kitchen knives can be used to cut both food and bones.

3. The shape and weight are different, the slicing knife is similar to the ordinary knife, but the blade is thin and sharp. Whereas, the blade of the chopper is heavy and the back is thick, and it is usually used to cut bones.

Kitchen knives are an essential tool in the kitchen, and they are used to chop vegetables, cut meat, and other ingredients. Some families will prepare two kitchen knives to cut raw food, cooked food, or use them separately when cutting vegetables and meat, which is very healthy and hygienic, so can't you use one knife to cut meat and vegetables? Do they have to be separated?

Can you cut meat and vegetables with a knife

It is recommended that the knives used to cut vegetables and meat be separated and more hygienic.

Because raw meat contains microorganisms and bacteria, it needs high temperature to scald. If you cut the vegetables with a knife that cuts the raw meat, the microorganisms and bacteria on the raw meat will get on the vegetables, and if you eat them directly, the microorganisms and bacteria will enter the body and cross-infection will occur. In addition, it is best to separate cooked meat from raw meat, because cooked meat is eaten directly after cutting, which is also prone to cross-infection.

Should the knives for cutting meat and vegetables be separated?

A knife for cutting raw meat can cut raw vegetables, because even if there is cross-infection with microorganisms and bacteria, it will be killed after cooking at high temperatures, so there will be no effect. If you are cutting cooked meat, cooked food, coleslaw and fruit, it is best to separate it from raw meat, because bacteria and microorganisms can get on the knife and cutting board. If you eat these foods directly, you will eat the bacteria that you get into, which is not good for your health.

In fact, whether you are cutting vegetables or meat, the knives and cutting boards are finally washed and dried in a ventilated place after being used up to reduce the growth of bacteria.

Do kitchen knives have to be divided into meat knives and kitchen knives?

It's best to separate raw and cooked foods and prepare two kitchen knives and a cutting board.

When cutting raw food, bacteria in the food will remain on it, and there will also be bacteria and parasites on the raw vegetables.

Ovum. If it is then used to cut cooked food, bacteria can directly contaminate the cooked food through kitchen knives and cutting boards. Even if they are "sterilized" with boiling water before use, they are usually not completely destroyed.

If the cutting boards of raw and cooked meat are not separated, pathogenic bacteria such as Salmonella in raw meat can contaminate cooked meat through vectors such as cutting boards and kitchen knives. Most bacteria are destroyed by heating at high temperatures, so cooked meat can be eaten without heat, and salmonella will follow into the body, causing food poisoning. Salmonella can multiply in the intestine and enter the bloodstream to induce an immune response, causing nausea, vomiting, abdominal pain and diarrhea.

In severe cases, pathogenic bacteria can invade the bloodstream and cause sepsis, systemic infection, and even life-threatening. How to do a good job of separating meat and vegetables? 1. Prepare 2 3 kitchen knives and cutting boards at home At least 2 3 kitchen knives and cutting boards at home, use them separately according to the type of food you cut, and use different utensils for handling raw food, cooked food and fruits.

2. Choose the right cutting board material The common cutting board materials in life are divided into solid wood, bamboo and plastic, different cutting boards have different advantages and disadvantages, and the cutting board should be selected according to the type of food. Solid wood cutting boards are the most common in daily life, thick and strong, but not easy to dry, easy to mold when placed in a humid environment for a long time, and will hide dirt and bacteria after a long time. If you usually chop and chop a lot when cooking, you should choose this kind of cutting board, and you should do a good job of cleaning and sterilizing the stool after use; Bamboo cutting boards are lightweight and dry, making them less prone to mold.

Remember to clean the cutting board after use, and wash the cutting board thoroughly with detergent in time after use, and then place it in a dry and ventilated place to dry, which can avoid bacterial breeding and multiplication.