Der ultimative Leitfaden zur Verwendung chinesischer Küchenmesser

The rectangular Chinese kitchen knife has the simplest appearance, but the skill of using the knife is the most profound, and the knife skills are also the most complicated. The correct grip of the knife is the basis for familiarity with Chinese knife skills.

 

The usage of kitchen knives varies according to the shape of the blade, and the design of the handle is also different. When chopping, Japanese and Western kitchen knives have more complicated cutting angles, which are closer to the usage of hunting knives. Chinese-style kitchen knives are usually placed on the cutting board to press the ingredients, and are often paired with a large cutting board, which is very different from Japanese and Western-style kitchen knives.

Apart from the sharpness of Chinese kitchen knives, people pay little attention to the correct way to hold the knife

Chinese kitchen knives and bone chopping knives are easier to handle bone ingredients than Japanese and Western kitchen knives

 

The way to hold a Chinese kitchen knife is a bit complicated. When cutting soft and hard thin slices with a Chinese kitchen knife, you need to hold the knife firmly to accurately guide the direction of the wide rectangular blade. Therefore, most Chinese-style kitchen knives are equipped with a cylindrical thick wooden handle, which will feel in the way if it is used on Japanese-style or Western-style kitchen knives. Women have small palms and lack of grip, so using a knife with a thick handle will feel difficult to use. You should buy a Chinese kitchen knife with a thinner handle.

 

A hand-forged kitchen knife specially for Chinese ladies—Hand-handed Flying Fish Knife (lightweight)

 

There is also a Chinese-style universal kitchen knife with a special shape with the front end of the blade slightly contracted. When cutting hard slices, use the edge position close to the handle (knife tail), use the middle part of the blade when cutting shredded ginger, and use the front part of the blade when peeling. A non-professional Chinese kitchen knife. When using a kitchen knife with a thick cylindrical handle for continuous chopping and shredding, only the middle finger, ring finger, and little finger are used to hold the knife. Relatively inconvenient. Some short and narrow rectangular small chopping knives have thinner cylindrical handles, which are suitable for women.

All kinds of Japanese kitchen knives for different ingredients, the tenon of the blade is inserted into the wooden handle and fixed.

No matter what kind of kitchen knife, there are some exposed gaps at the joint between tenon and handle, especially Japanese-style kitchen knives. Bloody water from ingredients and dirty water from washing will breed bacteria and dirt when they enter the wooden handle from the tenon. How can the shrewd and picky Japanese Overlooked this potential sanitation issue? It may be that they have good hygienic habits, wash the knife immediately after use, and insert the tip of the knife downward when inserting the knife holder, so dirty water will not soak into the wooden handle.

 

Most Chinese kitchen knives are wrapped with a brass sheet between the handle and the blade. Brass has a strong bactericidal ability and can prevent dirty water from seeping into the wooden handle. It is a very good design.

 

A Chinese kitchen knife is wrapped with a brass sheet between the handle and the blade for disinfection and sterilization.

 

The handles of Western-style thin-bladed universal kitchen knives and some Chinese-style small slicer knives and chopping knives are made of simple two-piece laminated wood, which is usually quite durable, but the tenon part of the clamped wooden handle has a lot of mystery inside. For high-priced kitchen knives, the tenon and blade are made of the same grade of complete steel, and waterproof glue is applied before the wooden handle is fixed, so it is very durable.

 

Western-style kitchen knives are similar in appearance to Chinese-style kitchen knives, but the handle is integrated, the blade is usually long and narrow or has a blunt tip, and the edge is rounded.

 

The mortise and tenon of low- and medium-priced products are mostly hollowed out and welded with low-quality steel that is not very rust-proof. After soaking in water, the hollowed-out part will accumulate water and rust. If the rust expands and squeezes the wooden handle in half a year or a year, the knife will almost be scrapped. up. In fact, adding the cost of repairing the handle is equal to the expenditure of buying a high-priced knife in the first place. Western kitchen knives have the same problem.

 

Most of the mid- and high-priced western-style kitchen knives have a solid hidden hand guard handle welded between the wooden handle and the blade, which is used to prevent dirty water from entering the gap between the wooden handle and the tenon. Frankly speaking, this hidden hand guard It can prolong the life of the wooden handle a lot. Some unscrupulous knife manufacturers use low-quality steel that is prone to rust to make the tenon. As a result, the inside of the tenon will be rusted and the wooden handle will be squeezed loose. It is difficult to find a professional in the shop to help repair the knife handle.

 

Two-piece handle with highest specification handle construction for Western-style kitchen knives

 

The minimum specifications of Japanese-made Chinese kitchen knives are relatively weak with wooden handles.

 

All in all, don’t soak the knife in water, and clean it with a brown brush with a handle immediately after use. Some people like to scrub with their hands. Is this to emphasize that your knife is not very sharp? After scrubbing, wipe the water repeatedly with a dry cloth. For the sake of home safety, kitchen knives should be stored in a corner that is easy to get for your family and hard to find for outsiders.

 

Kitchen knives are best placed in a hidden corner of the home, where they are not easy to be noticed by outsiders and easy to find.

 

Finally, let’s talk about Western and Eastern knife sharpening methods! The eastern method of sharpening a knife is to use a very fine whetstone, press lightly on one side of the knife edge for 5 to 10 times, and then change to the other side, a total of 4 to 5 back and forth, the knife will become very sharp, and the sharpness will be even better. lasting.

 

But with the eastern sharpening method, the knife becomes sharper, and the risk of cutting off the nail will increase greatly, while the western sharpening method with the rubbing bar almost does not. When using a variety of kitchen knives to cut shredded ginger and chopped green onion, generally use the blade to hold the second knuckle of the middle finger and ring finger and use the tip of the fingernail to press the sliced ginger and green onion, so that the nail will not be cut. But when there are only a little slice of ginger and scallions left, I usually look at whether the pot is hot enough or whether the food is about to be cooked. If I get distracted, a piece of my nail will be cut off. Unless you have all the vegetables cut and prepared before heating the pan, or you cut all the ingredients before frying and cooking, instead of preparing the ingredients while heating the pan, you will not cut the vegetables and cut your nails. In short, the Eastern knife sharpening method should be used with caution.

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