The old saying goes that if you want to do a good job, you must first sharpen your tools. Of course, a good chef must be equipped with a good kitchen knife. However, many friends have reported that the kitchen knife at home is not easy to use. It is either too dull or is disobedient when held in the hand, which seriously affects the performance of cooking.
So it is very important to choose a sharp, easy-to-use and durable kitchen knife for the kitchen at home. A good knife can make cooking a enjoyment. How to choose a specific household kitchen knife?
Let’s take a look at the method of choosing a household kitchen knife.
Tuopai Haishi Series Kitchen Knife
How to choose a household kitchen knife
1. Look at the steel
In fact, it depends on whether the steel you selected is good or not. Just listen to the sound. Hit it with your finger or hit the back of the knife. Good steel sounds lasting and crispy. However, poor steel sounds like knocking on stones.
2. Depending on the size of
The size of each kitchen knife is different. It is not that the bigger the better, nor is it that the smaller the sharper the, but that it is suitable for the things you cut. If it is to cut bones, a larger kitchen knife is needed. If it is to cut ordinary ingredients, the knife should be slightly smaller, so different kitchen knifes should be selected according to different ingredients.
3. Look at the handle
The good kitchen knife handle must have good impact resistance and surface hardness, and have good stability. Secondly, it must have a certain degree of chemical resistance and good electrical insulation. In addition, its grip should be good enough, both beautiful and does not hurt your hands, and has an anti-slip design.
4. Look at the blade
If the blade is sharpened very well and the thickness is relatively consistent, then the blade edge will be sharper and it will be faster to cut vegetables. If the grinding is not done well, it will be relatively dull, so the ingredients will not be easily cut off.
5. Safe to use
The handle must have an anti-slip design so that the handle will not cause damage to the user. Needless to say, the minimum requirement.
6. Whether to try it out,
Pick up the kitchen knife and weigh it in your hand and wave it up and down. A good kitchen knife must be easily held and it is more solid to use. Moreover, there is no obvious weight difference between the knife and the knife head, and there will be no uneven feeling of stress such as heavy knife and light knife tip, or heavy knife and heavy knife head.
Tuopai Hei Jiang Series Kitchen Knife
What are the materials of kitchen Knife
1, carbon steel
Carbon steel is relatively hard, ordinary carbon steel is also easy to make hard blades, and the retention is very good. Moreover, due to the differences in microstructure, carbon steel knives are easier to sharpen than stainless steel knives, and their cutting force is better. But it is prone to rust and must be wiped dry after each use.
2, stainless steel
Stainless steel knife is now the mainstream of household kitchen knife . Stainless steel knives will be marked with some numerical marks, such as 3Cr13, which means 0.3% carbon, 13% chromium, and added molybdenum and vanadium to refine grains. The numbers before Cr represent the carbon content in the steel. The more carbon the knife is, the harder the knife is, and the price is relatively higher. The blade is relatively not suitable for sharpening. The better the anti-rust performance, the lower the hardness of the knife. The two characteristics are contradictory and unified.
3, high-end alloy steel
A high-carbon low-slag stainless steel has very excellent characteristics. It is both hard and tough, not easy to rust and can remain sharp and long-lasting. But the price is high.
4, ceramic material
Ceramic knife is characterized by its very high hardness, lightweight, high temperature resistance, corrosion resistance, long-lasting and sharpness, and will never rust. But it is very crispy, and it must be held lightly and cannot fall to the ground. It is easy to collapse. What are the knives?
1, auxiliary knives
It is mainly responsible for peeling and carving of kitchen food, and it also handles some more detailed things. Its appearance is relatively thin and can remove the bones of some meat. The blade is extremely sharp and can also scrape away dirt on the cutting board. Sometimes it is also used as a scraper for fresh fish descaling.
2, secondary knife
The blade length of this knife is generally around ten to eighteen. This knife is more suitable for some female chefs because its blade body is not big or small, and can be cut with various vegetables and fruits, as well as their slices and shreds. The entire blade body is relatively narrow and thin, and is made of steel. The edge of the knife is also sharp and very flexible to use.
3, chef's knife
This type of knife has a length of between fifteen and thirty centimeters. Generally, about twenty centimeters is the ordinary length we use. It is generally suitable for chopping pork ribs, chopping chickens, duck skeletons and other hard foods, especially suitable for cutting some meat foods.
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