Chef's Knife Tips

Chef's knife, one of the most widely used knives in the Western kitchen.

What kind of set of knives, there must be a chef's knife that occupies an important position, for Western food, a chef's knife can basically solve all the visible comprehensive ability is how excellent, and even get the chef's favor to have a chef's knife of their own exclusive.

Usage

Straight cut - use the center of the knife to cut straight up and down, the same as a straight cut with a Chinese knife.

Pulling knife cut - the tip of the knife is not removed from the board, but is pulled straight back, the cut will feel smooth and look good.

Guillotine cut - only lift the back part of the knife, up and down guillotine movement, uh, dog head guillotine know it ......

Chef's knife and Santoku knife both have similar usage, the difference is that the Santoku knife's body is designed so that you can't slice and pull, the other usage is almost the same.

Above only recommended the most important kinds of use, there is a kind of curved belly as a prerequisite, so that the belly of the knife in the cutting board to do the pendulum movement, the use of the knife body of the rise and fall and propulsion of the ingredients to cut, with part of the belly of the knife never leave the board, known as the "rocking knife".

Grip

What should you pay attention to whenever you use a kitchen knife? --The stability of the knife, of course, or your hand will get sore easily.

To hold a knife, place the middle finger of the knife hand against the finger support, pinch the sides of the knife with the thumb and index finger, and wrap the other fingers around the handle. This ensures a secure grip and a precise feel during use, as well as maintaining a good balance of the knife.

Due to the different habits of use in China and the West, good and bad chef's knives are often different from person to person, start to remember:

1, look at the size and feel, after all, the most important thing to suit yourself!

Grip on the hand to feel whether the size is suitable for you, feel how, whether the blade is neatly symmetrical on both sides, whether the blade is straight there is no tilting or twisting; hold the knife when cutting vegetables, fingers and cutting board distance is too close, and so on.

2, the material needs to understand, decide to keep and wear resistance

Chef's knife is almost every day will use the kitchen knife, so in the purchase of the time should be carefully considered, not only to use up the hand, at the same time the material should also ensure safety. The hardness, toughness and sharpness of the blade can be roughly judged from the material of the knife. The lower the hardness of the steel, the better the toughness, poor retention, but good maintenance.

Finaily

When choosing a kitchen knife, it doesn't have to be expensive to suit you, but what suits you must be invaluable.