Don't underestimate these little knives. They not only reflect the differences between Chinese and western eating habits, but also project different cultural connotations. Miss Liao, the sales director of the tool counter in Friendship Shopping Mall, said that the difference between Chinese and western knives lies in the thickness of the tip and the knife.
Westerners think that the tip of a knife is sharp outward, which is more convenient to use, while China people think that a tool is a lethal thing after all. As the saying goes, "I won't attack unless people attack me", introverted is a major theme of China's Dao. The surfaces of kitchen knives and bone knives are almost square, while the back ends of other China knives are bent downward, and the tips of the knives are almost on the same plane as the blades. The tip of the western-style knife is the opposite. The tip of the knife and the back of the knife are almost on the same level. The tip of the blade is bent upward and the tip is directly outward.
Generally speaking, western knives are lighter than Chinese knives, and they are specialized in function, and a series of knives with different functions have been developed. The two factions have different knife types, so the usage is naturally different. Chinese kitchen knives are cut from top to bottom by the weight of the knife; Western-style knives are relatively light, and the cutting method is that the tip of the knife hardly leaves the chopping board, just lifting the second half of the knife, like the usage of hay cutter.
Another difference between Chinese and western knives lies in the tool rest. As we know, people in China always pay attention to "the knife is not exposed", so most people in China prefer fully enclosed or semi-enclosed, at least to cover the tip of the knife. Westerners prefer openness, because it won't hide evil people and shelter evil people, and it's convenient for cleaning.
Brand playing "Chinese and Western mixed doubles"
The sharp difference between Chinese knives and western knives does not mean that there are also sharp differences between domestic knives and foreign brands. Today's manufacturers, whether at home or abroad, are both Chinese and western-style knives, but each has its own advantages in technology. Skillful craftsmen spend their minds on knives, giving them different personalities. Cutters are no longer just industrial replicas, but works of art with feelings.
Germans have always been famous for their delicious food. How can they not have knives? One of the representatives, the "Shuanglian", has a history of more than 270 years. It has a mysterious steel formula and a unique ice forging process at -200 degrees Celsius, which is technically a waste of people and money, and some products have more than 40 processes. In order to cater to the China market, a popular series "henkes" named "Singliren" was set up. The basic knife type is the same as that of "Xinliren", but the difference is that the steel is pressed by machine, and 30% is made of domestic raw materials.
China's knife-making technology is also profound, among which Yangjiang Eighteen Sons is a typical representative. There are more than 30 processes from material selection to packaging, including 9 unique processes. It is worth mentioning that their manual forging knives are heated to about 1000℃ in the furnace according to the traditional method of making knives in China, and the knife blank is pounded lightly with a hammer, so that the surface of the knife body is smooth, the back is thick and the mouth is thin, and the knife is stable. There are more than 300 kinds of knives, including single-function knives, multi-function knives, China knives and Japanese knives.
Look at the knife face
Choosing a knife is similar to choosing a husband and a wife: it is not enough to look at the appearance, but the connotation is very important.
● The material of the knife is something we can't ignore. Tools for different purposes use different materials, such as Sanhe steel, seven chromium steel, three chromium steel and special alloy steel. Some manufacturers have developed their own "exclusive secret recipe", and the 18 sons of Yangjiang take "making a good knife by themselves" as the signboard.
● The smoothness of the cutter surface has certain evaluation significance for the rust prevention effect.
● The geometric angle of the blade should be different, but there is a basic requirement, that is, there should be an obvious blade, and the blade should be sharp, straight and seamless in order to exert its greatest power.
● The handle is the most easily overlooked. When looking at the handle, the first thing to pay attention to is whether it is in a straight line with the blade and is symmetrical. In addition, the feel and comfort are also sloppy. The blade should be firm and the handle should have good anti-slip function, otherwise it will hurt the user when it is removed. Generally speaking, the streamlined design of the handle fits the hand shape and feels relatively comfortable to hold. Whether the material is wood, plastic or steel depends on personal preference.
The "minor injury and pain" of the blade can generally be solved by sharpening the knife stick, but if the problem is serious, it is best to find a merchant to do "major surgery".
The big kitchen knife is out of date! Slim has become a trend.
To examine the cultivation of "yellow-faced woman", our usual big kitchen knife may be an accomplice-as long as a woman's delicate jade hand is holding a heavy big kitchen knife every day, even her tender little hand should be rough. Fortunately, the "glorious" era of big kitchen knives running rampant in the kitchen has passed, and slender western-style knives are popular.
Social division of labor is becoming more and more detailed, and knives are no exception. Inspired by life experience, tool manufacturers have developed various special tools for different purposes, and the variety is amazing. According to Ms. Liao, the sales director of the tool counter, different tools have different requirements for the thickness, type, angle and hardness of the cutting edge. Western knives are becoming more and more popular with customers, but many people still don't know their categories. At present, there are several western-style knives on the market-
● Multi-knife: Western-style main knife, with a relatively long and wide knife surface, is the most versatile kitchen knife, especially suitable for cutting fish fillets.
● Kitchen knife: a "light weapon" in the western knife family. Its blade is short, light, hard and sharp It is used to cut vegetables, fruits and sushi. If you cut melons and fruits, the peel is thicker and the fruit is bigger, you can find a watermelon knife with a slim figure.
● Juicy vegetable knife: also known as tomato knife, the most special place is that there are "teeth" on the blade. When it is used to cut peeled, juicy and soft fruits such as tomatoes, the juice is not easy to lose and will not fall off when cutting bread.
● Bone knife: The blade is thick, and the back of the knife is mostly curved, that is, its front end is inclined, and there will be a round hole near the front of the back of the knife. Can be used to chop meat stuffing, duck skeleton, ribs and so on. When cutting the bone, the heel of the blade should be in contact with the bone, and at the same time, the blade mouth should be used as an obtuse angle to cut the bone and drop the knife vertically.
Bread knife: The long and solid serrated blade can easily cut into hard skin and cut out neat and beautiful slices. It is also suitable for cutting soft fruits without squeezing the pulp.
● Slicing knife: lightest, small and precise blade, very sharp blade, often mistaken for dagger in CS. In fact, it has many functions, including cutting vegetables, meat, shredding and slicing. The sharp "head" allows users to wonderfully remove bones or carve melons and fruits.
Chef's knife: The blade is as reliable as a solid broad shoulder, and can be used to cut meat, fish, vegetables or nuts. Its tip can stay firmly on the food surface and the blade can move up and down, so it is easy to put the sliced meat aside.
● Multi-purpose scissors: scissors with the same style, with micro-teeth at the front end, can block food, can be used for chicken, duck, fish bones or hard dishes, and is also suitable for cutting small foods for babies, which is convenient for eating. All-steel multi-purpose scissors also cleverly designed the bottle opening function.
● Meat fork: the fork head is sharp and slender, which can fix the meat on the fork when cutting the meat, so as to ensure that the gravy poked into the meat will not be lost. Oven or charcoal stove barbecue is convenient to check whether the food is cooked or not, but it is not widely used in the family.
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