There are many types of kitchen knives, including fruit knives for fruits, Chinese kitchen knives for cutting vegetables and meat, etc. Kitchen knives also have a certain lifespan, so in order to be able to use kitchen knives for a longer period of time, we must learn how to use kitchen knives correctly and how to care for them in daily life.
Generally, the left-hand presses the raw material steadily, and the right hand operates the knife. When cutting, the knife hangs down, neither pushing out nor pulling in, and cuts straightly with one knife at a time. Requirements for straight cutting: first, the left and right hands should cooperate rhythmically; second, the middle finger joint of the left hand should move backward against the blade body, keeping the same distance when moving, and don’t be too fast or slow, too wide or too narrow, so that the cut raw material The shape is uniform and neat; third, the right-hand uses the wrist force, and the falling knife should be vertical, not inward or outward; fourth, when the right hand is operating the knife, the left hand should press the raw material firmly. Use the straight knife cutting method, generally use crisp raw materials, such as: green bamboo shoots, fresh lotus root, radish, cucumber, cabbage, potatoes, etc.
The knife method of pushing and cutting is that the knife is perpendicular to the raw material. When cutting, the knife is pushed from the back to the front, and the focus is on the back of the knife. Push everything to the end without pulling back. Push cut is mainly used for raw materials that are loose in texture and easy to break or shatter when cut with a straight knife, such as barbecued pork, boiled eggs, etc.
The knife method of broach cutting is also when the knife is applied, the knife is perpendicular to the raw material, and the knife is pulled from front to back when cutting. In fact, it is virtual pushing and real pulling, mainly pulling, and the focus is on the front of the knife. Pull cutting is suitable for raw materials with strong toughness, such as thousand sheets, kelp, fresh meat, etc.
Also called push-pull cut. The sawing knife method is a combination of push-cut and pull-cut knife methods, and sawing is a relatively difficult knife method to master. The sawing knife method is that the knife is perpendicular to the raw material. When cutting, the knife is pushed forward first, and then pulled back. This push and pull cut down like a saw to cut off the raw material. Requirements when sawing raw materials: first, the speed of the knife should be slow, and the force should be small and even; Move it, otherwise it will be uneven in size and thickness; fourth, use wrist force and left middle finger to control the shape and thickness of the raw material. The sawing knife method is generally used to cut thick boneless but tough raw materials or soft raw materials into thinner slices, such as mutton slices.
The above are some tips from Zhang Xiaoquan kitchen knives factory on how to use the kitchen knife. Only by using the kitchen knife correctly can the service life of the kitchen knife be longer, and the kitchen knife will be sharpened by regular grinding on the whetstone. When cutting vegetables It will also be more convenient. A kitchen knife is an important tool for cooking. Have you learned the above methods of use?
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