Chinese Kitchen Knives

For many years, there has been a saying in the Chinese restaurant world that "there is a knife in the Chinese kitchen". This probably has something to do with traditional Chinese culture. Chinese culture is concerned about the median, reflected in the kitchen knife is a knife for multiple purposes, knife heel, back, face, tip, handle, have their own purposes, chopping, cutting, patting, dissecting, picking, a knife can be all done. But also because of this, let people think that Chinese food does not pay attention to the utensils, all rely on the chef's knife work, and even many professional chefs also think so, however, the fact is not so. In order to adapt to the different uses of the Chinese kitchen, Chinese kitchen knives inside, slicing knife, sang knife, wenwu knife, machete, patting knife, slicing knife, chopping knife, boning knife, pork knife, barbecue knife, a variety of types, all kinds of, all kinds of.

Slicing Knife

Slicing Knife is the main knife when cooking Chinese food, mainly used for cutting vegetables. A large number of fruits and vegetables are used in Chinese cooking, and it takes a special knife to quickly cut them into thin slices and julienne strips, which is why the unique Chinese slicing knife was created. It is characterized by a large knife area that possesses the right weight, and the acceleration of gravity when the knife is dropped dramatically improves the ability to chop and slice accurately. A master can do all the chopping and patting with this, and it is relatively suitable for home use.

Wenwu knife

Both meat and bone chopping, can be described as both martial arts, so it is called "Wenwu knife". About 60% of the blade will be slightly sharp and thin, but also relatively sharp, suitable for chopping vegetables and meat; about 40% of the back section of the blade is slightly thicker, suitable for chopping bones. Rumors in the jianghu Chinese chef a knife has gone all over the world, it is the Chinese Wenwu knife, this knife can be chopped, can cut, can scrape the skin, wide blade can be sharpened for decades. So many families will always have a Wenwu knife, before and after the batch of chopping, sharp and painful, but can not deal with large objects, is a pity.

Boning knife

Boning knife, as the name suggests, the use of bone cutting. Chopping knife is thicker than the slice knife, open edge angle is also large, in order to ensure that does not collapse hardness will not be too high, suitable for chopping bones and hard objects, do not want to be sharp, but for solid. However, the heavy knife is not sharp, do not cut the hand! Selection to choose a sturdy type of handle, the handle once loose must not be reused chopping and cutting to ensure that the bone to put smooth, the direction of the force must be overlap with the plane of the knife. Chopping knife is divided into two kinds of bone knife and Jiujiang knife.

Food carving knife

Food carving knife should be equipped with practical, do not have to ask for a lot of complicated, common knife (also known as the material knife), hand knife, V-type poking knife, U-type poking knife, carving line knife, melon lamp picking the ring knife, round hole poking knife, digging the ball knife, and a variety of model knives (such as phoenix-tailed model, the peach model, the model of the word of blessing, the letter of happiness, the model), and so on.

The big knife is considered one of the necessary knives, which plays a very important role in the carving process. The role of the big knife is to cut out the work of the large blanks, or large raw materials into small pieces, or peeling and rounding, etc.. No matter what kind of carving works (except melon lamp), the first tool is the big knife. Knife length between 15 ~ 18 centimeters appropriate, width between 3 ~ 4 centimeters, too long and too big inconvenient to carry, too small and inconvenient to use, the material to be harder, the knife must be sharp, the back of the knife can be slightly thicker.

Hand knife is the most important of all the carving knife, but also the most frequent use of a kind, its use is to carve petals, picking waste, cutting shape, repair details, the usual carving workload of 90% are relying on it to complete. Some carvers like to use a hand knife to complete all the carving work, because the carving out of the work is very detailed, precise, neat, smooth, but the time required is very long.

The U-shaped poking knife is mainly used for poking flower petals, fish scales, dragon scales, bird feathers and wings, etc. The V-shaped poking knife is mainly used for poking pointed flower petals, the clothing pattern and hair whiskers of figures, the feathers of birds' necks and tails, the patterns on the surfaces of gourd cups, and the hairs of animals.

The line-carving knife is used to very easily poke various stripes on the surface of the work, such as the whiskers of a birthday girl, the mane of a horse, etc. When the line to be poked is on a concave surface, or when it is not convenient to use a V-shaped poking knife, switching to a scoring knife is a good option because it can work at a perpendicular angle to the surface of the material like a brush.