Abstract: When it comes to delicious food, kitchen knives are indispensable, and people who like to cook have their own set of standards for choosing knives. Most people ask whether it is better to buy a Chinese kitchen knife or a western kitchen knife. In fact, it depends on the individual's habit of using a knife and eating habits. If you are a novice, it will be easier to master it with a western-style kitchen knife. The blade is narrow and you can see the ingredients, so it is not easy to cut your hand. The weight of the knife is also appropriate, so it is good to slice and cut vegetables. Especially the tip of chef's knife and slicing knife, it is 1 times more flexible to handle small and delicate ingredients than Chinese kitchen knife. Let's take a look at it together! 1. What's the difference between Chinese kitchen knives and western kitchen knives?

Chinese kitchen knives

There are many kinds of Chinese kitchen knives: sliced knives, mulberry knives, civil and military knives, machetes, skinning knives, bone-chopping knives, boning knife, pork knives and roast meat knives, all of which are no less than western kitchen knives. However, they all look alike, and it is normal for many people to be confused.

Chinese kitchen knife has obvious advantages. As the name suggests, a chopper can be used for cutting as well as chopping. If you can only have a knife, it must be this knife.

at the same time, there are many shortcomings. Chinese-style kitchen knives are heavier than western-style ones, so it is very difficult for girls to use them. The blade is wide, you can't see the ingredients to be cut, and it is easy to scratch your hands.

if it is a dual-purpose knife, the cutting edge is larger and the sharpness is reduced.

Western-style kitchen knives

Western-style knives are widely classified: slicing knives, chef knives, ox knives, Sande knives, boning knife, peeling knives and bread knives?

The concept of special knife has been circulating in the West and Japan for a long time, so their knives are various.

For a novice, it will be easier to master it with a western-style knife. The blade is narrow and you can see the ingredients, so it is not easy to cut your hand. The weight of the knife is also appropriate, so it is good to slice and cut vegetables. Especially the tip of chef's knife and slicing knife, it is a hundred times more flexible to handle small and delicate ingredients than kitchen knife.

However, for Chinese cuisines that need Chinese knife work, western knives may not be able to be completed. For example, Chaozhou beef balls, beef balls made by grinding meat with chef's machine, are not the same as Chaoshan beef balls by hand.

second, which is better, Chinese kitchen knife or western kitchen knife

The traditional Chinese kitchen knife tends to go all over the world with one knife. However, the requirements for knife workers are relatively high, like young people entering the kitchen for the first time. In fact, Chinese kitchen knives are not very friendly to them. Of course, if you cook for many years, you can use a knife well, and it is not difficult to use any knife.

Now many young families choose as follows; A bone cutter, a Sande knife and a paring knife.

a machete, doing rough work, handling fish heads, chickens, ducks and geese, and ribs; A knife with three virtues, sliced meat and vegetables; A handful of boning knife, for picking meat; A paring knife, specially for handling fruits.

we have sliced and cut bones, and the division of labor is clear, which is also comfortable for the elderly.

third, why are Chinese kitchen knives and western kitchen knives so different

The demand for knives in China and the West is different, which leads to such a big difference in kitchen knives.

Chinese food has a chef's basic skill, which is called chopping pier, also called knife skill. A square knife is easy to exert downward force. Western food is to cut everything casually and then draw it or fry it.

The advantage of Chinese kitchen knife is that the larger blade is easier to hold the blade with the knuckles, and it will retreat a little when cutting vegetables, so as to cut out finely balanced vegetables or other foods.

The small pointed kitchen knife commonly used in the West is more handy in handling meat. You may wish to experience the feeling of cutting shredded potatoes and cabbage with a pointed kitchen knife and handling elbows with a big kitchen knife-both are uncomfortable, but both are capable.

so it is customary to choose their own suitable forms.