How to choose from so many types of knives? Choose the knife that suits you according to your needs! Only in this way can it truly become your kitchen helper!
1. Chef's Knife
Features: The blade is long, suitable for a variety of processing methods, and is the most frequently used knife in the kitchen.
Usage Tips: You can use the "push-pull" cutting method of the blade curvature to easily cut uniform shreds and slices to process vegetables or non-frozen meat.
Precautions: Keep the blade sharp and avoid prying hard objects with the tip of the knife.
2. Santoku Knife
Features: The blade is narrow and the blade is straight. It is suitable for processing vegetables, fish and other ingredients. It is a must-have knife for Japanese cuisine.
Usage Tips:
Cutting vegetables: Using the "straight up and down" cutting method, vegetables can be processed evenly.
Processing fish: Using the junction of the tip and the blade, fish scales and bones can be easily removed.
Note: Avoid using a Santoku knife to handle hard ingredients to avoid damaging the blade.
3. Cleaver
Features: The blade is wide and thick, suitable for handling various ingredients. Similar to the use of a chef's knife, the cleaver is a must-have knife in a Chinese kitchen.
Usage tips: You can use the wide blade to flatten garlic, and you can also easily cut vegetables and non-frozen meat.
Notes: Cleaver is not suitable for chopping bones or frozen food.
4. Chopping knife
Features: The blade is thick, suitable for chopping bones, frozen ingredients, etc.
Usage tips: The weight and thickness of the blade can easily handle bones and frozen ingredients.
Notes: Pay special attention to safety when using a chopping knife to avoid injuries caused by flying bones.
5. Paring Knife
Features: The blade is small and light, and the blade is sharp, suitable for handling fruits.
Usage tips: Using the sharp blade, you can easily remove the fruit peel or cut various shapes of fruit pieces for easy consumption.
Note: Be careful when using a paring knife to avoid cutting your fingers.
6. Boning knife
Features: The concave fan-shaped knife design, slender blade, sharp blade, suitable for delicate operations, such as removing bones, fascia, etc.
Usage tips: Using the joint between the tip and the blade, you can easily remove bones and fascia from meat.
Note: Be careful when using a boning knife to avoid cutting your fingers.
Summary:
Each type of knife has its own unique design and purpose. Only by mastering the correct usage skills can they maximize their effectiveness. You can choose different knives according to your needs for various scenarios.
Tips:
* Be safe when using knives to avoid injuries.
* Sharpen the knife regularly to keep the blade sharp.
* Choose the right knife for different ingredients.
