What are the production processes of kitchen knives? Cutting? Angang? Angry? Typing Hot flat? Lengping? Plastic surgery? Mouth? Quenching? Cold polishing? Soak oil? Check the knife? Label it? Clamping handle? Packaging? Wait for more than 70 processes.
Chinese kitchen knives Chinese kitchen knives can be roughly divided into mulberry knives, slicing knives, civil and military knives, bone-breaking knives, Jiujiang Bay, barbecue knives, peeling knives and duck slicing knives.
Mulberry knife: rectangular, thin and long, generally black on the top and white on the bottom. It is the lightest and most commonly used knife. It can be used to cut meat and vegetables, but not bones, because the slit angle is extremely small and it is easy to get stuck with the knife.
Slicing knife: rectangular, wider than mulberry knife, hence the name silk dress, used for cutting things. It can be used to cut transparent meat slices (similar to a mulberry knife), which is generally heavy and cannot be used to cut bones (also called Wen Dao).
Military and civilian Dao: rectangular, thicker than flat Dao, with larger opening angle. Can be used to chop chicken bones, cut vegetables, chop, cut and scrape skin. It is widely used in modern families.
Bone cutter: rectangular, with protruding abdomen, large, thick and heavy, used to cut ribs, fish heads, chicken thighs and other bones, with a blunt blade.
Jiujiang Bay: Most hotels have them. The blade is obviously wider than the tail, the back of the knife is curved, the meat is cut raw, the head is big and the back is thick, and it specializes in cutting big bones.
Barbecue knife: used to cut cooked food, sausages and the like.
Skinning knife: a knife specially used for skinning shrimp dumplings, with no blade.
Duck slicing knife: a knife used to cut Beijing roast duck, long and narrow, generally about 5cm wide and narrow.
Japanese kitchen knife Japanese kitchen knife is called? Kenting? , is from China's ancient "Zhuangzi" to the chef's title of health manager? Kenting? What is the new Japanese font now? Baoding? .
Diced bread is mainly used for cooking fish.
Thin-edged croutons are mainly used for vegetable processing.
Baoding for sashimi, specially used to treat sashimi, is the thinnest one of Japanese kitchen knives.
The diced tuna (マグロ) is specially used for cutting tuna, and the blade is about 40 ~ 60 cm long, which can handle large tuna.
ウナギ, which is used to cut eels, has different shapes in different parts of Japan.
Western kitchen knife
Chef knife
Universal application
Chef's knife is a multi-purpose kitchen knife with an arc-shaped blade, which can be used in conjunction with the chopping block for more accurate cutting. The length of the chef's knife is about 15 ~ 30 cm, and the most common is 20 cm.
Bread knives usually have serrated edges and the length is about 15 ~ 25cm. The serrated blade can easily cut bread and other ingredients with hard skin but soft inside.
paring knife
Tool knife (utility tool)
Meat chopper
A knife for cutting meat.
microtome knife
Large meat cleaver
Meat cleaver
Fish fillets for cutting fish.
Ham slicer (ham slicer)
Special kitchen knife
Tomato cutter
Oyster knife