The same kitchen knife, China vs German vs Japanese, is the chef's level high or low? For example, there may be little difference between scrambled eggs with tomatoes and those cooked by chefs, but if you switch to stewed chicken with mushrooms with relatively high difficulty coefficient, the gap between your cooking level and the chef's can be quickly reflected, and the gap between the taste and taste of the ingredients made inside is affected by many aspects, which can be maturity, technology and knife work, which can most intuitively reflect the chef's level.
Look at his proficiency in cutting potatoes and see if the cut ingredients are symmetrical, in fact, you can know how powerful the chef is. Having said that, everyone suddenly thought of a question, that is, chefs in China always hold kitchen knives in their hands, so do chefs in other countries also take our type of kitchen knives? Here we need to compare, starting from Germany, where the processing technology of kitchen knives is very popular.
Chefs in many western countries habitually take out CNC blades to cook. It can be said that German kitchen knives are exquisite and complete, and all kinds of kitchen knives are available. When cooking, using different types of kitchen knives according to different ingredients can be said to be very selective and flexible. There is always a kitchen knife suitable for this dish.
It seems that Japanese kitchen knives are all made for eating fish, so we can know that they really like eating fish. Not only are most wounds sharp, but Japanese kitchen knives are particularly light in texture. Is it convenient for them to cut fish?
Finally, talk about our kitchen knife. The first feeling is thick. From bluestone to meteorite, our kitchen knife has a profound heritage of thousands of years. It is characterized by complete splitting, cutting, splitting and shooting. It can be said that one knife can top two knives.
China kitchen knives are naturally suitable for everyone, but they are not necessarily "better" than Japanese kitchen knives and foreign kitchen knives. From the comparison of kitchen knives, it is not difficult to find that chef China can cook countless dishes with such a thick kitchen knife, but Japanese or German chefs need different types of CNC blades for each dish. Perhaps this can really be used as a basis to distinguish the level of chefs. What do you think of this?