How does Chinese kitchen Knife become a multi-functional kitchen knife?

How does Chinese kitchen Knife become a multi-functional kitchen knife?

How does Chinese kitchen Knife become a multi-functional kitchen knife?

China is a major country in the world of food, with a profound food culture. Such rich and diverse cuisines have endowed Chinese kitchen knife with the characteristics of "cutting, chopping, slicing and shooting".
For thousands of years, in many Chinese kitchens, there was usually only one kitchen knife, which undertook the heavy tasks of slicing, chopping, scaling and even carving. Professional cooks make different dishes based on different raw materials and different knife techniques.
Why is it common for Chinese kitchen knives to be "square"?
The sharp edge of this knife can be used for peeling and slicing; The heavy back of the knife can be used to hammer slices of meat to make it more tender. Even the flat, broad surface of the knife was found to slap the ingredients for simple crushing. It can be understood that not a single inch of Chinese "cube" kitchen knife material is useless. In the course of more than 1,000 years of use, it has developed a "kitchen knife culture" of "turning complex into simple and putting utility first".

The structure of a kitchen knife

  1. The Handle, is the part of the knife that is held, usually made of various plastic, wood, or stainless steel materials. A good handle will give the user a better and more comfortable hand feel.

  2. Rivet: It mainly plays the role of fixing keel and handle. The rivets should fit tightly into the shank, leaving no gaps for bacteria to grow.

  3. Bolster: Between the knife body and the handle is the beam area of the kitchen knife. This part can increase the safety and comfort. On large chef knives, the beam area plays the role of hand protection.

  4. Edge: The middle part of the whole knife, between the head and the back area, is the most intense part of the cutting.

How to use Chinese kitchen knife:

Start by clenching the handle of a kitchen knife with your hand in a fist motion (thumb on one side, four fingers on the other) and using the sharp edge to easily slice, dice or shred meat or vegetables. When you are cutting hard, frozen meat, you can use your other hand to press on the back of the knife and apply the right amount of pressure to the knife. This will make it more successful.

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