What are the knives in the kitchen?

Knives are divided into different types according to their use, such as slicing knives, bone choppers, chopping and cutting knives, and fruit knives. Under normal circumstances, the cutting edge power of the slicing knife is about 15°, which is thin and easy to slice; The cutting edge of the bone cutting knife is more than 25 °, the cutting edge is thick, and the weight is sufficient, which is convenient for chopping; The cutting edge of the dual-purpose knife is between 15° and 25°, which can cut some not too large bones such as chickens, ducks and fish, but it is a little difficult to slice and process large bones from pork legs.

Unlike Chinese chefs, who use kitchen knives all over the world, Western kitchen knives are complex. Among the most practical ones are the following:

1) Chef's Knife)

The most important of Western kitchen knives is the "chef's knife", which is equivalent to a Chinese kitchen knife. Can cope with general chopping work. A length of 26 cm (10 inches) is the most popular size. A common dish used by Japanese chefs is Santoku, "Santokuku".

2) Paring Knife

A small, delicate paring knife with a blade length of 5-10 cm (2-4 inches) and is most commonly used to chop vegetables and fruits.

3) Serrated Slicer

Serrated slicing knives, most commonly used to cut bread, rarely dross; This knife is also surprisingly useful for slicing soft ingredients such as cooked meat, raw fish, and tomatoes.

4) Boning Knife

As the name suggests, this knife is used to remove meat and poultry bones. If you need to disassemble a chicken and duck ribs, you can also replace the fish fillet knife and slice a fish steak on the whole fish, which is not a big problem.

Depending on the size of the store, you must first have a kitchen knife and a machete, which is to chop meat. Then the skinning knife is a paring knife, and there must be a long fruit knife, and a large hotel must have a carving knife, etc.

Bone chopping knives, paring knives, kitchen knives, fruit knives, boning knives.

Chinese chefs usually use a kitchen knife, the kind of iron, slicing on the front and smashing the bone on the back, and in special cases using a boning knife and a carving knife.

Oh, and sawknives (i.e., saws frozen meat with teeth).

Unlike Chinese chefs, who use kitchen knives all over the world, Western kitchen knives can be described as complicated and complex. Among them, the most practical core friends use the following kinds:

1) Chef'Knife of the Sword).

The most important of Western kitchen knives is the "chef's knife", which is equivalent to a Chinese kitchen knife. Can cope with general chopping work. A length of 26 cm (10 inches) is the most popular size. A common dish used by Japanese chefs is Santoku, "Santokuku".

2) Paring Knife

A small, delicate paring knife with a blade length of 5-10 cm (2-4 inches) and is most commonly used to chop vegetables and fruits.

3) Serrated Slicer

Serrated slicing knives, most commonly used to cut bread, rarely dross; This knife is also surprisingly useful for slicing soft ingredients such as cooked meat, raw fish, and tomatoes.

4) Boning Knife

As the name suggests, this knife is used to remove meat and poultry bones. If you need to disassemble a chicken and duck ribs, you can also replace the fish fillet knife and slice a fish steak on the whole fish, which is not a big problem.