Special Mic Which Chinese -style kitchen knife and Western -style kit
What is the difference between Chinese kitchen knife and western -style kitchen knife
There are many classifications of Chinese kitchen knives: sliced knives, mulberry knives, cultural martial arts knives, machetes, peeling knives, leather knives, chopped knives, Bone knives, pork knives, and roasted swords, various types, not less than Western kitchen knives.However, they are almost the same, and it is normal for many people to distinguish.
The advantages of Chinese kitchen knife are obvious. Cutting knives, as the name suggests, can be cut or cut.If you can only have a knife, it must be this knife.
At the same time, there are many shortcomings.Chinese -style kitchen knives are heavier than Western kitchen knives, and girls are working hard.The blade is wide, and you can't see the ingredients to be cut, and it is easy to scratch your hands.
If it is a knife that is cut and cut, the blade mouth is large and the sharpness is reduced.
Western -style knives are widely classified: sliced knives, chef knives, cattle knives, three virtue knives, boneless knife, peeling knife, bread knifeNympho
The concept of special swords has been circulating in the West and Japan for a long time, so their knives have various types.
For novices, it will be easier to master with a western knife. The blade is narrow, and the ingredients can be seen. It is not easy to cut it.The weight of the knife is also appropriate, and the slices and cut vegetables are easy to use.Especially the tip of the chef knife and the cutting knife, the small and fine ingredients are 100 times more flexible than the kitchen knife.
However, the Western knife may not be completed for the Chinese cuisine that needs to be used by Chinese knife workers.For example, the beef balls of Chaozhou, the beef ball made of chef machine grinding meat, are not the same as the Chaoshan hand -to -beer beef ball.
Second, which is the best Chinese kitchen knife and western -style kitchen knife
Traditional Chinese big kitchen knives tend to walk around the world.However, the knife is relatively high. Like young people entering the kitchen, in fact, Chinese kitchen knives are not very friendly to them.Of course, if you have been cooking for many years, the knife workers can do it, and it is not difficult to use any knife.
Many young families now choose to be as follows; a Bone cutting knife, a three virtue knife, and a peeled knife.
A machete, dry and rough, handle fish heads, chicken, ducks and geese, and ribs; a three -moral knife, cutting meat slices and vegetables; a Bone -to -knife, using meat; a peeled knife, specifically handling fruits.
The sliced skeleton has been cut, the division of labor is also clear, and the old people are comfortable to use.
Third, why is the Chinese -style kitchen knife and Western kitchen knife different
Chinese and Western demand for knives is different, resulting in such a big difference in kitchen knives.
Chinese food has a basic skill, called cut pier, also called knife.The Square knife is easy to force down, and the western food is to cut everything and paint, or fry.
The advantage of Chinese kitchen knife is that a large knife body is easier to hold back the knife body with a finger joint and retreat with cutting vegetables to cut out finely well -proportioned vegetables or other foods.
The pointed kitchen knife commonly used in the West is more handy when dealing with meat. You may wish to experience the feeling of cutting potatoes and cabbage with a pointed kitchen knife and handling the elbow with a big kitchen knifeIt is not very comfortable, but can do it.
Therefore, they are used to their own suitable forms.