"The method of cutting vegetables in the Chinese is not right."

Zhang Xiaoquan's kitchen knife has been cut off for many days. After ridicule, science, and enthusiasm, I thought it would come to an end. It was turned over and caused two words that caused controversy.

"It is wrong to cut off vegetables for decades, and all Michelin chefs are not cut like this."

"That's consumer education."

Buying a car is educated, the document software is educated, the kitchen knife is educated ... Is contemporary consumers miserable?

Speaking of kitchen knives, especially kitchen knives in Chinese kitchens, this is something that many people are familiar and unfamiliar. In the impression of many people, the Chinese kitchen knife is completely not particular about it. Grab it up and go up and down, cut, chop, film, chop, and sample.

This cognition is incomplete.

History of Chinese Kitchen Sword Evolution

The Chinese kitchen knives, Japanese -style kitchen knives, and western kitchen knives we see daily are different. This is actually related to the multiple factors such as diet, cooking techniques, and products in various places.

The earliest prototype of the Chinese kitchen knife, which is the kitchen knife that we said, appeared in the era of the ape man. After all, the cutting function was just needed, but at that time it was just some sharp stones.

In the Shanxi Tao Temple site about 4500 years ago, archeologists found the "V" -shaped stone kitchen knife, and the remnants of wooden cutting boards, pork bones and meat pieces were unearthed together. It can be said that in the Neolithic era, there are already special kitchen knives.

Stone kitchen knife, now hidden in Linfen Museum

With the emergence of bronze wares, the stone kitchen knife has gradually evolved into a bronze kitchen knife. In the pre -Qin period, the kitchen knife was also more professional. In "Zhuangzi", the fable story of "Ding Ding Jie Niu". Although his purpose is to write health, he also has a very detailed and vivid description of the knife.

After the Qin and Han dynasties, the kitchen knife has been separated from many knives, becoming a specialty tool, and began to appear iron or even a small amount of steel kitchen knife.

In the Tang Dynasty, the kitchen knife was subdivided again, and there were scoop and kitchen knife, cutting knife cut meat, kitchen knife cut vegetables, and the kitchen became an increasingly professional place.

The Song Dynasty had far -reaching influence on Chinese diet. The kitchen in the kitchen was specifically responsible for knife workers. At this time, the kitchen knife began to approach the form of contemporary kitchen knife.

The brick carving unearthed from the Song Tomb of Luoyanggou, Luoyang, Henan, some chefs prepared the image of cutting and processed fish in the kitchen cases. Several cases clearly carved a pointed kitchen knife to deal with the fish.

In the mural "Kitchen Map" unearthed in the Song Tomb of Xiazhuang River, Zhengzhou, Henan, there is a kitchen -shaped kitchen knife with a long strip -shaped kitchen knife. Essence

In the Yuan Dynasty, the name of the kitchen knife began to appear and spread; in the Ming and Qing dynasties, the kitchen knife was basically close to the modern rectangular wide -piece kitchen knife.

Chinese kitchen knives have evolved into what they are today, and it is inseparable from the rise of cooking. Stir -fried dishes require a lot of shredded, sliced ​​and other knives. Jumping knife is a particularly common knife method. You need to lift all the knife and cut it all.

Chinese kitchen knives, especially old -style kitchen knives, the upper weight is much greater than the tip of the knife. After lifting it, rely on its own weight to quickly and efficiently complete the work of shredding and slicing.

Moreover, the surface of the knife is wide enough, and the cut raw materials are on the first floor of the knife surface.

As for the general manager of Zhang Xiaoquan, chef Michelin's knife method "there is a fulcrum in front of it", in fact, it refers to the common "cut" in Western food.

Generally, the front end of the blade has a large arc to be more suitable for cutting the knife method. As for the thinness or thickening, it has nothing to do with the jumping knife or cut.

However, objectively speaking, for novices in the kitchen, it is indeed easier to get started and safer than jumping knife.

There is only one knife in Chinese food kitchen? This misunderstanding is big

As mentioned earlier, in the impression of many Chinese people, there has been a saying that "a knife of Chinese food kitchen" has always been said. Everything is a knife. Square knives have also become the characteristics of Chinese food chefs. Chop, cut, shoot, cut, and pick up. But this also caused the Chinese kitchen knife to not be particular about it, relying on the impression of chef's craftsmanship.

This is really not the case. Most of the traditional Chinese families do only use a knife, which may be a knife, or it may be a "cultural and military knife" that can cut meat and cut bones. But whether it is Li An's "Food Men and Women" or Xu Ke's "Manchu Manchu", Chinese chefs are also boxed into boxes like western chefs.

To adapt to the different uses of Chinese food kitchen, in the Chinese kitchen knife, scalpels, mulberry knives, cultural martial arts knives, machetes, leather knives, skin knife, bone knife, pork knife, roasting knife, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, various types, Nothing can be counted.

The knife is the main knife during cooking Chinese food. It is mainly used for cutting vegetables. Masters can complete all cutting and shooting workers. The knife body is positive, with a rectangular shape of 5: 3. The thickness of the knife is generally about 4mm. It can be roughly divided into large knives, medium knife and small knife according to the size.

The mulberry knife is thinner and lighter than the knife, and the knife is black and white. The mulberry knife originated from the leaf knife in the three knives of Zhejiang Haining. In the past, the thin and sharp and cheap leaf knife, which was made in the local area, achieved the effect of cutting leaves like hair, and it was appropriate to feed young silkworms. It was welcomed by silkworm farmers.

The knife of the mulberry knife is very long, the blade is very flat, and the meat can be cut, but because it is thin and light, it should not be chopped and it is easy to damage.

Wenwu knife can not only cut the meat, but also cut the knife of the bones, which is called "Wenwu knife", which is thicker than the knife and heavier. Because it does not need to change the knife from time to time, it is welcomed by the family. The so -called knife says. It is related to it. Cut the bone knife is also called Jiujiang knife. The knife head is heavy, the blade is blunt, and the heavy work of chopping bones in the kitchen is specifically responsible. The heavier the bone knife can handle the larger bone. The function is not replaced by other kitchen knives.

Skin knife is used in many, and can be used for roast duck.

Burning swords are mostly used in Guangdong and Hong Kong regions for cutting and chopping cooked food.

The knife is not opened, and the knife is specially used to shoot shrimp dumplings.

What kind of knife is a good kitchen knife?

Many traditional Chinese kitchen knives directly use high -carbon steel. The advantages are high hardness, sharpness, and good maintenance. The disadvantage is that it is easy to rust, but high -carbon steel is also relatively easy to grind.

Nowadays, Chinese kitchen knives are basically stainless steel, which is to add chromium, molybdenum, and crickets to the basis of iron carbon alloy, so that steel can get better abrasion resistance, toughness, corrosion resistance, etc.

The carbon content of the steel determines the hardness. The higher the carbon content, the greater the hardness, but the easier it is to break and rust; the other entry determines the toughness and corrosion resistance, especially the higher the chromium content, so that the steel can get better resistance to resistance Ferability, toughness, corrosion resistance, etc.

In addition to the brand premium, the price of a knife is mainly determined by the material.

When we buy it, we can often hear 3 chromium steel, 4 chromium steel, 5 chromium steel, and 9 chromium steel. We can also see numbers such as 90Cr18mov. What does this mean?

The numbers in front of 5 chromium steel and 9 chromium steel are carbon content, not chromium content. The higher the carbon content, the higher the hardness of the knife, the more sharp. 5 Chromium steel means 0.5%carbon, and 9 chromium steel is 0.9%of carbon.

And 90Cr18mov, the first two numbers represent the perception of carbon content, 90 represents 0.9%of the carbon content; the second number 18 represents the percentage of chromium, molybdenum, and pupa content. The content of these metals is about 18%; Represents chromium and MO for molybdenum and V represents 钒.

The larger the first number, the more sharp the knife is; the larger the second number, the more difficult it is to break or rust.

In addition, many knife uses mezzanine steel, which is often called Sanhe steel. Sanhe steel is composed of 2 softer stainless steel with a softened outer layer. The middle bag is composed of a high -hardness high -carbon steel or stainless steel. The so -called good steel is used on the blade, which saves the materials and achieves rigidity and help.

The kitchen knife was broken, whose pot?

Of course, the origin of this whole thing was Zhang Xiaoquan's kitchen knife, and the customer service responded that "our kitchen knife cannot be patted."

This breaks through many people's cognition, but it is not completely unreasonable.

It's not news about shooting garlic cutting knife. In the past two years, a foreign high -end knife brand also encountered it. At that time, the Internet was also booming. Many people shouted to say goodbye to the imported knife because it did not consider the Chinese people to shoot garlic. This time, the domestic knife was also folded. Some media went to interview several large kitchen knife brands. Except for a vowing guarantee "casual shooting", the rest is not recommended to shoot garlic.

In fact, it is not that only Chinese people will shoot garlic, and there are a lot of garlic in the West. Gordon Ramqi will shoot garlic fried steak.

Why are some people who are okay for N years? Some people are broken as soon as they shoot? It's okay before shooting, it's broken today?

It is related to two factors, knives and techniques.

It is actually risky with a knife across the food. However, because of the different materials and craftsmanship of the knife, the risk of breaks is large and small.

Most of the traditional Chinese kitchen knives use the steel technology. Different materials make the blade hard and sharp, and the back of the knife is better. Moreover, the traditional kitchen knife, the back of the knife is generally thicker, so a kitchen knife can not only cut the blade, but also knock on the back of the knife. It is not a problem to take a cucumber to shoot a garlic.

The disadvantages are naturally available. First, the business of "grinding scissors and scissors" in the streets of the streets is hot; the second is the heavy, and the wrist strength and proficiency of the professional chef can be controlled.

Many of the current kitchen knives are directly processed with finished boards. In order to pursue sharpness, the hardness is getting higher and higher. The advantage is that there is no need to grind the knife frequently. The cost is limited by flexibility and becomes more crispy. In addition, in order to facilitate the use of family kitchens, the tools are made lightly, and the risk of cutting is greatly increased.

In addition, shooting garlic also requires skills, not a "strong miracle" job. After Zhang Xiaoquan shot the garlic and searched on the knife, the competitors' live broadcast room lived a whole day of the garlic pat. In fact, looking for a few professional chefs, he used the same knife to shoot the garlic to shoot for a day.

For example, Wang Gang uploaded a video of garlic in the past two days and talked about the method of shooting garlic: holding the handle, holding the back of the index finger, the head of the knife tilted slightly down, and the front half of the knife was contacted with the garlic to avoid flatnessing flattening to avoid flatness. The shooting or the back end of the knife falls first. Everything is to avoid the direct contact between the knife and the cutting board, and to minimize the possibility of shooting the knife.

Wen | Mo Mo knows Wei Yiyi

This article is reproduced from the public account: three cookers

Content does not represent the authentic style view

-NickName = "Authentic Wind" data-alias = "didaofengwu" data-signature = "Wind Wind Encyclopedia, see the difference between China every inch of land." Data-FROM = "2" Has-Insert-PRELOADING = "1"WAH-HOTAREA = "CLick" />

- END -