Can't the knife of hundreds of dollars be shot garlic? Is it "loading garlic"?

Author:Look at the think tank Time:2022.07.17

For the Chinese, "patting garlic" can be regarded as a kind of cooking.

In the Chinese food kitchen that often stir -fry, the hot oil cooking room "pops up" on the chopping board to deal with garlic a few times. It is a smooth and cool conventional action. The kitchen knife Gao Ding's "shooting" action.

Therefore, among Chinese food cooking appliances, kitchen knives are defaulted to "sideline" to handle ingredients.

Therefore, Zhang Xiaoquan's kitchen knife and garlic met on the cauliflower on the narrow road, and hit the result of mild garlic injury and severe injuries, making it silent for those who patted garlic and non -garlic.

Why did Zhang Xiaoquan kitchen knife lose to garlic? What kitchen knife is suitable for garlic?

Text | Ning Qi Mei Squeak

This article is reproduced from the WeChat public account "One Reading" (ID: yiduiread). The original first was published on July 15, 2022. The original title "Can't the knife with hundreds of dollars be shot garlic, is it" loading garlic "? ", Does not mean looking at the view of the think tank.

Can the kitchen knife be overwhelmed?

In an interview with the media, Zhang Xiaoquan said that after the incident, the company had conducted an in -depth analysis of the products involved in the closed -loop quality management system, explaining the possible causes of the cracks of the kitchen knife, and the following two points were roughly:

First, it is easy to fold.

Zhang Xiaoquan said that the steel used by consumers to buy this kitchen knife is 50cr15mov (5 chromium and 15 molybdenum steel). 50CR15Mov is a high -quality stainless steel material with a carbon content of 50 and a chromium content of 15. Supplement a small knowledge. The hardness and toughness of the material are inversely proportional. The higher the carbon content, the higher the hardness of the tool, the higher the metal content, and the toughness will be relatively stronger. The knife with a 50CR15mov material is a tool with high hardness but poor toughness, and suitable for slice. The overall knife body is relatively crispy.

Second, uneven suffering.

If consumers are too hard in the process of using a kitchen knife, or chopped hard objects, the tools will have a risk of broken. Although the garlic is not a hard food, because people use the horizontal auction when dealing with it, the surface of the knife on the surface is uneven, the knife is undergoing a large pressure, and the higher the hardness of the knife, the more difficult to follow the knife shape. It is possible to break the knife body.

This is not the first time that the kitchen knife has encountered "Waterloo", and the expensive German double people also have a common problem of "broken".

Many netizens posted, and when I bought the "double people" at home, it seemed like a ancestor -the knife would be blunt, difficult to grind, and be careful to pat the garlic. What is called "your money can only listen to a loud noise."

This German knife brand, known for its sharpness, durability, and also containing the "craftsmanship", consumers only feel happy when placing orders and first use. Crossing.

In the duel between the two people in Germany and the garlic, there were repeated defeats, and there were also "too easy to fold".

The material hardness is small and tough, and the manufacturing process is also helping the flames:

The German kitchen knife attaches more importance to sharpness and is better than the tough indicators. Therefore, most of them use the steel plates with a high carbon volume to stress the blade, and the hardness is higher than that of ordinary stainless steel. The factory will also use the "quenching" technology to change the internal structure of the steel to make the knife "hard".

Unparalleled steel will form a "pearl light body" layered micro -structure during the smelting process. At this time, the steel is "Austenite" steel, which has good ductility and has a strong plasticity. It can even be pulled into formation. Fine filament. However, this steel is very soft and abrasion -resistant. The maximum hardness is only 400BHN, which is not suitable for German knives.

The factory will heat the blade to about 900 ° C until the austenite becomes unstable and immersed in the coolant "quenching", and the flexible Austeen steel can be turned into a hard Mary Steel. The structure of Ma's steel is like ceramics, very hard, but very crispy, with the highest hardness to 700BHN.

After quenching, the finished knife can be extremely sharp, but such a crispy kitchen knife is not suitable for patting garlic sideways.

In addition to the material and craftsmanship, whether a knife can "shoot garlic" without scruples depends on the angle of the blade.

The smaller the angle of the blade mouth, the sharp the knife, which is suitable for slicing, but it is even more unconventional; the larger the blade angle, the relatively sharp knife, but the knife mouth is stronger, you can cut the hard things, and the knife body is stronger.

Picture source: reference literature

The angle of the blade of German tools is about 20 °, and the Japanese knife even achieves 15 °. Such a tool is more suitable for delicate ingredients. The sharp knife blade makes the incision more flat and the water is less likely to lose.

Such kitchen knife is sharp, and the disadvantages are also very obvious: expensive, crispy, rusty, and be careful to serve.

Generally speaking, a kitchen knife with a blade mouth of about 24 ° can take into account the sharpness and durability, and have the potential to shoot garlic.

It is common for foreign knives to appear in China in China, because Germany will use garlic to treat garlic and Japan. The Chinese knife of the eight Jing cannot be shot, it is a bit "loaded".

But having said that, the kitchen knife has a lot of knowledge. How many kitchen knives are needed to meet all needs? How can ordinary consumers choose a good knife? 2

Reliable kitchen knife selection guide

If you ask a powerful Chinese food chef, he needs a few knives for his cooking, then the answer is very likely:

One.

Cut, chop, chop, split, shoot, cricket, what operations do you operate, what ingredients are you tube, and a knife is over. The so -called ultimate technology only needs minimalist tools.

"China on the Tip of the Tongue" has introduced a Shanghai gang dish with extremely tested knives: three silk. When making this dish, the chef needs to batch thin slices: ham, chicken milk, and winter bamboo shoots, and then cut into filaments with a diameter of less than 0.5 mm.

What is the concept of 0.5 mm? The diameter of the pinhole of the sewing needle is 1 mm.

For such a fine operation, the tool is a kitchen knife that looks bulky.

You can cut any silk

However, after all, we are not chefs. We ca n’t do “one knife in hand, I have the world”. Ordinary people still have to “have more stationery for the station”. According to the different uses of the knife, choose different styles and designs targeted.

The first is the knife handle. No matter what the knife is, the handle must be firm. Most of the kitchen knife handle on the market is wood and plastic. Relatively speaking, plastic handles are recommended, because the wooden handle is used for a long time to crack, and the knife possibility is loose.

The feel is also very important. It is also recommended to buy a knife offline (if the offline is too expensive, you can write down the selected style and go online to buy it). You can try it directly, weigh the weight, and experience the grip. One detail is that a good kitchen knife will be thickened at the contact site of the thumb and index finger and knife, and it will not cut your hands.

Of course, no matter what material, the design of the handle, the non -slip design is necessary, otherwise cutting the vegetables and chopping the meat to the head, and the knife flies out. Essence Essence OK.

Followed by the blade, this should be combined with specific use.

Slice knife is used to cut fish, meat, vegetables, shredded and sliced. It is best to be thin and thin, and the blade is sharp. Most of them are slender and rectangular. However, the blade of this type of knife is relatively expensive and fragile. Do not use it to cut bones and cut frozen meat. It may roll the blade, and there are also some people who collapse.

Cut the bone knife, mostly foods such as chopped bones, mostly rectangular. You need to choose a thick model, so that you can cut it more effort. You don't have to be too thin on the back and blade of the blade.

If you really feel trouble, you want to cut the knife, then you can buy a cut knife. The first half of this knife is relatively thin, and it can be used as a slice knife. The second half is thicker, which is suitable for use.

Some knives will design a tiny turning arc in the division of the two functional areas to distinguish the cutting zone.

The cut -cut knife is also famous for the Wenwu knife, cutting into a text in front, and then cutting into martial arts.

Of course, friends in the south may not need to be tangled with what knife to buy. After all, the vegetable market in the south can not only cut you, shred, chopped meat, but even add the seasonings. It's right.

Finally, I wish everyone (especially the northern friends) and pick up the rude kitchen knife.

Reference materials:

[1] Huo Lijuan. (2013). All life tricks know. Guangming Daily Press.

[2] Haige. (2008). Kitchen novice cooking cheats. Hubei Technology Publishing House.

[3] Old porridge science. Why is this a common problem of imported knives?

[4] Tencent Medical Code: 20 yuan and 200 yuan kitchen knife, which one is easy to use? This must-have for this super-buying knife strategy https://mp.weixin.qq.com/s/rmnqsyihy_c-jle1xwydg