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Chapter 212 Knowledge about kitchen knives (for subscription)
Although the kitchen knife just now was sharper than Li Yuan's sharpening, but after all, the function of the chopping knife is not good, and the weight is also limited, which is naturally very different from the professional bone chopping knife.

Li Yuan believed that because he was holding a professional bone chopping knife just now, the speed of cutting the chicken would be at least twice as fast!
Studio.

"It's no wonder that every time I buy a knife, I buy a whole set. It turns out that there is such a clear distinction."

"Indeed, before I bought a set of knives at home, I thought it was a waste. After all, I have always used one knife to go all over the world, but later I realized that it is really delicious!"

"No, I bought a professional slicing knife a few days ago. Not to mention, slicing with it is indeed easier than other kitchen knives!"

"I know the bone cutter, but how do you distinguish between the slicing knife and the chopping knife? I haven't figured it out after so many years of cooking..."

"I don't know, and I don't want to. After all, it's too troublesome."

Li Yuan smiled and said, "Then I'll simply tell you the difference between these three kinds of knives."

"Needless to say more about the bone cutter, among all knives, the blade of the bone cutter is the thickest and the heaviest, so the blade will be wider, and the dividing line between the blade and the body will be more obvious."

"As for the slicing knife, generally the blade of the whole knife has a uniform thickness, and the blade is relatively light and thin. Just like its name, the main purpose of the slicing knife is to cut vegetables, meat, shreds, slices, etc. , in short, everything that can be cut can be cut with a slicing knife."

"The blade of the slicing knife is smaller and the weight is the lightest among the three types of knives, but the cutting edge of the slicing knife is the sharpest one. Usually, the slicing knife is used for changing the knife."

"As far as the blade is concerned, its edge is also the thinnest. The thickness of the blade is straight from the back of the blade to the edge, and there is no obvious dividing line from the blade body to the edge."

"As for the chopping knife, its cutting edge is a little thicker than that of the slicing knife, and the cutting edge suddenly decreases from the bottom of the blade, which can be seen when observing with reflected light. .”

"In terms of functionality, the chopping knife is naturally the strongest type. It can be used to cut food and chop bones. Because the front part of the blade is relatively thin, similar to the thickness of a slicing knife. The back section will be much thicker, so it is usually sliced ​​at the front and boned at the back."

"Naturally, the use of a chopping knife is generally for convenience. Even though the thick blade and cutting edge are good at cutting bones, it is not very good for some hard bones. If some fine knife skills, Naturally, it is not as light as a slicing knife."

"However, if you don't want to store so many kitchen knives, just buying a chopping knife is enough."

In fact, Li Yuan's understanding of kitchen knives is also due to his own experience during his internship.

Unaccustomed to eating food from other places, and missing the dishes of his hometown, Li Yuan had no choice but to start researching various delicacies by himself.

After a long time, in addition to practicing a fairly good craft, the interest in the kitchen has become more and more intense.

For a while, Li Yuan was crazy about all kinds of professional knives, but at that time his pockets were empty, so he naturally didn't have extra money to research.

However, the theoretical research on kitchen knives is still quite sufficient.

Studio.

"The host is amazing, he knows the kitchen knife so well."

"The Li family will study how to use a kitchen knife when he is free, right? Otherwise, why did the chicken chop so fast just now?"

"This is erudition, what do you know?"

"Of course my idol is amazing! After all, he is a million-level country anchor, and a first-level Feilu anchor, so he must be awesome!"

"If there is nothing, how could the Li family be so popular?"

"You guys are wrong, I came here because of the anchor's looks! The anchor's face is so handsome..."

At this time, water has been boiled in the pot on the side, put cold water into the pot, add scallions and ginger, add a spoonful of cooking wine, and cook until the blood in the chicken and bones oozes out.

Take out the strainer, remove the chicken pieces from the water, and put them in cold water aside to cool.

"In fact, there are many kinds of materials for kitchen knives, such as seven-chrome steel, triple-alloy steel, alloy steel, and three-chrome steel."

"Different steels also have different differences in the softness, hardness and firmness of kitchen knives."

"Just like the triple steel among them, it is a kind of composite steel, which is welded together by several materials. The outer layer is made of low-carbon stainless steel, which has excellent corrosion resistance."

"The middle core material of Sanhe steel is generally high-carbon alloy steel. After quenching through heat treatment, the outer layer is made of low-carbon stainless steel, so the hardness value is slightly lower. It saves a lot of effort when grinding and is more convenient.”

"The advantages of using triple-steel knives are actually obvious, because it is protected by a composite layer, so the blade body is less prone to chipping and edge curling."

"And the high-carbon alloy steel in the middle core will also make the blade stronger, sharper and more durable. In the market, Sanhe steel is already considered a very good raw material for kitchen knives."

"Heptachrome steel is a high-hardness material, so the blade of the kitchen knife made will be harder and sharper, and this kind of knife has high durability in terms of sharpness, rust resistance, and toughness of the blade. The knives are more suitable for making the blades of chopping knives and bone chopping knives."

"There is another kind of three-chrome steel. Its hardness is obviously not as good as seven-chrome steel, but fortunately, three-chrome steel is sharp and easy to grind, and it is not easy to rust. It is also the cheapest of these types in terms of price. kind."

"And among the materials of the blade, there is also a special alloy steel, which is forged steel."

"This kind of steel is very sharp, and hardly rusts. It has excellent toughness, and it is not easy to break. Its crystals are thinner, and it is easy to sharpen. It belongs to the more popular steel among the raw materials of kitchen knives."

Seeing that everyone was interested, Li Yuan was not stingy with the knowledge he knew, and introduced it to the netizens endlessly.

Studio.

"There are quite a few people who like to play with knives, but it's the first time I've seen someone who likes kitchen knives like the anchor."

"The things the anchor likes are really unusual!"

"The sword is slanted, the anchor is red, it really makes sense, who would have nothing to study this stuff."

"Son of the Li family, can you study something normal? Discussing kitchen knives with a group of people sounds scary."

"It's scary, what's so scary? The anchor is passing on your knowledge. Don't you think you've never touched a kitchen knife or cut vegetables all your life?"

(End of this chapter)