Correct use of knives

When using a knife, the correct grip and cutting techniques should be adopted. For example, hold the handle with your hand , face the cutting board, and maintain stability. When cutting, place the food to be cut on the cutting board, align the blade the knife with the thinner part of the food, and exert downward pressure to cut. Note that the force should be moderate, and the cut should be stable.

Shpening After a period of use, the knife will become blunt and needs to be sharpened regularly. You can use a whetstone or the rough part of the bottom a ceramic bowl or plate to sharpen it. Note that a kitchen knife is only suitable for cutting food and should not be used for cutting metal or wood.

Choosing right knife material and edge There are two types of knife materials: stainless steel and iron. Most people choose stainless steel knives because stainless steel has higher strength, hardness, and resistance. The edge of a knife is divided into machine edge and hand edge. A knife with higher steel hardness, smaller edge angle, and more gentle arc at the edge is shar and easier to use.

Proper maintenance of knives Protect the blade: The blade should not be used to chop or cut large bones. Check for bone fragments time when encountering resistance to avoid damaging the blade. Cleaning method: Soak the knife in a diluted disinfectant solution, pay attention to the dilution multiple, and avoid to metal knives. The soaking time during cleaning is about half an hour, wash the knife with warm water and dry it, especially for knives that have cut salty food, wipe it time to prevent oxidation and corrosion.