There are knives for cleaning mushrooms - short of plastic, with a flat stiff brush on the handle to clean the mushroom caps and plates from the forest litter. Small knives to open the oyster shells can be found in homes with a long tradition. By the way, all table knives together in common: a rounded tip, the better to spread butter on bread, pate, caviar, or whatever ... Potato knives generally do not look at the knives (among other things, there are about a dozen varieties of them). But it's not all kitchen implements for grinding food. There are many relatives knife: meat grinder, in which a knife is divided into four parts and turns, kitchen shears for cutting fish, poultry, grater for vegetables, fruits, cheese shredder for vegetables. Throw in modern slicers, knives, decorators for oil, curly cutting vegetables, jellies and so on. The quality of sharpening is important. The first thing that should start picking kitchen arsenal - the so-called Cook's triple. Its three massive knives with broad blade: large, medium and small. Cutting edge they have slightly rounded to pointed tip. The length of a large knife 45-48, medium - 37-40, small - 27-30 cm with these blades cleaned, cut and chopped most of the products with dense structure. First it is a knife for cutting a long blade with a cloth of medium width and smooth, without teeth, the cutting edge. There are jagged knives with long flexible blade the same width for the thin slicing of fish and the same, but with different pitch teeth - to ham. Knife for bread, cake and jell has a long, uniform width blade, cut around the end of it at right angles and not pointed. The wavy edge saws bread crust, and cut the flesh, as an ordinary knife. Next it is knife for cutting meat from bones narrow, but not longs, the cutting edge - without teeth. It differs expanding at the base and curving at the end of a sharp blade, which allows you to penetrate into the product. The narrow blade prevents sticking the meat to a canvas knife. A quality knife has a subtle blade. A knife for cleaning vegetables has a short blade and large comfortable handle, the cutting edge is flat and straight, tip pointed. Knives with longer blades used for cutting vegetables. The most important thing in the knife blade is - more precisely, its quality. It depends primarily on the grade of steel. Leading global companies use for cooks knife steel in two flavors: pure chrome stainless (adding chromium makes the steel harder), and chromium, molybdenum and vanadium doped. The highest-quality knives are processed by forging.
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