With the advancement of human civilization, bronze knives, iron knives, steel knives, stainless steel knives, and even small ceramic knives, these utility knives have appeared in the human kitchen, accompanied by the development of food culture, from simple cooking tools, It has gradually evolved into a household item that has both use and artistic value. The classification and function of kitchen knives are becoming more and more detailed. From the era of a kitchen knife to the world, it has developed into a special combination tool era for today’s special knives.
Generally speaking, there are three major kitchen knives in the world, 1) Chinese kitchen knives; 2) Western kitchen knives; 3) Japanese kitchen knives. The material is generally made of stainless steel. At present, there are some ceramic knives, but the ceramic knives are afraid of falling, so the mainstream products are still stainless steel.
Chinese kitchen knife:
Generally divided into three types of knives, boring tools and slashing knives. The knife is used to cook boneless meat and fruits and vegetables; the sickle is specially designed to deal with bones or special hard objects. Household knives are generally suitable for the first batch of a shovel after the round head. The advantage of this type of knife is that the head is light in body, easy to use, and has a wide application range. The general knife method can be coped with the previous batch.
Western kitchen knife:
There are many styles and the classification is particularly fine. Commonly used knives have:
Chef’s Knife, Chef’s Knife, Kochmesser: A comprehensive-purpose knife with a wide blade and a curved edge that can be used to cut meat, fish, and vegetables. The Chinese kitchen knife is cut from top to bottom by the weight of the knife. The Western-style knife is lighter. The cutting method is that the tip of the knife hardly leaves the cutting board, but just lifts the second half of the knife, like the use of a sickle; or it is a stroke.
Sandoku, Santoku Knife, Santokumesser: The all-purpose knife for cutting meat, vegetables, and fruits. It is a modified version of Kochmesser for the Orientals. It is smaller in size than the general kochmesser, and the knife tip is relatively round. It can cut meat and cut vegetables and vegetables. However, in terms of the actual use effect, the effect of cutting the melon and fruit vegetables is better, and the meat is generally cut.
Meat cleaver / multi-purpose knife Fleischmesser / Utility Knife: There is a long and sharp blade for cutting, cutting, smashing and carving.
Knife Hackmesser: Similar to Chinese kitchen knives, but the blade is thicker and used for cutting bones and frozen meat.
Other knife types:
Ausbeinmesser/Bonning Knife The knife is very narrow and is used to separate bones and flesh. Westerners rarely eat boned meat except for hoof.
Bread knife Brother/Bread Knife The blade is long and the blade is jagged. It is used to cut bread or other hard and soft food. It can’t be used to cut meat or fish. It can’t cut flat pieces.
Steakmesser/Steak Knife The knife blade is narrow, the knife is straight, and the blade is curved, which smoothly cuts the meat.
Vegetable knife Gemüsemesser/Vegetable Knife Small and light, straight knife, used to peel, cut, simmer vegetables.
Small cutter Spicekesser/Parer knife with a sharp tip for cutting vegetables and cleaning vegetables.
The peeling knife Tourniermesser/Peeler knife, the blade is curved inside, and it is convenient to peel the round vegetables and fruits.
Tomato knife Tomatenmesser/Tomato Knife The blade is wave-shaped, which can smoothly cut the skin of the tomato and cut out the tomato slices without causing excessive loss of juice due to extrusion; the knife tip can be used to pick up the tomato slices.
The knives should be sharp, cut iron like mud, blow hair and break hair, cut gold and break jade, it seems that it is not a kitchen knife. This requires the blade to be hard enough (generally the hardness of the tool is about 50-60 HRC), which is thin enough, but it can withstand the force without breaking, otherwise, it will collapse and curl. In order to achieve durability, the general manufacturing process is 1) using integral high-performance alloy materials, such as high-speed steel; 2) using composite steel; 3) cutting-edge welding of hard alloy materials, such as cemented carbide, ceramics, high-speed steel, etc.
Japanese kitchen knife:
The thin blade knife is mainly used to process vegetables. Because the blade is thin, it can be cut thin and thin.
The thin blade knife is divided into:
(1) Vegetable cut (thin blade) knife: mainly used for cutting vegetables and cutting out very thin and thin pieces.
(2) Sickle-type thin-edged knives: It is also a kind of thin-bladed diced bag, which is just the shape of the boring tool. It has the same function as the thin-edged diced bag.
Sashimi knife (sashimi knife), this is the “Liu blade” belonging to Kansai, the tip of the knife is pointed. The tip of the Kanto sashimi knife “蛸引き” is angled.
The kitchen knife is forged and stamped according to the production method. For the same size of the same brand of knife, the price of the forged knife is usually several times that of the punch.
The stamped blade is made by placing a thin piece of steel in the mold and deforming it. The whole process is done by the machine. Connect the pressed blade to the knife handle. Stamping knives are generally cheaper than forging knives because they are thinner and lighter, requiring tight grip and greater pressure during cutting.
The oldest knife-making process, hand-built, is based on blood and sweat for quality. The knife cutter hammered the red-hot steel block, and the steel block was opened and then folded and beaten so that it was repeated dozens of times. The forged knife features a knife support and a knife root. The knife support is the middle portion connecting the blade and the handle. The root is the portion of the blade that blocks the blade. One blade is the most ideal for forging, meaning a true seamless connection.