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新刀使用前怎么处理? - How to deal with new knives before using them?

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菜刀是我们日常生活中很重要的东西,不管是做饭还是其他的用途都是会用到菜刀的,大多数人在使用新菜刀的时候都出现一个误区,就是很多人将新买来的菜刀直接使用,其实新买来的菜刀是需要找专业的磨刀师傅进行开锋的,开锋以后才是可以使用的,如果直接使用的话,是很容易减少菜刀的使用寿命。

新刀使用前怎么处理? - How to deal with new knives before using them?

菜刀的保养:

(1)"小崩口"像是锯齿缺口应是"卷刃"了,可能是“开刃”时磨刀没有磨好,用后刀刃受力不均所致。

(2)磨菜刀是手艺活,有讲究的:用“油石”作对称粗磨两面并保证两面的角度一致(切肉刀:8~10度、斩骨刀:10~15度),同一刀面一定要磨角一致平面(磨刀师傅的持刀经验)磨锋利后,再用“天然细石”作精磨刀刃两面才行,否则切肉会“粘刀(肉贴在刀上拔不下来)”。最后用母指在刀刃上“检验(磨刀师傅的手感经验了)”是否锋利一致。

(3)切菜的“切刀”不能当“斩骨刀”来使用砍猪骨,砍冰冻肉的。不能图省事,切刀当斩刀来使。

(4)千万不要图快用”砂轮”来飞磨,否则会发热“退火”刀刃变软而报废刀了! 特别是常见的不锈钢菜刀。不锈钢的热敏性高!

如何延长你的菜刀的寿命

把你的刀放好

安装在厨房墙上的切具是一种选择。这使刀子在容易触及的范围内,并使你很容易抓取你想要的刀。但是,对于一个有小孩的家庭来说,切具并不是一个好主意,除非它们被高高地安装在柜台上。

刀块是另一种选择。找一个刀块,把刀放在一边,这样他们就不会躺在刀刃上,或者用一种材料来防止刀刃变钝。一种选择是刚玉刀块,这是充满微小的塑料棒,可以容纳大量的刀和各种刀片形状。

最后,你也可以找出刀储存在专门的抽屉里面,其中有槽,以保持你的刀能安全的置放。刀块的缺点是,除非你记住哪把刀的位置,并确保把每把刀都放回原处,否则在你拔出你想要的刀之前,可能需要几次尝试。

一定要保持你的刀刃磨光和锋利

烹饪专业的学生在第一天就学到了这一点:钝刀是一把危险的刀,因为切割食物所需的额外力量可能意味着刀子会滑倒并割伤你。定期磨刀将保证它的安全和有效的使用。

首先,要知道珩磨和锐化之间的区别:珩磨会将构成刀片边缘的微观“牙齿”伸直,随着时间的推移,刀刃会向一侧弯曲,而磨刀实际上会磨出金属刀片上的超细颗粒,以重新制造刀片。珩磨钢可以帮助重新调整刀片,使其保持最佳的切割条件,而刀磨刀将恢复刀片的新锋利。卷笔刀可在手持棒上使用,也可以在手动或电动版本中使用。当刀子穿过一个槽时,你就会擦伤刀刃,并保持正确的角度。如果你的刀很枯燥,或者你自己也很紧张,你也可以得到专业的磨刀。

新刀使用前怎么处理? - How to deal with new knives before using them?

不要在洗碗机里洗你的刀

即使制造商吹嘘自己的刀子很安全,但你最好还是用手清洗你的刀。洗碗机的粗糙搅拌可能会将刀片撞在其他器皿或盘子上,从而损坏刀片。更重要的是,洗碗机使用的清洁剂和高温会使你的刀片变质。最后,把锋利的刀放在洗碗机里是不安全的。

使用后立即清洗刀

在汁液或食物颗粒有机会在刀刃上干燥之前,刀子使用后最容易清洗。如果你用刀子切过像西红柿或柑橘这样的酸性食物,这些果汁可能会腐蚀金属或导致斑点。让刀子放在水槽或水池里是个坏主意。

一定要把刀洗好

这并不难做。只需使用海绵或抹布和温暖的肥皂水洗刀片,通过折叠海绵的背面,并从刀柄末端到刀尖。然后小心地清洗手柄。然后用温水冲洗,然后立即用干抹布擦干刀子。

请使用方便刀子的菜板

正确的菜板可以让你的刀能锋利更长时间。避免由玻璃、陶瓷或大理石制成的菜板,因为它们会使你的刀变钝,更不用说刀子滑到坚硬光

新刀使用前怎么处理? - How to deal with new knives before using them?


Reading guide

Kitchen knife is an important thing in our daily life, whether it is cooking or other uses will use the kitchen knife, most people use the new kitchen knife when there is a misunderstanding, that is, many people will buy the new kitchen knife directly used, in fact, the new kitchen knife is to find a professional grinder master to open the front. Yes, it is only available after the opening. If used directly, it is easy to reduce the service life of the kitchen knife.

新刀使用前怎么处理? - How to deal with new knives before using them?

Maintenance of kitchen knife:

(1) The "small break" seems to be the "curling edge" of the serrated notch, which may be caused by the uneven force on the back edge of the grinding knife when the "cutting edge" is not grinded properly.

(2) Grinding kitchen knife is a handicraft, there are exquisite: use "oil stone" for symmetrical rough grinding two sides and ensure that the angles of both sides are consistent (meat cutter: 8-10 degrees, chopper: 10-15 degrees), the same knife surface must be sharpened at the same angle consistent plane (grinding master's knife experience) sharpening, then use "natural fine stone" as a fine grinding knife blade two sides, otherwise it will work. Meat cutting will be "sticky knife (meat can not be pulled down on the knife)". Finally, use the mother finger on the edge of the knife to "test (grinder's hand experience)" whether sharp and consistent.

(3) cutting vegetables should not be used as "bone cutting knives" to cut pig bones and chop frozen meat. It can not be saved. Cut the knife when cutting.

(4) Do not try to use the "grinding wheel" to grind quickly, otherwise it will be heated "annealing" knife edge become soft and scrap knife! Especially common stainless steel kitchen knife. Stainless steel has high heat sensitivity.

How to extend the life of your kitchen knife?

Put your knife away.

The cutting tool installed on the kitchen wall is an option. This makes the knife easy to reach and makes it easy for you to grab the knife you want. But cutting tools are not a good idea for a family with children unless they are mounted high on the counter.

The knife block is another option. Get a knife and put it aside so they don't lie on the edge or use a material to keep it from blunting. One option is a corundum blade, which is filled with tiny plastic rods that can accommodate a large number of knives and various blade shapes.

Finally, you can also find the knife stored in a special drawer with slots to keep your knife safe. The disadvantage of the blade is that unless you remember which knife is in place and make sure that each knife is put back in place, it may take several attempts before you can pull out the knife you want.

Be sure to keep your blades polished and sharp.

Cooking majors learn this on their first day: a blunt knife is a dangerous knife, because the extra force required to cut food may mean that the knife will slip and cut you. Regular grinding will ensure its safe and effective use.

First, know the difference between honing and sharpening: honing straightens out the microscopic "teeth" that form the edge of the blade, bends the blade to one side over time, and grinding actually produces ultrafine particles on the blade to reproduce the blade. Honing steel can help readjust the blade to maintain the best cutting conditions, and grinding the blade will restore its new sharpness. Pencil sharpener can be used on handheld bars or in manual or electric versions. When the knife passes through a slot, you will scratch the blade and keep it at the right angle. If your knife is boring, or you're nervous yourself, you can get a professional sharpener.

新刀使用前怎么处理? - How to deal with new knives before using them?

Don't wash your knife in the dishwasher.

Even if the manufacturer boasts that his knife is safe, you'd better wash your knife with your hands. The rough stirring of the dishwasher may damage the blade by bumping it into other containers or plates. More importantly, the dishwasher's cleanser and high temperature will cause your blade to deteriorate. Finally, it's not safe to put sharp knives in the dishwasher.

Clean the knife immediately after use.

Before juice or food particles have a chance to dry on the blade, the knife is the easiest to clean after use. If you cut acidic foods like tomatoes or citrus with a knife, the juice may corrode metals or cause spots. It's a bad idea to leave the knife in the sink or sink.

Be sure to wash the knife well.

It's not hard to do. Just wash the blade with sponge or rag and warm soapy water by folding the back of the sponge and from the end of the handle to the tip. Then wash the handle carefully. Then rinse with warm water and immediately dry the knife with a dry cloth.

Please use convenient knife board.

The right cutting board can make your knife sharpened longer. Avoid panels made of glass, ceramics or marble, because they blunt your knife, not to mention sliding it to hard light.

新刀使用前怎么处理? - How to deal with new knives before using them?

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