Although there are far fewer types of Chinese-style kitchen knives than Western-style kitchen knives, what is more important in cooking Chinese food is the knife technique. What Western-style kitchen knives can do, most Chinese-style kitchen knives can also do, it depends on who cooks up.
What types of kitchen knives are there?
There are two types of kitchen knives used in most domestic households: batch knives and chopping knives.
Patch knife, generally the blade is thinner, the cutting angle is small, and the center of gravity is forward. It is suitable for slicing and cutting fine raw materials without bones, such as pigs, cattle, sheep, chicken, and various vegetables; the blade must be sharp, as for the weight of the blade It depends on the choice of the knife holder. Patch knives are further divided into: mulberry knife, piece knife and Wenwu knife. Among the two, the mulberry knife is the most commonly used.
The chopping knife, that is, the bone chopping knife, as the name suggests, is used for cutting bones. Compared with the batch knife, it is thicker and thicker, with a large blade angle and a center of gravity near the center; Chopping knives can be divided into bone knives and Jiujiang knives. The former is made of pure steel and is specially used for bone chopping. The blunt blade can cut off the whole Jinhua ham; the latter Jiujiang knives are good for butchering seafood and meat, and are the most commonly used chopping knives. If you want to handle bone-in meat yourself, it takes a lot of thought to choose a chopping knife that is handy.
For ordinary household knives, a mulberry knife can meet the needs of most Chinese food. After all, when buying meat, butchers will provide bone-cutting services. If there is another Jiujiang knife, it can basically sweep Chinese dishes.
Kitchen Knife Selection Tips
One is to pay attention to the overall quality of the kitchen knife. For a good kitchen knife, the back, head, and both sides of the knife should be flat and smooth, without forging dents. Pay special attention to the edge of the blade. The blade must be undamaged, moderate in thickness, well-proportioned, and free of distortion. When looking directly at the blade, it must be a black straight line.
The second is to pay attention to the weight of the kitchen knife. Although a light kitchen knife is easier to control in the hand, in actual use, a kitchen knife that is too light will be very laborious when cutting vegetables (meat), and if it is too heavy, it is not easy to control. Therefore, to strike a balance, generally speaking, a kitchen knife that is lifted up and pressed is the best choice.
The third is to pay attention to the handle of the kitchen knife. If it is too short, the range of hand movement will be very small when cutting vegetables, which is very inconvenient.
The fourth is to be smooth. Try holding it in your hand to find out how it feels, if you feel uncomfortable, don’t force it.
In terms of brands, it does not mean that you must choose the following brands. In fact, there are craftsmen or brands that are good at making knives in various places. It’s just that if you don’t know how to choose or can’t find the relevant brand, you can try to choose the following brands, which are all brands with historical precipitation, although the existing brands may not have much with the real XX brand in history However, in terms of making kitchen knives, whether it is material or craftsmanship, they are still trustworthy. After all, the brand has not been smashed for so many years, right?
Wang Mazi, born in the Shunzhi period of the Qing Dynasty, whose real name is Wang Qiang, was an apprentice in the “Changxing Iron Shop” in Caishikou, Nancheng, Beijing when he was young.
According to legend, once Wang Qiang and his master made a batch of qualified clamp steel scissors, the teacher was very happy and slaughtered a chicken to celebrate. Unexpectedly, Wang Qiang accidentally dropped the newly made scissors into the hot blood of the chicken, making himself full The face is covered with hot blood blisters. Then Wang Qiang picked up the scissors and took a look. The scissors were shining blue and the blades were extremely fast.
Since then, a set of secret recipes has been summed up: After being made into scissors with clamped steel, it is quenched with animal blood to make high-quality scissors. After Wang Qiang’s face peeled off and became pockmarked, his scissors became famous because of this, and were called “Wang Pockmarked Scissors”. There is a poem praising it: “The knife shop is said to be named Wang, and there is Wantong Wang on both sides. You can clearly recognize it with your eyes. Don’t panic if you look at the tiger’s forehead.”
Today’s Wang Mazi has not much relationship with Wang Mazi in the Qing Dynasty. After many integrations, this brand is now a brand of Beijing Lichang Wangmazi Industry and Trade Co., Ltd.
During the Chongzhen period of the Ming Dynasty, Zhang Xiaoquan, a native of Yixian County, Huizhou, led his son Zhang Jingao to Dajing Lane, Hangzhou to produce ancestral scissors. Due to the use of high-quality steel from Longquan, Zhejiang Province as raw materials and careful production, the scissors produced are fast and durable, which is unique, and the brand is named “Zhang Dalong” scissors. In the second year of Emperor Kangxi of the Qing Dynasty, it was renamed “Zhang Xiaoquan” scissors. During the reign of Qianlong, the scissors from “Zhang Xiaoquan’s Recent Records” were listed as tributes. The family of knives and scissors, Zhang Xiaoquan knives are also very popular.
“Eighteen Sons” is actually an anagram, and the answer is the word “Li”, which is another name for the famous Yangjiang knife. It is said that Shibazi was developed from the knife-making craft of Mrs. Xian, a national hero. In the early Qing Dynasty, a considerable number of knife-making workshops were formed in Yangjiang County based on this craft.
Shibazi knives (go to buy) are generally made of stainless steel and composite steel as the main material, with high carbon content, and are sharp and durable after quenching and oil immersion treatment. It is worth goingssip that the first professional kitchen knife distributed to students by New Oriental Cooking School is Shibazi Wenwu Knife.
Chan Chi Kee
Chen Chi Kee is a prop workshop in Yau Ma Tei, Hong Kong, with a history of more than 90 years. It first started selling pork knives and has a good reputation among chefs in Guangdong. Most of the knives they make are made of carbon steel. Although they are difficult to handle, they are sharper and more professional and pure.
In fact, Chen Zhiji is very famous in the young and Dangerous circle in addition to being a cook in Guangdong. In the past cases of beheading and wounding in Hong Kong, the police can always find “Chen Zhiji” engraved on the criminal’s murder weapon. The reason why it is famous in the young and Dangerous circle is that its knives are sharp enough. It is a pity that there is no shop in Papa Ma’s house at present.
A brand of knives popularized by Zhihu’s big V Gejin, many Zhihu netizens follow suit to buy, but the experience after buying it is not the same. Some people questioned Ge Jin as a trustee. This incident was very hot at the time, and Ge Jin had to quit Zhihu in order to prove his innocence. Later, the big V who forced Gejin away came out to apologize and expressed neutrality. In fact, the knife is still good, at least it is worth knowing about it.