While there are many types of knives on the market, it can be difficult to find a knife that suits your needs. Without the correct knowledge, buying a set of special knives is useless and difficult to use. Naming knives can be very confusing because many cutting tools have more than one name for a style. To help you learn about the types of knives and their uses, we discussed them in detail in this section of wet cleaning secrets and talked about tips on how to use each one so that you can use the knife safely. Get out of the kitchen drawer and use it. For more information on the Cooking knife visit our site.
Tips for Purchasing Cooking knife
If you want to find the best knife for a particular job, having a basic knowledge of the different parts of the blade will be of great help. Below we will explain what each part of the blade is named for and what its function is. Note that this is an overview of the characteristics of a kitchen knife and some specialty knives can be made slightly different. Blade tip: The tip of the knife blade is the tip of the blade that can be used to pierce or scratch the surface of the food. Knife blade: It is the part of the blade that is used for cutting and is usually made of steel. Although it is ceramic, titanium and even plastic.
Edge: The sharp part of the blade is called a blade and is used for most cutting jobs. The sharpness of the blade depends on this part and the quality of the blade is determined according to this part. The edge of the blade can be serrated or straight.
Pollen: The front edge of the blade; Just below the tip; It is called a knife. This is the part of the blade that is usually used for cutting and crushing. spinal cord: The thick part is the blade and is located near the edge of the blade and the opposite side of the edge. The thicker the spine, the stronger the blade and is important for the overall balance of the blade.
Knife heel: The heel of the blade is the lower edge of the blade located at the tip of the tip next to the support. Usually it is the widest part of the blade. This part of the edge is usually used when the chef needs more pressure to cut solid food. Languages: The nail is the blunt part of the blade that connects the edge of the blade to the handle. The nail is essential for the overall balance, weight, stability and resistance of the blade. The best knives are generally considered to be blades with wide blades. In some designs, the protrusion also acts as a handle.
It can be made from a range of materials that can be straight or designed with finger grooves and other ergonomic features that make it easy to grip.
A small space is left between the cook’s hand and the blade to prevent fingers from slipping on the blade while cutting, and extra weight is provided to help balance the blade. Handle or rivet connectors: There are rivets or screws that fasten parts of the stem to the pollen. Low cost designs can ignore the rivets and attach the handle to pollen instead of resin or epoxy. For more information on Cooking knife sale visit our site.
Domestic market of Cooking knife
Domestic market of Cooking knife has grown well because it has high quality and its reasonable price has led to increased sales of this product. Therefore, you can visit our site for more information about Cooking knife price.
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