As a professional chef, knowledge of knives is essential. Only under the premise of understanding, can we use it better, we can better choose the right knife when dealing with different stones, and make the best use of it.
In European tradition, the knife has bevels on both sides of the blade; it comes to a point in the middle. However, in Japanese tradition, the bevel is formed only on one side (usually the right side). What is the purpose and/or advantage of this?
First, let us explain what we mean when talking about knives, single/double-sided blades and their cutting edges. The angle of the knife is also called the "bevel angle". Most knives have a bevel on both sides, but some traditional Japanese knives have only one bevel or even different bevel sizes. However, in general, when it comes to tools with traditional bevels and a 10 degree angle, this means that on both sides, make the total angle 20 degrees.
What is the purpose of a single bevel knife?
Although they are not common in Western-style kitchens, it is now common to see celebrity chefs using single bevel knives. The following are some of the most famous uses of single bevel knives.
- These knives are used to make the best slices.
- You can use a single bevel knife to cut hard vegetables such as radishes and carrots into paper strips. It is the best tool for shaping vegetable decoration.
- Thanks to the single bevel, these knives can be used for dicing and chopping. They are very sharp and allow you to make the smallest cuts possible.
- When you need to cut fish fillets, a single knife is your first choice. A goodsushi knife, if you want to use the same sharp scalpel with rounded corners and various ingredients will be an excellent complement to your kitchen arsenal.
- You can use a single bevel deboning knife to quickly deboning chicken.
- Single bevel knives are more suitable for professional chefs and those who use the best cooking techniques.
What is the best angle for sharpening a single bevel knife?
Because the single bevel knife is mainly used to make very thin and delicate cuts and slices, the acute angle should be small. The angle between 15 and 17 degrees is a suitable sharpening angle, allowing you to cut meat, seafood, chicken and various vegetables.
What is the use of a double bevel knife?
The double knife is more versatile and versatile. The following are some of the most famous uses of double bevel knives.
- Since the edges have bevels on both sides, each side can sometimes be used for different purposes. Sharp blades can be used for finer work, such as separating meat from bones. Blunt edges can be used for slicing.
- The double bevel knife can be used for different cutting, such as slicing, shredding, shredding and dicing.
- Some double beveled knives are used for cutting meat and boneless chicken.
- This sturdy knife is used to remove fat from the cut meat.
What is the best angle for sharpening a double bevel knife?
The angle of the knife is calculated based on the sum of the acute angles on each side of the blade. If the angle is sharpened by 15 degrees on each side, the total angle of the bevel will be 30 degrees.
This knife will be used to make larger cuts and slices of meat, as well as harder vegetables. A higher angle makes the blade more durable, and the knife is strong enough to crush bones and hard meat.
A smaller angle means that the knife will be too sharp. An 8-angle bevel on each side means that the knife will have a 16-degree double bevel. This knife will be more suitable for more delicate tasks. Need to sharpen the knife regularly to maintain the good shape of the knife.
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Would you buy acrylic knife holders to store kitchen knives?In the past, we have published on the importance of choosing high-quality steel to best suit your needs and cutting style.We have emphasized how to take care of them, wash your hands, and don’t let them sit in the water.
And use the right type of cutting board to keep the cutting edge sharp.But so far, we have not covered the storage space for your favorite kitchen knives.Because just as material, maintenance, and cleaning are as important for obtaining optimal cutting performance, so is how they are stored.Some storage methods can dull the edges and damage the fine edges, and may be a bit dangerous to the fingertips, while other methods will help keep these edges sharp and clear.Storage methodThere are basically four basic ways to store your kitchen knives.
You can install them on a wall with a magnetic stripe, or store them on a block or base on the counter, if space is very tight, you can put them under a cabinet, or in a drawer base.There is a fifth method, which is the chef roll.
And the strip is very efficient, because it allows you to see all the blade options at a glance-there is no need to pull each basic knife from the knife block until you find the blade you want.Magnetic wall strips can be installed on the wall above the counter, on the backsplash, at the end of the cabinet or on the side of the refrigerator.They are available in a variety of materials, such as stainless steel, quartz, and wood.
Some also offer cutlery bars and hooks to combine storage options.The following are some considerations for choosing magnetic wall strips:Magnets need to be strong enough to hold the blade in place without sliding, but not so strong that they will grab the blade when it approaches.
If it is too strong, the magnet will cause the blade to slap on the rod and the cutting edge may chip.A good habit to develop is to first touch the spine to the barbell to avoid potential damage to the edges caused by the violent slap.Length is another important factor, because most cannot be cut short.
Don’t worry , I will teach you step by step today .Step-by-step instructions on how to debone chickenI will tell you two ways .FirstStep 1: Place the chicken.
Step 5: Expose the joints Apply downward pressure and continue to draw a line along the skin and flesh of the leg (including thighs and chicken legs) until the joints are exposed.
Step 7: Release the leg Use your knife to release the leg along the breast line from the tail to under the wingtip.
Step 13: Release the breast Continue to draw a line diagonally forward to release the breast from the bone below until the entire part is released.
Discard the bones.How to boneless chicken thighsScratch the thigh bone.
Discard the bones.The two methods have been given to you, you can choose the one you like to practiceWusthof Classic 6″ Flexible Boning KnifeFEATURESFully forged, full tang high-carbon stain resistant stainless steel with bolsterPrecision Edge Technology (PEtec) yields a blade that is 20% sharper with twice the edge retention58 Rockwell Hardness; 14° blade angle on each side offers superior sharpnessTriple-riveted Polyoxymethylene (POM) handle resists fading and discolorationTrident logo on the handle is permanent and wear-resistantMade in Solingen, Germany with a lifetime warrantyDESCRIPTIONThe Wusthof Classic Flexible Boning Knife’s narrow, curved blade enables the knife to move cleanly along bones for precise cuts making it easier to trim fat and separate the meat from the bone.
More than 40 years later, the Oregon-based company continues to flex its muscle and show why it remains one of the best knife companies around.The company has evolved over the years with popular and revolutionary knife models coming and going, but we wanted to take a look at the best knives currently in production at Kershaw.Onion designed a really solid run of small slicers for Kershaw a while back, all of which feature Kershaw’s Onion-designed SpeedSafe Assisted Open system.
I don’t really care about assisted open, but I really don’t feel like copy/pasting that in the details for the next 5 knives on this list, so I’m saying it here and you can just kind of mull it over as you read.These knives have the kind of compact design that’s more finesse than power, but comes in handy for most of what you do, provided what you’re doing doesn’t require a blade over 4 inches, because all of these pretty much just dance around the 3 inch mark.
If you actually handle a few of them, though, you’ll see there are small degrees of difference, mostly in the blade shape, that justifies each design being on its own.
This Ken Onion design has always been lumped in with the historically important knives (it made our own list of most iconic knives) and for good reason.The Leek is simple, effective, and is a gold standard for EDC knives.
The knife features a 3-inch modified Wharncliffe blade made from quality 142C28N steel, a stainless steel handle with a frame lock, and the SpeedSafe assisted-opening mechanism.Because the Leek is a staple of Kershaw, it’s available in tons of varieties and colors.
Maybe it will complicate sharpening a little, but that little bit of wave on the edge can add so much cutting ability when the blade is made well.You can also get it serrated, which seems like a neat idea, but for me kind of ruins the look and flow of the blade’s slicing.
From their sharp and dependable kitchen knives to their rugged outdoor knives like the Bradford Guardian 3, they will have a great option for anyone.Like many independent knife manufacturers, Bradford knives was started as a passion project by its founder Brad Larkin.
This knife took off and helped Brad build his business into one that has crafted thousands of knives with the same attention to details as his first projects.The Guardian 3 is a compact fixed blade full tang knife that was designed to be a versatile EDC option.
This steel is manufactured to make dependable and wear resistant parts for industrial applications including ball bearings and jet engine components.
The toughness, corrosion resistance, and edge retention on this steel makes it ideal for making knives that are true workhorses.
The shape of handles on the Guardian 3 make it easy to work with all day.
The scales on these knives vary along with different blade finishes depending on the look and feel that you prefer.
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