KNIFE STORIES
A COOK'S FAVORITE KNIFE IS A PERSONAL MATTER. SOME PREFER HEAVY KNIVES;
OTHERS FIND LIGHT ONES SUIT THEM BETTER. ONE THING, HOWEVER, IS CERTAIN
THE SECRET TO SUCCESSFUL MEAT PREPARATION IS KEEPING YOUR KNIVES SHARP.
TYPES OF KNIFE
* CLEAVER - Some people prefer to use cleaver for all kitchen task; others never use one at all. Most Chinese cooks use nothing else.
*Large Cook's Knife - Use for slicing large pieces of meat and for carving boneless joints.Use long stroking cuts rather than a sawing motion to produce the neatest slices.
*Medium Boning Knife - The thin curved blade allows the knife to be manipulated around Bones without Damaging the meat.
* Small Thin cook's knife - This is invaluable for many task, such as boning out poultry or chopping small items.
BLADE MATERIALS
Knife blades are made from many materials, but the most common are:
* CARBON STEEL AND DAMASKED STEEL These are the easiest to sharpen but rust unless oiled. they are unsuitable for dishwashers.
* STAINLESS STEEL The most common material, it keep its edge but takes longer to sharpen. Different alloys and ways of tempering them can produce very light,thin blades.
* CERAMIC KNIVES Although they are very sharp, ceramic knives are expensive,fragile,and need specialist sharpeners.
METHOD OF SHARPENING THE KNIVES
Blunt knives squeeze the juice out of meat,and can make cutting through skin hard. there are several ways to sharpen knives:
USING A SHARPENING STEEL
METHOD 1 Hold the steel vertically with its point on wooden board or folded cloth. keeping the angle of the knife consistently at about 10 -20 degrees, stroke it down either side of the steel to sharpen both edges.
METHOD 2 Hold the steel in one hand and the knife in the other . stroke the knife down alternate sides of the steel towards your hand, keeping the angle consistent at all times.
USING DRAW-THROUGH HAND SHARPENERS
USING BLADES INSIDE THE DEVICE SHARPEN THE KNIFE AS IT IS DRAWN BETWEEN THEM. HAND-HELD AND ELECTRIC(BELOW) VERSIONS ARE AVAILABLE. PRESS THE KNIFE FIRMLY DOWNWARDS AND DRAW IT THROUGH THE DEVICE TO SHARPEN IT. REMEMBER TO TILT THE END AS YOU DRAW THE KNIFE THROUGH, TO MAKE SURE THE TIP IS SHARPENED.
