What are the western-style food tools
Blade: operation main point is that from the raw material right into the knife, the knife by former back after a knife, the raw material under. The art of using saber is suitable for smaller slice shape, texture is soft materials, such as chicken, fish, shrimp, etc. Push-pull blade: the operation main point is that the central from the raw material into the knife, the knife after forward first, and back again, can be repeated 1 ~ 2 times, the final will be fragments of raw materials. This approach generally by raw material below the piece. The art of using saber is suitable for processing large ductile materials, mainly is all kinds of meat
Straight blade: the operation main point is that the knife parallel to the raw material, from the right end into the knife, parallel move forward, a blade to the end, in the middle of the focus on his sword. The art of using saber is suitable for smaller shape, texture is soft material, such as aspic, butter, etc.
Flat blade: knife and raw materials into the state of the parallel slices method called flat blade. Owing to the nature of the raw materials, and points in the operation have straight blade, blade, push and pull blade.
Inclined blade (also called spatula) : edge to, and about to 0 ~ 45 ° Angle cutting board, use the method of pull-in from the raw material of the above. This method is suitable for processing small shape, texture is soft material, such as pork, fish, shrimp, etc.
The blade, blade and cutting board outward into about 135 ~ 180 ° Angle. By using the method of straight or push-pull pieces under the material of the above. This method is suitable for processing large, with bones and has a certain toughness of clinker, such as roast leg of lamb, roast small bracket, etc.
