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2015年2月3日 (火) 10:38時点における版

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Use controlled chopping and cutting strokes with the knife blade and steer clear of striking it forcefully against any surface for the reason that this will harm the knife blade. Rub the dishcloth along the blade of the knife to clean any food residue from the knife blade and then wash the deal with briefly. Rinse the knife fully under warm water and dry it right away with the dish towel. Store the chef knife in a knife rack or butcher's block. A fantastic butcher knife is best.

The nikiri knife is frequently utilised for household kitchen purposes and sports a black-hued blade and double-beveled edge recognized as "ryoba." The usuba bocho knife is geared a lot more toward experienced kitchen use, with a single beveled edge (named "kataba") for ultrathin slices. The side the bevel is positioned on dictates whether or not the knife is developed for correct- or left-handed people. A paring knife has a blade from 2 to four inches.

Electric sharpeners are most likely the worst tool for sharpening a knife - they strip too a great deal metal from the knife, destroying the blade. Start out by soaking the stone (see 1 in the video below) for about 10 to 20 minutes in water, which will help lubricate the knife as you sharpen. That's correct also with a paring knife: choke up on it. It is a lot simpler to perform with if it really is choked.

The knife ought to really feel like an extension of the hand, comfy and organic. The size and shape of the hand and the knife identify the comfort level it is not a one particular-size-fits-all solution. They favored the bolster deal with for great balance as properly as maintaining fingers from slipping up to the blade portion of the knife. Use the medium-grain Nakato whetstone for your dull sushi knife blade. Hold the knife perpendicular to the length of the whetstone.