First of all, the kitchen knife should meet the safety and hygiene requirements, which is also the most basic requirement for the kitchen knife. In order to ensure food safety and hygiene, the state has formulated hygienic standards for food utensils, and also stipulated toxicity tests for food utensils. The kitchen knife must conform to these standards and regulations, ensure that it is odorless, tasteless and nontoxic, and will not cause pollution and damage to food. The kitchen knife should be easy to clean, disinfect and sterilize.
Secondly, the kitchen knife should meet the stability requirements of corrosive media and harsh conditions. Kitchen knives often come into contact with acidic ingredients, alkaline substances, grease, salt, soy sauce and other condiments in food, and must have good corrosion resistance and chemical stability. Even under the conditions of hot water, hot oil, steam and high temperature radiation, the kitchen knife should not produce or release ingredients harmful to human health, and should not destroy the flavor and nutrients of food. The kitchen knife shall not rust or be damaged.
Third, the kitchen knife should have wear resistance. Due to the particularity of cooking technology and environment, the thermal wear and corrosion wear of kitchen knives are obvious, especially for frequent use, which should have good wear resistance to prevent metal particles produced by excessive wear and friction from entering food.
Fourth, the kitchen knife should meet the needs of primary processing and fine processing of cooking products. According to the requirements of cooking and eating, it is necessary to use a kitchen knife to process all kinds of cooking materials into different shapes such as slices, dices, silk and granules. Therefore, the kitchen knife should have the characteristics of standardization, generalization and multifunction, and it should also be simple in structure, flexible and convenient to operate and easy to maintain.
Fifth, the kitchen knife should meet the required strength, stiffness and hardness requirements. There is a proverb that comes from the practice of making kitchen knives-"Good steel is used on the blade". Let the kitchen knife play its due role, but also inseparable from the correct use and careful maintenance. As the proverb goes, "The brighter the knife, the more knowledge you use", "A sharp knife is a piece of iron that doesn't grind" and "You don't have to look at sharpening a knife, it depends on sweating."
As a chef, with a good kitchen knife and a deep understanding of the principle of "sharpening the knife and cutting wood by mistake", the kitchen knife can play its irreplaceable role in cooking activities and show the magic of knife skills!
The poor quality of kitchen knives or chefs will directly affect the quality of dishes. For example, when cooking raw materials are processed, "even knife" not only affects the shape and beauty of dishes, but also has uneven taste when seasoning and uneven heating because of the large and small raw materials. Because the knife work is unqualified, no matter how clever other cooking techniques are, the dishes will be greatly discounted.