There are many kinds of knives for cutting vegetables, which can be divided into square heads, round heads, horse heads and special knives, such as sharp pickaxe knives and meat cutters. According to their uses, they are generally divided into three types: knife-approving, Kopis-approving and ex-criminal-approving.
Batch knife: weighing about 500 grams, light and thin, suitable for cutting boneless fine raw materials in batches, such as sliced pigs, cattle, sheep and chickens.
Kopis: It weighs about 65,438+0,000 grams. Heavy blade, thick and dull blade. Suitable for cutting hard raw materials with bones.
Kopis: It weighs about 750g, between Pidao and Kopis. The front is thin and the back is thick, which has the functions of pidao and Copis.
Second, the maintenance of tools
1. After using the knife, clean it with a cleaning cloth and dry it or apply a little oil to prevent the blade from oxidation and rust, losing its brightness and sharpness.
2. After the knife is used, it should be inserted on the tool rest. Don't throw it around to avoid damaging the blade.
3, the knife should be ground frequently, and the positive and negative times should be consistent when sharpening the knife; Grind both ends of the belt in the middle.
Third, the use and maintenance of vegetable wharf
Ginkgo tree is the most suitable for vegetable mound. Because of its good air permeability and delicate wood, it does not hurt the knife and is not easy to chip. The vegetable pier should also be maintained when it is used.
1, the new pier should be soaked in brine for several days before use, so as to keep the pier wet, dry, crack-free and durable.
2. When the vegetable pier is used, it should not be dedicated at one end, but should be rotated left and right to maintain the balanced wear of the vegetable pier and avoid uneven common side. If it is irregular, it can be shaved off with an iron plane or leveled with a knife and axe.
3. After using the vegetable pier, scrape it clean, erect it, cover it with a clean cloth and put it in a ventilated place for reuse.