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工欲善其事必先利其器 - 由性價比選擇合適的廚具

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工欲善其事必先利其器 - 由性價比選擇合適的廚具

文章xaudio 發表於 週二 2月 20, 2018 7:02 pm

小高姐的 Magic Ingredients --------
如何正確購買廚房刀
炒鍋選購 (鋁鍋、銅鍋、不鏽鋼鍋)

Amanda 的小廚房 --------
廚具介紹--小工具篇
廚具介紹--刀具篇 (上)
廚具介紹--刀具篇 (下)
如何用磨刀石磨刀
廚具介紹--不沾鍋
廚具介紹--鐵鍋的開鍋、使用和保養
三種沖泡咖啡方法

Dream Chef Home 夢幻廚房 --------
如何使用、清洗、保存生鐵鍋
如何正確的使用不鏽鋼鍋
碳鋼鍋的開鍋、使用和清潔、保養

Cutlery Videos --------
What is sharp?
Honing your Knife
Stoning your Knife
Kitchen Knife Basics
Blade Styles
Honing and Sharpening
Knife Maintenance
Knife Skills
Sharpen Your Global Knives
Ceramic Water Sharpeners
Waterstones & Ceramic Stones

Cookware Videos --------
Demeyere Intro
Technology Adapted to the Cooking Process
Flat Base Stability
Silvinox Finish
Advanced Handle Design
TriplInduc
ZWILLING Sensation
ZWILLING Spirit

刀具製作工藝 --------
Knife production at Wusthof
How a Zwilling/Henckels Knife is made
Kai Shun Knives
The Making of Global SAI

刀具鋼材 --------
Essential Guide to Knife Steel

Hardness_(HRC).jpg

Wear_Resistance_Index.jpg

Corrosion_Resistance_Index.jpg

Edge_Retention_Index.jpg

Knife Steel Composition Chart

Ferritic Stainless Steel
SUS430 ... (89HRB)

Austenitic Stainless Steel
SUS304 ... (92HRB)
SUS316 ... (95HRB)

Carbon Steel – generally made for rough use where toughness and durability is important. Common in survival knives and machetes. They take a sharp edge and are relatively easy to re-sharpen. The trade-off is being more prone to corrosion given the low chromium content. The most popular carbon knife steel is 1095.
SK65 / SK7 ... (56HRC)
SK75 / SK6 ... (57HRC)
SK85 / SK5 ... (58HRC)
SK95 / SK4 ... (59HRC)
SK105 / SK3 ... (60HRC)
SK120 / SK2 ... (61HRC)
SK140 / SK1 ... (62HRC)

Tool Steel – primarily hard steel alloys used in cutting tools. Some popular steels in this group include D2, O1 and Crucible’s CPM series (i.e. CPM 3V) plus more advanced high speed steels like M4.
D2 ... (62HRC)
CPM M4 ... (63HRC)

Stainless Steel – basically carbon steel with added chromium to resist corrosion and other elements which increase performance levels but usually at the expense of inferior toughness. Easily the most popular category today for EDC knives and includes the 400, 154CM, AUS, VG, CTS, MoV, Sandvik and Crucible SxxV series of steels. Note that to qualify as a true stainless steel there must be at least 13% chromium.
410 / 1Cr13 ... (45HRC)
420J1 / 2Cr13 ... (50HRC)
420J2 / 3Cr13 ... (53HRC)
420Mod / 3Cr13MoV ... (54HRC)
420HC / 4Cr13 ... (56HRC)
X50CrMoV15 / 5Cr15MoV ... (57HRC)
CROMOVA 18 ... (57HRC)
AUS-6 ... (57HRC)
440A / 7Cr17 ... (57HRC)
440B / 8Cr17 ... (58HRC)
440C / 11Cr17 ... (58HRC)
8Cr13MoV ... (58HRC)
AUS-8 / 8Cr15MoV ... (58HRC)
N680 ... (58HRC)
H1 ... (59HRC)
13C26 ... (59HRC)
CTS-BD1 ... (59HRC)
14C28N ... (59HRC)
VG-10 / 10Cr15MoV ... (60HRC)
ATS-34 ... (60HRC)
154CM ... (60HRC)
CPM S30V ... (60HRC)
CPM S35VN ... (60HRC)
CTS-XHP ... (61HRC)
M390 ... (61HRC)
CPM 20CV ... (61HRC)
CPM S90V ... (61HRC)
Elmax ... (62HRC)
CPM 110V ... (62HRC)
SG2 / MC63 ... (62HRC)
ZDP-189 / MC66 ... (64HRC)

Are all blades from the same steel alike?
Absolutely not. A massive factor in how a blade performs comes from Heat Treating. In transforming the "raw" steel into the finished blade each manufacturer will heat treat the steel to bring out the best in its inherent characteristics. Heat treating is complicated and it requires skill to bring out the very best that the steel can offer. So, a CPM S30V knife from one manufacturer may perform very differently to that from another.
xaudio
 
文章: 1982
註冊時間: 週六 12月 11, 2010 1:51 am

Re: 工欲善其事必先利其器 - 由性價比選擇合適的廚具

文章xaudio 發表於 週四 3月 01, 2018 6:32 am

玩音響有 "發燒友",玩刀也有 "刀友"。
音響 DIY 可能還相對容易,玩到成為鍛刀大師就不是一般人的能力範圍了:
Forged in Fire (TV series)

不亞於音響,玩刀要花大把鈔票的,口袋夠深可參考看看:
Top 10 Most Expensive Knives in The World

我等多數人都不是專業廚師,也不會加入刀友的行列:
Do You Need an Expensive Knife?
重點是只買真正需要的,不盲目追求名牌,鋼材硬度低於 56HRC 別貪便宜。

以下非廣告,只是說明外形和用途,有更便宜的 VG-10 刀具。
根據 Wiki 的 Common kitchen knives

Chef's knife (主廚刀)

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20cm Blade

Also known as a cook's knife or French knife, the chef's knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade also serves for chopping bone instead of the cleaver making this knife the all purpose heavy knife for food preparation. Chef's knives are most commonly available between 15 cm and 30 cm (6 and 12 inches), though 20 cm (8 inches) is the most common size.

Santoku (三德刀)

g-46a.jpg
18cm Blade

The Santoku has a straighter edge than a chef's knife, with a blunted sheepsfoot-tip blade and a thinner spine, particularly near the point. From 12 cm to 18 cm (5 to 7 inches) long, a true Japanese Santoku is well-balanced, normally flat-ground, and generally lighter and thinner than its Western counterparts, often using superior blade steels to provide a blade with exceptional hardness and an acute cutting angle. This construction allows the knife to more easily slice thin-boned and boneless meats, fish, and vegetables. Many subsequent Western and Asian copies of the Japanese Santoku do not always incorporate these features, resulting in reduced cutting ability. Some Western Santoku-pattern knives are even fitted with kullen/kuhlen, scallops on the sides of the blade above the edge, in an attempt to reduce the sticking of foods and reduce cutting friction. A standard in Asian (especially Japanese) kitchens, the santoku and its Western copies have become very popular in recent years with chefs in Europe and the United States.

Paring knife (削皮刀)

gs-38a.jpg
9cm Blade

A paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, 'skinning' or cutting small garnishes). It is designed to be an all-purpose knife, similar to a chef's knife, except smaller. Paring knives are usually between 6 and 10 cm (2½ and 4 inches) long.

Carving knife (切肉刀)

g-3a.jpg
21cm Blade

A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats. A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices.

Slicing knife (切片刀)

g-8a.jpg
22cm Blade

A slicing knife serves a similar function to a carving knife, although it is generally longer and narrower. Slicers may have plain or serrated edges. Such knives often incorporate blunted or rounded tips, and feature kullenschliff (Swedish/German: "hill-sharpened") or Granton edge (scalloped blades) to improve meat separation. Slicers are designed to precisely cut smaller and thinner slices of meat, and are normally more flexible to accomplish this task. As such, many cooks find them better suited to slicing ham, roasts, fish, or barbecued beef and pork and venison.

Bread knife (麵包刀)

g-9a.jpg
22cm Blade

Serrated knives are able to cut soft bread without crushing it; one was exhibited at the World's Columbian Exposition in 1893 in Chicago by the Friedrich Dick company (Esslingen, Germany). One design was patented in the United States by Joseph E. Burns of Syracuse, New York. His knife had sections of grooves or serrations, inclined with respect to the axis of the blade, that form individual small cutting edges which were perpendicular to the blade and thus cut without the excessive normal pressure required of a scalloped blade and without the horizontal force required by positive-raked teeth that would dig into the bread like a wood saw. There were also sections of grooves with the opposite direction of inclination, separated by a section of smooth blade, and the knife thus cut cleanly in both directions in both hard and soft bread. Bread knives are usually between 15 cm and 25 cm (6 and 10 inches).
xaudio
 
文章: 1982
註冊時間: 週六 12月 11, 2010 1:51 am

Re: 工欲善其事必先利其器 - 由性價比選擇合適的廚具

文章xaudio 發表於 週四 3月 01, 2018 12:16 pm

Boning knife (去骨刀)

g-21a.jpg
16cm Blade

A boning knife is used to remove bones from cuts of meat. It has a thin, flexible blade, usually about 12 cm to 15 cm (5 or 6 inches) long, that allows it to get in to small spaces. A stiff boning knife is good for beef and pork, and a flexible one is preferred for poultry and fish.

Fillet knife (魚刀)

g-20a.jpg
21cm Blade

Fillet knives are like very flexible boning knives that are used to fillet and prepare fish. They have blades about 15 cm to 28 cm (6 to 11 inches) long, allowing them to move easily along the backbone and under the skin of fish.

Cleaver (剁刀)

g-12a.jpg
16cm Blade

A meat cleaver is a large, most often rectangular knife that is used for splitting or "cleaving" meat and bone. A cleaver may be distinguished from a kitchen knife of similar shape by the fact that it has a heavy blade that is thick from the spine to quite near the edge. The edge is sharply beveled and the bevel is typically convex. The knife is designed to cut with a swift stroke without cracking, splintering or bending the blade. Many cleavers have a hole in the end to allow them to be easily hung on a rack. Cleavers are an essential tool for any restaurant that prepares its own meat. The cleaver most often found in a home knife set is a light-duty cleaver about 6 in (15 cm) long. Heavy cleavers with much thicker blades are often found in the trade.

Utility knife (萬用刀)

gs-36a.jpg
12cm Blade

In kitchen usage, a utility knife is between a chef's knife and paring knife in size, about 10 cm and 18 cm (4 and 7 inches) in length. The utility knife has declined in popularity, and is at times derided as filler for knife sets. This decline is attributed to the knife being neither fish nor fowl: compared to a chef's knife, it is too short for many food items, has insufficient clearance when used at a cutting board, and is too fragile for heavier cutting tasks, while compared to a paring knife, which is used when cutting between one's hands, (e.g., carving a radish), the added length offers no benefit and indeed makes control harder in these fine tasks. Some designs have a serrated blade.

Ham slicer (火腿片刀)

g-10a.jpg
31cm Blade

A ham slicer is a special type of slicer, with a long blade and rounded tip, that is offered by some manufacturers. The average size of the knife is between 9 and 15 inches. They are specially tailored to cutting ham, as they are generally thinner and more flexible. Another use can be for bigger fruit, like watermelon or cantaloupe.

Chinese chef's knife (中式廚刀)

g-49a.jpg
17.5cm Blade

The average Chinese home uses some variation of the rectangular-bladed knife, usually around 18 cm to 28 cm (7–11 inches) in length. Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the typical Chinese chef's knife is now a stamped blade. The traditional handle is a full-length tang that is only about 1 or 2 cm wide, which is passed through a metal cap, then through the center of a round, wood dowel, then bent over and hammered into the end of the handle to retain it. Newer models, particularly those made in Japan or Germany, have full-width tangs and riveted or injection-molded handles, but these handles generally retain something of the traditional, round cross-section. The wide blade of Caidao keeps the cook's fingers well off the cutting surface and the round handle gives a nice "pivot point" for the cutting stroke. The blade has a curvature or rocker along its edge that is generally uniform, improving the knife's ability to chop and mince meats and vegetables. The broad rectangular blade also serves to scoop up chopped food for transport to the wok or bowl. Although it may seem unwieldy, skilled practitioners worldwide may be observed using this style of knife for everything — even carving and fine work normally accomplished with a paring knife.
xaudio
 
文章: 1982
註冊時間: 週六 12月 11, 2010 1:51 am


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