When it comes to cooking, Japanese cooking knives Melbourne are preferred by most professional chefs. The knife used during cooking is the most important tool that a chef could use. But if you are not properly skilled in using knives like a professional, you could make a few mistakes that could damage your knives or even harm you. Even just a few mistakes can dramatically reduce the lifespan of your kitchen knives. Hence, it is crucial to be aware of the type of mistakes you should avoid. If you make any of the mistakes illustrated below then it is time to change your kitchen habits and behaviours.
Cutting on the wrong surface
It is important to choose the right surface or board for dicing, chopping and slicing. You need to be wary of what surface you are cutting your ingredients. Cutting food on a hard surface such as glass or ceramic may cause potential harm to the knife and dull the blade.
Working on an unsecured chopping board is also not recommended. You should avoid a chopping board that may slip or slide and cause additional damage to your knife and increase your chance of cutting yourself. You should therefore work on wooden or plastic chopping boards which absorb the impact with each cut. This will ensure that your knife serves you longer.
Holding your knives improperly
When you use the incorrect grip when holding your Japanese knives, it may lead to less uncontrolled and less stable movements. Not only will this cause the blade of the knife more stress as it isn’t cutting at the angle that is intended for but it also makes food preparation more strenuous. It also increases the chance of injury. For finer and more delicate cuts, you should use Japanese kitchen knives, whilst German kitchen knives are power horses and should be used for cutting tougher and thicker food items.
Using the wrong part of the blade to cut
A kitchen knife isn’t limited to the blade and handle only. There are other important parts of the knife and each part plays an important role in chopping and cutting. By failing to use the right part of your blade when cutting, you can end up damaging your knife over time. Generally, there are four main parts of a kitchen knife: the tip, heel, point and edge.
You should use the tip of your knife for delicate tasks such as piercing and scoring the food. On the other hand, you should use the heel for cutting hard ingredients such as carrots and winter squash whilst the edge or spine is designed for scrapping tomato, chilli and vanilla beans.
Using a kitchen knife with a dull blade
Japanese cooking knives Melbourne are designed to have a sharp blade but when you let the blade get dull, your knife will not function as intended. A dull knife is very dangerous. With a dull blade, you are forced to exert more pressure than required to get the same cut. This can cause the knife to slip and harm you.
