廚師證明你不需要1000美元的刀去切片，它只需要兩個(gè)步驟

廚師證明你不需要1000美元的刀去切片，它只需要兩個(gè)步驟

Most of us have daydreamed about becoming professional chefs and wowing everyone with our superstar skills in the kitchen. Sadly, not all of us are equally good when it comes to cooking, and intense training in the secretive ways of the culinary arts seems like a grueling task.

我們大多數(shù)人都?jí)粝胫蔀閷I(yè)的廚師，用我們在廚房里的超級(jí)明星技能讓每個(gè)人驚嘆不已。遺憾的是，并不是所有人都擅長烹飪，以隱秘的方式進(jìn)行高強(qiáng)度的烹飪訓(xùn)練似乎是一項(xiàng)艱巨的任務(wù)。

Petteri, a chef from Finland, is here to tell you that absolutely anybody can act like a professional cook — if they know the right techniques. He uploaded a series of photos to imgur, demonstrating how to use average kitchen knives to cut food into ultra-thin slices.

來自芬蘭的廚師佩特里在這里告訴你，任何人都可以像專業(yè)廚師一樣行事——只要他們知道正確的烹飪技巧。他在imgur上傳了一系列照片，展示如何使用普通菜刀將食物切成超薄薄片。

Bored Panda interviewed chef Petteri from Finland about how to properly use cooking knives for cutting food, and how to take proper care of them. Petteri told us that he spent 3 years learning the trade at a hotel, restaurant and catering college, and a further 8 years working at fine dining, a la carte and lunch restaurants, as well as in the catering business.

Bored Panda采訪了來自芬蘭的廚師佩特里，內(nèi)容是關(guān)于如何正確使用烹飪刀來切食物，以及如何正確對(duì)待它們。佩特里告訴我們，他花了3年時(shí)間在一家酒店、餐廳和餐飲學(xué)院學(xué)習(xí)這門手藝，之后又花了8年時(shí)間在高級(jí)餐廳、零點(diǎn)餐廳和午餐餐廳以及餐飲行業(yè)工作。

“You don’t get the benefits of a high-end knife if you use them only for home cooking,” Petteri shared some of his in-depth knowledge about knives with Bored Panda and explained that the main difference between expensive and cheap knives is the quality of steel. “For example, my expensive knives actually dull faster and need more sharpening and maintaining compared to the knives I have at home because they are in constant use. Good mid-range knives last for a lifetime if cared for properly.”

“如果你只把高端刀具用于家庭烹飪，你就不會(huì)享受到高端刀具的好處，”佩特里在Bored Panda網(wǎng)站上分享了他對(duì)刀具的一些深入了解，并解釋說，昂貴刀具和廉價(jià)刀具的主要區(qū)別在于鋼材的質(zhì)量。“比如，和我家里的刀具相比，我那把昂貴的刀具實(shí)際上遲鈍得更快，需要更多的磨礪和保養(yǎng)，因?yàn)樗鼈兘?jīng)常被使用。如果保養(yǎng)得當(dāng)，好的中檔刀具可以使用一輩子。”

The chef also recommended anyone interested in taking care of their cooking knives to get a whetstone and honing stick: “They are easy to use and the Internet is full of great guides on how to use them. Honing the blade will straighten the blade and keep it sharp and the whetstone will reform the actual blade and remove little nicks and dents from it. Hone the knife when you feel it isn’t cutting smoothly. And use whetstone when you feel that the honing isn’t helping anymore.”

這位廚師還建議任何有興趣保養(yǎng)自己廚刀的人去拿磨刀石和珩磨棒。珩磨刀刃會(huì)使刀刃變直，保持鋒利，磨刀石會(huì)對(duì)實(shí)際的刀刃進(jìn)行改造，消除刀刃上的小刻痕和凹痕。當(dāng)你覺得刀切得不順手時(shí)，就把它磨一磨。當(dāng)你覺得磨光不起作用的時(shí)候，就用磨刀石。”

Finnish chef Petteri taught Internet users how to cut vegetables super-duper thin

芬蘭廚師佩特里教網(wǎng)友如何把蔬菜切得超級(jí)薄

第一步：保證你的刀是鋒利的

第二步：把刀片放在你想要的厚度，慢慢切下去，不要施加壓力。
Image credits: hewari