How to choose a knife toporist?

How to choose a knife toporist?

The cutting of meat is not always limited to the use of ordinary kitchen or hunting knives. If we are talking about large pieces of beef, pork, lashing carcasses weighing ten and more kilograms or need to be separated by a chicken or a large fish like a catfish or sazana, a knife-seccch for cutting – the perfect choice.

Purpose and execution

A knife-ax is called a junior companion of an ordinary ax. His structure is such that the blade has a form, remotely similar to a real ax. It is issued forward as rounded along the edges of the square, which makes it possible to work with such a product without intensive chopping movements with hand. Unlike the ordinary ax, the volatile is thickened, but does not copy the ax. This is an indispensable assistant for the separation of meat layers, in which small and medium bones and the destructiveness of frozen fillets are found.

This is an indispensable tool of meat packs in the kitchen of a hypermarket or a large cafe, in the menu of which – the abundance of meat and fish dishes.

A knife hatch is suitable for the destructiveness of meat and bones, the cutting of meat is “on the joints”. It has a wide and heavy blade, giving the opportunity not to cram meat, like sausage, and structured and clearly cut it, keeping the fibers that hold their juices and liquids.

If you took advantage of the usual blade, which such work is not in its capabilities, the separated meat would resemble a consistency with a squeezed lemon. Destroying bones with a knife-hatcher not involves education in the cutting movements of bone Koshovyev, who chopping the desire to have a dish made from meat in which such debris often come across.

Knife Topor facilitates rubbing or chef when cutting a large amount of livestock or bird carcass. This allows you to increase the labor productivity of people for which the cutting of meat is the main obligation at enterprises manufacturing finished meat or fish products.

Additional features

The center of the mass of the knife-toporic is located between the blade and the handle, and not somewhere inside it, or in the middle of the blade. This allows you to achieve the maximum cutting (chopping) effect.

A good sign can be a special ring for hanging a knife on a hook – this is exactly what you can place in a narrow and limited space, the entire arsenal of knives used for cooking.

Knife-chip – often U-shaped edges, but with “square” rotary edges on one side, or a heavy and short blade, the length of which is approaching its width. It may be strictly square shape or in the form of a short rectangle, the front and lower cutting sides are located near, and the pointed angle allows you to pierce the hard-sized bundles, bones and cartilage.

Examples of knife toporists

It is important to buy a high-quality knife ax – experienced rubber and cooks advise, for example, the following products.

  • Japanese Samura Golf Nakiri With a length of blades 167 mm. The total length of the knife is 305 mm. Product Weight – 103 g. It is made from steel AUS-8 with an indicator of hardness in 58 units on the Roxvella scale.
  • Swiss Victorinox 5.4063.18 – Made from rolling molybdenum-vanadium steel with hardness 56 units, blade length – 216 mm, knife weight – 310 g.
  • Chinese Mr. Blade Camp – Steel AUS-8 with hardness in 58 units, working part length – 184 mm. Thanks to a powerful handle such a knife weighs 663 g.

As the customer experience shows, the best knife products (not necessarily Tesakov) is produced by Japan, Switzerland, England and Brazil.

How to choose a knife ax?

At the heart of the proper choice of knife-toporists lie some of the most important parameters.

  • The blade must be wide and thickened. The optimal balance between the weight and power attached to the destructiveness is the main criterion when choosing a knife with the most efficient and convenient in the work of the blade. The length of the blade is most often 15-25 cm, but the width should be at least 8 cm, otherwise it is no longer a secrech, but a conventional kitchen knife.
  • Cropped handle with rounded transverse form, Possessing the depressions to hold the fingers of the whole design. This allows you to achieve the most reliable coverage, significantly reducing the fatigue of the hand when working.
  • Double-sided sharpening. One-sided will take away the sickness of the Block, which is why the cutting of products will require noticeably much effort. Sharpening dull blade from two sides is easier – you still sharpen the knife is not one-sided, namely two. The sharpening angle must not go beyond 15-5 degrees: more intervents cut meat, smaller makes a knife unusually subtle, similar to a razor blade.
  • Steel quality – must be stainless, and not carbon. The latter is covered with brown climb when the knife is not immediately washed, it is quickly thinned, it is more difficult to make it again sharp when blunting from frequently encountered bones, and food is with the taste of iron. Rusting products cheap, but do not save on the price. Damascus steel or titanium is strong enough, the first requires special care, the second, on the contrary, unpretentious to use and significantly easier.
  • The best choice will be the metal handle, and not wooden or plastic. Metal will not burn and does not melt from high temperatures, for example, when the knife is accidentally thrown in dangerous proximity to fire. Fully steel product is easy to wash, it does not hold extraneous odors. A solid knife does not need ripples and bolts. Disadvantages – decent weight (more kilogram) and high price.
  • Finally, before buying a knife – Topor, check it on the quality of execution: no wear (numerous blowers and scratches indicating that the tool was used somewhere for a very long time and was repeatedly subsided), chips, chosen and notches. The latter report that the knife is generally used not for its intended purpose, for example, the hammer blows on his turns of the bore.

Collection Overview MR. Blade Camp is waiting for you further.

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