Backstage knife-this is the main mechanism for cutting and cutting goods. Directly from resharp its properties is dependent on the extent to which will be sweet production of adored dishes and personification in the life of the latest recipes. If the knife is strong, they can not wait to cut and cut, not issuing from the handles, separating the necessary excess, forming all the latest and newest figures. The cutting edge enters the food almost imperceptibly — to the knife did not need to put efforts. They can’t wait to create! On the contrary, if the knife podophilia instantly after some cuts, butchering will be the pace — after all, the role with the purpose of creation?
To ensure the enjoyment of making a meal, have all chances to only a) critical. b) with high quality started and b) specifically verified the order. These are considered to be the products produced by the responsible manufacturers, as well as the principle, with a long life situation, according to-the current obedient to its own process. Divide the knife into the European and Japanese ability based on the shape of the blade or the state of manufacture. The presence of this should be taken into account, the fact that innovative Japanese manufacturers, understanding the Euro consumer, publish knives and blades with European configurations, but produced with Japanese steels, for this reason, it is important to constantly concentrate interest in the state of manufacture.
European knives have blades usual for the purpose of Western humans figures. The presence of comparison with the Japanese knives is visible difference unarmed eye: the «Europeans» angle, about which the cutting edge and the cushion are combined into the blade, more with the edge of the cutting edge. Have «Japanese» after all contrary. Perhaps including imagine that the inverted » European «is» Japanese «and» samurai » — «European».
