The live broadcast life of Lao Linzi in Northeast China

Chapter 211 Carrying a Knife Like a God (Subscribe)

"As for whetstones, there are differences between coarse, fine, and whetstones. The surface of a coarse whetstone is rough, and it eats iron faster, and it is generally used by the guy who uses it to sharpen blunt edges and notches."

"Fine whetstones are generally used on cutting tools such as kitchen knives, scissors, machetes, guillotines, and razors."

While Li Yuan was speaking, he put a thick towel under the whetstone, and his right hand was already holding the handle of the kitchen knife.

And Li Yuan's left and right fingers rested on the knife surface, although he didn't seem to use much force, he firmly controlled the kitchen knife from left to right.

"Everyone should pay attention to the gesture of sharpening the knife. You must sharpen the knife in a clockwise direction. Before sharpening the knife, don't forget to put a bowl of water on the side, and keep the surface of the whetstone moist at all times, so that it is convenient sharpen the knife."

"By the way, don't forget, soak the kitchen knife in salt water for 20 minutes and then sharpen it. Water salt water while grinding. This will make it easier to sharpen and prolong the service life of the kitchen knife. I don't have time today, so I won't let it go." .”

"The angle between the knife surface and the whetstone must be kept constant. While sharpening the knife surface, remember not to apply force to the fingers of the left hand, otherwise it will easily cause backlash."

"If you sharpen the knife in the same way as a bone-cutting knife with a thicker blade, you need three steps, which are sharpening, fine grinding and de-sharpening."

"However, chicken bones are not so hard, and we grind kitchen knives, which are a little different from bone knives. If you use a powder stone for general grinding, it will be fine."

Li Yuan held a kitchen knife in his hand, which was basically at an angle of 15° with the whetstone. He put the kitchen knife flat, and then slowly pushed it forward.

"The sharpening angles of different types of knives are also different. Chopping knives and this commonly used meat knife generally have an angle of 15 to 20. Like this, the angle between the back of the knife and the contact surface of the knife stone is about the same as a finger. About height."

"The angle of the bone cutter should be slightly higher, between 25 and 30 degrees, and the height is about one and a half fingers. Pay attention to the stability of the hand. No matter where you sharpen, the force should be even. If you are right, sharpen the inner blade first."

When Li Yuan was sharpening the knife, there was already a sound of friction in his ears.

With the passage of time, Li Yuan's speed has gradually accelerated, and after reaching a certain level, it has already begun to remain unchanged, and he will be able to sharpen his knife later.

Basically, Li Yuan would pick up the kitchen knife and observe the condition of the blade every few dozen times.

"It's better not to sharpen the knife too much. You should stop when you find that the edge line is very small. Otherwise, if you continue to sharpen the knife, it will easily curl the edge and the edge line will be enlarged."

After grinding for almost two to three minutes, Li Yuan had already started to sharpen the outer edge.

The method is still the same as before, even the angle has not changed, while sharpening the knife while observing, after a few minutes, it has been changed to fine grinding.

Li Yuan's movements are still quite fast, and the way of sharpening the knife does not look like a novice at all, but rather has the posture of a master.

Especially every time when Li Yuan sharpened the knife and looked at the blade under his eyes, the fans in the live broadcast room couldn't help but stand up.

And from time to time, Li Yao would pick up his finger and touch the blade along the blade, fans were afraid that they would cut Li Yao's hand,

Studio.

"Do you have to look at it in this way? It looks weird!"

"Horror, anchor, can you look at the knife in a different way, if you miss it, wouldn't it be bad?"

"Anchor... the knife is so sharp, don't scratch it, we will feel bad!"

"No, anchor, be careful!"

Li Yuan said with a smile: "Don't worry everyone, I'm just looking at the blade line, now...it should be almost there."

He touched the blade with his hand again, and sure enough, the kitchen knife after being sharpened was quite sharp at this time, picked up the clean water beside him to rinse the kitchen knife, and Li Yuan returned to the cutting board again.

Hand up, knife down.

This time, the kitchen knife really quickly cut through the muscles and bones without any connection between flesh and blood.

Li Yuan nodded in satisfaction.

"It seems that the effect is not good, the kitchen knife is very sharp now."

Afterwards, Li Yuan chopped up the chicken in front of him again.

A big rooster was quickly dismembered in Li Yuan's hands in just a few minutes. However, what is amazing is that Li Yuan's knife skills are excellent. After the chicken was chopped open, almost There was no blood to be seen, but the flesh and blood were perfectly separated.

When the fans in the live broadcast saw this scene, they couldn't help but be amazed by Li Yuan's knife skills again.

Studio.

"It seems that it is really a problem with the knife!"

"This isn't chopped chicken, it's clearly planed..."

"Why does the anchor know so much about the structure of these animals?"

"The words upstairs... are really frightening to think about!"

"Wow, the anchor's knife skills are too good! Not only powerful, but also so beautiful, as if enjoying a performance!"

"It seems that it's really a problem with the kitchen knife. Our son of the Li family is still the familiar God of Cooking."

Li Yuan said modestly: "Actually, it's okay. If this knife is more convenient, the speed of breaking down this big cock may be faster."

Studio.

"Anchor, don't brag, you're still panting when you say you're fat."

"In just a few minutes, the anchor, you have already finished the chicken, how fast can it be?! Really?"

"Anchor, you are too crazy..."

"The Li family is already very powerful! I believe what the anchor said is true!"

Holding the kitchen knife in his hand, Li Yuan has already started to prepare the side dishes.

The chopped scallions were placed on the cutting board, and Li Yuan's kitchen knife quickly slid across the cutting board, and there was a very rhythmic sound of cutting vegetables, and the camera scanned again, and there were already some sliced ​​green onions on the cutting board. Onion and ginger.

"There are many types of kitchen knives for cutting vegetables, and each type has its own professional scope. It's not that the kitchen knives are used too much or they are hypocritical. Regardless of knife skills, it is indeed much more convenient to use various types of kitchen knives together."

"Just according to the use of kitchen knives, they can be divided into three categories, slicing knives, chopping knives, and bone chopping knives."

"The three types of kitchen knives are used in different ranges, so their appearances are also different."

"Like commonly used slicing knives and chopping knives, the backs of these two types of knives are straight, but the back of a bone-chopping knife generally has a certain curvature. In other words, the back of the knife is straight. The front end is warped."

"Like the kitchen knife I just used, in fact, according to the functional classification, it should be classified as the type of knives, and the bone chopping knife just now is obviously more labor-saving. Generally, such bone chopping knives are close to the There will be a round hole at the front break position of the back of the blade."

(End of this chapter)