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Japanese kitchen knives PDF Print Email

Today, these knives are usually made of stainless steel. In the past, however, to follow tradition, were made of carbon steel as katana: even now the knives have the same value of the latter, because the inside is made up of steel hard and brittle, while the external consists of a steel softer and more malleable (sometimes steel): in this way, the hard steel only occurs only on the cutting edge.

Features

Most of the fine Japanese cutlery industries are located in Sakai. Here, in the sixteenth century they began to produce knives for cutting tobacco, when it was imported by the Portuguese in Japan. The deba bocho first, followed by the other models were produced in the Edo period (1603-1687), or, more precisely, Genroku era (1688-1704). Today, the creation of kitchen knives and articles related to them has a major role in the economy of Sakai. Unlike western knives, Japanese kitchen knives are beveled on one side only, because this is usually Arrotati to be sharp on one side only.

From the image, it appears that the Japanese knives, can be angled on one side and the remaining side dish, or angled on both sides of knives with a single angle are harder to use than those with angles on both sides , but they get a better and more precise cutting. Normally the angle is made on the right side, this is because most of the person holding the knife with his right hand. There are also blades for left-handed but cost more. It should be noted that, although angled on one side, however, several knives are sharpened on both sides (is not a general rule, as certain knives are valuable only on the hardened steel plate and are sharpened only on the angle) .

Types

The professional Japanese cooks are accustomed to having a personal set of knives, which is used only by them, some even have two sets of knives personal alternate between them every day. After being used, the first evening, the knives are sharp and then left to rest for a day so that you remove any metallic taste or odor that may be passed to foods cut with knives. Among the models we used:

  • Deba bocho: cleaver for fish
  • Usuba bocho: Vegetable
  • Unagisaki hoch: to cut the eel
  • Soba kiri: for soba
  • Udon kiri: for udon
  • Hanche hoch: to fillet tuna
  • Oroshi hoch: to fillet tuna
  • Santoku: sushi knife
  • Nakiri bocho: Vegetable standard
  • Yanagi ba: for sashimi
  • Tako hiki: for sashimi
  • Fugu hiki: for fugu sashimi-specific
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Can opener PDF Print Email

A can opener is a tool used to open cans. Although the conservation of food in aluminum cans were in use since at least 1772 in the Netherlands, was first patented in England only in 1855 and 1858 in the United States.

Origins

Those openers were simply modified the knives, but you can find them for sale today. The first can opener to be fitted with a sharp rotary wheel, which ran along the edge of the can by cutting off the lid, was invented in 1870, but its use was somewhat complex. In 1925 there was a turning point when he added a second toothed wheel which kept the first near the edge. This easy to use design became one of the most common models of can opener. Around the Second World War many were developed for military use can openers, such as the American model P-38 and P-51. They had a rugged design and simple: the presence of a folding knife handle and the lack of it reduces the size significantly. The electric can openers were introduced in the late 50s and were very successful. The development of new types of openers continues today, with the recent introduction of a model with blade side.

Keep food in cans had already been in use since at least the Dutch Navy in 1772. Before 1800, the Netherlands, there were already small factories producing canned salmon. The freshly caught salmon was cleaned, boiled in brine, smoked, and finally placed in boxes of tinned iron. The canned salmon was also known outside the Netherlands, and in 1797 a British company serving one of its customers with 13 cans, order outstanding at the time. Preserving food in tin cans was patented by Peter Durand in 1810. The patent was then purchased in 1812 by Bryan Donkin, who created the first factory in the world of boxing in London in 1813. In 1820, the canned food was an article of common use in Britain and France, and since 1822 in the United States. The first cans were unbreakable containers, which weighed more than food, which contained and require considerable ingenuity to be opened, using any means available. The instructions on those cans said "cut around the lid at the top, near the outer edge, with hammer and chisel."

Lever

Can opener similar to modern ones began to appear in 1850 and had a primitive design, shaped like a claw or "lever". In 1855 Robert Yeates, a manufacturer of cutlery and surgical instruments Trafalgar Place West, Hackney Road, Middlesex in the UK, he developed the first can opener in the shape of chela, with a manually operated tool that attaches around the top of the cans metal. In 1858, another opener to handle a more complex shape was patented in the United States by Ezra Warner of Waterbury, Connecticut. It was a sharp sickle that had to be pushed into the jar for sawing the lid around the rim. A still prevented the sickle to penetrate too deeply into the jar.

The opener was composed of several parts that could be replaced when it wore out, especially the sickle. This type of can opener was used by the U.S. Army during the American Civil War (1861-1865), but its sickle blade guard for protection was deemed too dangerous for home use. A household can opener called "bull head" was designed in 1865 and was sold along with tins of bully beef marinated. The opener was cast and had a structure very similar to that of Yeates but a more artistic form, the first step towards improving the appearance of the opener. The bull's head design was produced until the 30's, and was also created a form with a fish head.

A wheel

The first rotary can opener was patented in July 1870 by William Lyman of Meriden, Connecticut, USA and manufactured by the company in 1890 Baumgarten. The jar had to be crossed in the central part of the metal bar cutting dell'apriscatole, then had to adjust the length of the lever to match the size of the jar and secure with wing nut. The top of the can was cut by pressing the cutting wheel near the edge and turning down the cover. The need to drill the first jar was a hassle, so this type of can opener is not survived until today. In 1925, the Star Can Opener Company of San Francisco, California, Lyman improved the design by adding a second gear which allowed for a better grip on the edge of the can.

This addition was so effective that this model is still in use today. While all the previously required that a hand can opener would maintain the jar, this model was able both to hold the jar is open it. The first of this type can opener was patented in 1931 by Bunker Clancey Company of Kansas City, Missouri, and was then called the "Bunker". It was equipped with a handle clamp, which is now standard, to firmly grasp the jar while turning the screw and the cutting wheel cuts the lid along the border. The company was later absorbed by Bunker Rival Manufacturing Company, also of Kansas City in 1938.

Electric

The first electric can opener was patented in 1931 and produced according to the design of the wheel. The products can opener in the 30's were advertised as being able to remove the covers from more than 20 cans a minute, without risk of injury. However met with little success. They were then reintroduced in 1956 by two companies californianane, and also of Klassen Enterprises Centreville later created an electrical model of the wall, but its complex design proved unpopular. The same year, Walter Bodle Hess invented a device that combined a self-electric can opener and a sharpener.

He and his family built the prototype in the garage, while his daughter Elizabeth took care of the design. It was produced under the brand name "Udico" of the Union Die Casting Co. of Los Angeles using the pink flamingo, navy blue and avocado green fashionable at the time. These openers were introduced on the market around Christmas and had an immediate success.

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Kitchen cutting board PDF Print Email

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A cutting board is a durable surface on which set of objects to be cut. The most common type is what you use in the kitchen to prepare food, but there are also boards for materials such as leather or plastic. They are often made of wood or plastic. There are also glass, steel or corian: these models are easier to clean than wood or plastic, but they tend to damage the knives.

Materials

The different cutting surfaces have their pros and cons that depend on the application for which you want to use them.

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