Five knives, one stone and the correct back height
Ugao se ne pogađa osećajem. Visina leđa iznad kamena je proizvod širine sečiva i sinusa ugla, i računa se u minut.
Of the twelve pieces in the purchased block, five do the job, and it's always the same five. The other seven stand in the tree to make the block look full.
Pet koji ostaju i šta koštaju
Chef knife, 20 cm. Sve što ima masu i traži zamah: glavica kupusa, bundeva, but, koren celera. Ispod 18 cm sečete u dva poteza. Pošten evropski čelik: 8,000 to 12,000 dinars.
Petty, 13–15 cm. Nož koji će zaista biti u ruci — beli luk, ljuštenje jabuke u vazduhu, čišćenje papričice, rasecanje smokve na četvrtine. Ako kupujete samo jedan nož, neka bude ovaj. 5,000 to 8,000 dinars.
Serrated, 22–25 cm. Hleb sa tvrdom korom i zreo paradajz kad je sve ostalo tupo. Ne oštri se, menja se na četiri do pet godina, pa nema smisla davati više od 6,000 dinars.
Flexible for fillets, 16–18 cm. Jedini nož koji sme da se savija: prati kičmu, skida kožu jednim potezom uz dasku. Ko sprema grilled sea bass šef nožem, ostavlja trećinu mesa na kostima. 5,000 to 8,000 dinars.
Nakiri or santoku, 16.5–18 cm. Ravna ivica seče do daske po celoj dužini, pa luk ne ostaje spojen poslednjim slojem. U japanskom čeliku ide 12,000 to 20,000 dinars, i to je jedino mesto na kojem se isplati preterati.
The sixth piece is not a knife butdugačko kruto sečivo od 28 do 30 cmfor cured meats. If youdaska sa kulenom i pršutomappears in front of guests more often than twice a month, that cut is not improvised.
Ugao se ne pogađa, računa se
Everyone writes that the knife goes at 15 or 20 degrees, but no one says how much it is in the fingers above the stone. The calculation is simple:visina leđa iznad kamena jednaka je širini sečiva pomnoženoj sinusom ugla. For the boss, a knife that is 45 mm wide at the heel means that11 do 12 mm za 15 stepeniand15 do 16 mm za 20. For a 25 mm wide petty, the same figures are 6.5 and 8.5 mm.
Praktično: kutija šibica položena pod leđa šef noža daje oko 20 stepeni. Polovina te visine je 15. Trik sa jednim novčićem, koji kruži po forumima, daje ugao od oko dva stepena i ne radi ništa osim što tupi ivicu o bok kamena. Iz istog razloga nema smisla nositi 60 HRC Japanese steel brusaču koji radi sve na dvadeset.
Nož koji će zaista biti u ruci — beli luk, ljuštenje jabuke u vazduhu, čišćenje papričice, rasecanje smokve na četvrtine.
Six steps on a stone
1.Soak the stone for 10 to 15 minutes, until the bubbles stop coming out. Dry stone eats steel and loses its flatness.
2.Check that the stone is flat. Drag the mesh over the surface with a pencil and go over it several times with a leveler or a rough concrete curb; when the graphite disappears everywhere equally, the stone is flat. A recessed stone gives a rounded edge no matter how careful you are.
3.Adjust the height of the back according to the calculation from above and guide the knife from the heel to the top, pressing as if you were wiping a stain from the table. The stone works, not you.
4.Ten to twelve strokes, then run your finger over the edge on the opposite side. The tiny roughness you feel isžica— a sign that that side is finished along its entire length. If it is at the heel and not at the top, you did not lift the handle when going over the rounding.
5.Turn the knife and repeat until the wire is transferred. Then three to four alternating light strokes to remove it, then ten more per piece of newspaper laid on the stone.
6.Test: a knife that penetrates a sheet of paper with its own weight and drives it without tearing is ready. Tomatoes are a worse test — they are also cut by the wire, which will fall off after three meals.
Okrznutu ivicu, onu sa polumesecom od kosti ili staklene daske, ne pokušavajte na #1000. Tu ide #400 i deset minuta rada, ili put do brusača koji zna da odgovori na pitanje o stepenima.
The whole kit — five knives, stone and honing steel — fits in between40.000 i 65.000 dinara, depending on whether you go for European or Japanese steel, and are bought one at a time throughout the year. A block of twelve costs a third of that and lasts three seasons. That's the whole calculation.
Questions & answers
short and to the point- Koliko noževa je stvarno potrebno u kuhinji?
- Pet: šef 20 cm, petty 13-15 cm, nazubljeni 22-25 cm, fleksibilni za filete 16-18 cm i nakiri ili santoku. Ceo komplet sa kamenom ide 40.000 do 65.000 dinara.
- Kako da pogodim ugao od 15 stepeni na kamenu?
- Visina leđa iznad kamena je širina sečiva puta sinus ugla. Za šef nož širok 45 mm to je 11 do 12 mm za 15 stepeni i 15 do 16 mm za 20 stepeni.
- Kako da znam da je nož dovoljno naoštren?
- When it enters a sheet of paper with its weight and drives through it without tearing. Before that, the wire must be felt on the opposite edge and removed with alternating light strokes.
