  |
|
|
|
|
The Blade and Edge  The edge of the knife is of most importance. A dull or uncared for knife blade can make a difference in the execution of quality cuts and even effect the outcome in the favor of a dish. If a dull knife is used more pressure is required to pass the knife through the product. This increases the chance for an accident to occur and also causes a breaking of the cell structure rather than a clean slice through. Take for example an onion, with a sharp knife the knife itself does the work and makes a clean slice with each slice left with a clean edge. On the other hand if a dull knife is used, the extra downward force and dull edge will cause a breaking or smashing of the cell structure at contact leaving a more stringy edge. These edges will release more of the liquid in the onion in the browning process and cause an unevenness of browning there by affecting the outcome of the final product. The knife is ground and polished by the manufacturer and is called the blade bevel. The edge bevel has two dimensions. One is the degree of acuity: the other is its conformation, or the shape the bevel takes in relation to the blade itself.
|
