Kitchen ax for chopping

Utensils for cooking and dining facilities play an important role among the kitchen attributes. Using them is carried out daily work of food preparation and the quality and reliability of products, and the result depends on cooking. An important role for and kitchen knives of various shapes and sizes. They are designed for cutting meat and fish products, vegetables, bread, cheese, etc. Among the tools is not uncommon kitchen hatchet, which was popular in the USSR. It is required for felling small meat, as well as its cutting frozen, razrubaniya bone and cartilage.

In contrast, even the most high-quality steel knife, a hatchet would be preferable for the treatment of meat and fish with his own hands. The blades can blunt or crumble when working with solid products, and especially to bones. Kitchen cleaver to carry out such work is simple, without any special effort. This tool is characterized by high durability, reliability, it is virtually impossible to blunt.

In addition to the kitchen, so you can buy a small ax for trips to nature, such as hiking, barbecue or to the country. In addition, no restaurant or cafe does not do without this tool.

species

Kitchen ax is slightly different from the usual ax. Products intended for the home, look less bulky and are more comfortable. Neutral ax consists of a wooden handle and a metal blade. His colleague kitchen are one-piece construction, whereby the hatchet does not slip during operation, and the center of gravity is exactly in the middle, between the butt and tip.

In addition to the classical models of kitchen hatchet there are other varieties of it for processing meat, which can be bought in a specialty store.

Hammer-ax for processing meat

Almost no kitchen is complete without this tool. Such products are often met in the economy during the Soviet era. Besides such cuttings hatchet may also discourage prepared pieces of meat. To keep the room clean, it is recommended meat wrap with cling film.

Uzbek hatchet

Some dishes, cooked meat with their hands, demanding that it had the consistency of no meat, and finely chopped pieces using a knife. Such meat is used for chebureks, dumplings, samosas, kebab and other oriental dishes. In this case, just come in handy hatchet special form, which allows you to not cutting, pressing, and hack, and the juice is not flowing out.

Kitchen hatchets allowed to be cleaned in the dishwasher, but experts advise using mostly manual washing to quickly do not blunt the blade. As with any kitchen knives, The ax will require periodic sharpening.

Criterias of choice

Ax in the kitchen can be very useful if you need to cut meat or fish, chop bones, etc. Unlike knife hatchet cope with this process is much faster and easier. Before you buy a product, you should pay attention to its cost. More expensive models are made of stainless steel and, therefore, does not require too frequent sharpening. Visually determine how well the metal is not so simple, but it can be done by clicking the hatchet fingernail. The sound should not be deaf.

Also, no less important to carefully inspect the blade and the handle. It is best to buy a product with a thick and wide blade, so much more convenient to use the ax. The handle can be made of plastic, wood or steel. The first option is more durable, but that ax not slid in hand, the material must not be too smooth. Wooden handles are easy to use and environmentally friendly, but very quickly wear out during operation. steel handle as convenient, but the net weight is considered to be a great product.

Comfortable handle shape - the key to successful cooking. Before buying you need to hold the kitchen hatchet in his hand, and make sure to use it in the future will be comfortable. Too massive or long handle is unlikely to be easy, it will have to spend too much energy, processing the meat with your hands. The fasteners should not be too visible. It is better, if the handle and the blade will look monolithic.

Kitchen hatchets for cutting meat used in the USSR. Now manufacturers from various countries offer their own versions, different price, materials, shapes and dimensions. To date, one of the best tools is considered to be a hatchet German production. The models feature a stylish modern design, reliability, usability, propylene handles, etc. Also have a high quality and Japanese products. Less durable and reliable samples are considered Chinese.

Some products have a small hole in the structure - "eye". It is intended for hanging hatchet on the kitchen bar. There it is dried and stored with knives and other accessories.

How to treat

As with any piece of kitchen knives and a hatchet need special care and compliance with the conditions of storage. Thus, the product can last for much longer, without losing the original appearance and quality of the blade. Many, probably, preserved kitchen hatchets Soviet times, and they have not lost their qualities. Now, it's best to buy just a set of knives, which will include a number of different shapes and objects, and the ax as well.

• It is best to store the knives separate from other cutlery. For this purpose there is a special stand that comes with the kit.
• Immediately after using the hatchet or a knife is necessary to wash and wipe dry.
• use wooden or plastic cutting boards for meat processing and other products. Ceramic or glass products quickly to blunt the blade of a knife and hatchet.
• Sharpening products is better to address to the workshop.

Hatchet Kitchen - one of the items that can be very useful during cooking. It is used for cutting meat and, in contrast to the knife, it copes with it much better and faster. But, as is the case with other kitchenwareBefore you buy the product, you should carefully examine it. Check reliable fastening of the handle, quality of material, thickness and size of blades, as well as other important nuances.