厨师证明你不需要1000美元的刀去切片，它只需要两个步骤

厨师证明你不需要1000美元的刀去切片，它只需要两个步骤

Most of us have daydreamed about becoming professional chefs and wowing everyone with our superstar skills in the kitchen. Sadly, not all of us are equally good when it comes to cooking, and intense training in the secretive ways of the culinary arts seems like a grueling task.

我们大多数人都梦想着成为专业的厨师，用我们在厨房里的超级明星技能让每个人惊叹不已。遗憾的是，并不是所有人都擅长烹饪，以隐秘的方式进行高强度的烹饪训练似乎是一项艰巨的任务。

Petteri, a chef from Finland, is here to tell you that absolutely anybody can act like a professional cook — if they know the right techniques. He uploaded a series of photos to imgur, demonstrating how to use average kitchen knives to cut food into ultra-thin slices.

来自芬兰的厨师佩特里在这里告诉你，任何人都可以像专业厨师一样行事——只要他们知道正确的烹饪技巧。他在imgur上传了一系列照片，展示如何使用普通菜刀将食物切成超薄薄片。

Bored Panda interviewed chef Petteri from Finland about how to properly use cooking knives for cutting food, and how to take proper care of them. Petteri told us that he spent 3 years learning the trade at a hotel, restaurant and catering college, and a further 8 years working at fine dining, a la carte and lunch restaurants, as well as in the catering business.

Bored Panda采访了来自芬兰的厨师佩特里，内容是关于如何正确使用烹饪刀来切食物，以及如何正确对待它们。佩特里告诉我们，他花了3年时间在一家酒店、餐厅和餐饮学院学习这门手艺，之后又花了8年时间在高级餐厅、零点餐厅和午餐餐厅以及餐饮行业工作。

“You don’t get the benefits of a high-end knife if you use them only for home cooking,” Petteri shared some of his in-depth knowledge about knives with Bored Panda and explained that the main difference between expensive and cheap knives is the quality of steel. “For example, my expensive knives actually dull faster and need more sharpening and maintaining compared to the knives I have at home because they are in constant use. Good mid-range knives last for a lifetime if cared for properly.”

“如果你只把高端刀具用于家庭烹饪，你就不会享受到高端刀具的好处，”佩特里在Bored Panda网站上分享了他对刀具的一些深入了解，并解释说，昂贵刀具和廉价刀具的主要区别在于钢材的质量。“比如，和我家里的刀具相比，我那把昂贵的刀具实际上迟钝得更快，需要更多的磨砺和保养，因为它们经常被使用。如果保养得当，好的中档刀具可以使用一辈子。”

The chef also recommended anyone interested in taking care of their cooking knives to get a whetstone and honing stick: “They are easy to use and the Internet is full of great guides on how to use them. Honing the blade will straighten the blade and keep it sharp and the whetstone will reform the actual blade and remove little nicks and dents from it. Hone the knife when you feel it isn’t cutting smoothly. And use whetstone when you feel that the honing isn’t helping anymore.”

这位厨师还建议任何有兴趣保养自己厨刀的人去拿磨刀石和珩磨棒。珩磨刀刃会使刀刃变直，保持锋利，磨刀石会对实际的刀刃进行改造，消除刀刃上的小刻痕和凹痕。当你觉得刀切得不顺手时，就把它磨一磨。当你觉得磨光不起作用的时候，就用磨刀石。”

Finnish chef Petteri taught Internet users how to cut vegetables super-duper thin

芬兰厨师佩特里教网友如何把蔬菜切得超级薄

第一步：保证你的刀是锋利的

第二步：把刀片放在你想要的厚度，慢慢切下去，不要施加压力。
Image credits: hewari