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NITA NETWORK LINKS |
Coins Market (UK)
All for coin collector and in vestors in UK. News, articles, coins for sale, events, fairs, auctions
www.coinsmarket.co.uk
Gold Coin Exchange
Buying and selling british and world coins. Gold coins, silver coins and bullion, also banknotes and medals
www.goldcoinexchange.co.uk
London Man Van
London Man Van company. Operates in London and M25. Check the website for full services, price list
www.london-man-van.com
Moran Fisher - Fine Art
Moran Fisher. Live and study in Nederlands. Collection of her paintings, drawings an prints.
www.moranfisher.com
Chefs 2 Chefs
All for chef's and cooks - recipes, food glossary, seasonal calendar,articles, books, restaurants.
www.chefs2chefs.com
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Chinese chef's knife
A Chinese chef's knife or Chinese kitchen knife — sometimes referred to as a "Chinese cleaver" though it is not a cleaver — is the rectangular-bladed, all-purpose knife traditionally used in China, Vietnam, Cambodia, and many other Asian countries to prepare a variety of meats, fish, and vegetables. The popularity of this style of knife has spread with the associated cuisines. Several manufacturers produce Chinese-style chef's knives fabricated to the highest, modern standards with high-end carbon and stainless steel alloys — particularly in Japan but also in Germany, Brazil, etc. They resemble Western cleavers in appearance, but most Chinese chef's knives are relatively thin-bladed and designed for slicing, chopping, and mincing vegetables, fish, and boneless meats. Heavier so-called 'bone' cleavers are produced and are used much like Western-type meat cleavers to prepare large sides of beef, pork, and other boned meats. However, Chinese-style knives of this weight are not common in the West.
The average Chinese home uses some variation of the rectangular-bladed knife, usually around 18 cm to 28 cm (7–11 inches) in length. Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the typical Chinese chef's knife is now a stamped blade. The traditional handle is a full-length tang that is only about 1 or 2 cm wide, which is passed through a metal cap, then through the center of a round, wood dowel, then bent over and hammered into the end of the handle to retain it. Newer models, particularly those made in Japan or Germany, have full-width tangs and riveted or injection-molded handles, but these handles generally retain something of the traditional, round cross-section. The wide, blade keeps the cook's fingers well off the cutting surface and the round handle gives a nice "pivot point" for the cutting stroke. The blade has a curvature or rocker along its edge that is generally uniform, improving the knife's ability to chop and mince meats and vegetables. The broad rectangular blade also serves to scoop up chopped food for transport to the wok or bowl. Although it may seem unwieldy, skilled practitioners worldwide may be observed using this style of knife for everything — even carving and fine work normally accomplished with a paring knife.
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