The amount of force used by a knife worker during operation is closely related to the sharpness of the blade and what the tool is.

The close relationship between the force exerted by the knife worker during operation and the sharpness of the blade is as follows.

1． Neat and uniform, no matter what raw materials are cut into them, no matter what shape they are cut into, such as dices, shreds, strips, blocks, etc., they must be the same size, uniform in thickness, neat in length, and equal in thickness, and cannot be uneven. If the sizes are uneven and the thickness is uneven, the small and thin ingredients will be cooked while the large and thick ingredients are still raw, and the seasoning will be difficult to achieve evenly, which will affect the quality of the dishes.

2. When performing knife work, there should be no connections between strips, wires, or blocks. It is not allowed to break the meat or tendons, or seem to be broken but not broken. Otherwise, it will also affect the quality of the dishes and the appearance of the dishes. 3． Adapt to the needs of cooking methods. The cutting and shaping of raw materials should be adapted to different cooking methods. For example, cooking methods such as stir-frying and stir-frying require greater firepower and shorter cooking times. The finished product is required to be crispy and tender. In order to be tasty and mature quickly, the raw materials should be cut thinner.

Stewing, stewing and other cooking methods use weak firepower and require a long cooking time. The finished product must be crispy and tasty. In order to prevent the raw materials from crumbling or turning into paste during cooking, the raw materials need to be cut thickly. Some. 4. Adapt to the different properties of raw materials. Due to their different textures, various raw materials should also be processed with different knife skills.

For example, if they are both in the shape of a block, the block with bones will be smaller than the block without bones. For the same slices, the soft ones will be thicker than the hard ones. When the same is cut into shreds, the soft ones will be thicker than the hard ones. There are also differences in how to use the knife. For example, raw beef should be cut across the lines of the fibers, chicken breast can be cut along the lines of the fibers, and pork with less tendons can be cut along or diagonally along the lines of the muscle fibers.