凉菜玩点花样出来

　　搜索并订阅“金小厨”微信公众号(chef_jp)。第一时间获得美味食谱及做法！

　　

　　刀工特辑

　　最近一次的京都之行入手了又一把厨师刀—雅5000MCD（也再一次背弃了再买刀就剁手的豪言…），为了表示对这把厨刀的喜爱，特地制作一期刀工专辑，也为了强调美观性对菜品的重要。

　　In a recent trip to Kyoto, I just bought another chef’sknife – Miyabi 5000MCD (after so many knives already lying in my kitchen). To show how much I love this piece of art, this article is to practice knife skills, also to demonstrate the importance of garnish in fine food.

　　买刀心得 / My knife-buying experience

　　那么也借此机会，跟大家分享一下多年来买厨刀的心得。虽然说与中餐不同，西餐用刀对不同的用途有相应的刀具，但是最常用的其实还是那一把（即厨师刀或三德刀），所以入手最多的也就是这种刀。对于西餐厨刀，网络上的大神们已经介绍过很多，我就着重说两点吧。第一，成套刀具其实往往不是最为理想的（虽然我也都买过），最好还是按照需要单独来买，才能保证每一把刀的质量都能称心如意，不然往往会留下很少用到的刀具占据厨房里宝贵的空间。第二，德系刀具跟日系比起来其实还是很有差距的，日式的高端刀具无论是从钢材的锻造，还是最终出刃和装饰，都表现出卓越的手工技巧和精细程度，值得推崇。

　　With this opportunity, I would also like to share my knife-buying experience over the years. Although the western kitchen uses different knives for different purposes, the most frequently used is just that one knife (i.e. chef’s knife or santoku), and of course I bought most number of. There are already so many good articles online about western kitchen knives’ selection, I will just repeat 2 points from my personal experience. Firstly, knives set is usually not the best of your choices (though I myself had bought several sets too). To ensure you get a good quality out of each knife, you do want to buy them separately (or at the most 2 in a set instead of a 7-pieces set), otherwise your precious kitchen space will be occupied by knives used once in a blue moon. Secondly, Japanese knives are still more promising than German ones. From the forging of steel, to grinding of the blade, and to the final decoration, Japanese knife makers all show a dedication to perfection.

　　

　　我的刀具 My knives

　　本人拥有2把厨师刀和2把三德刀（差别主要在于刀刃和刀背的弧度），都是一德一日。第一把是WMF的厨师刀，属于WMF品牌中量产的入门级刀具。一开始图方便，是7把套刀中的一把，刀刃硬度不是很强，所以经常要磨刀。第二把是友人送的Wüsthof的三德刀，虽然还是量产但是相对进阶的刀具（Wüsthof据说是德系刀具中的顶级品牌）。第三把是在新加坡减价时买到的“霞”日式三德刀。虽然不像贝印旗下的“旬”那么有名气，“霞”也是日本刀具品牌中的佼佼者，工艺精细当然价格也是不菲，使用VG10钢材，是我买的第一把大马士革刀。一旦买过了日式刀具后恐怕就很难回头了，第四把便是最新的这把“雅”5000MCD。“雅”虽然是双立人旗下的品牌，但他是双立人在日本直接收购的一家日本制刀厂，制造过程也完全在日本完成，所以不应算德系刀具，还是日式。必须声明的是，我并没有收取任何广告费，不过“雅”的5000MCD系列绝对是厨刀中的极品。

　　I have bought 2 chef's knives and 2 santoku (main difference between chef's knife and santoku is in the shape). And I bought 1 German and 1 Japanese for each type. My first knife is a WMF chef's knife. It's a beginner level knife from WMF, also a piece from a 7-pieces knives set. Of course, the hardness is not that good and it needs to be frequently sharpened. My second knife is a gift from a friend, a Wüsthof santoku. Being the top German knife brand, Wüsthof indeed gives a better quality. My third knife is a Kasumi santoku bought at a discounted price in Singapore. Although not as famous as the “Shun” series from KAI knives, Kasumi is one of the best Japanese knife makers producing the top quality kitchen knives. This slightly expensive piece of art forged out of VG10 stainless steel is also my first Damascus knife. Once you bought a Japanese knife, you can hardly turn back. My fourth knife is this recently purchased Miyabi 5000MCD. Miyabi is a premium series from Henckels, however it is a Japanese factory directly purchased by Henckels, and all the knife making processes are done in Japan, so I wouldn't categorize it as a German knife. Have to say, I received no fee for advertising, but Miyabi's 5000MCD series are definitely work of art.

　　/ Tomato Deco - Rose

　　如图所示，刀法很简单，但最重要的是要切出宽度相同的薄片，所以对刀的锋利程度要求很高。将薄片展开再卷起，用手压紧下方，就做出玫瑰形状了。

　　As shown in the photos, simply slice half of a tomato into very thin slices with almost equal thickness. It should not be a hard job if you have a sharp knife. Fan out the slices and roll them to form a circle (like rose petals), tighten the bottom with your hands, rose deco is done!

　　

　　

　　

　　

　　

　　

　　

　　

　　This one is easy to cut but just need a bit of patience. Cut each layer of the leave and slide out a little, then cut out the next layer. This deco needs a larger piece of cucumber.