Chapter 79: Sharpen

"The pig iron knife is cheap, only 25 yuan." Teacher Hu said with a smile, but immediately thought of a problem again. "How do you know my last name is Hu?"
"Ah! This!" When he was so anxious that he didn't know what to say, he suddenly saw the sign hanging on the teacher's neck and pointed his finger at the sign. "It's written on it."
"Haha!" Looking at the big 3 words Hu Dongliang written on the sign hanging on his neck, he smiled awkwardly. "Don't say this, there are potatoes here. It is the best choice to start cutting knives and cutting potatoes. One piece is 5 pounds. You first cut 3 ~ 5 pounds.
After that, Teacher Hu brought a bag from the side, and then took a weigher and weighed 6 pounds of potatoes. "Well, a total of 34 yuan."
Wang Wei looked at the rotten potato and stammered and asked, "This ... this ... a piece of 5?"
"It's okay! It's just a knife training. Anyway, you're useless after you've cut it, it's a waste of good potatoes!" After that, the teacher stuffed the potatoes to him, and then stretched out his hand.
Wang Wei looked at the hand in front of him, and wanted to say something. But after thinking about it, it wasn't necessary to offend the teacher on the first day for those few dollars. So he paid 50 yuan and handed it over. "Buy the potatoes for the rest."
"Okay! Good! You go there first, there is water, you wash all the potatoes, and then plan the skin, I will teach you first." Teacher Hu borrowed money happily and weighed 11 pounds of potatoes.
After washing the potatoes and planing, he found an empty space on the 10-meter-long table, and then put the knife and potatoes here, waiting for the teacher to come over.
"Well done?" The teacher brought a bowl of water with a little detergent and came over and asked for a reason.
"Good job!" He also responded in coordination.
"Okay, I'll teach you to sharpen the knife before cutting!" After that, he put the water on the table, and spread it to the front with a quick rag, poured a little water on the rag, and brought a sharpening stone Place the thick side up. Water is also poured on the whetstone and knife. Then hold the handle with your right hand, while pressing the thumb with your right hand. Place the blade on the side and place it on the whetstone almost flat, and then press the blade of your left hand flat on the blade, and then let the blade tilt and slide on the whetstone. Grind it up and down, and then pour water with your left hand. As he did it, he said to him.
"A knife can make a chef do more with less, but if a knife is good, the key is to look at Kaifeng. If it is not sharpened, then this knife will be useless. We are chefs, professional, and Kaifeng will It ’s not like those who shouted a shovel with a knife on their shoulders against a stool in the street and alley, just a few shovel can cut it. The knife made in that way can only be sharp at that time, it wo n’t work for half a day, and There is no way to remedy it. "
Having said that, he poured a little water on it with his left hand, then changed the surface of the knife, held the knife with his left hand, and said with his right hand while holding the knife.
"Remember, when sharpening the knife, try to flatten it as much as possible, and force it evenly. Try to sharpen the blade here, as thin as possible. If the edge of the knife and the blade are in a line, do not look at the edge of the knife. There are also horned horns. Our current opening work is to grind down the horns on the blade of the new knife. After opening the knife, you can sharpen the knife twice before using it. In fact, it is not It's troublesome, but it takes time to open the front, and it will take an hour to grind, maybe it won't grind for a whole day. "
After speaking, Mr. Hu picked up the knife and held the handle to Wang Wei, who had been listening very carefully, and was paying close attention to every movement of him.
"You show it to me first, take care not to grind it on one side, but evenly on both sides."
"Okay!" Wang Wei immediately took the knife excitedly, learning the way of a teacher, holding the knife handle firmly on his right hand and laying it flat on the whetstone, and then pressing firmly with his right hand on it, pushing it with a pinch I went up and pulled it back again. But he didn't quite understand how to get excited by sharpening a knife.
"Stop! Stop!" Teacher Hu immediately took his distressed knife and took it over and said, "Don't worry, don't force, now you are using the rough surface of the sharpening stone, and hurt the knife with great force, especially It ’s you that it ’s pig iron. The pig iron is soft and it ’s finished as soon as possible. Gently grind and slowly grind. Be patient. The key to the rough surface is to grind off the diamond horns on the belly of the knife, not to sharpen the blade. Change the fine-blade sharpening blade when you are done. "
After speaking, he pushed Wang Wei aside, and then poured a little water on the whetstone again, put the knife up and said to him.
"The role of pressing the left hand against the blade is not to press it hard, but to maintain the inclination of the blade, so that the blade is not worn out and the blade is not worn. The left hand is useless." After that, he extended his right thumb to Wang Wei's. He said in front of him, "This guy is working hard, nothing else. When you hold the handle with your right hand, use only 4 fingers to hook the handle, and then press it with your thumb and one finger, and even one Finger pressure must be pressed gently, this is a delicate job, can't rush, do it slowly. "
After that, he handed him the knife again.
"Oh!" Wang Wei took the knife humbly, and UU read the book www.uukanshu.com and then learned like a teacher, and gently pressed his hands on it. However, he felt uncomfortable and crappy.
"Don't worry, take your time. You can only come to the first day. You can't learn it in a day. At the beginning, I spent more than a year in the kitchen. The master said that my knives were barely clear." The teacher looked at him. He said with a smile: "You relax your hands as much as possible, don't put pressure on yourself, you want to open a little. When you let go of your heart, your hands will naturally relax. In addition, the sharpening knife is not pushed and pulled hard. Push it with a little force when pushing it. Do n’t pull hard when you pull it, grinding! The key is to push it! And when you push, you also need to pay special attention to the point of your knife, the point of a knife is the most important, cutting vegetables, slices The shredded pork is the tip of the knife, not the belly and the heel of the knife. So be careful to protect that part, don't grind it off and round it, then you sharpen the knife sharply, and it is also a waste . "
"Well!" Wang Wei said a favor, then thought in his heart: "Relax! Relax! Try to relax!"
He closed his eyes, took a few deep breaths, and then thought to relax in his heart. His hands suddenly started to move when he could not help himself. He did not resist the feeling, but slowly realized the feeling, because he heard the sound of the system!
"Your perception and balance are correcting your movements!"